For those that desire pub food with a bit of difference, The Mile End Hotel is a good place to visit. Many dishes on their menu either have a bit of an Asian flair or feature native Australian ingredients such as saltbush. Their restaurant notably offers all-day dining, allowing their dishes to be enjoyed at any time of the day.
The chicken breast in the Lemon Myrtle Chicken Breast dish was succulent, with a distinctive flavour from the use of lemon myrtle. Accompanying it were roasted carrots that still retained a bit of bite and a serving of quinoa that included pumpkin seeds for a bit of crunch. The chicken was particularly great eaten together with the cashew crema.
Lemon Myrtle Chicken Breast (Photographed by Jonathan Phoon)
Offered as a special during one of our visits, the Roasted Chilli Miso Salmon Belly was tender with a delectable spicy taste. To balance out the spiciness was roasted cauliflower with a good amount of char and a slight taste of miso. Completing the dish was pickled vegetables to provide the sour element.
Roasted Chilli Miso Salmon Belly (Photographed by Jonathan Phoon)
The panko crumbed chicken breast in the Chicken Katsu Burger was juicy, with the crumb coating setting off the flesh nicely. Freshness was provided by the Oriental slaw. The sriracha sauce and mayonnaise that included togarashi, a Japanese spice mix, gave the burger a bit of kick. The fries were cut in a flat style that made them resemble ribbons and tasted a bit like chips. For vegetarians, there is a version that replaces the chicken with a piece of crumbed tofu.
Chicken Katsu Burger (Photographed by Jonathan Phoon)
Tofu Katsu Burger (Photographed by Jonathan Phoon)
Their Australian Seared Beef Salad had a generous amount of beef and the green beans had a nice bite to them. Sesame soy dressing gave the salad a distinctive Asian flavour while a scattering of wattleseed provided a bit of Australian flair. Also included in the salad was chilli caramel macadamias to provide contrast with their crunchy texture.
Australian Seared Beef Salad (Photographed by Jonathan Phoon)
The somewhat unusual sounding Spiced Jackfruit Larb makes use of green jackfruit, which has gained popularity as a substitute for meat in vegetarian dishes. The texture of the jackfruit closely resembled meat but the dish was a bit too salty for our tastes. Cos lettuce cups were served with the dish for eating the jackfruit larb in a fashion similar to San Choy Bow. Those that desire to add a bit of sharpness can use the chilli vinegar and lime wedge that came with the dish.
Spiced Jackfruit Larb (Photographed by Jonathan Phoon)
Customers that visit the hotel between 12pm to 3pm from Mondays to Thursdays can enjoy a selection of lunch specials in addition to their main menu. Parking is not an issue with the hotel's carpark offering convenient off-street parking.