Post Office Hotel

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Post Office Hotel


The 229 Dining Hall has an all-rounder sort of vibe to it. High ceilings and spacious outdoor area, house the perfect environment for long, lazy afternoons in the sun. You’ll have a range of plush snack options, and a bar filled to the brim with local tap beers. Why not try the light, fruity and locally brewed Pentridge Pale Ale – made by Post Office owner himself, Dan Caneva.


If you happen to swing by for dinner, you’ve got an absolute smorgasbord ahead. If you’re sharing with friends, you simply can’t go past the luxuriousness of the Post Office Hotel charcuterie – a large wooden serving board, covered in a mountain of deluxe goods. Lashings of house made, 24-month prosciutto di parma, a light and fluffy duck liver parfait, handfuls of cornichons, Dijon and sweet pops of currants.


When you’re ready to take things up a notch, the mains are out of this world. Their pork belly is a hefty slab served with smoked parsnip purée, a sweet pear reduction, hints of chilli and a cloud of crackling the size of your hand. The other front runner is the 62-day aged steak, also done in-house. The organic, grain fed black angus is served in succulent steak strips, lightly seared to perfection. Atop is a burst of capers and peppers, which compliment nicely.


When you’re ready for dessert, Pastry Chef Jihwan Kim has got you more than sorted. The dessert menu features some of the most delicate and decadent dishes of the night. If you want to feel refreshed, go for the handmade, velvety earl grey panna cotta with citrus, which is accompanied by a garden of spiced sponge and a trio of both sorbets and lovingly made reductions. Or go the rich, chocolate fondant, which explodes in a mouthwatering river of thick chocolate lava.


If you want to make someone feel really special, you can’t beat treating them to the 229 menu. You’ll enjoy luxurious and carefully constructed food aplenty, which is made to be shared. Wile away the night in style and check it out for yourself. 


Words by Bel Ryan

Image by Jem King