Sunday Roast at Award Winning St Andrews Hotel
Nestled on Nicholson Street in Fitzroy, the St Andrews Hotel is one of Victoria’s oldest pubs, a place where history seeps from the walls and genuine warmth greets every guest. Recently crowned the 2025 Best Hotel Restaurant in Victoria at the AHA Awards, it is living up to the accolade under the passionate new stewardship of Jasmin Vujic and her partner Rob Turner. The daughter of long-time patriarch Tony Vujic, Jasmin and Rob have taken the reins with care, honouring the pub’s legacy while stamping their own thoughtful blueprint on the venue. They call themselves “publicans of the people,” and it shows: this is a family-owned pub with real heart, a rare antidote to the polished anonymity of chain establishments.
The Sunday Roast night is the jewel in the crown. For just $35, diners receive a generous plate that balances hearty comfort with refined execution. On our visit, slow-cooked beef brisket arrived nestled inside a towering, golden Yorkshire pudding, surrounded by crisp duck-fat roasted potatoes, honey-glazed carrots, parsnips, and lashings of rich gravy.
The portion is substantial, the quality exceptional, and the value almost unbelievable. Best of all, the roast changes weekly, keeping regulars coming back for new surprises.
We began with a half-dozen freshly shucked oysters, briny and perfectly paired with a sharp mignonette dressing. The pork and fennel sausage rolls—four to a serve—were addictive, their flaky pastry giving way to juicy filling and a smoky tomato relish. Yet the standout starter was the coconut-crumbed prawn betel leaves: two delicate parcels packed with daikon, chilli caramel, and pops of tobiko that delivered bright, layered flavour in every bite.
Desserts maintained the high standard. A blackberry and frangipane tart arrived warm, its buttery almond filling offset by tart fruit and a scoop of vanilla bean ice-cream. The confited rhubarb Eton mess was equally dreamy—silky meringue, cream, and vivid rhubarb cutting through the sweetness with elegance.
The drinks list is equally impressive. The Future Perfect “000” Reserve Pinot Noir 2023 from Tasmania proved silky and elegant, a wine that complemented the meal beautifully. We also tried The Regular, a sophisticated cocktail blending Talisker single malt, Hennessy cognac, sugar syrup, absinthe mist, Peychaud’s and Angostura bitters. Named for beloved long-time patron Malcom Baird—known affectionately as Malcy—who held his seat at the bar for over thirty years, the drink is both delicious and poignant, a liquid tribute to a man woven into the very soul of the pub.
Service throughout the evening was flawless. Emma and Nel were warm, attentive, and genuinely engaging, clearing plates promptly, offering spot-on wine recommendations, and making every guest feel like a regular. The ambience—cosy, historic, effortlessly welcoming—only enhanced the experience.
In an age when many pubs feel interchangeable, St Andrews stands apart. Chef Alex Giantos is clearly kicking goals in the kitchen, while Jasmin and Rob have created something special: a place where heritage meets outstanding food, drink, and hospitality. If you’re seeking an authentic Melbourne pub experience that transcends the ordinary, book a table for Sunday Roast. You’ll leave full, happy, and already planning your return.