Dining at the Prince Albert Hotel

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Xmas 2008 Menu     

The Prince Albert Hotel prides its self on being a hotel that people of all walks of life can feel comfortable in coming back to time and time again. The reason why is simple. Consistency. The Hotel understands that its customer base is broad and is hard to pin down into one demographic. The customer that comes in from the post office for a traditional rissoles and eats at the bar deserves and receives the same service that the business man in a suit eating a more expensive meal and drinking wine receives. The Bistro is warm and inviting to all customers with variation in tastes, from cimarosti west end sausages with caramelised onion gravy to crispy skin duck leg on mushroom risotto. The staff pride themselves on the presentation and consistency of meals. Having good product knowledge and knowing what each plate consists of is a trait that all staff possess. This ensures the level of consistency that the Hotel prides and expects of itself.

The wine list is extensive and has mostly Australian content. The list has both options by the glass and by the bottle with monthly wines on the table. The bar is easily approachable and is well stocked with a wide variety of wines, bottled beers from all over the world, spirits and Coopers beer on tap. The Hotel is owned and operated by Paul Morris who can both be seen behind the bar with a smile and a recommendation for what they're going to have for lunch, so you should have it too.

Contempary Australian Dining is what the Bistro is about. Knowing that you can get the same quality service and high standard food each time you visit is important.