Hotel Lincoln’s new menu proves a winner

Right in time for the festive season, Melbourne's Hotel Lincoln head chef Ross Beeley has introduced a new menu to cater for the pub's burgeoning lunch and dinner trade.

Right in time for the festive season, Melbourne’s Hotel Lincoln head chef Ross Beeley has introduced a new menu to cater for the pub’s burgeoning lunch and dinner trade.

Ross Beeley and Hotel Lincoln Proprietor, Jon Burfurd

Chef Beeley – who formerly worked at Melbourne establishments Basach, Livebait and Rockpool, and at the Michelin Star Balmoral Hotel in Edinburgh – launched the new menus that feature charcuterie plates and the classic ploughman’s lunch.

He said group bookings had been strong on the back of the new menu with the ploughman’s being a popular offering (it features slow cooked and then charred house-aged Victorian beef, freshly baked sourdough, beetroot pickle, cloth wrapped cheddar, duck rillette, tomato and apple chutney, cornichons and horseradish cream).

Beeley is supporting his bar menu (sharing plates and main dishes) and dining room menu (all dishes based on best available seasonal produce) with a 250-plus label wine list.

“For a taste of an early Melbourne pub with lots of Melbourne today style, this is it,” said Hotel Lincoln Proprietor, Jon Burfurd.

The lively 150-year-old Hotel Lincoln close to the CBD is one of Melbourne’s popular gastro pubs, winning recent acclaim as one of Melbourne’s top meeting places.

The pub has a distinctive arty ambience with its art deco style bar, curved antique white lacquered wall panels in the dining room and an ‘Art at The Lincoln’ exhibition, a changing two-wall work of contemporary art depicting the history of pubs and the behaviour of patrons, staged in partnership with the nearby Ian Potter Museum of Art at the University of Melbourne.

Hotel Lincoln is located at 91 Cardigan Street, Carlton.

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