David Tay­lor Food Re­view

Sunday Territorian - - FRONT PAGE - DAVID TAY­LOR

Arch Ri­vals

NAME Arch Ri­vals Bar and Grill

AD­DRESS 11 Univer­sity Ave Palmer­ston PHONE 8931 0728

OWNER Ja­son Hanna

CHEF Kyle Wed­more

ENTREES $8 to $14

MAINS $16 to $33

OPEN Lunch and din­ner every­day


True con­fes­sion. I am a bingo junkie. When­ever I can, I head to the Deck Bar on a Tues­day night and join Drag Queen Bingo for a laugh and a nice meal. Hav­ing missed one Tues­day, I de­cided to head to Arch Ri­vals in Palmer­ston on Wed­nes­day in­stead.

The crew from De­par­ture Lounge En­ter­tain­ment serve up the sil­li­est, fun­ni­est bingo rounds you will wit­ness.

Miss El­la­neous, Shani­qua, debonair Vin­cenzo and oth­ers serve up sassy witty won­der­ment. Balls drop at 7pm, get in early.

On a se­ri­ous note, this crew col­lect dol­lars for lo­cal char­i­ties and have passed on more than $17,000 in the past year. That is such a good ef­fort.

I was at Archie’s for the first time ever. Archie’s has been around for decades, serv­ing the Palmer­ston com­mu­nity good food, drinks and en­ter­tain­ment. It’s a comfy joint. This night there were a num­ber of fam­i­lies, and clus­ters of Bingo Groupies set for a few hours of fun, and the lure of good prizes too.

I opted for the Baked Nor­we­gian Salmon. I added a side of béar­naise sauce be­cause I do a pretty lousy job of it my­self. Chef Kyle Wed­more knows what he is do­ing.

A good sized por­tion of pink salmon was served on a bed of tarty potato salad.

Salted, crispy skin atop of per­fectly cooked salmon.

Not raw, just cooked through, ten­der and oh so very de­li­cious.

The potato salad was as ex­pected. Boiled spuds dressed with vine­gar, lemon and chives.

Sliced red onion and pickle slices added to the zest.

This time hon­oured com­bi­na­tion proved it’s worth again.

Clas­sics are clas­sics be­cause they stand the test of time, fads and fash­ion.

An­other weak­ness of mine is onion rings. Archies served me a gi­ant side with a mayo/ BBQ sauce combo for dip­ping.

Sounds gross but it is white trash food at its finest.

Harden your ar­ter­ies and toughen up princess, these are so good.

My bingo buddy was han­ker­ing for a good steak. No frills, no lacy bits, just a ten­der steak, chips and a bit of greens.

His scotch fil­let was ten­der, cooked to his lik­ing of medium (pink in­side, no blood).

Served on a small hill­side of crispy chips and a fresh salad.

He chose a mush­room sauce and was a very happy cam­per. It cer­tainly looked and smelled good.

We will have to trust him that it tasted good be­cause there was no hint of shar­ing in his eyes that night.

Never get in the way of a hun­gry guy and his slab of meat. It’s a Ne­an­derthal thing I guess.

Arch Ri­val Bar and Grill is a re­laxed neigh­bour­hood spot that serves damned good food at fair prices.

See­ing that I let 25 years slip by be­fore try­ing Archie’s, I prom­ise you it won’t be that long again!


Arch Ri­val chef Kyle Wed­more with a plate of pork belly and ba­con

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