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Russell Jeavon's Pizza Restaurant - South Australia
I had the privilege of taking my family and friends to Russell's Restaurant which is located in the township of Willunga, (one of South Australia''s southern wine areas), where we thoroughly enjoyed a pizza feast.
As in his book, he has restored a 150 year old cottage, you back to those days with the decor and interior doorways only aroung 5'6"" high, plaster last ceilings and the decoration within the era.
The actal interior dining area is quite small, catering for around 25 people with an enclosed veranda holding 6 tables and a rear rustic shed area that had around 40-50 people sitting on benches. This area was also wood fire heated which also added to the whole experience. There is also a small private dining room for 'special occassions' that can accommodate 10-12 people.
Very basic and quite unique. You just walk around the whole venue, through the kitchen, around the ovens etc talking to the 10 to 12 staff working the two nights that it is open.
I was keen to check out his 2 ovens, the very ones that he features in his book. Made from local pressed red bricks and conventional mortar, the larger one was cooking pizzas for the 60-70 guests plus take aways on the night, no door on it (but hung beneath the openning), NO chipping or spalling? whatsoever. Maybe the type and quality of our local bricks as these ovens are used every week on a commercial basis for his restaurant and courses that he runs.
You can get take away, order specific pizzas from a menu or as we did, had the 3 course deal for Aus$35/person which includes corkage. (You bring whatever you wish to drink).
I am not too familiar with the names of the different types of tucker, it all started with trays of virgin olive oil, a variety of breads with crushed nuts and spices as a coating: - very tasty. Also as as entr.appetiser were rays of fresh salads containing pickled, sun dried and crisp local produce, topped with deliciously different dressings.
Then came the pizzas, from seafood to the most exotic. These kept coming and coming continuously until some of them went back only partially eaten, really all you can eat! To top off the night were the sweats, from apple strudle to cheesecakes.
If anyone is ever over this way, it is well worth the experience.
There was no music nor entertainment but that should be provided within your own group. My kids and their partners never waste an opportunity to make the occassion memorable and we had the dining room in fits of laughter on numerous occassions. A thoroughly great experience.
Neill
As in his book, he has restored a 150 year old cottage, you back to those days with the decor and interior doorways only aroung 5'6"" high, plaster last ceilings and the decoration within the era.
The actal interior dining area is quite small, catering for around 25 people with an enclosed veranda holding 6 tables and a rear rustic shed area that had around 40-50 people sitting on benches. This area was also wood fire heated which also added to the whole experience. There is also a small private dining room for 'special occassions' that can accommodate 10-12 people.
Very basic and quite unique. You just walk around the whole venue, through the kitchen, around the ovens etc talking to the 10 to 12 staff working the two nights that it is open.
I was keen to check out his 2 ovens, the very ones that he features in his book. Made from local pressed red bricks and conventional mortar, the larger one was cooking pizzas for the 60-70 guests plus take aways on the night, no door on it (but hung beneath the openning), NO chipping or spalling? whatsoever. Maybe the type and quality of our local bricks as these ovens are used every week on a commercial basis for his restaurant and courses that he runs.
You can get take away, order specific pizzas from a menu or as we did, had the 3 course deal for Aus$35/person which includes corkage. (You bring whatever you wish to drink).
I am not too familiar with the names of the different types of tucker, it all started with trays of virgin olive oil, a variety of breads with crushed nuts and spices as a coating: - very tasty. Also as as entr.appetiser were rays of fresh salads containing pickled, sun dried and crisp local produce, topped with deliciously different dressings.
Then came the pizzas, from seafood to the most exotic. These kept coming and coming continuously until some of them went back only partially eaten, really all you can eat! To top off the night were the sweats, from apple strudle to cheesecakes.
If anyone is ever over this way, it is well worth the experience.
There was no music nor entertainment but that should be provided within your own group. My kids and their partners never waste an opportunity to make the occassion memorable and we had the dining room in fits of laughter on numerous occassions. A thoroughly great experience.
Neill
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