1 Lincoln Hwy, Port Lincoln SA
1300 766 100
After a fire ravaged through the Port Lincoln Motel in 2000, the then-vacant land was the perfect spot for Port Lincoln’s ‘Tuna Baron’ Sam Sarin to achieve his dream of building the largest premium hotel on the Eyre Peninsula. Sam wanted to showcase world-class seafood on all menus, employ locals and support other businesses.
Fast forward fifteen years and the Port Lincoln Hotel does all of that, boasting a 4.5 star hotel rating and a range of outstanding dining options, including Sarin’s Restaurant and Sharky’s Bar.
Built on the foreshore overlooking Boston Bay in Port Lincoln, the venue, and especially Sarin’s Restaurant, boasts panoramic views out to the ocean, creating the perfect environment in which to devour some delicious seafood.
As a proud member of ‘Eyre Peninsula’s Seafood Frontier’ branding program, Sarin’s promotes and supports local produce on all menus within the hotel, ensuring you know exactly where your meal has come from. The man behind the Sarin’s ocean-centric menu is Executive Chef, David Pedro, a long-time industry professional who’s worked in hotels and restaurants across Australia for more than 29 years.
Placing an emphasis on locally sourced produce, David has developed excellent contacts on the Eyre Peninsula, ensuring that the freshest fare appears on your plate, including Coffin Bay oysters, Spencer Gulf king prawns, Hiramasa kingfish, southern blue fin tuna, Boston Bay mussels and King George whiting. The beef, lamb, venison and goat on the menu are also locally produced to ensure a high standard.
Start your dining experience with a plate from the Oyster Bar – including Natural, Kilpatrick, Lincoln and Japanese dressings – before choosing between tuna rosettes or the Kinkawooka mussel pot, an indulgent combination of wok-seared mussels in a rose and herb sauce, topped with Pecorino cheese and served with toasted Turkish bread.
Move onto the larger plates with the Atlantic salmon fillet, served with pumpkin and coconut cream purée, cauliflower rice and house-made pickled Asian cabbage with chervil aioli; or if fish doesn’t take your fancy, try the Mediterranean spiced chicken tenderloins with zucchini, carrot, pesto noodles, semi-dried tomatoes, black olives and fresh rocket.
If you can fit it in, order the signature banana pikelets, topped with a caramel custard sauce, vanilla ice cream and almond praline; or the local Pope’s Honey pannacotta with dark chocolate ganache, pistachio crumble and a raspberry syrup.
For an exclusive experience, ask the staff about the Coffin Bay King Oyster. The enlarged mollusc boasts 10 times more meat than a regular oyster and is served on a bed of rock salt with lemons and limes. Once complete, the staff will clean the shell and present you with your very own keepsake, complete with a tagged and personally numbered disk. As the only place where you can try this delicacy, king oyster conquerors are part of one very exclusive club.
With 111 rooms, including ocean view balcony suites, there’s no need to worry about getting home. Move from a sumptuous dining destination to an even more luxurious stay for an experience you won’t forget.