Hotels use delicious local produce
THE Maclean Hotel's two chefs, Matt le Breton and Rosemary Mulholland, pride themselves on using local produce for all their meals.
One great example of fresh local dishes is The Maclean's Classic Turf and Surf featuring Matt's own brandy cream sauce over a 300g scotch fillet cooked exactly as you like it, and accompanied by Yamba prawns, Wooli oysters plus special beer battered chips, with crisp fresh garden salad tossed with sweet cherry vinegar and olive oil.
It is finished with the (always) $2 dessert.
And it can be your choice of table restaurant service, or on the veranda overlooking the grandeur of the Clarence River.
Every day lunch and dinner phone 6645 2415.
The Argyle Hotel, with new chef Shannon King, one of Canberra's best, is now offering five-star service, soft music, candle light and, with superb local art, its newly renovated restaurant is given a delightful atmosphere.
Children's, vegetarian, gluten-free, light meals, right through to a three-course dining experience for a special occasion, are all part of Shannon's service.
The Argyle is still offering counter meals at pub prices.
Now Shannon can temp you with takeaway food ranging from pizza to most of the menu.
On weekends a full breakfast is only $15.
For bookings and takeaway phone 0427 762 944.
The Clarence Hotel celebrates 21 years with Bob and Deb at the helm serving cold beer and good food.
In the past three years "The Bottom Pub" has undergone a significant transformation with punters, drinkers and diners alike enjoying the comfortable and friendly atmosphere the perfect place for families to enjoy a tasty meal with room for the kids to run around.
The restaurant provides a little more intimacy to enjoy the extensive menu, including chef Mel Kelly's ever-changing specials board showcasing quality seafood, meat and produce from the local area.
Ask Mel about her Feminine Surf and Turf including chicken breast, avocado, prawns and creamy garlic sauce.
A courtesy bus will be starting in the next couple of weeks.
Phone 6645 2088.