Hills Gazette - - NEWS - Sarah Brookes

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

steak fries.

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.

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