Formerly known as the Bush Inn, a long-standing favourite among Toorak locals, the friendly corner pub has now rebranded itself as Toorak Hotel. It might sound a fair bit fancier, but plenty of the appeal remains in the 19th-century establishment: family-run values, a public sports bar for watching the footy over a pint or two, and a great deal of respect for the long, colourful history of the building.
Established in 1854, Toorak Hotel has seen many chapters, but this could be the most exciting one yet. There’s a new look, new menu and new management, all seamlessly working together to elevate the drinking hole to gastropub status. Executive chef Matt Dawson and head chef Rhys Langtree have taken over the kitchen to transform the frills-free pub grub of Bush Inn into an elevated contemporary Australian offering.
Don’t worry, you’ll still be able to grab an epic classic cheeseburger (this one’s made with thick Angus beef), but you’ll also spot somewhat more refined dishes in the mix, too. Think starters like beef tartare or slow-cooked octopus, and an Italian wedding soup with meatballs, orzo pasta and winter greens.
For something a bit heartier, there’s a classic veal schnitzel, local mushroom risotto and juicy steaks served with classic French accoutrements. If you really want to go all out, opt for the Calabrian lamb shoulder. It’s a 1-kilogram hunk of meat that satisfies four healthy appetites, served with olives, roasted peppers, chilli and tomato.
Boasting a newly refurbished space, including a private upstairs event room that caters to 100 people, Toorak Hotel is suitable for both casual lunchtime affairs and special celebrations. If you’re a sucker for value, take advantage of the $25 steak every Wednesday or the $20 fish and chips offer on Tuesdays. Affordable happy hour deals and live music also attract hordes of thirsty locals on weekends.
The pub is open 7 days a week from midday.
