Toxteth Hotel
“I am a chef and cannot keep calm,” is printed on a nicely thematic Union Jack affixed to the kitchen. By contrast though, the men inside the glass box are deadly silent, moving like a well-oiled machine. This is lucky because this popular Glebe local is packed with a mixed bag of locals and visitors. A somewhat forlorn music trivia host tries his best to lure diners inside, but it’s clear my fellow Aussie all-weather backyard compatriots are here for generously portioned ten-buck rump steaks or fish’n’chips, from the Monday/Tuesday Dinner Menu. I dabble with lightly battered Jalapeno Poppers ($12) with cream cheese, smoky bacon and Baja sauce, and panko-crumbed Brie ($13) with sweet-chilli jam and aioli, before moving onto sliders. Twenty bucks buys you four, and conveniently there are four choices: ‘Zucchini’, ‘Crab’, ‘Buttermilk Chicken’ and ‘Beef’. The latter scrubs up best with good patty char from the fast-paced grill. My meal highlight was Fried Whole Baby Snapper ($24) with sweet and sour apple sauce, leading me to dub this chef Sydney’s battered and fried pub king. Their excellent bottle shop explains why you can pick up a decent drop inside – perhaps the Joseph Chromy Pepik Pinot Noir ($42/bottle) – or maybe just match your favourite fried food with Bilpin Pear/Apple Cider ($8.50).
Toxteth Hotel
345 Glebe Point Road, Glebe
Ph: (02) 9660 2370 toxtethhotel.com.au
Pub Bistro $-$$
