Grand National Hotel

This historic corner pub combines old world charm with the best of modern Australian cuisine, using fresh, innovative ingredients to breathe new life and class into all the classics - the beef burger is wagyu and the bangers are pork and fennel. The duck leg confit with roast parsnips, carrots and a salad of roasted chickpeas, pomegranate and fresh parsley is sublime, and who knew the delicate flavours of tea-smoked salmon went so well with apple sauce? The house-made kiwi-fruit sorbet was tangy and refreshing while the banana, walnut and yoghurt sorbet is a pudding in itself. Five-star fare in a pub.