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[title]The Middle Park Hotel is embracing its culinary roots and introducing a new menu devised by head chef Sangsub Ha. The gastropub will hone in on Victorian produce, showcase swish new dishes while also delivering some excellent pub classics.
Entrees veer towards modern flavours, like the hiramasa kingfish with nori powder, squid ink rice puff and daikon radish remoulade; and veal carpaccio with apple, truffle soy, feta and curry oil. The menu is also geared towards groups, with share plates that include individual bites like lamb and chorizo sausage rolls and freshly shucked oysters; or larger share platters like the 1.5kg dry aged rib eye with cured meats, parmesan crisps, seasonal greens and red wine jus.
Like any great pub, they will also grill you a prime steak. Choose from grass-fed porterhouse, eye fillet or rib eye bone cuts, which come served with smoked garlic butter, pepper or mushroom sauce. Vegetarians are well looked after too, with plant-focused dishes including salted beets with cheese blancmange, watercress and beetroot chips; and tagliatelle with creamed shimeji, champignon, oyster and porcini mushrooms.
With each dish on the menu, you'll also find a specially selected wine, be it a full-bodied Exception cabernet malbec or a fruity La Vieille Ferme rosé.
Whether it’s a special night out, a mid-week repast or a Sunday lunch, the Middle Park Hotel’s menu takes a step up to deliver beyond the usual pub fare.