On the eve of one of the most exciting suburban South Australian pub openings in a century, the sense of anticipation on Prospect Road is palpable. Though any new pub is exciting, Dale Wostikow, Marc Huber and Josh Voigt’s new Prospect Hotel & Cellars (which opened on Friday March 14), is the first one the area has had in over 100 years.
People have tried, but the dream of a local watering hole on Prospect’s main drag just couldn’t be realised. “Locals say a religious group in the area had some sway over the local council for well over 100 years and [got] any hotel applications rejected on Prospect Road,” says Wostikow.
“There are many stories of people applying and getting rejected. It’s been few years in the making but [Prospect Hotel & Cellars] is going to be the first of its kind. The council is on board and Prospect is coming alive. It’s been a sleeping giant for so long, and now new venues are popping up. The pub is really going to be the heart of Prospect Road,” says Wostikow.
Expectations are high and, as Voigt told Broadsheet ahead of the opening, “anxiety is peaking.” In spite of the nerves, the trio are no strangers to exploring new hospitality horizons. Wostikow and Voigt are behind Adelaide Wine Market, Sideways Liquor, and Bowden Cellars. Huber, meanwhile, co-founded Mismatch Brewing Co.
“Everybody’s always wanted a pub in Prospect, me included,” says Huber. “I’ve lived around Nailsworth and Prospect for nearly two decades and I think everybody’s very excited about it. There’s a lot of anticipation and expectation from people [and] that means pressure. You want to hit the mark and make everybody happy.”
Redesigning a former Foodland site, Natasha Banhalmi of Snow Studio and EIW Architects have given the 200-person space an earthy, natural look. “Concrete floors, deep green walls, the use of wood throughout all feel very comfortable,” Huber says. “We’ve got some beautiful booth seats and long communal tables.”
Despite the name, this isn’t your traditional pub. Think of it as a brasserie-meets-hotel with a wine-bar edge. Executive chef Justin Penman (ex-Roxie’s and Nola) leads the team preparing pub classics and elevated snacks.
“You can come in and get a schnitty, burgers, steak and squid or you can come in and get something fancier to complement the more premium offering that we’ve got as far as booze goes,” says Huber. Fancier fare includes Wagyu served up as either schnitzel, scotch fillet or a burger, Cajun brick chicken and pasta alla gin.
The wine selection leans strongly towards South Australian producers (which make up about 95 per cent of the list), but other states and international gems also get a look-in.
“Being fully independent gives us the flexibility to create our own thing,” says Voigt. “We’ve got a whole bunch of wines by the glass. You can get everything from a local grenache from McLaren Vale winemaker Rob Mack [Aphelion Wine] to chablis under Coravin.” There’s a boutique bottle shop attached to the space for those looking to take Voigt’s hand-picked drops home.
If you ask Prospect local Huber, the suburb was already worth celebrating, but the pub will broaden its appeal.
“I’m very proud to live in South Australia,” says Huber. “And I feel like Prospect is a miniature version of Adelaide in that we’ve [now] got everything here we need.”
Prospect Hotel & Cellars
85 Prospect Road, Prospect
(08) 7184 5082
Hours:
Sun to Wed 11am–10pm
Thu to Sat 11am-late
