NewsBite

Advertisement

This rebooted Collingwood hotel ticks all the pub boxes (and adds a few we didn’t know we needed)

Tartan carpet, beer garden, Latino food and cocktails: Collingwood’s historic Albion Hotel wants to recapture its glory days.

Besha Rodell

Kingfish tiradito is a Peruvian take on the ubiquitous kingfish ceviche.
1 / 11Kingfish tiradito is a Peruvian take on the ubiquitous kingfish ceviche.Simon Schluter
Arepa de Alambre with capsicum, mushrooms, parmesan and confit garlic emulsion.
2 / 11Arepa de Alambre with capsicum, mushrooms, parmesan and confit garlic emulsion.Simon Schluter
Newly installed tartan carpet leading into the pub dining room.
3 / 11Newly installed tartan carpet leading into the pub dining room.Justin McManus
The pub’s central U-shaped bar.
4 / 11The pub’s central U-shaped bar.Justin McManus
Scotch fillet with chimichurri and roasted buttered carrots.
5 / 11Scotch fillet with chimichurri and roasted buttered carrots.Justin McManus
Go-to dish: brisket torta with birria broth for dipping.
6 / 11Go-to dish: brisket torta with birria broth for dipping.Justin mcManus
Cauliflower steak comes with cauliflower puree, pickled onions and chimichurri.
7 / 11Cauliflower steak comes with cauliflower puree, pickled onions and chimichurri.Simon Schluter
Oysters with aguachile.
8 / 11Oysters with aguachile.Justin McManus
Churro ice cream sandwich.
9 / 11Churro ice cream sandwich.Justin McManus
The Albion Hotel in Collingwood has returned to its original name, with a retro look to match.
10 / 11The Albion Hotel in Collingwood has returned to its original name, with a retro look to match.Simon Schluter
Old-school charm meets new thinking at The Albion Hotel in Collingwood.
11 / 11Old-school charm meets new thinking at The Albion Hotel in Collingwood.Simon Schluter

13/20

Latin American$$

It used to be that when existing pub groups bought up old neighbourhood stalwarts the results would be formulaic at best, craven at worst. In would go the pokies, out would go the charm. That’s no longer the case – newer ownership companies are reviving historic pubs but keeping or bolstering their individuality.

It seems the Marquis of Lorne crew opens a new venue every month, without ever compromising on the formula that made that pub an icon – good food, good staff, good vibes. And now another beer-focused company has taken over a historic pub, aiming to return it to its glory days.

The Albion Hotel in Collingwood has had an interesting trajectory over its 170-odd-year history. Recently, it was one of the grungiest venues on Smith Street, and then, after a complete renovation to scrub away that grunge, spent some time as an events space under the name Perry’s.

Advertisement
The Albion’s facade has been painted mustard yellow.
The Albion’s facade has been painted mustard yellow.Simon Schluter

Perry’s interior was an art deco botanical fantasy, but the newest owners – the duo behind Bodriggy Brewing – have lost that leafy vibe and leaned into traditional pub design, even installing tartan carpeting and painting the exterior an intense shade of mustard that brings to mind a 1970s corduroy sofa. The front bar is dominated by a central U-shaped bar; there’s also a small dining room off to the side that fronts the open kitchen and a beer garden out back.

The Albion is an interesting case study for the modern Melbourne pub.

So far, so classic. What’s not at all classic is the food. Chef Johnny Dominguez was born in Mexico and he brings that heritage to the Albion’s menu, as well as pulling from other Latin American cultures.

That means there’s pert green aguachile and crispy jalapeno on the fresh oysters ($36 for six), and instead of chips or chicken ribs you can get an arepa (cornmeal cake) with capsicum, mushrooms and confit garlic emulsion ($18).

Advertisement

Dominguez’s take on the ubiquitous kingfish crudo is a Peruvian preparation, a tiradito drenched in leche de tigre (the citrus-bright “tiger’s milk” marinade) with avocado and crispy corn ($26).

Perfect pub food: brisket torta with birria broth for dipping.
Perfect pub food: brisket torta with birria broth for dipping.Justin McManus

There are concessions to the needs of the average punter. My favourite dish on the menu is a mashup of a torta, a birria taco – traditionally served with a rich consume for dipping – and a French dip sandwich. Basically, it’s a beef brisket torta ($26) served on a soft white roll with birria broth on the side. It’s perfect pub food.

Dominguez is obviously quite ambitious with his menu, and though I can’t be sure, I think he’s sous-viding his market fish ($36) and possibly his scotch fillet ($48). The latter comes with lovely roasted buttered carrots and a thick chimichurri sauce. I wish he’d lighten up on the salt across the board – everything from those oysters to the arepa to the kingfish would shine much brighter if salt didn’t overwhelm them.

The Albion Hotel pours mostly Bodriggy beers.
The Albion Hotel pours mostly Bodriggy beers.Simon Schluter
Advertisement

The beer list is, unsurprisingly, made up mostly of Bodriggy pours, and there’s a selection of wines on tap that go for between $50 and $55 a carafe.

The interest on this drinks list lies with the cocktails, which take their cues from the food and lean Latino. In its most fun form, that means a deeply coloured drink called the Purple Disco Machine ($23), a mix of rum, coconut, yam, guava, and amaretto.

The Albion is an interesting case study for the modern Melbourne pub. Its design is all vintage nostalgia, its ownership is a burgeoning bar group, its food is ambitious and international.

It’s all the things we’ve always loved about a pub, and a few things we didn’t know we needed until recently. I can’t wait to see what’s in store for the next 170 years.

The low-down

Vibe: Classic ’70s pub.

Go-to dish: Brisket birria torta, $26

Drinks: Bodriggy beers, local wines, fun cocktails

Cost: About $100 for two, excluding drinks

Advertisement

Continue this series

10+ classic old pubs, all done up and ideal for your Father’s Day celebrations
Up next
Sporting memorabilia is part of the old-school charm in the design.

Classic Geelong pub gets a hip Melbourne-style makeover (but don’t panic, it still has bags of charm)

One of the city’s oldest pubs is leaning into its charms as part of a makeover that’s got strong wood cabin vibes inside and lots to like on the menu.

Kingfish sashimi, freshly shucked oysters with lime and dill granita and kampot pepper and Queen Vic Market deli meats at Brick Lane Market.

Brick Lane’s huge new venue boasts 36 beer taps, a raw bar and views of Queen Vic Market

Get ready for sunset sips and snacks on the terrace at the Melbourne-based craft beer brand’s restaurant.

Previous
Backstreet pub the North Fitzroy Arms is back open after a gentle renovation.

A beloved backstreet boozer is reborn, plus five more exciting additions to Fitzroy North

Try a new spin on the pie floater in the front bar of a revamped 1874 pub. Or experience Hyderabadi family recipes in an Indian restaurant.

See all stories
Default avatarBesha Rodell is the anonymous chief restaurant critic for The Age and Good Weekend.

From our partners

Advertisement
Advertisement

Original URL: https://www.watoday.com.au/goodfood/melbourne-eating-out/rebooted-collingwood-hotel-ticks-all-the-pub-boxes-and-adds-a-few-we-didn-t-know-we-needed-20240220-p5f6d6.html