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Bobbie Peels

Where: 351 Queensberry St, North Melbourne

Phone: 4420 3957

Internet: www.bobbiepeels.com.au

SCORE: 14.2/20

AUGUST 21

VENUE: Many years have passed since a last visit to Bobbie Peels, and this great old pub stands the test of time. It remains a most bankable dining/social destination, with its roots firmly in delivering pub hospitality.

To my mind, the pub has moved from being a quasi British style tavern (albeit larger), to a pub delivering very smart meals and creating an upscale wine bar feel. Be assured, that description is more to do with the wine offered.

Under the ‘What’s on’ pages however, you will find something unique: The Wednesday Pub Run.

Assemble at the pub at 5:45pm, leisurely run/walk through the streets of North Melb/Royal Park, and then back to Bobbie Peels for a free brew from excellent independent brewer Kaiju, and 10 per cent from your main course choice. Feel great while having a beer!!!

Bobbie Peels is beautifully well worn, with an array of spaces to socialise, including two tables secretively placed for something more intimate. For sure there’s a happy hour/steak and parma nights, but a decent shave from a bottle of wine (20 per cent) on Wednesday nights. Any bottle, including some rarer options.

May Bobbie Peels continue to trade successfully for years to come.

MENU: Short, punchy, clever are the descriptors for the menu. Uncluttered and interesting. Starters include braised meatballs, napoli, basil, parmesan ($18), or mussels, braised in white wine, fresh herbs with crème fraiche ($21) from a choice of eight or so.

Mains: Lets start with free range pork sausages, crushed spuds and cabbage, onion gravy, green beans ($32) or baked gnocchi with seasonal vegetables, mornay sauce, side salad ($31).

A couple of specials are offered but a highlight is the Sunday Roast, that can be ordered vegan/traditional.

Plenty of tap beers, with independents well supported (Sailors Grave, $9.5/schooner). Bobbie Peels prides itself on its extensive and different wine list. A bargain ($13/gl) was the delicious King and I Fiano.

Average Prices:
Entrees/Starters: $18
Mains: $32
Desserts: $14
Surcharges: Not shown
Beer: Range of beer offered
Wine: $15 pg
Roast: $33
Tab: No
Pokies: No
Jack Ginnivan Steak Index (JGSI): This week; Bobbie Peels, North Melbourne grass fed Scotch Fillet, 300g, fries, salad, peppercorn sauce, $57.

HIGHLIGHT/S:
Main: Cheeseburger, 200g beef patty, cheddar, mustard mayo, relish, caramelised onions, tomato and lettuce with chips, $29. Proof that burgers are different from pub to pub. The one offered by Bobbie Peels was a superior beast, highlighted by the excellent chips accompanying.

Something Different to Eat: Dessert: Lime Posset, mango compote and lavender, $13. A throwback to this pub’s British feel, this ultra/creamy dessert is a rarity on pub menus. Neat.

Summary: Short history lesson. Thanks to Jose D’Olivera, whose impact on the Melbourne pub scene from the mid 1980s gave punters a better level/gastropub experience when few, if any, were offering this.

The Sir Robert Peel was his first port of call. Success followed both Sandra and Jose wherever they went. Bouzy Rouge Richmond was their last Melbourne pub.

Bobbie Peels is a true pub, right feel, hitting the mark. Loyal following, good pub to visit. Head there.