PROFILED BY DEGROOTS MEDIAThe Australian National Hotel caters for everyone, comprising of many areas for everything you would want when deciding to go out for the night. The new summer pub menu, designed by head chef Shane Butler, has the bistro pumping. With the renovations complete the “Nash” is constantly bustling with people, whether in the TAB bar, upstairs for drinks and a dance to the house dj, or in the bistro. On game days the ANH offers Tuckshop to keep the hoards of people pouring through the doors satiated as they head over to the Gabba. Order a hotdog, steak sandwich, fish and chips or a chicken burger any time throughout the day and be greeted with friendly service and a smile.
On Thursday nights the Nash offers curry and pizza specials on top of the regular a la carte menu, with a delicious range to choose from. On Sundays the roast is proving popular, and offered at both lunch and dinner there's no beating it. Bangers and mash is a mainstay on the menu, consisting of thick beef sausages wrapped in bacon and served with mash, onion gravy, tomato relish and a fried egg. For something lighter the Caesar salad comes served in a crouton shell with only the freshest salad ingredients, and the seafood linguine is cooked with a rich Napoli sauce with a variety of delicious ocean morsels. For functions, the upstairs bar is private and classy with respective outdoor smoking and eating areas.
Ilana Tulloch, November 2008