Food - The Lord Dudley Hotel

The Lord Dudley Hotel restaurant serves lunch and dinner seven days with a seasonal menu which changes daily.
Our kitchen has a seasonal menu that sources quality produce, putting a twist on homey English style fare with a bit of a modern twist. Try one of our celebrated House Pie’s or a Sunday Roast! The menu is ever evolving and changing according to the season and the food market from our amazing home grown suppliers. So there is no such thing as a boring menu here at the Dudders. Everything is fresh as a baby’s bum, with nothing frozen in the kitchen - not even our chicken Schnitties! We are a gastro-pub so we serve some pretty top notch grub both upstairs in the bar and downstairs in our garden dining room.

We have some top quality beef to sink your teeth into with our succulent steak, if your in the mood for something a little more delicate our Sydney Rock Oysters or a fresh salad is just the ticket. We aren’t fussy – you can eat anywhere you like in the pub! Share some table space upstairs in our pub dining area if you have a big group of buddies, or if you’d prefer to be waited on hand-and-foot in our restaurant downstairs and you’re on a date (whether it’s with the ball and chain, or a tinder hook up) there are cosy tables for two down in our Garden Restaurant.

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WE ARE RENOVATING! The Garden Restaurant is getting makeover so for the next few months the restaurant will be upstairs in our bright, beautiful Boardroom! The kitchen is operating as normal so give us a call to make a booking 9327 5399.

Head chef Paul Medcalf has been cooking for 17 yrs. He learnt his skills from the older and more experienced generation of chefs where the quality of the food and compassion towards the dish was prime. What defines Paul as a chef is his versatility and his attitude towards his kitchen and its food. He is not afraid to let the food talk; creating simple, rustic homemade dishes with fresh produce but he also dotes on the technical dishes, using his skills to create innovate and intricate eats for those with more of a refined or sophisticated palette.

Placing an emphasis on both hand-crafted staples, and refined dishes, Paul reckons that “There’s no point in cooking something unless it’s done well, with quality and with purpose.” On ya’ Paul. His kitchen is based on quality produce, and fresh produce at that; with a lot of it harvested locally. He builds his kitchen from within, training his staff extensively and personally which translates into the food that’s hand-crafted every step of the way with warmth and devotion.

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Snacks

BEER & BARLEY BREAD
Pepe Saya butter
1PP5
HOUSE MARINATED OLIVES 6.5
CRIPSY NEW POTATOES
Horseradish & herb creme fraiche
6.5
PATCHETTS PORK PIE
Branston pickle & hot english mustard
6.5
PATCHETTS SPRING LAMB PIE 6.5
PATCHETTS BEEF & BURGUNDY PIE 6.5
CHORIZO SCOTCH EGG
Watercress & aioli
10.5
PEA & HAM CROQUETTE
Seeded mustard aioli
12.5
WILD MUSHROOM ARANCINI
Parmesan & truffle aioli
16.5

Shares

SYDNEY ROCK OYSTERS
Red wine & shallot vinegarette
18 34
BAKED CAMEMBERT
Fruit chutney & crostini
24
CAPRESE SALAD
Heirloom tomatoes, buffalo mozzeralla, olive crumb, young basil, aged balsamic
19.95
BAKED CAMEMBERT
Fruit chutney & crostini
24
BBQ HOT WINGS
Blue cheese & hot sauce
15.5
FARM HOUSE TERRINE
Piccalilli & crostini
17.5
CHEESE BOARD
3 cheeses, biscuits, fruit bread, lavosh, apple, chutney, quince paste
18.5

Dudley Classics

LAMBS FRY
Lambs liver, mash, onion & sage gravy
19.5
PLOUGHMANS
Cheddar, smoked ham, boiled egg, pickled onions, sourdough
19.5
BANGERS AND MASH
Lamb & rosemary sausages, mash, peas, onion gravy
22.5
HERB CRUMBED CHICKEN SCHNITZEL
Shoestring fries, lemon, watercress, chicken gravy
23.5
ANGUS BEEF BURGER
Butter letuce, tomato, cheese, pickles, tomato & chilli jam, American mustard, shoestring frie
21.5
PLOUGHMANS
Smoked ham, cheddar, pickled onions, pickles, bread
15

Mains

CHICKEN PIE
Braised chicken, double smoked bacon, leek, button mushroom
23.5
VEGETARIAN SHEPHERDS PIE
Mushrooms, lentils, leek, carrots, potato, chedda
21.5
BEER BATTERED FISH
Shoestring fries, garden salad, tartare
23.5/M.P.
250G YEARLING GRADE RUMP STEAK
Shoestring fries, watercress, cafe de paris butter
24.5
GRILL OF THE DAY
Warm bacon & dill potato salad
M.P.

Sides

HERB MASH 5.5
WILD ROCKET & WATERCRESS SALAD 8
SHOESTRING FRIES
House aioli
8.5
STEAMED BROCCOLI
Almond butter
7

Desserts

ICE CREAM
7
CHOCALATE TART
Vanilla ice cream
15
ETON MESS
Strawberries & cream
13

N.B. Menu and Menu prices are subject to change without notice

We have a reduced food menu Fri - Sun between 3 - 6pm which consists of Snacks & Shares

World’s Most Expensive Pie

The traditional Aussie meat pie with sauce has been turned on its head and given a seriously posh makeover as a new ultra-gourmet version is now on offer with a whopping price tag of $12,000.

Recognised as The World’s Most Expensive Pie, the elaborate creation took executive chef, Paul Medcalf, three weeks to design in his kitchen at The Lord Dudley Hotel in Paddington - Sydney's affluent east.

Fit for a King

The impressive list of ingredients could be mistaken for a luxurious feast fit for a king and his many guests - not to mention the fact that the deluxe pastry is topped with a golden leaf.

The Posh Pie
Executive chef, Paul Medcalf

World’s Most Expensive Pie

The PoshPie has been certified by online world record site RecordSetter as being The Most Expensive ‘Surf & Turf’ Pie in the World. Not really a great surprise considering the filling is curated from a combination of premium Australian and international ingredients including two different cuts of premium beef, two whole West Australian rock lobsters and two bottles of Penfolds Grange Reserve.
Medcalf then gave the classic ‘surf and turf' concept an extravagant twist with the addition of rare Winter Black truffles and dried Italian porcini mushrooms. As if this wasn't enough to get you salivating, the pie is topped with homemade organic pastry adorned with German gold leaf. Medcalf experimented with various ingredients and methods before settling on his final recipe after three long weeks of trial and error.

Groupon

Medcalf was approached by Groupon to design the swanky pie to celebrate the sale of their 2 millionth food and drink voucher. 'We’re all about showing our customers the best of what their city has to offer, and The Lord Dudley Hotel was the perfect partner for us in this world record attempt,'Groupon Australia CEO, Alistair Venn said. The gold-coated pie is on sale through Groupon and one customer has the chance to win a serving of the PoshPie.

Excerpts of this post By LEESA SMITH FOR DAILY MAIL AUSTRALIA

Read full article here...

Where we are
Lord Dudley Hotel
236 Jersey Rd Woollahra 2025
Sydney, Australia

Ph: +61 02 93275399

Pub Opening Hours

Mon to Wed: 11am to 11pm

Thurs to Sat: 11am to 12pm

Restaurant Garden

Lunch
Fri to Sun

Dinner
Mon to Sat: 6 to 9.30pm
Sun: 6 to 8.30pm

Restaurant Lounge

Lunch
7 days: Midday to 3pm

Dinner
Mon to Sat: 6 to 9.30pm
Sun: 6 to 8.30pm