Having your coleslaw, hotdogs and burgers stolen overnight doesn’t equate to a good day in the kitchen, but Chef Tony Gibson certainly took it in his stride. He’s just moved his New York style delicatessen Ruby & Rach into temporary gigs at Strattons Hotel. I suspect though, if this is the quality of lunch on a difficult day, in three months we’ll all be begging him to stay!
The namesake sangers - Reuben ($16) and Rachel ($16) - are made respectively, on house-smoked and pickled corned wagyu and pastrami. I’ve earmarked them for a return visit, because I had to have Tongue ($12)! Who could pass up thin layers of pickled tongue piled upon lightly toasted rye with peas pudding and piccalilli?
If you’re doubtful, wrap your laughing gear around a smaller serve in Half’n’Half ($11). It’s basically your choice of sanger with a cure-all bowl of Jewish Penicillin ($9) a.k.a. chicken soup - I do love a matzo ball!
Round it out with shared Poutine ($12) (the Canuck’s fancier version of chips and gravy) and a Mountain Goat Steam Ale ($5.90/schooner).
It’s one of two craft brews on-tap in the er… shall we say, ‘unrenovated’ bar downstairs. On second thoughts just head straight on up to the white tablecloths…
*This was my PUB OF THE WEEK on 2GB 873 Fresh! with Luke Grant & Luke Mangan
on Sunday 29nd September, 2013: www.2gb.com/article/fresh-sunday-septemb
Ruby & Rach at Strattons Hotel
249 Castlereagh Street, Sydney
Ph: (02) 9264 5636