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New Tattersalls Hotel

14/20

Contemporary$$

Once a grungy music venue, this recently refurbished hotel now offers breakfast, lunch and dinner. Garlic bread was soft, buttery and crunchy, a pear, rocket, parmesan and caramelised walnut salad a well-balanced mix of fresh, sweet and salty. The salt-and-pepper squid, with salad and citrus dressing, was tender but not big on flavour. Servings are so generous you'll need a moment before tackling the mains: a plump, marinated lamb rump with sweet potato, tzatziki and red wine reduction with a Greek salad, and crisp beer-battered fish with chips, salad, grilled lemon and avocado aioli.

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