The public bar, open seven nights, is perfect for winding down after a day out or meeting friends, while the bistro, open four nights a week, delivers more restaurant-style dining. The drive-through bottle-o also serving up wood-fired pizzas to go, and when the weather warms up, so will the beer garden and the balcony.
Rob Kabboord heads the kitchen. He’s a chef celebrated for his work at Merricote and Sydney fine-diner Quay, and brings a passion for honest, produce-driven cooking, creating a menu that honours the pub’s heritage with a mix of favourites and his own touches. Pub classics like parmas, beer-battered fish, a schnitty and steaks are complemented by the likes of duck pie plus a few choice cuts inspired by Rob’s Dutch heritage.
Here’s the man himself on how to get the best of it.
It’s Friday night. We’re here for a beer and a snack at the bar. What are we having?
Hey, thanks for coming to our beautiful region, let us pour you a delicious Red Duck Brewery Super Normal lager to quench your thirst. And a snack, you say? I’d love you to try the bitterballen, a traditional Dutch beer snack made with chicken, curry and crumbs. Or, if you’re feeling a little more adventurous, the filet Américain: raw chopped beef, egg, shallot and capers on brioche.
If one beer has rolled into a couple, or perhaps you’re onto a bottle of wine, you might also order the rabbit bisteeya served on pickled carrots, the fried lamb brains with kohlrabi rémoulade and almond sauce, maybe a pork sausage roll and some apple chutney, and, if you’re still peckish after that, share a club sandwich. To sharpen up the palate there we might also go a Kaiju tropical pale ale. Super-clean pale ale with hints of juice tropical fruit thanks to the very clever use of simcoe, cascade and citra hops. That oughta hold you.
It’s Sunday lunch, we’re here with a crew and we’re looking to settle in at the table for a good while. What should we order?
I’d order a few snacks and entrées. A carrot salad, some Sher wagyu bresaola, and maybe a round of oysters, and then for mains a duck pie made with duck from our local duck producer, Vue de Volcan farm. To drink, I think a glass or bottle of the Minim grenache would be great, especially with the duck. We’ll have some Sunday roast options on soon, too,
What about something for the solo diner looking to grab a bite?Our steak frites – hanger steak, shoestring chips, béarnaise – and a glass of ECK No 3 Rosé out of Heathcote should hit the spot, but if it’s something really quick you’re after, the pork sausage roll is it.
You’ve got a reputation as Australia’s most beer-savvy chef. What your pick of what’s on pour at the pub?
Right at this moment, I have to say The Love Shack red ale out of Castlemaine is drinking fantastically, and is punching well above its weight as a mid-strength.
Back on food, what have you got down the lighter, fresher end of your menu?
Plenty. Take a look at the John Dory with pickled and roasted beetroot, rosella flower and salted grapes. It’s light and fresh (and superb with a Boatrocker brewery Miss Pinky raspberry sour ale, too).
What’s happening in the vego and vegan department?
The mushroom orzo with broccolini and Comté is a team favourite, and we also do it vegan, no dramas. It’s particularly good with a glass of Northern Hope pinot from the Macedon Ranges.
Is there a dish on your opening menu that captures the Daylesford Hotel vibe?
I’m going to be cheeky and say rocky road. Renovating a hotel that was established in the early part of the 18th century was always going to be challenge. But now that we are open it has been worth the all the hard work from the team of tradies, designers, owners and staff.
Our rocky road dessert, though, is nothing like the hard way. It’s chocolate mousse, morello cherry, marshmallow, and candied almonds – a highly desirable route. Especially with a glass of Stanton & Killeen muscat from Rutherglen.
Let’s go big. Let’s go crazy. What have you got for us?
Step into the bistro and let’s take all your cares away. Don’t worry about who is going to order what, we will take care of it all. Let our team sort you out with a paired, beer or wine set menu, and we’ll take charge and take care of you with brace of good foods and drinks. You tell us how large you wish to go, four courses or eight, and we’ll take care of the rest.
And to close?
The cheese selection is a great note to end on. It changes week to week, but we feature one Victorian, one from interstate, and one from far away, all served with their own accompaniments. The award-winning Berry’s Creek Riverine Blue, for example, with rolled oat biscuits and apple jelly. Taken with a glass of Uberbrut from Holly’s Garden, it’ll will see every guest leave a happier person.
The Daylesford Hotel, 2 Burke Square, Daylesford, 03 5348 2335, daylesfordhotel.com.au, @daylesfordhotel