We’re very excited to make a meaty new announcement.
One that will tantalise the taste buds and get your mouth watering in anticipation. Barossa’s best kept secret is about to be exposed.
It’s hard to find a great steak in the Barossa, which is why we started our original Kaesler steak night. We had so much positive feedback and the demand for quality steak was so high we decided to make it permanent. Our hospitality manager Michael Van der Sommen is thrilled.
“For locals and visitors alike, we felt that making the Kaesler Steakhouse a full time operation was an absolute win for the Barossa. We have so much to offer as a region. However, a dedicated steakhouse offering local produce and wine was really missing. Ours being located in a winery and cellar door so centrally located is a real plus.
Now, you don’t have to go to town to get a brilliantly cooked steak with all the trimmings. As a visitor, you aren’t limited by the choice on offer. If you’re staying over a number of days and visiting many wineries and restaurants, sometimes you just crave a steak.When you consider our region is so renowned for its Shiraz producing, it just makes sense.”
Our new menu is a mix of traditional steakhouse recipes with a modern interpretation. This is thanks to our classically French trained Chef, Wayne Hatenboer. Hailing all the way from Wales, Wayne has been working as a chef since the 80s and loves a good steak.
“We’re very proud of using locally sourced ingredients here at Kaesler. For instance, we use our own lemons, peaches and herbs from our garden.
We also use local olives and olive oil and naturally we use our own wine in the cooking too! We source all we can from nearby. If not local, we go for South Australian produce.” Check out our video below to hear from the man himself.
What’s on the menu?
We have delectable and (most importantly) locally sourced chargrilled steaks. Including all your favourite cuts like scotch fillet, ribeye and porterhouse. Perfectly cooked and juicily pink, it’s everything a steak lover could dream of. Indulge in the mixed grill platter for two, with chorizo sausage, beef ribs, spit-roast lamb shoulder and BBQ pork ribs with Chef Waynes’s homemade BBQ gravy.
Choose to add a glass of the Alte Reben shiraz to really bring out the flavours of both meat and wine. You’ll soon be reaching meat nirvana.
Our chef’s personal favourite?
The Cheeky Bogan – braised beef cheeks so succulent they fall apart in your mouth. Incredibly moreish with gorgeous quivering fat that slowly dissolves. Accompanied by a glass of the Bogan shiraz, cutting through the tasty layers of fat, it’s a lip-smacking treat.
For those with a lighter palate, we have some gorgeous entrée options. Think goat’s cheese and beetroot salad, or for a lighter option, avocado mousse. Each dish is matched with a Kaesler wine, to make the most of your visit. Try our butternut pumpkin and herb bruschetta with a beautiful 2016 ‘Old Vine” Semillon.
The best part of eating at Kaesler Steakhouse is that you can view the surrounds. See where your grapes come from to reach your glass. Bringing home that locally sourced ethos, straight to your lips!
The Kaesler Lunch Special
Sometimes, after a heavy morning wine-tasting, you require something hearty and filling in order to carry on. Think chargrilled minute steak with whole peppercorn gravy drizzled over. Or for the peckish, we offer a cellar door cheese and charcuterie board.
For $35.00 per person, including local bread and olives, a glass of Stonehorse Shiraz or Semillon and a coffee to top it off, you will be set to carry through the afternoon.
Whatever your taste (or diet) the Kaesler Steakhouse has something for you. So take in the beautiful surroundings and head north of the city to indulge your senses and your taste buds with homegrown charm. The natural ambience of the Kaesler Winery will transport you from the everyday humdrum.
As magpies chortle in the vines and dappled sun slants through the wisteria walk, relax and enjoy. In the cosy surrounds of the Kaesler Steakhouse, we will be serving up delicious treats. Straight off the grill, 7 days a week for lunch and Friday and Saturday evenings for dinner.
Accompanied by a glass of our famous Bogan or Old Bastard Barossa Shiraz, it’s a worthy indulgence for your next lunch or dinner.
Book online, via email at firstname.lastname@example.org or call us to make a booking on +61 8 8562 4402.
We look forward to seeing you!