One of Abbotsford’s oldest pubs has undergone a total redux. The Carringbush Hotel now has a totally vegetarian menu, and extends it focus sustainability beyond food, with all wines on tap, ethical ceramics and plates, no packaged beer, no plastic straws and environmentally sound lighting.
While you won't find tinnies, you'll still find 21 beers on tap rotating between locals and left-of-centre drops. Wine-wise former Gertrude Street Enoteca sommelier Tim Cashmere will be ensuring the wines on tap are both interesting and sessionable.
Head chef Roxanne Olsen (who's also a bassist for local band Glomesh) oversees a menu in which veggies are the stars – think mushroom halloumi burgers, sweet potato 'steaks' and a vegetable charcuterie-inspired plate. Much of the menu is also vegan, which means plant-based eaters can get around hearty and nostalgic classics like the chilli non carne and beer battered cauliflower. Little ones aren't forgotten about either, with a devoted kids' menu. You'll also find trivia on Tuesdays, lunch specials and $8 pints every day from 4-6pm.