Australian Hotel Motel Yass has new food and new feel

ADVERTISING FEATURE

Take a look inside: New owners, and a new chef, have been (and still are) making improvements to the Australian Hotel Motel this year. Photo: Sam Hollier.

Take a look inside: New owners, and a new chef, have been (and still are) making improvements to the Australian Hotel Motel this year. Photo: Sam Hollier.

The Australian Hotel Motel on Comur Street has undergone some refreshing new changes this year, both to the interior and the menu.

Sam Downey, Group Operations Manager at Harvest Hotels, keenly pointed out some of the restoration work that very much respected the building’s long history, and head chef Shaun Bradley told us about the changes to the menu and his philosophy to creating and sharing good food.

Sam says their intention is to have “a fresh new venue and improving the offering to the customers.”

If you’ve been there recently you’ll have noticed the great new weekly promotions, and there’s something on all through the week.

Of particularly good value are the new two-for-one meals on Wednesday nights. 

Pub classics: Panko crumbed 200g breast fillet schitznel. 300g Scotch fillet steak. Chef Shaun uses fresh ingredients from nearby regions. Photo: Sam Hollier.

Pub classics: Panko crumbed 200g breast fillet schitznel. 300g Scotch fillet steak. Chef Shaun uses fresh ingredients from nearby regions. Photo: Sam Hollier.

ENJOY A MEAL

The head chef is Shaun Bradley, and he has brought with him a some rather appealing ways to create food, and wants you to truly enjoy a meal with others.

Having run larger venues around the Sydney region before he and his family decided to move and live here in Yass, he says his experience working at the markets is what constantly drives him to use only fresh ingredients.

He also puts effort into sourcing them from farms in the local and neighbouring regions, especially the steaks.

The new menu is uncomplicated with the main focus on “giving people what they want,” Shaun says, and “good food done well”. They also have a board with weekly specials and desserts.

Shaun also has some great ideas of how to enhance the dining experience even further but we have to stay tight-lipped about them until they sort out the details. What we can say is there should be even more things to look forward to in the future.

Since moving here Shaun has also observed how friendly and welcoming locals are in Yass.

He and his family love it because everything is “more relaxed. It’s the way the suburbs used to be in Sydney” he reminisced.

Meet the new team: Sam Downey, Group Operations Manager at Harvest Hotels, with head chef Shaun Bradley. Photo: Sam Hollier.

Meet the new team: Sam Downey, Group Operations Manager at Harvest Hotels, with head chef Shaun Bradley. Photo: Sam Hollier.

SEE FOR YOURSELF

Sam and Shaun are both proud of what the Australian Hotel Motel now offers you, be it a good time out, or a memorable experience in the bistro.

The interior renovations were completed in the last month or so, and Sam says they are “Looking forward to serving the local community. This hotel is a mainstay for the locals and we want to continue that, and improve on that through what we're doing.”

In addition to two-for-one meals on Wednedsay nights there are also the ever-popular meat raffles on Friday evenings, and on Saturdays they have a DJ from 9pm.

Thursday night trivia and Sunday roasts are great too, plus you can get $12 steaks on Mondays and $12 schnitzels on Tuesdays.

This advertising feature is sponsored by: