Abbotsford’s oldest treasures, The Carringbush Hotel, has been reincarnated. Focusing strongly on sustainability, the meat-free menu is largely vegan, all wine on tap, no packaged beer, eco-friendly reusable metal straws, ethical plates, environmentally friendly lighting and heating. The formerly frosted arched windows have been replaced by big, clear portals looking onto the leafy streets of Abbotsford mirrored by the indoor plant design by Red Letter Landscapes.
With a whole new look and feel, owners Joel Morrison, Liam Matthews and Singa Unlayiti along with General Manager, Jen Drane, have enlisted former music journalist Tim Cashmere as the pub's Wine and Spirits buyer. Tim is the brains behind The Carringbush’s unique wine and spirits list selecting high-quality wine through the pub’s tap systems. With over 21 beers on tap, including premium icons, unusual delights and of course all the locals, Stomping Ground, Fixation, Mountain Goat and Moon Dog. Tim brings a wealth of knowledge from his time spent as the sommelier at Melbourne’s iconic Gertrude Street Enoteca and manager of East Brunswick cellar door of winery Noisy Ritual which he helped build from its humble beginnings.
In keeping with the musical theme, Head Chef Roxanne Olsen and bassist for local band Glomesh, (The Grand Hyatt, The Corner Hotel, Stomping Ground) brings her diverse experience to The Carringbush, meticulously researching ingredients to ensure her meat-free dishes live up to the pub’s ethos of sustainability without sacrificing flavour.
We loved tasting our way through the menu. To start the raclette whets the appetite and is perfect to slather atop crusty sourdough with potatoes and pickled onions.
For mains we fell in love with the gnocchi. Pan fried pillows of fluffy gnocchi were served with sauce soubise, chilli gremolata, white baby carrot and baby zucchini. Just yum!
For something heartier the sweet potato steak is similarly gratifying. We loved the melt in your mouth morsel of sweet potato served with cumin, coriander, a luxurious eggplant and coconut puree, crispy chickpeas for a lovely textural element and pico de gallo.
At Carringbush, you can make friends with salad. The beetroot salad was wonderfully flavoursome – a stunning amalgamation of goats curd, almonds and toasted grains.
Dessert time continued to please with the chocolate stout black forest cake served with creamy vanilla ice cream and cassis syrup.
At The Carringbush Hotel, it’s all about delicious food and drink which doesn’t cost the earth whilst supporting small and independent local business. The Carringbush Hotel is far from your average pub, it’s modern, with an old-school pub vibe. Perfect for families and friends.
Location: 228 Langridge Street, Abbotsford
Phone: 03 9191 0149