Tattersalls Hotel Restaurant
Best Known For
Duck Al Orange - Japanese Scallops - Lamb rump Moroccan cous cous & chickpea salad
Tattersalls Hotel Restaurant Menus/Downloads
Features & Facilities
Seats: 90 Chef: Jake Mayled
Opening Hours
Mon Closed
Tue 12:00 PM - 2:00 PM
Tue 12:00 PM - 8:30 PM
Tue 5:30 PM - 8:30 PM
Wed 12:00 PM - 8:30 AM
Wed 12:00 PM - 8:00 PM
Wed 5:30 PM - 8:30 PM
Thu 12:00 PM - 2:00 PM
Thu 12:00 PM - 8:30 PM
Thu 5:30 PM - 8:30 PM
Fri 12:00 PM - 8:30 AM
Fri 12:00 PM - 2:00 PM
Fri 5:30 PM - 8:30 PM
Sat 12:00 PM - 8:30 PM
Sat 12:00 PM - 2:00 PM
Sat 12:00 PM - 8:30 PM
Sun 12:00 PM - 8:00 PM
Sun 5:30 PM - 8:30 PM
Sun 5:30 PM - 8:00 PM
Exceptional food quality and presentation.
The chef and his team are exceptional for regional country NSW. The Ranger Valley steaks, Peking duck, the fresh fish sourced twice a week- pan fried and finished in the coal heated Josper oven and the simplicity and classic treatment of the seafood from the ocean is typical of Tattersalls Hotel. On speaking with the chef, his personal supervision of all produce is the reason why his beans and asparagus never alter in their fresh presentation. I have personally eaten at some of the best 3 hat restaurants in Sydney and Melbourne over the years (i'm 82 years of age) and sincerely recommend whatever you think this restaurant deserves. i have always followed Jill Duplaix and Terry Durack from earliest times.
Robert Hanna
Great food and service, a real gem for the district
Good range of dishes and specials, place must have a strong kitchen team!
Awesome find this amazing restaurant , delicious food with great wine to match
The staff from the time we walked in were attentive, pleasant and advice on menu selection was spot on.
A tremendous evening