Hobsons Bay Hotel is returning to its Australian pub roots after some time as George Calombaris restaurant Hellenic Hotel then Hotel Argentina.
Rustica Sourdough founder Brenton Lang has returned the site back to its original name – the Hobsons Bay Hotel. The building had been operating as a pub since the early 1900s and is one of the few remaining pubs Williamstown has.
Hobsons Bay Hotel Williamstown
The three-level corner pub boasts a handsome Scottish tartan carpeted dining room and public bar on the ground level…
….another upstairs bar with a cosy fireplace surrounded by dark leather couches, plus a balcony overlooking leafy Ferguson Street on the second level….
….and a spectacular rooftop terrace with sweeping Melbourne city views right at the top.
Hobsons Bay Hotel Menu
We slide into a cushy leather banquette at the hobsons restaurant to enjoy a long lunch in the dining room. The one-page menu is easy to navigate but the simplest thing to do is to leave the selection of dishes to the chef, former Supernormal head chef Ben Pigott.
The $55 chef’s menu is a great value option, with large generous servings of the kitchen’s biggest hits that will leave you full and satisfied.
The chef’s menu has a vegetarian and non-veg option, so as a table of two we decide to try one each. Food that’s been cooked on a flame grill features strongly.
Find Hotels and Airbnbs near Williamstown
To whit, the menu starts with soft garlic flat bread, charred with grill lines, accompanied by a dollop of whipped ricotta and smoked olive oil (the non-veg option adds a salty dimension through the bottarga). The generous grating of lemon rind gives the dish a pleasant tang and we swipe our plates clean with the last remnants of flat bread.
Next up is an entree of crispy fried artichokes and romesco sauce. Now I’ve got to admit that artichokes are one of my least favourite vegetables (bland, soggy) but it turns out if you coat and deep fry it, it’s delicious! The romesco sauce is a punchy accompaniment for these fried morsels. Thanks to this dish I be converted to being more of an advocate for artichokes.
For non-vegetarians there is a cold dish of clams and mussels, diced pickled fennel and a not-very-spicy nduja dressing. Vegetarians get the chargrilled vegetables with chimichurri. I think that the non-vegetarians get the better deal here! The vegetables are fine but not that unique.
For mains, there is a choice of free-range rotisserie chook sitting in unami-rich roast chicken sauce and topped with salsa verde or a dukkah spiced roasted cauliflower with pomegranate seeds.
They are accompanied by a huge chunk of wood-fired butternut pumpkin, glaze with maple syrup and served with a creamy curd, as well as a bowl of gem lettuce dressed with an orange dressing and garnished with soft herbs.
The servings of both the mains and sides are enormous. I challenge anyone to eat a whole head of lettuce, half a cauliflower and a quarter of a pumpkin in one sitting! Nevertheless, we make a concerted effort of it as it is too delicious to pass up.
To finish there a miniature doughnut with pineapple jam with rum custard. I love dessert but I’m not too excited by this dish – it’s a perfectly fine doughnut.
What is worth getting more excited for is the Key Lime Pie ($12) with a biscuit crust, melting lime filling, piped meringue and a crunchy dusting of sugared lime peel.
Bookings are highly recommended for the dining room, whereas you’re free to walk in and enjoy a drink and bar food within the rest of Hobsons Bay Hotel. The bar menu has standard pub classics such as burgers and fish and chips.
For families, there is plenty of pram space and high chairs, though note the bathrooms are upstairs. There is also a children’s menu but I also think you’ll find plenty of food on the main menu suitable for kids at this williamstown hotel.
Hobsons Bay Hotel is a welcome neighbourhood pub in a location that’s seen a lot of change. With a ten year lease signed, hopefully it’s here to stay as it is truly a pub williamstown is lucky to have.
