The last round of renovations at the Engadine Tavern left the bistro with a food-court vibe, but what this 1950s suburban hotel lacks in atmosphere it makes up for with speedy service and great food. The blackboard menu has a big selection of regularly changing specials. A parmesan and chilli sourdough made a tasty starter. A big thumbs-up goes to their traditional-style lemon sole, a light and buttery main that was served with a colourful and crisp side salad, while the half-rack of pork ribs was served with big hand-cut chips and a tasty barbecue sauce. Steamed chocolate pud was the perfect finish.