Latest news with #BeechworthHoney
Sydney Morning Herald
6 days ago
- Business
- Sydney Morning Herald
A 150-year-old country pub has been restored with a '70s-style fitout
Previous SlideNext Slide Pub dining$$$$ Known as the 'bottom pub', this two-storey venue three hours from Melbourne had been untouched for more than 30 years until a recent retro-style renovation – complete with green tartan carpet and amber bullion glass panels that channel the 1970s. The menu is all about local ingredients: there's baked camembert from How Now dairy outside Shepparton, Beechworth Honey coats the beer nuts, and Rutherglen muscat stars in sticky date pudding. More than half the wine comes from Victoria's north-east. Cocktails such as the Gold Rush feature rye whiskey from Backwoods, a distillery located just minutes from the pub. It also ticks off the familiar with cheeseburgers, schnitzels and steaks (add optional grilled prawns for $16) but there's also a mushroom burger, wild venison ragu on pappardelle, and lamb ribs cooked for 24 hours and finished with a Sichuan-style spice rub.
The Age
6 days ago
- Business
- The Age
A 150-year-old country pub has been restored with a '70s-style fitout
Previous SlideNext Slide Pub dining$$$$ Known as the 'bottom pub', this two-storey venue three hours from Melbourne had been untouched for more than 30 years until a recent retro-style renovation – complete with green tartan carpet and amber bullion glass panels that channel the 1970s. The menu is all about local ingredients: there's baked camembert from How Now dairy outside Shepparton, Beechworth Honey coats the beer nuts, and Rutherglen muscat stars in sticky date pudding. More than half the wine comes from Victoria's north-east. Cocktails such as the Gold Rush feature rye whiskey from Backwoods, a distillery located just minutes from the pub. It also ticks off the familiar with cheeseburgers, schnitzels and steaks (add optional grilled prawns for $16) but there's also a mushroom burger, wild venison ragu on pappardelle, and lamb ribs cooked for 24 hours and finished with a Sichuan-style spice rub.
