Superparma.com rated The Carringbush’s chicken parma 11.5 out of 20 well behind Richmond’s Mountain View Hotel, Richmond Club Hotel, Royal Oak Hotel, Kingston Hotel, Collingwood’s Curry Family Hotel, and Abbotsford’s Retreat Hotel and Yorkshire Stingo Hotel (in that order). [The author has no reason to believe that the pictured chicken parma was cooked on the same continent as the Carringbush Hotel.]
This is what Veda Wickens had to say about the Carringbush on City Search this month:
“The Carringbush Dining Room is well known, and not just in Abbotsford where it has a cult local following, for offering less traditional pub fare whil still managing to cater for the pub market. Dine in the shady courtyard/beer garden area where bistro menu offerings include porterhouse steak or beer battered trevally, both served with chips and salad. Alternatively choose the more formal and intimate dining area, where on a winter’s day a fire is permanently blazing. Chef Rick Mikus has created a modern Australian menu using seasonal produce that has something for everyone, without stretching the budget. For entree, sample the eggplant with ricotta, currants and citrus in balsamic glaze, or perhaps the lamb fillet with herb and bread fillet and thyme oil. Follow with a main of chicken breast with pancetta, sage, white wine and wilted cos with a side of chats with rosemary. Steak is also on offer here, this time an eye fillet with confit kiplers and a black olive and red pepper salsa. Finish with an Aussie favourite, pavlova with cherries in red wine syrup.
The concise wine list is predominantly of Australian and New Zealand varieties, and there are also beer and spirit offerings.”