It’s the first place you think of on game day, and now with their impressive new menu Hale + Mary will be your go-to for many more reasons.
The American-style restaurant’s starters and burgers haven’t been compromised for those die-hard sports fans simply looking for a snack while they enjoy the footy. However, after seeing the new inclusions of fare at Hale + Mary you could be forgiven for accepting a transfer over to the gourmet side of the menu.
“Coming into the cooler months we wanted to refresh the menu,” said executive chef Katherine. “It’s not quite a winter menu but we have moved into something a bit more hearty using down-to-earth foods.”
The talented chef is bringing her country roots into the venue; expect the familiar flavours you know and love from a home-cooked Sunday roast, yet with a modern and classy twist. The menu has been adapted to a more restaurant-style food, though portion sizes are still large enough to break a sweat over, with a generous cut of meat, veg and sides.
While a ‘hail Mary’ footy pass is associated with a high-risk play, this new menu is a guaranteed move in the right direction, offering something enticing for the entire family.
The 400g T-bone steak is a meal to crave any night of the week and one that will leave both your tastebuds and stomach satisfied. Served with chips and finished off with a nice honey, seeded mustard sauce, it’s a gourmet twist to your regular steak.
Marinated in a mint garlic yogurt, the lamb rump is tender and juicy, with the aromas of a Greek influence. Accompanied by smashed roast baby potatoes, honey carrots and homemade jelly, the lamb encompasses all the classic flavours of a gourmet dish to please every lamb lover. Katherine said “the roast lamb rump is my take on a gourmet mini Sunday roast that you would expect from your grandma.”
Bring the kids along on a Sunday and they eat free while you enjoy a dish off the new menu. On any other night of the week Hale + Mary have a $15 family friendly deal which includes an item from the kid’s menu, a soft drink and a scoop of ice cream.
The Macadamia Crusted Pork Cutlet has all the best qualities of a Sunday roast served to restaurant standards. The dish features a side of crushed sweet potatoes, left slightly chunky to absorb the sweeter flavours from the homemade apple chutney, while healthy green beans add the right amount of crunch to the hearty dish. The juicy pork cutlet itself is a generous 300g serving, smothered in a macadamia crust and showcased as a feature in the middle of the plate.
For those visiting in a large group the share plates are becoming increasingly popular and are large enough to feed the entire crew. The share boards are the perfect way to try all the Hale + Mary meats on one huge platter.
Keep an eye on the Canberra city scene for some possible big news coming soon from the Hale + Mary crew.
