The Montague Hotel
It looks like it’s always been there. And technically it has. In late 2016, an old office block in West End was shelled, eventually becoming the suburb’s local, The Montague Hotel. Group general manager Steve Lee wanted to keep its look in line with the area – no shiny, ultra-modern buildings here.
The self-nicknamed “Monty” is a 400-capacity venue with all the things that make any pub great – a meat-heavy menu, plenty of beer and screens for sport. But there are also some more refined additions – a gin menu, a focus on good wine, healthy food options and decks stretching out onto Montague and Kurilpa streets.
Inside the industrial-styled space, copper beer tanks hang high above the central bar. A fresh batch of preservative-free Carlton Draught will be pumped in every fortnight. Otherwise, the pub’s 17 taps pour a specially brewed Monty’s Pale Lager, mainstream CUB beer and a solid craft offering – Newstead Brewing, Green Beacon, Fortitude Brewing and a clutch from South Australia, including Prancing Pony’s India Red Ale (which won “Supreme Champion Beer” at the 2016 International Beer Challenge in London).
Rounding out the drinks are an unfussy wine list, a Martini menu and a classic and signature cocktail list. There’s also a straight-pour gin menu, with each drop matched to carefully selected accompaniments. It all drives home the Monty’s aim to be much more than your average pub.
Chef Enda Gaffey (formerly of Bavarian Bier Cafe, London Fields and The Charming Squire) is in charge of kitchen’s charcoal rotisserie that feeds the 80-seat bistro. The menu focuses on slow-cooked meats from the grill, plus pub standards done well (steak, schnitzel, fish and chips). A $14 “Superfood” selection comes on stream for weekday lunches, featuring dishes such as an alkaline salad, chicken breast with greens on rye and a Swiss mushroom burger.