Mundaring Hotel’s chef is serving up dishes that are the talk of the town

Mundaring Hotel’s chef is serving up dishes that are the talk of the town
Mundaring Hotel’s chef is serving up dishes that are the talk of the town
Mundaring Hotel’s chef is serving up dishes that are the talk of the town
Mundaring Hotel’s chef is serving up dishes that are the talk of the town
Mundaring Hotel’s chef is serving up dishes that are the talk of the town
Mundaring Hotel’s chef is serving up dishes that are the talk of the town

Steak sandwich check. Salt and pepper calamari check. Seafood bouillabaisse. Now that’s pub grub with a difference.

It’s been a few years since I stepped foot in this heritage-listed hotel, built in 1899, which is now under new ownership by two old Mazenod school buddies and their wives.

These guys know how to run a truly great Hills pub.

Since 2013 Thomas and Anthea Martin alongside Ian and Joanne O’Connor have turned the Parkerville Tavern into a runaway success and they are now bringing that formula to The Mundaring.

The joint has already had a makeover with a new kitchen and five areas including a lounge, bar, restaurant, outdoor patio and a renovated beer garden with an upper terrace.

And former Melbourne and Parkerville Tavern chef Vince Mussoodee has revamped the menu and is making a name for himself for his exquisite fish and curry dishes.

Chef Vincent Moussoodee

Mrs O’Connor says that while the two watering holes are different in terms of location and clientele, many of the lessons learned at the Parkerville Tavern are being applied to the Mundaring.

“Chef Mussoodee worked in fine dining establishments in Mauritius and moved to Melbourne in 2009 working for several years for the Rivers Group where he developed his love of fine-dining, Italian and French cuisine,” she said.

“European and Creole styles of cooking are evident in the specials produced on the menu, intertwined with top pub grub.”

Chef Mussoodee’s speciality lies in seafood dishes and his pan-friend Red Emperor with a cauliflower gratin, broccolini, baby carrots, cherry tomatoes on the vine, sweet potato crisps and a dash of truffle oil was exceptional.

Pan-fried Red Emperor

 

Also an absolute knockout were the Char Sui confit duck bao buns. The slow-cooked duck was melt-in-your mouth delicious with a nice little hit of chilli, sauce and coleslaw. I’d be back just for that.

Char sui confit bao buns

The beef carpaccio with truffle oil, parmesan, a drizzle of hot English mustard and micro herbs looked too good to eat.

Beef carpaccio

The combination of executive chef Sheridan Noakes’ passion for meaty pub favourites and Mussoodee’s European culinary influence has led to a menu offering all the pub classics with some delectable out-of-the-box dishes.

Seafood boullaibaise

This is pub food done well with a high brow twist. Time to put this pub on your list and head for the Hills.

The Mundaring is open seven days a week and includes a TAB.

It also operates a complimentary drop-off bus service on Friday and Saturday evenings for patrons within a 10km radius.

The Mundaring Hotel is on the corner of Nichol and Jacoby Street in Mundaring.

To book call 9295 1006.

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