Head chef Steve Locke is enjoying his fifth year creating tasty dishes for diners at the Heritage Hotel.
New on the menu, he tells us, is the twice-cooked lamb.
This succulent creation is served with minted pea puree, camembert topped field mushrooms, potato rosti and glazed local cherry tomatoes. All topped off with crispy bacon and pan jus.
It’s simply mouthwatering and for $40 you could feast on this tempter tonight.
Customers are also going crazy for the Chicken Kiev Supreme.
This dish comes with fresh local veggies and a generous side of Dorrigo mash.
The menu is constantly updated and created using seasonal and fresh locally sourced produce. There are weekly specials alongside all the trusted favourites.
Now we are coming out of winter, the menu will be getting lighter as the nights do too.
You can dine at the bistro all week long. Lunch starts from 11.30am to 2.00pm with dinner service starting at 5.30pm.
The Heritage Hotel is a classic example of Australian hotel architecture of the 1920s. The stunning building was built in 1925 by Michael Feros. This grand hotel is heritage listed and is still owned by the Feros family today.
All rooms have been renovated recently in that classic heritage style. Rooms start at $130 per night.
Ph: 6657 2016 or visit heritagehoteldorrigo.com.au to book.