The Duke of Wellington Hotel Bistro

We ordered the prawn bruschetta it was amazing with a balsamic glaze and 2 king prawns as well a lemon the prawns were plied so high delicious. we shared the scallops on a carrot puree very nice. we both ordered steak with prawns i had mash and veg my partner chips and salad it was cooked as ordered but i found my steak a bit fatty. haven said that the meals r very generous u wont go hungry. all the staff were fantastic good pub 2 try the bar staff delightful.

Family dinner. 4 adults , 2 teenagers. teenagers chose traditional food (Piazza - chicken). Adults ha 4 different dishes. Big meals - well cooked - Go to the bar for drinks so prices were reasonable. need to book for larger groups. Service is good - meals come in a timely manner. Aboove average pub food - good desserts.

Advised how good and consistent this bistro was so gave it a try. Had a good atmosphere and rather busy. The lunch time specials at $10 and $12 are very attractive. Off this menu we had the prawn linguini, the rump steak and the chicken schnitzel. The other dishes ordered were the seafood chowder (board special) and the lamb cutlets.All enjoyed generous portions and were tasty although the linguini was a tad bland.Service was excellent.We will return.

Great oysters, and a well cooked rump steak. The bar service was great with a good choice of wines and beer.

Hadn't been to the Duke for a while...great layout, décor and atmosphere. The food however was the spoiler, not because of flavour, because of some simple misses that would have made all the difference.You can't serve blue to rare beef fillet sliders, the food waste was terrible because not many guests liked their beef on the verge of still bleeding.Satay chicken skewers need to be served at the right temperature, not just because of food safety...but for the sake of flavour and being moist, not dry, chewy, room temperature and even cold.When you have nice accompanying sauces make sure your guests can in fact dip their skewed finger food item into it. Don't serve your accompanying sauces in gravy boats with the shape and depth restricting your guest to being only able to dip the first 10% of their skewer at best. Use a simple shallow long rectangular sauce dish...like a Wasabi dish so guests can get a good all over coating while keeping their fingers clean.The deep fried seafood items, especially the squid requires at least simple toothpicks rather than your guests having the discomfort of oily fingers.Serving salmon on pikelets and the pikelets won't even release themselves from the serving tray, guests having to carefully remove them by rolling them into a burrito like roll to have any chance of consuming them. Just some little tweaks and everything would have been 10 out of 10.