Contemporary$$
Things are changing in this former industrial backwater, and this one time drinking hole for tough dockside workers is driving the revolution. Head chef Scott Webster has tweaked the seasonal menu in the gentrified dining room. His open kitchen also services the chic black and white front bar with its pressed metal ceiling. Here thin crust, stone-hearth pizzas (try the pulled pork, jalapenos, coriander and red onion), golden arancini balls, prawns, quesadillas and crispy empanadas are the order ofthe day, paired with a good selection of Hunter Valley wines by the glass. It’s pub food, but not as you know it.
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