Walt & Burley are featuring a new menu of Canberra produce to “show what Canberra has to offer”.
“It’s honest, classic pub food, beautifully cooked,” said Walt & Burley’s Samuel Kildea.
“We’re locally focussed, with a new menu of share plates, and drinks from Capital Brewing Co., Mount Majura and BentSpoke.”
The new menu includes share plates of buffalo wings, crispy school prawns with jalapeno lime mayonnaise and the ploughman’s platter of cured meats, aged cheddar, pickles, seeded mustard and sourdough.
Why not try a large share plate of whole 12-hour braised Cowra lamb shoulder or a whole grilled market fish served with spring onion and cheddar potatoes, grilled corn and onion rings – yum!
The Burley Burger is sure to become a favourite, featuring grain fed beef and speck, aged cheddar cheese and onion relish, while the free range crispy chicken burger is sure to get your tastebuds dancing with smoked paprika mayonnaise and chilli jam.
For your main meal, grab a plate of Barley Griffin beer battered fish, a house made pot pie, Cowra pork cutlet with roast apple and stuffed potatoes or 12-hour slow braised beef short rib, served with onion rings.
If you’ve still got room, try an Eton mess or baked bread and butter pudding for dessert.
Walt & Burley will also be offering burger and beer deals on St Patrick’s Day throughout the day.
Group executive chef Michael Magill worked in a Spanish 2-Michelin Star restaurant in Berlin, and has returned to the capital recently after having his first child, and is excited to showcase Canberra’s best produce.
