Home' Smart Farmer : August 2010 Contents August 2010
The Sealink ferry connects Penneshaw with the mainland with several services each day.
above with a tasting plate of KI pro-
duce) and Brian Sellers do not do
things in a small way.
On taking over the Penneshaw Hotel
four years ago, they embarked on an
extensive renovation program which
has seen a total transformation of the
old pub, and is continuing to this day.
"We started off with a new bar and
dining area," Brian said. "We also
have a new kitchen and we're estab-
lishing an outside dining area with
views across to the mainland. I sup-
pose all that will be left of the original
is the front wall and the floor, but the
hotel still retains its old charm -- it just
has better facilities."
There is plenty of accommodation
available in Penneshaw, so the hotel
does not offer rooms. It concen-
trates on what it does best -- pro-
vide a great pub ambience and the
best possible pub food.
"We have top quality food, large
healthy serves and reasonable prices.
Our chef Trevor, who has come to us
from Perth, is particularly impressed
with the local seafood, and uses it as
much as possible.
There is also a takeaway service
from 9am each day, offering fresh
baguettes, salads and pastries, and a
bottle shop open from 9am - 8pm.
And the best thing about running
Penneshaw's only pub? Helen sums it
up: "It doesn't matter how hard we're
working -- we just look out at the view
and it always feels as if we're on holi-
Sorrento's offers ultimate dining experience
SORRENTO'S Restaurant, on the
seafront at Penneshaw, has it all: loca-
tion, style and, most importantly, a
superb range of Kangaroo Island pro-
duce, served to perfection.
The restaurant, which offers a magnifi-
cent ocean view and extensive wine list
to complement its fine food, was recent-
ly winner of the Ultimate Dining
Experience and Best Menu in the
Kangaroo Island Food and Wine
Under the skilled hands of Maitre d'
Richard Purvis, at the helm now for
seven years, the restaurant has become
one of the landmark locations of the
There are any number of specialties --
perhaps the 'marron three ways' is
among the most famous. Made from
locally produced ingredients, lt consists
of marron spring rolls, marron and
prawn dumplings in a coconut broth and
a half marron baked with lemon and
pancho, a light breadcrumb coating. For
a special occasion, try the Ocean
Experience for two -- lobster medallions,
KI yabbies, squid, oysters and marron, or
perhaps be adventurous and have tastes
of kangaroo, crocodile and emu with
various dipping sauces.
Whatever you choose, you can be
assured of the best local produce,
acknowledged by the presentation of the
Bronze Medal of the SA Tourism
Commission's Tourism Restaurant and
Catering Services Award.
Sorrento's is licensed, but also allows
BYO. It has a private dining facility, plus
indoor and outdoor dining areas, and if
you eat outside, you may be lucky
enough to see a small procession of little
penguins making their way across the
There is seating for up to 60 diners,
but demand is high, so bookings are rec-
ommended to enjoy this informal yet
A specialty at Sorrento's is marron three ways.
Penneshaw is well served with
parks and gardens, including Lloyd
Collins Reserve and North Terrace
Gardens, used frequently for com-
munity events, and planning is well
under way for a Youth and
Community Park overlooking Hog
Bay Beach, with facilities for picnics,
barbecues and various sporting
Not surprisingly, there is a
demand for both permanent and
holiday housing in Penneshaw, but
it is a tightly-knit community, and
properties are not easy to come by,
according to Elders Real Estate man-
ager Paul Clifford.
"It's easy to see the attraction" Mr
Clifford said. "Penneshaw has such a
quaint feel about it -- just like a little
English fishing village.
"There is always a demand for
coastal properties and bush blocks -
many fishers choose this area and it
is popular for weekenders around
Frenchman's Rock and Hog Bay.
There are also a number of small
shacks at The Levels -- they sell in
the range of high $300,000s to
$400,000 because they all have
excellent views," he said.
"But prime farming land is at a
premium -- it is very tightly held.
Some properties have been in the
same family for generations and not
many come onto the market.
"When they do, we're looking at
prices of about $2500-$3000 per
hectare for broadacre properties, but
the small ones of up to about 100ha
go for as much as $5000-$6000/ha."
It seems that the days of the
island, and Penneshaw in particular,
being classed as a 'best-kept secret'
• from previous page
Corner North Tce overlooking the sea
Ph: (08) 8553 1042
F: (08) 8553 1265
• Historic completely renovated Hotel with
seaviews to the mainland
• A la carte Dining Room, Lounge Bar with
Coffee Corner, Front Bar and Pool Room
• New Beer Garden offering alfresco dining
• Menu features local seafood and Island produce
• Penneshaw Cellars Bottleshop with local KI wines
• Takeaway Food Shop including Souvenirs
and Local Produce
• X-Lotto and ATM Facilities
Links Archive July 2010 September 2010 Navigation Previous Page Next Page