DETAILSThe pleasant staff and history of awards makes Customs House restaurant stand out from other hotel restaurants. In fact, the restaurant is so confident in its menu the same menu is used for both lunch and dinner, with only breakfast getting a separate set of choices. Fortunately the menu is quite good, offering some tasty choices that make the most of local produce. There are light lunch options such as toasted Turkish bread served with dukka & olive oil for dipping, and smoked salmon linguini with creamy dill and parmesan sauce. The bowl of chilli mussels is a warming dish, served in Provencal sauce with a side of crusty bread to mop up the juices.
Conveniently, the Customs House Hotel Restaurant is open seven days per week, for breakfast lunch & dinner. The sandstone walls and exposed ceiling beams give a castle-like feel to the grand dining space. Although the restaurant can seat up to 100 people the warm lighting lends intimacy to each table and the quality of the dishes is consistent, whatever the crowd. The wine list makes for a good read, covering the best Australian offerings and even a few gems from overseas.
Jennifer Miller, November 2006
