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Hundred Eaves, take three

By on Jun 13, 2008 in Leena Eats, South Australia | 2 comments

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Hundred Eaves, take three
I love this place.

Once upon a time, I went to a tiny little church in South Australia near the ocean. It was on a side street I never would have happened upon had I not known about it. A mammoth cat and two llamas greeted my arrival. Inside, I was served some amazing local food and it rocked my world a bit. It tasted fresh, delicious, complex and thoughtful, and that was only breakfast. So I went again, this time for dinner. Of course, this was even better than the first experience, so I was hooked. When my second ever surfing trip took me near the tiny church (what a coincidence), of course I had to go a third time. Some might say I had planned the entire event as an excuse to eat at the Hundred Eaves. Ignore those people—they’re drunk. And jealous. I love that the menu changes seasonally here. It means I can make multiple trips in a year and taste a wider range of creations. My group started with two appetizers, the first being a stewed fig and blue cheese tart ($15.50 AUD), which was good, but not great. The crust was perfectly buttery and crisp, but I think I wanted the figs to be sweeter. Then again, I have a major sweet tooth.

Hundred Eaves, take three
Fig and blue cheese tart

We also had the salmon parcels with samphire sauce ($15 AUD).

Hundred Eaves, take three
Salmon parcels with samphire sauce. The samphire are the tiny green things on top that look like teensy asparagus.

Samphire is a branched herb that grows on the rocks on seashores with the help of the salt spray. It tasted a bit salty, and it was fun to sample something that I knew I wouldn’t have found in good old Illinois. Something you can find in Illinois that you can’t find in Australia? Flaming Hot Cheetos. America has so much to be proud of. For the mains, the veggie delight was first, mountain pepper crepes with sunrise lime and quandong rice ($27 AUD).

Hundred Eaves, take three
Mountain pepper crepes with sunrise lime and quandong rice.

You may remember this from previous posts, but a quandong is a native Australian peach that is small and tart, and combined with the lime, it made for a very tangy dish. I felt like it might have been a bit too tangy, at least for my tastes. I wanted something more savory in the dish to balance it out, perhaps some spiced potatoes or something. I tried the daily special, which was a snapper fillet with a creamy lemon aspen sauce ($28 AUD).

Hundred Eaves, take three
Snapper fillet with lemon aspen sauce

Lemon aspen is a native Australian fruit that is tiny yellow fruit that have a spicy citrus smell and a strong lemon flavor. It went well with the snapper fillets, which were huge. I liked this dish because it was light and yet filling. It didn’t weigh you down. Adam’s dish was insanely delicious. He had the bogan’s choice, a massive bone-in rib eye with an open farce of native spices and nuts ($30 AUD). It was so pretty, I had to take two pictures of it from varying angles. And let me tell you, that steak WORKED IT.

Hundred Eaves, take three
Bogan’s choice–a drool-worthy bone-in rib eye the size of your head.
Hundred Eaves, take three
Damn baby, you look good from any angle.

It was awesome. It had a great, char-grilled flavor, it was tender, meaty, and everything you want your steak to be. I loved it, I loved it, I loved it and I ate way more of Adam’s steak than I should have. I know. I should have just ordered it myself. Fun little Aussie fact: bogan is Australian slang for “white trash”. Fun. At the end, it was a great night. You don’t find too many restaurants that focus on serving native foods and spices, so I always appreciate a good meal at the Hundred Eaves. However, this makes for the second trip in a row that I have yet to see the adorable, obese cat, Oatsy. I think they saw the trailer I had hitched to my car to steal him with. Ah well. There is always next time. ~LTG!

Hundred Eaves, take three

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