The Oaks. We visited earlier with google for a meat masterclass, and later with wasa to check out the new Paul Kelly Designed Garden Pavilion round the back. So what’s the Oaks like now that its refurbished? Its great, the venue feels contemporary and modern, the food is excellent, the focus and attention to the product is ever present and the wait staff are really nice.
They just won ‘Best Steak’ in the SMH good pub food guide and its well deserved. Lets have a look.
Anthony mentioned that they’ve made an app that you should have a look at if you want to cook your meat perfectly. It times your cooking even using your iphone to give you timing and ensure it perfect. Technology working for you. Links below.
Classic Roast Beef with all the trimmings. Yup, duck fat roasted potatoes were here also and amazing.
These eats we had are from the Oaks’ menu and the sit down eats (should you desire to not cook you own) and every dish we had was great.
II. Garden Pavilion
Paul Kelly’s Garden Pavilion is bright, hamptony and quite gorgeous. You can rent the space out for private functions.
The Garden Pavilion is so new here that its missing touches like the potted plants and hanging greens (since installed). But the space is nice clean with stylistic touches like the offset trianglur tiles (with gold tactile indicators at too)Inside you have stool seating near the bar and dark oak panelling.
Chef Danny Russo Talking meat (today its haverick meats). He’s the oak’s executive chef and the guy behind its menu planning. Today we talk about grass fed vs grain fed and also how to treat and the value/price of what you pay for when you pay more for prime beef.
Sirloins, ribeye, flanks and rump – today the meats are sourced from Haverick Meats and we learn that they open Saturdays so the public can head in to buy product. One for the diary.
Chef Danny Russo also led us into the kitchen to check out the operations and that cooktop behind him is no joke. Its an inferno. Props to the chefs who do 2+ hours dinner service cooking there.
If you love your meat, the Oaks is it. Best Steak? Yup. Not only that, the care and love they they have to the product from cookery to service makes it a winner. The new fitout by Paul Kelly looks fantastic with its tonal difference across the 4 zonees. Dark Rich Warmth of the front room, the spacious outdoor under the oak tree, the luxe garden pavilion with it gorgeous fitout and hamptonesque easiness. We’d want to head back for the tomahawk and to eat Sydney’s best pub steak. Head in and check out the New Oaks 118 Military Road.