Miranda Hotel scores top dining award

Miranda Hotel has received the Australian Hotel Association's top annual award for casual dining in the Sydney southern region.

The hotel was judged on criteria including menu innovation, selection and diversity.

Head chef Adam Bolton said that, coming from a fine dining background, he and his team had put that extra effort into every single plate.

"That effort needs to be there, even for a meal that costs $12," Mr Bolton said.

"I think it's that attention to detail that sets us apart."

Winners, grinners: Miranda Hotel licensee Nathan Van Hoeck (left) and chef Adam Bolton.

Mr Bolton said he tried to stay on top of the trends in dining and to step outside the box by presenting quality restaurant food in innovative ways.

He has introduced small plates, plates to share and fresh and creative salads to the menu.

The share plates — such as the Spencer Gulf cooked prawns served with house cocktail sauce, iceberg lettuce and tortilla bread ($35) — are perfect for groups of two or three.

Mr Bolton said he had the freedom to follow dining trends and step away from the basic pub menu.

An example is the cured salmon salad with sushi rice, avocado, green mango, Asian herbs and wasabi aioli ($17).

"I can guarantee you won't see another salad quite like that in this region," Mr Bolton said.

That isn't to say the pub has moved away from classic pub meals entirely.

"If I stopped serving schnitzel and parmigiana I would have a rebellion on my hands," he said.

Other popular award-worthy dishes include pan-roasted snapper fillet with crushed potato, spanner crab, roast capsicum and basil ($27).

"We offer fresh, innovative dining experience in a casual environment," Mr Bolton said.

Miranda Hotel can host functions with three newly renovated spaces and set menus available.

Miranda Hotel
590 Kingsway, Miranda
9524 0398
mirandahotel.com.au

Source: St George & Sutherland Shire Leader, 7th December 2013