The Prince of Merewether

With the cooler season officially here, The Prince of Merewether have decided to shake things up with their restaurant menu helping to ease some of those wintery pains.

As you would expect all your pub favourites are there, it is, however, the assembly of French bistro-influenced dishes to which your attention needs to be drawn to.

First, let’s start by introducing you to the team behind the menu update, starting with Head Chef and co-owner of The Prince Tim Montgomery (Bacchus), Head Chef Josh Lips (Scotties, Subo), and The Prince of Merewether owner, Ty Burford. Their years of kitchen experience and passion for the hospitality and produce industry are proudly on display with this most recent menu edit.

With a priority given to sourcing only the best produce, even the usual suspects have been elevated. The parmi’s juicy and loaded with flavour, and the pizzas, well they must be among the best in Newcastle. Ty takes us through their foodie formula,

“We didn’t want to overcomplicate the menu, we just wanted to highlight really good ingredients.”

“We make all our own pizza doughs each morning and we are working with an authentic Italian pizza oven which helps us to produce those quality flavours.”

If you’re wondering why the burgers look and taste a little familiar, that’s because they come with all the flair and handmade flavours you’ve been used to chowing down on at Rascal. Opening the doors to the Hunter Street store in 2017 Ty and Tim have brought with them all their burger learnings from Newcastle’s much-loved burger joint.

Browsing through some of the less traditional offerings you would be forgiven for wanting to get a little adventurous with your meal selections. The dry-aged Kingfish Carpaccio, which is filleted daily, and its zesty Japanese citrus dressing makes for the ideal starter as do crowd favourites, the Kung Pao Chicken Spring Rolls.

The mains are where those classic French bistro-inspired dishes can be found, highlights being the the generously portioned Confit Pork Belly with corn puree, caramelised garlic, oven-roasted portobello mushrooms,

and jus Confit Duck Leg with puy lentils, pancetta, jus, orange, rocket and almond salad, and makes for difficult decisions.

If meat is your preference you have come to the right place.

“We specialise in Cape Grim Beef, and offer three types of cuts."

"Cape Grim is located in the northwest of Tasmania and it holds the title of having the cleanest air in the world. Their beef is pasture feed and they're renowned for producing some of Australia’s finest beef. I’ve loved Cape Grim Beef since I discovered it in Melbourne about 12 years ago at my favourite steak house and I love being able to offer it on our menu.”

“We also have the Tamworth-based Jacks Creek Wagyu Beef on the menu, which won best steak in the world for their sirloin in 2020.”

Friday Lunch Deal

If you’re keen to try the flavours of the Jacks Creek Wagyu lock in a Friday lunch at The Prince and order the Jacks Creek 8-9+ MBS 250g Wagyu Rump, chips, salad, and your choice of sauce for $25.

If you haven’t visited The Prince in a while you most likely missed their massive reno news. Completed at the end of 2019, the significant alteration both in layout and design brought with it a much roomier space to socialise in, plush restaurant interiors, and more recently, outdoor heaters on the balcony!! 

The reno also saw the addition of a Private Dining room on the second level, with the 16 seater space offering small gathers a refined space to get comfy and feast on a variety of menu options including the Italian and best yet work with the team to curate your own personalised menu.

Whether it's the restaurant, beer, or cocktail menus you're visiting for, or the craft offering from the bottleshop, The Prince is always evolving and continues to be one of our fav places to get social in.