Pub of the Week: The Stags Head Hotel, Williamstown
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Stags Head Hotel
Where: 39 Cecil St, Williamstown
Phone: 9100 1955
Internet: www.thestagsheadhotel.com.au
SCORE: 14.8/20
FEBRUARY 13
VENUE: Small owner/operator venue slightly back from the main drag of Williamstown, The Stags Head is a great old school pub that wins you as soon as you enter.
The front bar has all things in order with a small shrine to its favourite team: Williamstown. Cosy, tight, comfortable. A small dining area, leather lounges and fireplace set a scene as you wander through: to the right is a newly minted beer garden that is perfect in the warmer weather.
To the rear, a proper dining room, cream/brown colours exude, wooden venetians, with space for 30-40 diners to enjoy the meal, with a number of blackboard specials adorning the walls. (It can get a little noisy however).
The set up is completed by enthusiastic and helpful staff who clearly love working here. Nothing is too much trouble.
If you have ever thought about how the perfect neighbourhood should look and feel, then be assured the Stags Head measures up. Good, really good, pub.
MENU: There is a concerted effort here to do everything (almost) in house while offering a deft touch in all plated meals that raise the bar.
Choice is plentiful, from 12 starters, including the “must try” La Boqueria chorizo w/ green olive bread, or pork belly, fermented Kimchi Hot Honey.
Favs like bangers and mash, pork/veal meatballs are big plates, coming from a choice of 6 mains/classics. Grilled ocean trout comes with a potato salad, pickled fennel, grapefruit, blood orange and saffron aioli.
Sunday roasts – Lamb, pork, beef are real value at $28 and the roast veg is plentiful. You will eat well.
Average Prices:
Entrees/starters: $17
Mains: $33
Desserts: $14
Surcharges: 15 per cent public holidays
Beer: Carlton, $7.5/pot
Wine: $14pg
Roast: $28 (Sundays, multiple choice)
The Stags has a seniors lunch, Wed-Friday, mains $20, offers a seniors menu, and offers a decent shave of full price, e.g, pork belly, chicken parma, fish and chips.
The wine list is well chosen, with smaller producers represented. Around $13-14 will get you a fine glass. Tried Pauletts, SA, Riesling, $14pg.
Tab: No
Pokies: No
Jack Ginnivan Steak Index (JGSI): This week; Stags Head: Marble score two 150 days grain fed sirloin, full plate of vegetables, sauce. $48.
HIGHLIGHT/S:
Dessert: Burnt basque cheesecake, $14. Slightly different this week, (parma was tried and good), but this treat paired with vanilla and cinnamon ice cream, was a rich and generous slab, with the tartness of the burnt top adding to a delightful flavour profile. It’s a share, so leave space.
Something Different to Eat: Entree: White anchovy bruschetta, $17. For sure bruschetta, (like a caesars salad), comes in many forms in pubs. This one, with brilliant white anchovies, is paired with avocado mousse, buffalo tomato, green tabasco, verjuice. That is some combination!
Summary: It came as somewhat of a surprise to learn that the Stags had a period of non trading in the recent past.
For sure it can happen to any, but as the most bankable pub in Williamstown, it doubly shocks. In any form, any owner over any period of time, the Stags has always delivered better level hospitality without a cessation in trading.
This iteration is a beauty, and all being well, should be in for a long and successful run. Genuine love of the game from the team involved ensures this will happen.
The Stags Head is a wonderful trip back in time, while offering a fresh and modern outlook on food and drink.
Stand outside it and imagine Dexis Midnight Runners singing ‘Come on Eileen’; you’ll get it.