THE KENT BAR & GRILL
Address: 59-61 Beaumont Street, Hamilton
Open: Sunday to Wednesday, 11.30am to 9pm; Thursday to Saturday, 11.30am to 9.30pm
Owned by: Stephen Hunt
Head chef: Robert Wilkinson
BEAUMONT Street’s Kent Hotel is turning 90 in style.
Built in 1924, the heritage building has been restored, uncovering some of the property’s original features including leadlight windows, pressed metal ceilings and more.
The bistro has been moved to a prominent position on the bustling so-called ‘‘eat street’’ and has been treated to new furniture, tables and servingware. There is also a new menu by head chef Robert Wilkinson, who has international experience as both a chef and kitchen manager in venues ranging from a la carte restaurants in France to traditional UK pubs.
The new menu includes pub favourites, some more adventurous dishes and also takes advantage of the fresh seafood available in Newcastle.
Below is a selection of The Kent Bar & Grill’s menu. See the website for more, including Daily Meals Steals which range from $10 to $15.
■ Steaks from the grill: Served with beer-battered fries and house salad or steamed vegetables. Black Angus Rump, $30; Prime Scotch Fillet, $29; Dry-Aged T-Bone, $25; The famous $7.70 Kent Steak Special: grain-fed rump with house salad.
■ Burger boards: All $18, served with beer-battered fries and aioli. The Brutish Beef: wagyu beef, crispy bacon, melted cheese, pickles, tomato, lettuce and barbecue peri peri sauce; the Primitive Pork: spiced pulled pork, beer-braised onions, rocket, tomato and mustard mayo; the Murderous Mushroom: char-grilled portobello mushroom, beer-braised onions, melted cheese, rocket and pesto mayo; the Chaotic Chicken: grilled chicken breast, guacamole and slaw with spicy mayo.
■ A great catch: Beer-battered barramundi with fries, mushy peas and chunky tartare sauce, $15; crispy skin salmon with sweet potato and white bean puree, tomato corn salsa and guacamole, $26; pot of chilli and tomato mussels with beer-battered fries and aioli, $18.
■ Kent classics: Crumbed chicken schnitzel, beer-battered fries and house salad, $16, make it a parmigiana $20; dark beer-braised lamb shank with thick gravy, creamy mash, steamed vegetables and fresh herbs, $18; chorizo-stuffed chicken: chicken breast with chorizo and sundried tomato stuffing, sweet potato and white bean puree and steamed vegetables, $22; spicy glazed pork ribs with barbecue peri peri sauce, hand-cut wedges and char-grilled corn on the cob, $22; mixed vegie grill with grilled polenta, eggplant, zucchini, capsicum, mushroom, sweet potato and white bean puree and chilli jam, $18.