Central Club Hotel

This classic pub from publican Vincent Magrath is across from the Queen Victoria Markets, and makes the most of its access to Australian ingredients.

That starts with the crowd-pleasing contemporary pub fare. Steaks from the grill are sourced from suppliers at the market, including butcher Hagen’s Organics. While the pasta – used in dishes like beef-ragu fettuccine and crab linguini – is hand-rolled in-house. There are also pub classics like fish’n’chips, fried chicken burgers and vegan options, such as pumpkin steak, a veggie burger and vegan chocolate mousse.

The drinks list which – with the exception of Guinness – is made up of entirely Australian beers, wines and spirits, and there’s a particular focus on under-the-radar drops from producers like Thick As Thieves, Rouleur and Thistledown.

Cocktails and mixed drinks are made with local spirits – including Marionette Liqueur’s amaretto and curacao, and the entire Archie Rose range – as well as non-alcoholic options from Lyre’s.

Downstairs is the Depot Bar – an intimate, jewel toned whisky bar in an old keg room. The name is a nod to the building’s earlier life as a depot for horse-drawn taxis. Its drinks menu focuses on whisky drinks and classic Prohibition-era cocktails. Framed newspaper clippings about the hotel adorn the walls, reminding guests of the building’s rich history.

There’s also accommodation, with “micro hotel rooms” on the first floor.