The Cookhouse

With most pubs taking the stripped back, street food approach, it’s refreshing to see a warm, friendly gastro pub back in town. It’s no surprise this Randwick pub has been quickly flagged by British ex-pats keen for some slow-cooked meals in a beautiful sandstone heritage building. With this in mind, I turn to the Blood Pudding ($7). The triangles of pudding are topped with delicate scallops: “an elegant surf and turf,” winks co-owner Ross Godfrey (formerly of Oscillate Wildly). Indeed, they’re dainty and have an interesting texture that we’re later told by a waiter is polenta. Scotland this is not. Share plates are cheap, but are entrée-size, so load up, don’t bypass the Beetroot Tatin ($12.50) with goat’s curd, it’s simply divine. There are steaks and pastas for hungrier diners but the Char-Grilled Kangaroo Loin ($26.50) caught my eye, coupled nicely with a glass of Centennial Reserve Shiraz Viognier ($10/glass, $42/bottle). If you’re just after a drink and a snack, the Hendricks Spritzer ($15) with pear cider, comes in a jug and will keep you going long enough to dive into some Lamb Croquettes ($6). Or if you make a meal of it, end with the Dark Chocolate Macadamia Nut Brownie ($12) – swoon.

The Cookhouse
141 Belmore Road, Randwick
Ph: (02) 9399 9660 thecookhouserandwick.com.au
Modern Australian, Pub Food $$