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Hampton Hotel

Where: 382 Hampton St, Hampton

Phone: 9086 2900

Internet: www.hamptonhotel.com.au

SCORE: 14.3/20

JULY 17

VENUE: A feature on the Beach Road, was always the Hampton Hotel, owned and operated by VFL Legend Ian Stewart. Turned into flats at least 30 years ago, Hampton was without a dedicated bricks and mortar pub, the nearest being Brighton or Sandringham.

This suburb has a strong cafe culture, and out of a cafe known as The Brown Cow, The Hampton Hotel is born. And the new operators are flying with a fine offer at every level of hospitality.

Maybe it is the bayside surrounds, as it could pass as the most expensive beach house in the state. The feel at the Hampton suits the suburb: bright airy, modern but beating within is a real pub at heart.

The Hampton covers two levels but, in essence, all the action is at street level where enthusiastic stuff covers the floor swiftly and the food and drink is at a better level.

All the trimmings are here with dedicated nights of steak/parmas/drinks, but I did like something a bit different with an old fashioned piano man singalong on Saturday nights.

The owners could have taken the road more travelled and joined the dots here, but more power to them by doing better. Certainly good times ahead.

MENU: Two menus are offered; Lunch time express and main menu with both being extensive and having elevated points of difference.

Neither is formulaic; the starters offer, say, house made (6) prawn dumplings, nan jim, herbs ($16), Korean chicken bites, dakgangjeong, shredded cabbage and pickled radish ($18). Both of the aforementioned are so generously plated.

Mains range from the classic parma ($29), beer battered flathead, fully plated ($29) to pork and fennel fusili, pork belly and fennel ragu, gran padano ($30).

Again the Hampton spoils you with the size of the plate. Range of beers headlined by Carlton D @$12/schooey (no pots, hmm), but well presented and a range of good wines, fairly priced. Rieslingfreak @$14/ea does not miss.

Average Prices:
Entrees/Starters: $17
Mains: $30
Desserts: $14
Surcharges: Cards, yes. 10 per cent Sundays/15 per cent PHs.
Beer: Carlton D schooner, $12
Wine: $14pg
Roast: Sunday, yes
Tab: No
Pokies: No
Jack Ginnivan Steak Index (JGSI): This week; Pinnacle Nth Fitzroy, 250g southern ranges, porterhouse, chips and salad, sauce, $42.

HIGHLIGHT/S:
Main: Bangers and mash, gravy, mash, fried shallots, caramelised onion, $25 (lunch). Like a coiled Cumberland cobra, this sausage was deceptively large, tasty and tightly packed, with a range of flavours in support to make this a fine lunch meal. Very good pub eating.

Something Different to Eat: Starter: Greek courgette fries, tempura zucchini, smoked paprika, parsley, tzatziki, honey, $16. Ridiculously generous serve, crisp from the tempura batter (rarely achieved in a pub), fine vegetarian starter to please all palates.

Summary: Former cafe, the Brown Cow, the new look Hampton Hotel is a fine addition to this much desired street.

Just the can do attitude in these modern surroundings make for all ages appeal, backed up by some solid pub food with neat twists.

Open plan, plenty of space, retractable roof, everything points to this pub as an acme bayside venue. The Hampton ticks over nicely.