An average week at Public House begins with its extraordinary Tuesday steak night that sees a prime 300g cut of porterhouse steak cooked to perfection for only $14. Each steak is dressed in red wine jus and comes with a side of potato dauphinoise & rocket salad or roasted chats or green beans. Dauphinoise refers to a French recipe for potatoes in which the potatoes are sliced, layered in a baking dish and then baked au gratin with garlic, butter and cream.
The quality and value of this night literally speaks for itself. Public House’s $14 steak night, that up until this article only, has only been promoted via internal signage and word of mouth yet last Tuesday night they sold just over 180 steaks!
The venues ability to cater for large groups of friends and special events lies in its layout. The venue has neat but comfortable seating out the front and then as you walk in there are large benches perfect for the stool or standing and then towards the back of the room is a more traditional dining area. In line with the venue’s layout the menu is geared towards sharing with it, quite literally, into separated into ‘Small Share Plates’ and ‘Large Share Plates’.
Two highlights of the small share plates are the home made snapper dumplings with a soy sauce that is enhanced by fried shallots, spring onions, chilli and ginger ($13). And for those cold winter nights before heading down to a game at The M.C.G there are the Moroccan spiced lamb meatballs ($15). These flavoursome and chunky spheres come sitting on top of a lush golden parmesan polenta and covered in house made tzatziki making for a filling yet more-rish dish!
Out of the large share plates there is the ominous 600g of grass fed rib eye ($40). This impressive cut, double the mass of Tuesday’s porterhouse, comes quite simply with a jus, lemon cheek and caramelised shallots.
On a Friday and Saturday at 10pm the dining area is converted into the dance floor with some of Melbourne’s best party DJs playing music. Or you can retire to the second level for a warming glass of liquor in the terrace garden.
