WHEN a pandemic comes along, it seems one of the few benefits is that pubs get a makeover.
One of those which has been given a bright facelift is Logan Village Hotel, where the lights in the front room are brighter, the floors more welcoming and the furniture given a nice new look.
It’s always been popular with locals, and that hasn’t changed.
One of the popular trends in modern dining is to smoke meats American-style – briskets, special rubs onto chicken and ribs – and this place has jumped on the bandwagon.
Tough to review though – nothing except the ribs was available on the Wednesday night we were there.
There is the everyday menu though, and some of the dishes are old fashioned pub style.
Take the cheesy garlic bread for example, smothered with garlic butter and stringy cheese. Grab it with bacon bits too if that’s your fancy.
It’s not overly healthy or adventurous, but definitely packs a punch and is delicious.
There is the normal pub selection of steaks, parmies, pizza and burgers.
But one thing which took our eye on the entree menu was a pork belly dish. Big enough to make a light meal, the pork belly was meaty and generous, and beautifully cooked, to the point it fell apart on the fork.
With some bok choy and other Asian-style vegetables, it was a great option, and not greasy as you sometimes encounter with pork belly.
Coconut chicken bao buns are creative and the grilled baby peppers, stuffed with quinoa, chick peas and minted yoghurt aren’t something you see every day.
A peri-peri chicken burger has a little chilli next to it on the menu, and while it isn’t an overbearing kick, there’s definitely a hint of burn. The slaw has apple and celery through it to give it a zesty finish.
For cold and wet days of winter, the Guiness pie must come into contention.
Service is great, although there’s often a bit of a queue to order. And there’s a creative list of mocktails and milkshakes. It’s perhaps more of an indication that it’s servicing a family crowd, but it’s not often the non-drinkers are looked after.
