The revamped Mona Vale pub is now The Park House Food and Liquor. Executive Chef David Clarke (ex-Jamie’s Italian) has created a menu inspired by southern California’s food scene.
A great spot for a casual lunch with family or friends, the venue is multi-faceted and has bars, restaurants, a cocktail lounge and a dining room opening up to the all-weather courtyard, making the venue one of the peninsula’s newest dining and entertainment hotspots. Service is lightning fast and efficient with an abundance of personality adding to the establishment’s fun vibe.
The menu is vibrant and share focused with a clever mix of Mexican, Mediterranean and Middle Eastern dishes. Those with dietary requirements are very well catered for with the ash-roasted pumpkin, fetta, almonds and salsa verde proving a favourite. From the wood-fire oven and grill, the harissa-spiced wood-roasted chicken, tahini yoghurt, pickles and herb salsa is a perfect dish for the style of venue.
PSST! Groups of six or more can enjoy a slow-roasted whole suckling pig – just make sure you give them 48 hours’ notice.