Latest news with #AaronBrodie
Sydney Morning Herald
4 days ago
- Business
- Sydney Morning Herald
This classic Melbourne pub has entered a new era
Previous SlideNext Slide Pub dining$$$$ Now in the hands of Morris Hospitality (Portsea Hotel, Albert Park Hotel, and more), this benchmark of pub dining has entered a new era. While the interior has been refreshed, the most notable change is in the menu, which zigs where others zag. Ex-Oakridge chef Aaron Brodie throws wildcards like char siu octopus skewers and wild boar pies alongside levelled-up classics (that pie is only $34 on Mondays, including a glass of Save Our Souls pinot noir). Fish and chips come with a tartare-inspired beurre blanc, while a wagyu patty and smoked raclette give the cheeseburger X-factor. Brodie is controversially 'not a huge fan of parmas', but a German Holstein fills the void. Veal topside sourced by meat supplier Flinders + Co is coated in parmesan-spiked panko. A fried free-range egg is true to tradition, accompanied by two pickled elements – white anchovies and shallots – 'to help cut through the richness', plus crispy capers, a red-wine and brown-butter sauce, and a sauerkraut-like side of cabbage and carrot.
The Age
4 days ago
- Business
- The Age
This classic Melbourne pub has entered a new era
Previous SlideNext Slide Pub dining$$$$ Now in the hands of Morris Hospitality (Portsea Hotel, Albert Park Hotel, and more), this benchmark of pub dining has entered a new era. While the interior has been refreshed, the most notable change is in the menu, which zigs where others zag. Ex-Oakridge chef Aaron Brodie throws wildcards like char siu octopus skewers and wild boar pies alongside levelled-up classics (that pie is only $34 on Mondays, including a glass of Save Our Souls pinot noir). Fish and chips come with a tartare-inspired beurre blanc, while a wagyu patty and smoked raclette give the cheeseburger X-factor. Brodie is controversially 'not a huge fan of parmas', but a German Holstein fills the void. Veal topside sourced by meat supplier Flinders + Co is coated in parmesan-spiked panko. A fried free-range egg is true to tradition, accompanied by two pickled elements – white anchovies and shallots – 'to help cut through the richness', plus crispy capers, a red-wine and brown-butter sauce, and a sauerkraut-like side of cabbage and carrot.
