A “back to basics” approach is set to make the Tolland Hotel the go-to place for a meal in Wagga. The new licensee, Matt Tarrant, is determined to see the best quality food hit the plate for every meal.
“I want to develop the food here and bring it back to its glory days,” Mr Tarrant said.
“I want to concentrate on the bare essentials: service food and flavours, to drive customers numbers up.”
A focus on customer service is very important to Mr Tarrant who used to run a pub in Newcastle.
“Service is key,” he said.
Staff have been given extensive training in the six weeks Mr Tarrant has been in charge at the pub.
“I’ve had a lot of good feedback about the service and the number are increasing each week,” he said.
“I want the Tolland Hotel to be a destination where people know they will get great customer service and great food.”
A new menu will start on Monday accompanied by weekly and monthly specials.
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- The Tolland Hotel
It is hoped this change will spark interest and get more people through the doors.
Head chef Sam MacAskill started back at the hotel full time in March.
She made sure the new menu included plenty of options for customers including vegetarian and gluten free options.
Items can also be made to specifications for people with allergies.
“It’s very important to have options for people,” Ms MacAskill said.
Aside from the menu change, the main focus is on fresh food.
“We don’t pre cook our food,” Ms MacAskill said.
“Everything is cooked to order and we make all our sauces in house.
“I’m very particular about my steaks, they need to be cooked to perfection.”
The team of three chefs and one casual work closely together and produce hundreds of meals a night.
They made around 150 surf and turfs on the night they were on special.
Group bookings are welcome and the courtesy bus is available. For bookings contact the pub.
- Half lobster with chips and salad $17.50
- Full lobster with chips and salad $33
- 250 gram steak and half lobster with chips and salad $33