DAYLESFORD | The Daylesford Hotel is a stalwart of Daylesford’s food and drink scene. The pub opened in 1948, and has been a favourite with locals and visitors ever since. I last visited in 2021, but after a change in ownership, menu, and refurbishment in 2024, I was keen to return to see what had changed.
The essence of the pub remains the same. It’s been given a good scrub and clean-up, but at its heart it’s still a country pub, and immediately recognisable to anyone who has been here before. The biggest change has come in the more formal, bistro dining space. What was once and extension of the pub now feels like a dedicated and distinct space. It’s a warm, cosy space, with views of the pass through to the kitchen.
That kitchen is now led by chef Rob Kabboord, previously of hatted restaurants, Merricote and Quay, amongst others. I’ve enjoyed Rob’s food many times over the years, and was excited to see what he’s done with the menu here. There’s pub favourites and wood-fired pizzas to enjoy throughout the venue, but the bistro menu is where Rob’s food really shines.
It’s a seasonal menu driven by local produce. Refined pub classics, and dishes laced with influences from Rob’s Dutch heritage. Think jewelled rabbit bitterballen; smoked rainbow trout salad with baby gem lettuce, kipfler potatoes, and pickles; and chicken and leek pie with button mushrooms, turnip, peas, and dill.
The drinks list leans local, and is excellent. There’s wines from some of the regions top established and up-and-coming winemakers, a diverse selection of approachable craft beers, and spirits. There’s also a nice non-alcoholic selection for those that don’t want booze.
Daylesford Hotel
2 Burke Square
Daylesford
Victoria 3460
Australia
Telephone: (03) 5348 2335
E-mail: [email protected]
Website
Open
Tue: 4:00pm to 10:00pm
Wed – Sun: 12:00pm to 10:00pm