At a recent relaunch party for Prahran’s iconic Mount Erica Hotel, it became evident that the great pub revival that has been sweeping not just Melbourne, but Australia in general, is just getting started. The long-standing, much loved venue has undergone a substantial transformation with a newly appointed team and two shiny new areas, Austin’s Restaurant and Austin’s Pantry & Wine Bar.
Owner Mark McIlroy, respected chef Sunny Gilbert (best known for his work at MoVida Next Door), and venue manager Ross Murray (Jamie Oliver Italian Kitchen) have been driving this great change, setting Mount Erica on a new path with fresh Spanish and Mediterranean influences flowing through the restaurant and garden. The new direction has resulted in shared tapas dishes, daily specials, and a commitment to use only the freshest, locally sourced, and seasonal produce delivered on-premise daily.
Tapas dishes include Boqueron, which is Spanish white anchovies with pickles, and Mahon & Leek Croquettes, starting off a strong feast which is made of daily-rotating seafood and meat specials, along with menu staples like pan-fried Calamari with parsley, garlic, lemon, and summer cress, and Patatas Bravas with fried potatoes, mojo picon, and aioli.
The strong focus on both local (mostly from Victoria) and international wines (mostly from Europe) have been picked to pair up with the food on offer, best showcased at Austin’s Pantry & Wine Bar with platters of gourmet cheeses, charcuterie, French butter, and in-house baked bread. Freshly ground coffee and craft beer will also be available to purchase for dine-in or takeaway.
Authentic cream tiles have paved the way to a new look for the hotel’s restaurant, working with walls splashed with bright colours and large windows which peer into the kitchen.
All images taken by Tony Proudfoot for the AU review
Words by Chris Singh, photos by Tony Proudfoot
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