OB真人视讯

THE VERDICT

Pubs really are a part of the heart and soul of a city—so it’s always welcome news to hear that some local foodie legends have stepped in to revive and renovate a particularly tired specimen.

This time around, The Duke of Edinburgh Hotel in Enmore has been given a makeover by the crew behind a few of our city's best pub renos  (The Norfolk, The Carrington and The Oxford Tavern),  and the natural wine heroes at .

Now called The Duke of Enmore, the interior has been upgraded and decluttered, with new large windows opening out on to Enmore Road. The beer garden has been packed with plants and the front bar has been made a striking centrepiece, clad in timber panels.

It’s the sort of renovation the company International Worldwide (FKA Drink ‘n’ Dine, made up of James Wirth and Michael Delaney) are known for: easy going with a smack of personality. Oh, and good tunes, food and drink without forgoing friendly pub prices.

In the kitchen is Toby Wilson (of vegan joint Bad Hombres and Ghostboy Cantina), and he’s dishing out pub classics, snacks and share plates with a solid helping of vegan and vegetarian too. Think chicken parmigiana, an LP’s meat plate, and cauliflower steak dressed in a fennel, cucumber and chickpea salad.

The Duke burger is dripping in gruyere cheese and caper aioli, and there are two steak options: a regular 200g flank steak for $19, or an expensive 400g dry-aged sirloin for $38.

To drink, there are classic cocktails like the martini, negroni and Bloody Mary. There’s also a few locally inspired creations, like an Enmore sunrise and a Goldy G&T, made with Marice Terzini and Justin O’Shea’s brand new Goldy gin.

DRNKS' natural wine list covers everything from the fun to the obscure, and the very reasonably priced to totally splashing out, making the new Duke a pub for the future that doesn’t forget what makes a pub important: chill vibes and damn good parmi.  

Last but not least, there'll be DJ's spinning disco on the weekend too—so head on in and stay late. 

Image credit: Toby Wilson.