There’s a new menu at the Prahran Hotel, and we’re positive that you’ll LOVE IT!
New Head Chef Mauricio Navarra, has turned his attention to the warmth and abundance of locally sourced wintery ingredients as inspiration for his new winter menu.
Dishes such as a pork knuckle or slow roasted saltbush lamb shoulder are the perfect winter warmers when paired with roasted Dutch carrots with tahini yoghurt or roasted potatoes with truffle oil & pecorino.
Dishes draw on Chef’s South American heritage, and passion for fresh, locally sourced seasonal ingredients.
Don’t be alarmed by the portion sizes, the menu is designed for sharing. (Or if you’re #bulking, sharing with yourself ;)) For smaller groups a pan fried spatchcock with pureed cauliflower, potted lentils & fried zucchini or the 300g O’Connor’s Scotch Fillet with house made chimichurri will be more the speed. To finish, try a three milk dessert served with poached rhubarb, or go the cheese platter & dessert wine.
Locals will be pleased to know the pub classics haven’t been messed with. Steak & Parma night is still on for Wednesday & Happy Hour on Friday.
Celebrate the long weekend with an ever flowing Prosecco fountain, a True Blue bottomless brunch and four specially crafted cocktails paying homage to the land down under. If you’re looking to make the most of this years infrequent Aus Day long weekend, then you’ve come to the right place.
Are you someone who is good with numbers, loves interacting with new people and is interested in possibly pursuing a new career? Then we have good news for you! Applications are now open for the H&R Block popular Income Tax Course.