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Review - The Welcome Hotel

Does My Bomb Look Big In This?



"I'm sorry I led you into temptation," simpers Mimi (our Adele look-a-like waitress, with a Manchester accent) as she lays down the cutlery for Ricotta Fritters ($14.50).



Dotted with chocolate chips and drizzled with warm apple blossom honey, they’re the crowning glory on a wonderfully unexpected pub meal in a venue that makes you feel like part of the family.



There’s a real chef in the kitchen - my first clue was the super-fine eschallot vinaigrette dice accompanying freshly shucked Pambula Oysters ($3.50/each).



Daniel Mulligan, who recently jumped ship from Pilu at Freshwater, aces both seafood and Italianate flavours, from Black Cobia Fillet with Cloudy Bay Clams, Artichoke and Chicory ($30)...

...to silky Kipfler Potato Gnocchi with Pork and Fennel Ragu ($24). The wine list offers up prices that suit a midweek tipple - like the 2011 Yalumba Bush Vine Grenache ($36) – but Nick Davies’ craft beer list is where the real magic is at.



From bottled beers, like the pretty To Øl Eurodancer ($12/330ml), to 20 on-tap options (with the chance to taste before you commit),  it’ll keep you occupied for hours.

Try them restaurant-style with a clever plate of Seared Scallops, Pea Puree, Quail Egg, Pancetta and Pilu Bottarga ($21), or pull up a pew in the friendly front bar.



*This was my PUB OF THE WEEK on 2GB 873 Fresh! with Luke Grant & Luke Mangan
on Sunday 28th July, 2013: http://www.2gb.com/article/fresh-sunday-july-28

The Welcome Hotel
91 Evans Street, Rozelle
Ph: (02) 9810 1323


Welcome Hotel on Urbanspoon

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Comments

( 2 comments — Leave a comment )
spicelab77
Aug. 28th, 2013 11:41 am (UTC)
So heartening to see a Sydney food blogger who truly 'gets' beer.

Can't wait to get reacquainted with this fine venue!
missdissent
Aug. 29th, 2013 12:53 am (UTC)
Have fallen quite in love with craft beer, and loving learning more about it. It makes for some amazing food matches too, often out-performing wine with the same dish. Plus the flavour profiles can be just as complex and interesting in the right beers.
( 2 comments — Leave a comment )