If the walls of the Crown & Anchor Hotel could talk there would be many a colourful story to be told. One of Newcastle’s last remaining inner city
hotel’s it’s been around a while and it’s fair to say that there isn’t much that the upstairs space at the Crown and Anchor hasn’t been.
From the icy cool days of Frostbites, to a hip hop and house music nightclub, it’s been a gay bar, a burger joint and rumours of a gentleman’s club
moving in were absolutely correct. However if you were to walk up that spirally staircase today we assure that you’ll be pleasantly surprised by
the next chapter.
Owners Tom and Jacque Brown, of the much loved Sprout Dining, have moved in and brought with them a whole new look and feel to the upstairs of the
Crown & Anchor. Doing away with the dark cave like interior, instead opening up the windows to take full advantage of its harbour and inner
city street views. The natural light paired with exposed brick walls, crisp white trims and polished concrete bar, offer guests a smart industrial
yet warm, cosy dining experience.
Whilst the restaurant may sit directly above the downstairs bar don’t be expecting your typical snitty and burger pub grub menu, what Tom and the team
have put together is a quality line up of some seriously good food, with Tom saying,
"It’s nice honest, kind of food. We’ve never been fine dining, we just like to do good food and stuff around with flavours."
Honest dishes such as the Carpaccio of Kingfish with Orange, Water grapes & Wasabi ice cream as entrée or for mains the Pan seared Barramundi with
celeriac, olives, tomato basil & proscuitto crumbs, or Crispy Pork Belly w/ confit head, apple & radish slaw & carrot puree, or perhaps
the Roasted Lam Rump & confit shoulder with peas, Feta & Salsa Verde.
Of course to accompany any dish you’ll need a bottle of something. The walk-in wine cellar at the back of the restaurant not only offers guests the experience
of selecting their very own bottle from the wine wall, but pays tribute to the many DJ’s that once used to spin their tunes in the space with the wood
panelling reworked from the dance floor.
Mains must be accompanied by dessert with the list including rich chocolate mousse with sour cherries & toasted coconut ice cream or our pick, the
sticky fig date & almond parfait with slated caramel sauce & pistachio ice cream.
What we like most about the makeover is the relaxed and easy going feel that has settled in, a breezy combination of friendly and attentive staff, smart
interior styling and a spectacular dining menu.