Part-owner/Executive Chef Geoff Lindsay and Head Chef Jay Sinclair have designed an international menu that honours traditional methods, but they have given things a modern spin, too, embracing modern Australian cuisine and our bounty of produce.
Lamaro’s Hotel dates back to the 1850s, and has been tastefully renovated, retaining the best parts of the old hotel and creating a modern, comfortable environment that includes a charming dining room, as well as an inviting pub bar area.
Filled with a wonderful earthy-tasting mixture of forest mushrooms, the al dente agnolotti pasta parcels are topped with mushroom sauce, and finished with tangy pecorino. Mixed grill befits the age of the premises, with the wood-fire grill coming to the fore with perfectly grilled meats: lamb, pork belly, red wine and pepper sausage and fillet steak served around a delicate garlic custard. Crunchy green beans – with the flavours of freekeh, tahini, chervil and walnuts – are a real delight and perfect with the wood-grilled meats.
PSST! A wonderful bar menu is available if you are looking for a less formal environment.