Zierholz at UC isn’t just for students of University of Canberra. What might be Canberra’s best-kept pub secret sits at the heart of Belconnen only minutes from Civic, and provides a great experience for those looking to slot themselves in for a couple of hours at the centre of uni life.
The Lemon & Pepper Calamari is almost essential when kicking back with one of Zierholz’s amazing locally-brewed beers. The batter is incredible, so much so that the delicate crunch is barely perceptible (and there’s no sign of that rubbery feel that can come from overcooking the squid either). It’s a great sign that the team in the kitchen, lead by Keanan Gordon, know exactly what they’re doing. The small pieces of squid tentacle add a wonderful contrast that lifts this dish above classic pub food.
Similarly, the Arancini Balls, topped with salsa verde, are an exercise in managing textures. The rice inside holds its structure within the crispy shell. As the perfect finger food, this is sort of dish that is the measure of whether a venue can handle functions. Zierholz certainly can, with the capability to look after up to 350 people through the large interior and exterior spaces.
Still there’s nothing like a pizza while having a night out at a pub. The menu offers ten different styles that emerge bubbling and aromatic from the large wood-fired pizza oven in the centre of the kitchen.
The Calabrese Pizza celebrates the best of Italy with a piping-hot plate of pepperoni, capsicum, onion, cherry tomatoes, black olives and chilli flakes. There’s just the right amount of zing in the chilli, but it‘s balanced out nicely with the sweetness of the tomatoes and capsicum.
It doesn’t all have to be deliciously indulgent though. There is a great range of salads, and the Beetroot Salad featuring red and orange varieties with goat’s cheese and cos lettuce, brings a great balance of sweetness and acidity. The creamy goat’s cheese creates a wonderful mouth-feel along with crushed seeds.
For those really looking to tuck in, the 250g Scotch Fillet allows a great cut of meat to speak for itself. With a creamy mash and wilted spinach on the side, the char-grilled flesh is easily cut to reveal the delicious interior. Cooked however you like it (we chose the classic ‘medium rare’) this is a quality serving of meat that even a fine arts student can afford!
These are just some of the amazing dishes that make Zierholz at UC such a great place to hang out with friends and enjoy a few drinks over lunch or dinner. The good news is that they’re now open from 10.00am – 5.00pm on Saturdays and Sundays (and breakfast is being served!). With a friendly and fun atmosphere, great value menu and the region’s best beer, what more could you ask for?
