Public House Petersham
Public House Petersham used to be The Newington. Like many good new pubs that have been made over, it has been refreshed, but is still comfortably reminiscent of its predecessor.
The menu by Martin Cerny, has a list of reinvented pub classics matched with sharing plates and pizzas. All of the pizzas are handmade using a 24-hour fermentation for the dough and cooked in the pub’s custom-built wood-fired oven. Cerny mentions the belaforte, a take on sardines on toast with house-made sardines in devilled sauce. There’s also a dish with Spanish blood sausage, creamed corn and sweet roasted cherry tomatoes.
The burgers are classically styled with pickles, mustard, ketchup, dry-aged beef and soft milk buns from Brickfields. Chips can be substituted for gooey roast cauliflower with crunchy almonds and Brussel sprouts; carrots and beets with smoked macadamia yoghurt; or one of Cerny’s textural fresh salads. The Pigfest Platter is a salty northern-European monster with crispy pork knuckle, sausages, sauerkraut and Czech dumplings.
The bar features a rotating list of craft beers, local wine-on-tap producers Sparrow & Vine and a small list of cocktails. Cerny recommends Hard Lemonade #1 with Beefeater gin, elderflower liqueur, lemon, thyme and the house lemonade.
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