What immediately strikes you about Newmarket Hotel is the impressive use of space. Its industrial urban chic contrasted with a cosy panache.
The space is divided between pub-come-bar-come-restaurant. The decor blends and overlaps one another and its the unmistakable change in scenery that marks the separation.
Pub/bar-goers linger around the front courtyard either in park tables or high tables tops. Venture further inside and you will find serious diners located firmly in proper tables and chairs.
The blended approach also takes shape in the menu. It promises a taste of latin, southern and californian influences. The menu reads so well that you wonder if you’re ever going to get out of there without ordering everything that’s on there! Uttering words like truffles, low and slow, 36 months matured and garlic chips. Everything reads deliciously that I just want to eat their words!
The bone marrow taco is unctuous. A gooey buttery mush with the chimichurra playing a helping hand in intensifying the flavours. I had it ‘with’ and ‘without’ the taco and preferred the marrow on its own. It didn’t require any meddling with the robust flavours of the spicy bbq brisket. It was simply gorgeous on its own. However at ($24) for three, our individual marrow piece came out on the smaller side and was no larger than an inch.
A healthy portion of the field mushrooms ($9) melded beautifully with the drizzled dollops of jalapeno crema and crunchy garlic chips. Both added texture, salty and umami notes to this earthy dish.
Food Porn Nation 