The Brompton ...

The Brompton recently received a major review in the Eating Out section of The Messenger Press following a visit by food review writer Kylie Fleming.

Among other things, Ms Fleming noted that “The Brompton Hotel, in this curiously old-new suburb, is looking radically different after a brilliant makeover that combines original architecture with a stunning modern approach.

“The place looks great but it really was the food which most impressed us. Pubs have changed so much when you can enjoy food of this calibre, and price, at a suburban hotel.

“First up, our bread was excellent, home baked, and served on a wooden bread board with butter.

“I selected the goats cheese tartlet as an entrée which arrived on a long rectangular plate. The cheese was mild-flavoured and deliciously warm so it oozed out of its pastry shell. A pile of sweet onion confit and semi- dried tomatoes accompanied with a drizzle of sweet balsamic and, what I think, was avocado oil decorating the plate. My friend opted for the sizzling garlic prawn hotpot with quite a few big, crispy prawns in a chilli, garlic and tomato concasse, served in a cute little stone dish. The concasse had bold, authentic flavours and was served with Turkish bread to mop up the fiery, full-flavoured sauce.

"Pubs have changed so much when you can enjoy food of this calibre, and price, at a suburban hotel."

“The menu had a selection of pies … I was compelled to choose the beef and Guinness pie. What can I say – it looked amazing, the pastry was superb and the filling was deeply satisfying, gutsy and delicious. There really is nothing more you could hope for in a pie.

“My friend had decided on a steak which is always a good cooking benchmark. The 15-day aged grainfed rump was cooked as requested with a pink hue. It was tender, had a superior flavour and was served with a peppery sauce. Comfort-food side dishes included a bowl of mushy green peas and textbook-perfect mash with olive oil glistening on top. A green salad was lifted by a piquant mustard dressing”.