with Tim Rule at the PA Hotel, Ipswich
Entering spring and summer, we move away from hearty, warming winter dishes and into the bright, light and refreshing summer dishes.
At the Prince Alfred Hotel’s Char’d Restaurant, the team are bringing new and exciting fresh seafood to diners.
By popular demand fresh oysters are back on the menu, delivered fresh and served freshly shucked with a wedge of lemon. My pick for the best beer to serve is Stone & Wood’s “It’d Be Rude Not To” French Toast Stout.
Next fresh seafood item on the menu is Char’d Restaurant’s Red Claw Crayfish, this dish is a crowd favourite and is unique to the PA Hotel, delivered live from Gympie, so you can’t get much fresher than that. The crayfish are cooked with a garlic, herb and butter sauce and served atop roasted seasonal root vegetables and sprinkled with basil pesto.
My perfect beer match is Bremer Brewing’s Ipswich Australian Pale Ale, which is exclusively available at Tap’d & Char’d at the Prince Alfred Hotel.
The pièce de résistance on the Char’d menu is their Ultimate Seafood Platter for Two, with fresh oysters and prawns, baked whole market fish, crab, red claw crayfish, mussels, salt & pepper calamari, sweet potato chips and seasonal fruits, a truly spectacular meal and a sight to see.
My beer match for this platter is Gage Roads Single Fin Summer Ale.
This summer ale is packed full of tropical hop aromas and flavours with a crisp finish and works well with the variety of seafood on offer as it is balanced enough to accentuate flavours but not overpower.
If seafood is something you crave, head down to Char’d at the Prince Alfred Hotel, open 11am to 9pm daily.