Pub Life Kitchen
After a four-year hiatus, Pub Life Kitchen has returned to the Lord Wolseley Hotel in Ultimo.
PLK fans will be happy to learn that other superstars from the original menu are making a comeback. As well as the OG Burger (a stack made up of dry-aged grass-fed beef patty, cheese, pickles, tomato, lettuce, and roasted garlic and lime mayo), you'll also find the TLC (fried chicken, double cheese, pickles, green sriracha mayo), Curic's thick-cut chips, and hot n sticky chicken wings.
When it comes to what's new, founder Jovan Curic says, "this time it’s a family affair, with my wife Dee and I creating a menu that pays homage to both our love of the classic Aussie pub, great quality Australian produce, and also our Serbian heritage.”
Kick-off with an Adriatic-style octopus salad, or Balkan staples like dry-aged cevapi, sarma (stuffed pickled cabbage rolls), and a Serbian-style pork schnitzel called karadjordjeva snitzla.
The menu has been whipped up from a shopping list of Sydney's best producers—like fresh pasta from Fabbrica, dry-aged meats from Marrickville's Whole Beast Butchery, salumi from LP's Quality Meats, and bread from Providence Bakery.
Alongside even more weekly specials, you'll also find Aussie pub classics like schnitty and parmi; a pasta alla norma with eggplant, tomato, basil, and Reggiano; and a dry-aged grass-fed rump steak served with chips and burnt onion butter.
As for drinks, Joel Amos of DRNKS has stepped in to bring some fun and vibing natural vino A-game alongside a neat edit of small-scale local breweries' beer on tap.
Image credit: Nikki To