Lord Nelson Brewery Hotel
Editorial
Raised from convict-hewn sandstone, this landmark 1840 bar is the genuine article when it comes to Sydney's heritage drinkeries. Inside, a fireplace warms the hearth, beer kegs provide a tidy spot for the elbow, and the bar top glimmers with brass beer taps, while above massive, wooden beams hold the centuries aloft.
Several enormous kegs also work on-site to create the brews that The Nelson is renowned for. Consistency is the key, and a pint is the measure. We've long been fans of the Old Admiral: a hearty, full-bodied, malt ale with hints of caramel, which at 6.1% is as headstrong as its namesake. Three Sheets is also a good bet as well - a handsome pale with a hint of citrus aromas. There's also a substantially good wine list.
The Bar provides decent food, such as great pork pies or the Ploughman's lunch - a spread of cheese, condiments and damper that complement the Ales admirably. The upstairs brasserie turns the flame to older fashioned fare, such as seasonal broths, braised, rolled pork belly and a rabbit ragout. The seafood dishes vary depending on the catch and there are also vegetarian options.
But the drawcard is undoubtedly the main bar. This is a great place to soak up the hours, and after 170 years of congenial bar room banter, bonhomie has now taken the place of the sawdust. Aside from that, not too much might have changed over the robust lifespan of this stalwart. And why would it?
Geoff Stanton, June 2008
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