Located not too far from the Entertainment Centre, the Brompton Hotel is a great place to enjoy modern Australian cuisine among them being a selection of Stonegrill dishes. Despite its seemingly far-off location, the hotel is quite popular with the locals with a crowd of a decent size when we visited.
We were pleased with the excellent quality of the King Henry Pork Cutlet which was cooked just right with a good amount of char-grilled flavour. The tangy balsamic gel was a perfect partner to the pork and the baby potatoes were light and fluffy. There was also a generous amount of rocket to add a bit of freshness to the dish.
King Henry Pork Cutlet (Photographed by Jonathan Phoon)
The size of the salmon in their Tasmanian Atlantic Salmon was quite generous with the flesh easily flaking apart with your fork. We particularly enjoyed the vegetables accompanying the salmon with the leeks having the right amount of bite to them and the beetroot and mini pumpkin patty complementing the salmon well with their slightly sweet flavours. The experience was completed by a smear of goat's curd whose creamy flavour brought out the taste of the other ingredients.
Tasmanian Atlantic Salmon (Photographed by Jonathan Phoon)
For those that desire a main dish that is a bit lighter the Vongole Linguine is a good choice. The linguine was cooked to al dente and there were enough cockles to add a delightful salty taste to the dish. The butter the pasta was tossed in helped to contribute to the dishes' delectable savoury flavour but yet not too much to prevent drowning out the flavour of the cockles.
Great for sharing with a group of friends, the 24 Hour Marinated Chicken Wings had very tender flesh which was set off well by the crisp coating. The wings were tossed in a Sriracha chilli sauce to give a bit of a spicy kick that is still mild enough to be enjoyed by those not used to spicy foods. Served with the wings are fluffy chips with crisp exteriors and chipotle aioli that the fries can be dipped in.
24 Hour Marinated Chicken Wings (Photographed by Jonathan Phoon)
To complete our meal we decided to order the Red Wine Poached Pear for dessert. The pear was soft with a little bit of bite to it and the right amount of sweetness to make eating it enjoyable. One of the notable aspects of the dish is the pear accompanied by macadamia done in three ways consisting of ice cream with macadamia nuts, macadamia crumble and a crisp and buttery tulle.
Red Wine Poached Pear (Photographed by Jonathan Phoon)
The décor of the restaurant helped to give a cosy feel with the carpark in front of the hotel solving the issues of finding parking space. We were able to enjoy 50% of our total bill during our visit thanks to booking a table through Dimmi.