Palace Hotel Camberwell

I went on an adventure to the historic and newly refurbished Palace Hotel in Camberwell and it absolutely did not disappoint.

Downstairs is spacious, with fireplace and big TV, but upstairs is where the magic is.

Literally a level up, it’s beautiful function space and bar area adorned with historic photos highlighting the history of the building and the people who ran it, particularly paying homage to the women in hospitality.

Of note is one of the many architectural choices that paid off.. seeing into the bell tower!

If you want standard pub grub - these guys do it well. But if you want an unexpected, exceptional culinary experience then you need the small plates menu.

I can not express how much of a delight it was eating my way through this menu. Crafted by State Executive Chef Tony Moss it incorporates First Nation flavours, exceptional produce, and suppliers in a unique, connected, authentic way.

The little buratta is hand made by That’s Amore and is adorned with stewed Davidson plum and fennel with house made lavosh.

The crispy halloumi is texturally delightful and served with a Tasmanian pepper-berry honey and kaffir lime.

The lamb ribs are cooked to perfection and complimented with a coffee and wattle-seed glaze.

Wagyu skewers were so tender with brilliant complex flavours of black garlic and saltbush.

I opted for the endive salad, which was a good call, the whole shaved apples, radish, and herbs with a zesty vinegarette dressing was perfectly balanced.

And, the chips. Clean oil, skin on with aolil that deserves its own shout out.

On top of all this, the service is genuine, with every team member so proud to share the history of the venue.

The Palace Hotel Camberwell has been joyously transformed into a modern venue that respects his history, has evolved to meet the diversity of today, but most of all, at its heart, is still local serving both great basics and now too a more elvated cullenary offering that both seamlessly work together.

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Palace Hotel Camberwell

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