Friday, 4 April 2008

sydney pubs

bangers and mash

Sydney has arguably some of the best pubs in the world. We serve our beer cold, we love the odd beergarden and we love it on a lazy Sunday afternoon.

When it comes to pubs, there are pubs with cheap pork sausages encased in synthetic skins, there are the pubs pretending to be fine dining venues with supremely over priced frou frou (who wants that when they go to a pub..pfft!) and then there are the ones who serve good, honest pub grub with an attention to fresh produce and quality ingredients. I hate the term 'gastro pub'(..primarily as it doesn't sound altogether settling to the stomach) so let's just run with 'tasty pubs'

Here are some great ones to try:

The Four in Hand, Paddington

Great value 5 course degustation. Try it with the matched wines if you can hold your alcohol..

The London, Balmain

Best experienced on a lazy, sunny afternoon. They have Redback on tap and a good bangers and mash.

The Cricketers Arms, Surry Hills

A decent tapas and a good steak. Try the salt and pepper squid and the beetroot salad.

Woolwich Pier Hotel, Woolwich

A little too 'revamped' and pretty for my liking, but its a great view and the pumpkin ravioli with burnt butter and sage sauce is impressive.

The Australian, The Rocks

A classic Aussie pub. Sunday afternoons are best for a relaxed weekend drink. Nosh on gourmet pizzas or Kangaroo pie.

Grand National, Paddington

Great beer selection, fairly good wine list - and pretty much everything on the bar menu is delicious. Items of note: Bangers and Mash - juicy pork sausages, creamy mash and a smooth jus. The grilled lemon chicken salad is substantial, the meat is tender and the salad fresh. A top notch chicken scnitzel with mushroom sauce is also worth trying.

The Welcome Hotel, Rozelle

Top marks for great atmosphere, a beer garden, friendly staff and fantastic food.
The beef and guinness pie is crisp and buttery pastry encasing tender beef in a rich sauce. The steak comes with onion rings, like a real English pub should, and their bangers and mash, made from Cumberland pork sausages, served with heart-stoppingly creamy mash is worth a week of 5k runs for.

1 comments:

vivikat said...

don't forget the tilbury - essential!