We have many fond memories of times spent in Grumpy’s Brewhaus at Verdun in the Adelaide Hills, not least the evening of our farewell in November 2008 before relocating to Tasmania. Tragically, fire gutted the restaurant in 2016 and, although the brewery survived, it was the end of Grumpy’s. The site remained undeveloped for nearly five years until new owners realised their vision for the historic venue.
While in Adelaide recently, we visited the new incarnation, Grünthal, the name given to Verdun by the original Prussian settlers meaning Green Valley. The expansive restaurant space offers a variety of seating options as well as a conservatory for private functions.
Saul and Sheree Sullivan already had years of experience creating specialty cheeses at their Udder Delights factory, also in the Adelaide Hills, before Saul decided to try his hand at the art of beer brewing. A wondrous display of local smallgoods, patés, terrines, crackers, honeys and delicious produce greeted us at the door.
Complimentary cheese tastings are offered daily and despite a looming lunch engagement elsewhere, we couldn’t resist a nibble and chat.
For those not enamoured with the amber brew, a comprehensive range of colourfully labelled Hesketh Wines are available at the bar. The family owned winery sources fruit from premium South Australian wine estates, making the most of the individual strengths of different growing regions.
While Sheree works with an offsite distiller to produce Grünthal gins,
Saul’s dedication in the brewery can be found on tap.
We selected a tasting paddle (with driving duty, I restricted myself to a small stout) and made ourselves comfortable.
While Michael finished his breakfast, I wandered outside to peruse the grounds and outdoor seating options.
I’m so pleased we were introduced to Grünthal, they have done Grumpy’s proud.
cannonhillchronicles 