Sydney pub hosts eight course degustation dedicated to the humble schnitzel

A Sydney pub will pay tribute to one of the city’s most popular meals with an eight-course degustation menu.

JULY 21, 2024: The schnitzel degustation at The Royal Hotel in Paddington. Picture: Damian Shaw

Is the schnitzel, Sydney’s most popular dish?

While people might disagree on whether it’s a parma or parmi, or if it’s best served covered in cheese or simply with lemon, we can agree the schnitzel belongs on the menu.

The Royal Hotel in Paddington has created an eight-course degustation meal centred around the city’s favourite dish.

On July 27, Head Chef Scott Greve and his team will serve up eight dishes dedicated to the humble meal. The menu includes Scallop Ceviche Schnitzel with pangrattato crumb, Italian-style Eggplant Schnitzel with Siciliana sauce, Berkshire Pork Cordon Bleu and Milk-Fed Veal Schnitzel as well as the classic Corn-Fed Chicken Schnitzel.

For dessert, it’s a poached rhubarb schnitzel.

Scallop Ceviche will be part of the schnitzel degustation at The Royal Hotel in Paddington. Picture: Damian Shaw

While the Rhubarb schnitzel is dessert. Picture: Damian Shaw

Greve said the reason a schnitzel is so popular is because it’s comfort food, so they “wanted to play around with how far we can go with the infamous ‘schnitzel/parmi’.”

“It’s a staple on mostly every pub menu so we wanted to do an exciting offering for our guests who love the old fan favourite,” he said. “The tedious part is the amount of breadcrumbing that will be taking place on Saturday morning!”

The menu cost $95pp with each course being paired with beers from 4 Pines Brewery.

Hospitality group ALH Hotels have rolled out a new winter menu at their 350 venues across Australia, which includes Kirribilli Hotel and Caringbah Hotel.

Executive Chef Tim Wesley and Kirribilli Hotel chef Alvaro Jaramillo with their Beef Bourgogne, Sirloin steak, Parmi, and MonkFish, at Kirribilli Hotel. Picture by Max Mason-Hubers

They found while people in NSW are big steak lovers, the state is still home to the parmigiana.

This year the club has sold more than 129,581 up from 127,966 last year. That’s a jump of 4.6 per cent.

While 70 percent of overall sales across all the venues come from the same ten menu items, one of them is the schnitzel.