PASSES THE PUB TEST
STOP the presses: the local pie shop isn’t the only reason to take a road trip to Bakers Hills.
The Bakers Hill Tavern next door is dishing out a finger-licking full pub-grub experience to patrons thanks to the addition of experienced chef John Anderson.
The menu choices – steak sandwich, BLT, buffalo wings, surf and turf and chicken parmigiana – fit the brief for a good feed at the pub and the specials are some of the best in Perth.
A T-bone and middy will set you back $20 on a Wednesday, Thursday is $10 parmy night and on Saturdays you can score a 250g rump steak with chips for just $10.
And flying out the door on Sundays is the all-day rump and ribs special for $20.
A staple on any pub menu is the chef’s steak sandwich and this one doesn’t disappoint.
Perfectly toasted Turkish bread filled with succulent char-grilled sirloin steak, topped with homemade beetroot chutney, caramelised onion, salad and barbecue and aioli sauce, all served with some of the crispiest beerbattered chips I’ve had in years.
My dining partner, who has been known to survive on microwave meals for months on end, was in dire need of a decent feed.
He declared his fisherman’s basket the best he’d devoured in ages; it was brimming with tempura fish, prawns, squid rings, scallops, tender calamari and served with crunchy, perfectly seasoned, beerbattered
For those who fancy something lighter there are plenty of starters and bar snacks to choose from, including buffalo wings made with owner Lochie Doyle’s famous chilli and tomato sauce.
It leaves a tingle in your mouth and is addictively spicy.
The Bakers Hill Tavern is the kind of place where locals gather for a chinwag over a beer or two and the kind of place where road-trippers are warmly embraced.
This is one country pub on our doorstep that is definitely worth a visit.
Bakers Hill Tavern owner Lochie Doyle.