Part of Highlander Hotel, Char offers a wide range of food that you expect to see at most pubs. We were able to get a Scoopon deal that allowed us to enjoy $100 worth of dishes for only $49, giving us an opportunity to enjoy some of their more expensive dishes. When you dine at Char, you have access to their salad bar, which offers cold salad vegetables and hot vegetable dishes, with the beetroot being particularly delicious.
The Grazing Plate is a great dish for trying out a selection of their starters. The plate comes with Arancini Balls, Macaroni Cheese Balls, Stuffed Chillies, Sourdough Bread, Chorizo, Olives and Chicken Wings. We found the Chicken Wings to be a bit ordinary but the other items were delicious. Both the Arancini Balls and Macaroni Cheese Balls had crisp coatings contrasting well with their fillings. The cream cheese filling of the Stuffed Chillies was a good complement for the jalapenos chillies, and the chorizo sausage had the degree of smoky flavour we desired.
Grazing Plate (Photographed by Jonathan Phoon)
Ideal for those who enjoy fish, the crisp skin of their Atlantic Salmon set off the tender flesh perfectly. Accompanying the salmon were grilled broccolini that had the right amount of bite to them and hollandaise sauce for spooning over the fish to add more flavour.
Atlantic Salmon (Photographed by Jonathan Phoon)
The Brioche Slider Board is not for the 'lazy' eater as the dish is served as individual ingredients for you to assemble into a burger. The main meat ingredient that was offered during our visit was pulled pork and while it tasted a bit average on its own, it surprisingly became delectable when eaten together with the coleslaw. Served with the dish were chips with lovely crisp exteriors and fluffy interiors.
Brioche Slider Board (Photographed by Jonathan Phoon)
A standard at any Australian pub-style restaurant, the Chicken Schnitzel was of a generous size and cooked to perfection. When you place your order, you can choose your choice of gravy, pepper sauce, mushroom sauce and Diane sauce. We went with the pepper sauce, which had the degree of spiciness to make eating it enjoyable.
Chicken Schnitzel (Photographed by Jonathan Phoon)
For a chicken dish that is a bit healthier, you can choose to order the Chimi Churri Chicken Beast Fillet. The chicken fillet was tender with the chimi churri sauce coating it imparting a delectable spicy flavour. Served with the chicken is chipotle aioli and a cherry truss tomato salsa, whose refreshing flavour helped to balance out the spicy taste of the chicken.
Chimi Churri Chicken Breast Fillet (Photographed by Jonathan Phoon)
Char's steaks are noted to be sourced from grass-fed cattle, which is said to contribute to their scrumptious flavour and tenderness. The Porterhouse Steak we chose lived up to the claim and also had the char-grilled flavour we expect from a good steak. The mushroom sauce that we chose for the steak had a generous amount of mushrooms and was too creamy.
Porterhouse Steak (Photographed by Jonathan Phoon)
Notable for using Coopers Pale Ale Beer in the batter, the fillets of fish in their Fish and Chips were cooked well and encased in a lovely, crisp golden brown batter. Served with the fish is aioli to dip the fish in and a lemon wedge for squeezing over the fish to give it a bit of tanginess.
Fish and Chips (Photographed by Jonathan Phoon)
Offered as a special during our visit, the quality of the Pork Ribs were excellent, with the meat easily separating from the bones. The barbeque sauce coating the ribs gave them a smoky flavour that made it difficult to resist going back for more.
Pork Ribs (Photographed by Jonathan Phoon)
If you feel that your chosen main dish isn't enough to satisfy your appetite, you can select something from their range of side dishes. Their Sweet Potato Fries had the slightly sweet flavour we expected with the right amount of salt to bring out their flavour.
Sweet Potato Fries (Photographed by Jonathan Phoon)
Parents with kids need not worry about their kids going hungry as a selection of children dishes are available. The most popular dish seemed to be the Kid's Plate, a kid-friendly version of the Grazing Plate.