The joy of eating real food is rediscovered at the Middle Park Hotel. At the helm is renowned Brit Chef Paul Wilson and Stephen Burke, who focus on bringing the best Victorian produce from ‘paddock to plate’. One can expect robust and respectfully prepared food with a nod to the yester year.
Classic pub offerings include steaks, freshly baked pies, scotch eggs, offal and the return of the weekend rare breed roast. Look for whole joints of boutique lamb, tender beef and crackling pork. Further whole food eating can be had from the custom designed wood barbeque, with line-caught fish available everyday.
Classic shellfish, pristine oysters and potted crab are popular fruits from the sea that feature on the dining menu. Puddings and desserts are fondly remodelled back from the old country with a mix of Treacle Tarts, Whisky and Coffee Fools, Angel Pies, Bread and Butter Pudding, Trifles and a selection of comforting treats that pay homage to sweet childhood memories.