The Governor Hindmarsh has long been an Adelaide institution for music lovers, hosting a wide variety of artists in its extensive history. It's front bar and restaurant also has maintained its position as both a favourite watering hole and food spot for people looking for a pre-show bite or for a drink at the end of a workday. Its appeal has always been that it's got a good family vibe and at the end of the day, even though it's a pub, The Gov has that familiarity around it so diners and punters alike know what they're getting for their money.
Times are a-changing for The Gov's restaurant however, with the introduction of a new menu with new chef, Pratik Patil, taking charge behind the scenes. The essence of The Gov's original menu remains: decent and hearty pub meals, but with this new menu not only is there a refreshed variation in choice, but Patil's approach to pairing up each meal with some delicious sauces offers up a strong menu primed and ready to sink your teeth into.
The Cider Braised Pork Belly was served and tasted with Tarragon and Apricot Barbeque sauces ($21.90) and offered two distinct flavours. The cider braise was particularly tasty alongside the sweeter, lighter flavour of the Apricot Barbeque sauce, which has honey and ginger incorporated. The creaminess of the Tarragon base sauce however, complemented the tenderness of the meat - a real melt in your mouth effect.
Crispy Skinned Atlantic Salmon with North Indian Curry sauce ($24.90) - perhaps a more traditional coupling, the hints of mint and coriander in the curry sauce heightened the well seasoned fish and the dill/lemon potato bed it was served upon. The dish also comes served on sauteed spinach, making it a filling and satisfying portion for a main.
Crisp Herbed Eggplant is tasted with Florentine and Red Pepper Chimichurri sauces ($17.90) is served on a bed of polenta, making for a great vegetarian option. Any heaviness from the eggplant is balanced with the Chimichurri sauce and is very tasty. The creamier Florentine option gives a gravy-like texture to the meal, making this main a great vego alternative to your normal schnitzel.
The Governor Hindmarsh
59 Port Road, Hindmarsh
Lunch: 12pm - 2pm (Wednesday to Friday)
Dinner: 6pm - 8:30pm (Monday to Thursday), 6pm - 9pm (Friday)
Food served all day Saturday from 12pm.