Once known as Finn MacCool's Irish Pub, The Norwood Hotel continues the trend of offering delicious pub food. The menu is noticeably different from its predecessor, focusing now on a few Australian dishes alongside pub food.
Their Atlantic Salmon was of a good size with the crisp skin setting off the flesh nicely. The grilled chorizo imparted a slight smoky taste to the dish, which was balanced out by the slightly sweet tomato salsa. The salmon was served on saffron potatoes whose plain flavour complemented the other ingredients nicely.
Atlantic Salmon (Photographed by Jonathan Phoon)
The portion size of their Chicken Schnitzel was quite generous. The flesh of the chicken was succulent and was contrasted nicely by the crisp crumb coating. Served with the schnitzel were chips fried to golden brown and salad to add an element of freshness. For the sauce, I chose pepper sauce which had a nice peppery flavour.
Chicken Schnitzel (Photographed by Jonathan Phoon)
Though we would have preferred the beef in the filling of the Graziers Beef Pie to be a bit chunkier, the filling still had a good amount of flavour and the pastry had the crisp and flaky texture we love. Helping to balance out the rich taste of the filling was creamy chive potato mash and green peas. The onion gravy tied everything together nicely.
Graziers Beef Pie (Photographed by Jonathan Phoon)
Their House Bruschetta was notable for using chorizo, an ingredient that we have not seen used in the bruschettas that we have tried at other restaurants. There was enough chorizo to provide a satisfying smoky taste and they were partnered well by the roasted cherry tomatoes. The ciabatta bread the chorizo was served on was toasted just right and had a bit of garlic for extra flavour.
House Brushchetta (Photographed by Jonathan Phoon)
Coming in a serving of five, the filling of the House Arancini was not too gluggy and had roasted mushrooms that imparted a delectable earthy flavour. Though the filling included Parmesan cheese, the cheesy flavour was not too intense. If you like to add extra flavour to the Arancini, you can roll them into the aioli before eating it.
House Arancini (Photographed by Jonathan Phoon)
To make eating there more affordable, the hotel offers a $13 T-bone steak and Chips deal during dinner time and a "Buy one main dish get one free" deal for lunch. Parking isn't too much of an issue with the carpark close to the restaurant offering convenient off-street parking. We enjoyed 50% off our total bill by booking our table through The Fork.