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Head chef Brad Sloane ensures Swanson Hotel serves up fine-dining experience

BRAD SLOANE knows a thing or two about food, and as head chef of the dining room at the Swanson Hotel in Erskineville he has revolutionised the menu.

Swanson Hotel
Swanson Hotel

BRAD SLOANE knows a thing or two about food and, as head chef of the dining room at the Swanson Hotel in Erskineville, he has revolutionised the menu.

Sloane has been head chef with the Balmain Pub Group for about five years and his trademark simplistic flavours are stamped well-and-truly on the upstairs dining room menu at the Swanson Hotel.

Sloane’s background includes working under Marco Pierre White at The Belvedere in London and with Matthew Kemp closer to home.

Chef Brad Sloane juggles fatherhood and his work with the Balmain Pub Group. Picture: John Appleyard
Chef Brad Sloane juggles fatherhood and his work with the Balmain Pub Group. Picture: John Appleyard

As a result, his philosophy is to create simple but refined dishes, using the best seasonal ingredients.

This is exemplified in some of the star dishes at the Swanson Hotel.

His citrus cured smoked salmon ($16) is beautifully presented, and served with exquisite beetroot, horseradish and roe.

The only drawback is that it’s an entree, and will leave you hankering for more.

Fortunately, this will leave you plenty of room to enjoy the hotel’s signature dish — the pork and cider pie.

Citrus cured salmon at the Swanson Hotel in Erskineville. Picture: John Appleyard
Citrus cured salmon at the Swanson Hotel in Erskineville. Picture: John Appleyard

At $26, this pie has the crispest pastry, is accompanied by a soubise sauce, baby carrots, and mustard and morel jus.

“I won a bit of an award with this pie about five or six years ago,” Sloane said.

“The criteria was to make a pie that would go well with Coopers, and this one won.

“I’ve evolved it since then though, and made it better.”

A fine selection of desserts is available, but the crowd-pleaser is definitely the cleverly-named Eton Not So Messy ($13).

The Swanson hotel has a very popular pub food menu downstairs — with all the favourites like schnitzels.

Eton Not So Messy at the Swanson Hotel in Erskineville. Picture: John Appleyard
Eton Not So Messy at the Swanson Hotel in Erskineville. Picture: John Appleyard

But Sloane said that his upstairs menu is aimed at those looking for a more “restaurant-style” menu.

“They’re two very different menus,” he said.

“It’s a chance up here to get away from the pub crowd, there’s more space, and there’s less pub grub and a more restaurant-like menu.”

Swanson Hotel in Erskineville. Picture: John Appleyard
Swanson Hotel in Erskineville. Picture: John Appleyard

Tucker trail

The Swanson Hotel is at 106-108 Swanson St in Erskineville

Go to swansonhotel.com.au or by calling 9519 3609.

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Original URL: https://www.dailytelegraph.com.au/newslocal/inner-west/head-chef-brad-sloane-ensures-swanson-hotel-serves-up-finedining-experience/news-story/9440c46822f96901ad9c28750c32c72c