TRY THIS: Ale’n’arty dishes at Albion


Address: The Albion Hotel, 72 Hannell Street, Wickham.

Open: Open daily, lunch noon to 2pm, dinner 6pm to 8pm.

Phone: 49622411.

Website:, Twitter @AlbionNewcastle.

Managed by: Corey and Kristy Crooks.

Head chef: Peter Stones.

AS any beer aficionado will tell you, it’s hard to beat The Albion Hotel when it comes to craft beers and an ever-changing range of tap beers from breweries around the country.

And the beer has found a great mate in new chef Peter Stones. The Albion Hotel’s Corey Crooks told GT that Stones had brought in some fresh ideas with a emphasis on bringing together food and beer, pairing some speciality dishes with quality ale.

‘‘We have incorporated the use of beer into a number of our dishes and have some great share options that are fantastic, to be enjoyed with a great craft beer with mates,’’ Crooks said.

Below is a selection from the menu, which also includes pub classics such as burgers and  schnitzels. See Free Lunch, left, for your chance to win a Bistro Albion voucher.

Share plates or starters: The Albion’s signature beer cob loaf with roasted garlic butter $9; Stone & Wood pacific ale beer battered prawns with nam jim dipping sauce $16; twice-cooked pork belly, seared sea scallops, apple and ginger puree and szechuan salt $17; buffalo chicken-wing pops with sweet mustard coleslaw, blue cheese and beer fondue $15.

Mains: Grain-fed 200-gram Black Angus eye fillet, crisp pancetta, confit garlic and soft herb mash with caramelised onion, field mushroom and red wine jus $33; crisp pan-seared ocean trout with preserved lemon and pink-peppercorn butter, buttered baby bok choy and potato fondant $32.

Salads: Gremolata lamb loin, Persian feta and wild rocket, marinated black olive, oven-dried tomato, cucumber, red onion and herb dressing $22; black and white quinoa with micro herbs, green beans, peas, baby spinach and pumpkin seed $21.

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