plant 13 …

a relaxing and casual brunch session was the order of the day for the tempting palates group. having heard that this place was the place to be, we went to a place called plant 13 (formerly known as the park view hotel).

fyi, the old clipsal site had many industrial plants, numbered 1-12 and then skipped to numbers 14-16. there was never a 13th site because of the superstition about no.13. plant 13 was the name given to the pub by the regulars.

The old Clipsal site housed numerous industrial plants, numbered 1-12 and then skipping to numbers 14-18. Never was there a thirteenth site due to the superstition surrounding the number. As such, our Federation style building became known affectionately as “Plant 13″.” – See more at: http://thegoldengoose.com.au/2013/01/16/brand-focus-plant13/#sthash.VLYDOYgH.dpuf

it’s located in bowden (currently undergoing redevelopment – part of the bowden urban village development) – an inner northern suburb of adelaide.

(photo courtesy of weekendnotes website)

Plant 13 Bowden on Urbanspoon

those of us that arrived on time had to wait in their ‘waiting room’ as our table wasn’t yet ready.

the decor is a mixture of industrial urban and organic.

part of what is written on the wall above – “nestled between clipsal plants 12 & 14, the parkview hotel played host to local workers at shift end.”

what we knew about plant 13 was that they use fresh vegetables (straight from their garden), their coffee is organic and fair-trade, make their own small goods and breads. they serve american food (the type you get from the southern state of georgia). the owner comes from georgia.

home-made lemonade was ordered for the young one in the group. not your average glass of lemonade, hey?

unfortunately the lemonade was a tad sour. it needed a bit of sweetening. ok, not a bit of sweetening – it needed a lot of sweetening!

onto the food. i was disappointed to learn that plant 13 no longer offered the eggs, with bacon and mushroom, baked in a tomato sauce. i had seen the dish during my research. instead i went for my back up choice – the buttermilk biscuits with bacon, relish and egg. the biscuit was crumbly (which i didn’t mind) and i liked the sweetness.

the young one had sweet potato chips.

the others had corn tortillas -

the full breakfast (eggs, bacon, sausage, tomato, mushroom, hashbrown, avocado and ciabatta) -

plant 13 sampler (pulled pork bun, grilled cheese, po boy) -

overall the group thought the food was ok. no wow factor dishes.

so … if you like casual and laid back …

plant 13 is open 7 days a week. sunday to wednesday (9am – 4pm, kitchen closes at 3pm); thursday (9am – 11pm) and friday and saturday (9am – midnight).

“you think i don’t have culture just because i’m from down in georgia. believe me, we’ve got culture there. we’ve always had sushi. we just called it bait.” ~ ben “cooter” jones

beautiful garden for fresh produce out back, a stunning feature herb-garden on the wall in the restaurant, they make their own small goods, smoke their own meats, and bake their own breads – See more at: http://thegoldengoose.com.au/2013/01/16/brand-focus-plant13/#sthash.sVlxycEv.dpuf
beautiful garden for fresh produce out back, a stunning feature herb-garden on the wall in the restaurant, they make their own small goods, smoke their own meats, and bake their own breads – See more at: http://thegoldengoose.com.au/2013/01/16/brand-focus-plant13/#sthash.sVlxycEv.dpuf
beautiful garden for fresh produce out back, a stunning feature herb-garden on the wall in the restaurant, they make their own small goods, smoke their own meats, and bake their own breads – See more at: http://thegoldengoose.com.au/2013/01/16/brand-focus-plant13/#sthash.sVlxycEv.dpuf
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One response to “plant 13 …

  1. My family and I had dinner at Plant 13 on Friday 19th July. The night air was very cold but the warm atmosphere inside P13 more than compensated. The Menu is very informative with descriptions that indicate the mass of the dish. i.e the larger the oval the larger the serve. This was very helpful as it enabled us to sample 7 of the dishes on the menu as well as 3 dessert dishes. We all could not speak more highly of the standard of the food presented, the artisinal preparation that goes into the dishes and the stories behind the recipes. The dining experience was superb and we left feeling we had visited Southern Georgia. Congratulations to Cole Thomas and his dedicated team for pursuing excellence. If you like anything smoked P13 is a must visit!

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