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Established in 1868, the Plough Hotel in Footscray has reopened its doors in April 2013 after six months of renovation.
The Plough had been an iconic hotel in the west for many years, & with Footscray and the West on the cusp of an explosion, the new owners saw an exciting opportunity to be part of this development and offer a great food and beverage destination on this side of town. 'The Plough Hotel has always served as a meeting place for the local community and we hope to continue this generosity of spirit' says Melissa Nolte, one of the owners.
The Hotel's restaurant and bar is the newest addition to the West Side's pub scene, with a menu focusing on pub favourites, share plates and pizzas. New Head Chef, Scott Thomas and the team created their dishes to complement the warm, stylish surrounds of the bistro, restaurant and casual dining areas. Everything pickled, sauced, crumbed and preserved is made in-house and their produce is sourced locally wherever possible. Even the milk comes straight from the farm!
A large emphasis has also been placed on designing the drinks menu to showcase Victoria's regional wine and craft beer markets. The Plough Hotel's philosophy is to support smaller producers who have embraced a passion for the particular product that they make and those that feel similarly excited about what our vast state has to offer.
With 40 wines (12 by the glass), eight taps, and another 15 local bottled varieties of beer and cider on offer, all hand-picked and tasted by the team there's plenty of choice.. The selections will change regularly as they continue to source new, interesting & seasonal produce, based on the quality and ethos of each supplier. This selection criteria applies right down to the coffee - from Castlemaine, and soft drinks - from Hepburn Springs.
The Plough Hotel - bringing down to earth hospitality, beautiful spaces and quality, regional produce to the West.
