314 Albany Hwy, Victoria Park
Ph: (08) 9361 1038
www.brokenhill.com.au
Sincere, Modern Aussie Cuisine
The Broken Hill Hotel is of considerable historical significance having been built in 1899. Five years ago the hotel was extensively refurbished with contemporary ideas introduced to compliment the age – old façade. With the population growth of Western Australia and a new demographic of young professionals living in the area, the owner realised it was overdue for a fresh vision in décor along with a menu and boutique beverage makeover.
The modern age has also replaced the old pub grub with health conscious options and elegance. Joel Baker, a respected young chef, joined the establishment two years ago and shares the same passion for the modern idea of a new local. Joel’s knowledge of quality produce and fine wines is obvious through his selection of stylish pub food and delicious wines to match.
Joel and his team have recently created an exciting and delicious new menu which we were delighted to have the opportunity to taste. He started us off with a refreshing ‘salad of poached shredded chicken mingled with cucumber noodles, beansprout, julienne, chilli, sweet thinly sliced red onion and fresh mint.’ Marrying it with Naoc Cham dressing and roasted peanuts, it was a pure joy.
This was followed by a warming ‘Tandoori chicken Pizza’ topped with natural yoghurt and perfectly baked with his unique flair.
The main course displayed sincerity to a modern Australian style cuisine, through ‘Local fresh Barramundi, fillets, crusted with herbed ciabatta crumbs (pane gretato) and buttery-roasted macadamia nuts’. This was partnered with potato gratin, steamed four green beans and garnished with tomato vinaigrette.
Joel said he was inspired with this dish as it represents Aussie tucker on the cutting edge of blending true national flavours. Being such a popular choice on the menu, it is turning out to be a signature dish.
If fish is not for you the how about a ‘Black Angus Porterhouse Steak’, standing proud 300gm and char grilled before resting, to sit the buttery Béarnaise on top.
The Béarnaise was a delightful match with the salted steamed green beans seasoned with semi dried tomatoes. A great accompaniment to this wqas my glass of 2008 Thorn Clarke Shot Fire Shiraz from SA, with a cherry oak and vanilla background taste, harmonizing with the meal all the way to the end.
Dessert’s a well plated ‘rich chocolate tart’ topped with the freshest of cream quenelle and a refreshing compote of summer berries and tangy currants sealed my senses with contentment. This was well matched with a glass of Stella Bella pink Muscat.
The success of this characteristic place doesn’t just stop with the renovations.
It’s alive with friendly, highly energetic staff looking to better your experience, at the same time giving you the space to enjoy the company you’re with.
Winning an AHA Award in 2006 for ‘pub of the year’, the Broken Hill still lives up its reputation – it has it all from boutique beers, fine wines to quality service, atmosphere and food.
Having recently hosted its fifth birthday party, the Broken Hill management invited locals and regulars to celebrate with a complimentary drink, canapés and freshly shucked oysters. Great live entertainment on the night with the Howie Morgan Project and resident DJ ensured a memorable evening.
The Broken Hill Hotel is still one of my favourite pubs and knowing that there is a smooth operator behind the food and beverages gave me a feeling of awe towards the management and team in striving for perfection and getting it all so right.
By Bonny Sulistyo
