Uncorked, Union Hotel
Editorial
In an impressive launch party, suitably held on Bastille Day, the Union Hotel recently unveiled their spectacular 4 million-dollar refurbishment of its pub, bistro and restaurant venue. With a distinctive French flavour, the newly made-over space truly lives up to its slogan: “more than just your local.” Always a swanky establishment, the pub's restaurant, Uncorked, now takes the flash to another level. Gorgeously decked out with white leather booths, black wood panelling and hot red carpet and wallpaper, the light-filled space is the cherry perched atop the main pub.
To match the physical facelift comes an elegant menu of six mains, seven entrees and a selection of side dishes. Start with Coffin Bay oysters shucked to order, sauteed calve's liver, or braised pork cheek and lobster salad. Mains include the signature bouillabaisse tagine, a 300 grams Tajima Wagyu cross Holstein scotch fillet, and a twice-cooked confit of duck with roasted chestnuts and celeriac sauteed with fennel. For the full experience, order a side of pommes frittes, if only for pleasure of practising your amateur French. Finish decadently with the chocolate terrine or the cheese platter.
Shelley Hepworth, August 2008
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