Nags Head Hotel

This is an attractive, classy refurbished pub, with a stylish grey and slate-blue theme and funky retro feature walls. The modern Australian menu is appealing and the wine list mostly Australian. A sweet potato roesti was the star of the prosciutto-wrapped, bocconcini-filled oven-baked chicken breast with marsala sauce. The $10.50 chicken Sichuan pizza was good value, and the beef butt (it's a real cut, and the waitress pointed to an area below her buttock to prove it) with potato and tomato tarte tatin and port red wine and rosemary jus was a hit. The waitress was run off her feet, which meant service was slow.