The iconic Auburn Hotel gets a new facelift
The name might ring a bell for most as The Auburn Hotel has been around for more than a century. Although it has been known as The Geebung Polo Club for the last 18 years, this iconic venue has recently undergone new renovations adding another chapter to its long and rich history.
The revamp bring a more modern, crisp feel to the venue but thankfully it didn’t lose its character in the process. The ornate Victorian décor is sprinkled throughout the space from the antique chandeliers to elegant wallpaper and it contrasts beautifully with the stylish bar and lounge, the slick newly designed wine room, and the sophisticated dining area that backs on to the large outdoor courtyard.
In terms of food, you can expect some traditional pub-food but also some chic dishes. The best way to describe it (in my opinion) is comfortable food with a gourmet spin. You’ll see a bit of everything whether you want a quick bite to eat or want to have a nice, sit-down meal.
To start off the night we tasted a few of the entrées which we ate alongside a bottle of Marlborough Sauvignon Blanc, the Squealing Pig. The wine selection is definitely worth exploring as there are more than 100 wines to choose from. The entrée selection had a bit of everything including seafood and even items that are vegetarian and vegan friendly.
Oysters with spring onion, sesame, ginger and lime.
Jalapeño poppers filled with cream cheese and aioli.
Spicy beef tartare on potato discs.
Salt and pepper tofu on tomatillo salsa with capsicum and coriander.
The Cobia ceviche was definitely the highlight. Freshness is the key with any type of raw seafood and the ceviche definitely met expectations. With a slight citrus tang, it was served with avocado, capsicum, onion, tomato, coriander and mint. Yum!
The mains came straight from the grill. First up was the Robbins Island Wagyu Flank Steak served with red wine jus and mustard & horseradish.
Robbins Island cattle is known for being retained on pasture for at least two years before moving to supplemental grain finishing for consistency of marbling. So you can expect a good steak every single time.
Next we tasted the wallaby sausage with spiced plum chutney together with the pork and sage sausage with caramelised onion.
Finally, the baby snapper served on a fennel and citrus salad.
If you like to see your food in all its glory this dish is for you. Because the fish is still on the bone it’s much more tender and juicy just be careful that you don’t swallow any bones.
Accompanying our meats we had a jewelled ancient grain salad with baby vegetables and goat cheese and the house rolled gnocchi with diced pumpkin, cashews, sage butter, baked ricotta and crisps on pumpkin purée. The gnocchi was light and delicate and the added texture from the cashews and ricotta crisps made this dish a hit.
No meal is complete without dessert and we were treated to the Queen of puddings, a traditional British dessert that continues to stand the test of time. With peaks of soft meringue and a brioche, strawberry jam filling, it was a good way to end the evening.
The atmosphere at The Auburn Hotel accommodates any types of gathering whether you want to hang out with your mates over a beer in the lounge, bring your kids down for lunch in the outdoor courtyard or enjoy a glass of wine in the wine room – there is something for everyone.
Thanks again to The Auburn Hotel and Reymond Communications for hosting us.