The Clarendon Hotel Restaurant
Editorial
The Clarendon is a prime example of what an old pub should aspire to. This watering hole may have had a dubious past, but it has certainly come good in its old age. Upstairs, you'll fine a series of private dining rooms while downstairs is a large bar area and restaurant, with a semi-private nook hidden behind a screen of shelves. The old pipes that run through the building are exposed along the ceiling, adding a quirky touch for a pub in a suburb renowned for its industrial roots. The restaurant area reveals bare tables and white bentwood chairs, with old chandeliers casting a glow overhead. On sunny days however, there is an abundance of daylight streaming in and the windows can be flung open to let the fresh air flow through freely.
The menu at the Clarendon is up-to-date without being over the top trendy. You could make a very satisfying meal out of sharing the smaller dishes - think freshly shucked oysters with lime or soft-shell crab on a bed of lightly pickled zucchini with fennel and capers. The meatballs in a rich tomato sauce are also great when you combine them with a salad for a light meal. If your appetite is more substantial go for the larger plates which offer Black Angus scotch fillet and grilled Moroccan-spiced chicken with a chickpea and roast capsicum salad. Even the desserts are worth saving room for here, and the cheese selection is well chosen. The wine list is quite drinkable, and an absolutely spectacular proprietor's list with very fair prices may encourage you to over indulge a little.
Rita Erlich, May 2008
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