TRY THIS: The Courtyard Brasserie, Clarendon Hotel

Some of the tasty burgers that have a legal angle and are on offer at the Clarendon Hotel’s restaurant. Picture: Darren Pateman
Some of the tasty burgers that have a legal angle and are on offer at the Clarendon Hotel’s restaurant. Picture: Darren Pateman

THE COURTYARD BRASSERIE

Address: The Clarendon Hotel, 347 Hunter Street, Newcastle

Open: Breakfast and lunch Monday to Friday, Dinner Monday to Saturday

Phone: 4907 6700

Head chef: Ben Outram

WHETHER after a pre-theatre dinner before heading to the Civic, seeking a hearty gastropub meal or even going to court, the Clarendon Hotel’s Courtyard Brasserie has plenty to keep punters happy.

Below is a selection of the menu. Head to the brasserie for the weekly blackboard specials from chef Ben Outram.

Breakfast: Sourdough with jam $5; raisin toast with warm, melted butter $5; banana bread with cinnamon butter $7; corn fritters with goats’ cheese and pine nuts $14; porridge with brown sugar and poached fruit $12; asparagus and smoked salmon with poached egg, rocket and parmesan $16; spicy chorizo and white bean hot pot with fried egg and sourdough $16; eggs on toast (poached/fried or scrambled) $12, add bacon, ham or salmon $4, add tomato, avocado or mushrooms $2.50. On-the-go options: bacon and egg roll $8; ham and cheese toastie $8.

Lunch: All meals $12. Soup of the day; chicken caesar salad; salmon and potato cake with aioli, caper and fennel salad; potato gnocchi with pumpkin, olive, spinach and sage; chilli prawn pasta with tomato, rocket and parmesan; beer-battered fish and chips with salad; chicken schnitzel with chips and salad. Burgers served with chips: The Judge, with slow-cooked brisket with aioli, chipotle, cheese, lettuce and caramelised onion; Lady Justice: crumbed chicken with aioli, bacon, lettuce, avocado and cheese; Innocent with vegetable patty with capsicum relish, aioli, spinach and fried haloumi; Death Row with chicken fillet, aioli, lettuce and hot chilli sauce.

Dinner pastas: Potato gnocchi with pumpkin, olive, spinach and sage $18; chilli prawn pasta with tomato, rocket and parmesan entree $16, main $24; vegetarian risotto with salsa verde $18.

Dinner mains: Steak sandwich with caramelised onion, oven-dried tomato, cheese and aioli, served with chips $18; beer-battered fish and chips with salad $18; chicken schnitzel, chips and salad $18; crumbed lamb cutlets with creamy mash and steamed greens $26; 250g sirloin steak with creamy mash and steamed greens $28.

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