Mona Vale Hotel, Plantation Bistro, Mona Vale
>> Plantation Menu
Walking in from the brisk evening outside, there is nothing like the warm feeling of a good pub – with a twist. First appearances lend towards a resort style layout with stained timber decks and platforms, palm trees and waster features. Located on the fringe of central Mona Vale, with the convenience of public transport from all directions on your doorstep, the Plantation Bistro offers a comfortable oasis.
The service is casual but professional with orders taken at the counter and your choice of smoking or non-smoking seating. There are plenty of heaters present but it is not overwhelming.
The menu offers something for everyone with warm sliced Turkish bread with baba ganoush and hommus ($7), scallops on cauliflower puree with caramelised fresh beetroot and pea shoot salad ($16) through to your classic pub favourites like Bangers and Mash ($15), Beef and Guinness Pie ($16) and a selection of steaks. There is also a selection of pizzas, salads and more substantial meals depending on the occasion.
We take a seat on the decking overlooking the outdoor area and await our meals. There is a definite buzz in the room with a place that obviously appeals to a large crowd. There are small groups of young people catching up over a drink clustered under heaters, there are families with children, businessmen catching up for a beer after work and of course couples like us.
While we are waiting for our meals, we are greeted by a friendly staff member offering a wine tasting of their latest wine promotion, a Devils Lair Fifth Leg White. However, we opted for a choice from the well rounded menu to compliment our dinner choice.
As tempting as it was to go for one of the great beers on tap, we were determined to overlook the “pub” memories and opt for a nice bottle of wine. Matua Valley Pinot Noir was a great selection and reasonably priced at $37. The wine menu offers a variety from red, white and blends and there was a great selection of wines by the glass between $5 and $10 per glass, which is a great price as the glass sizes are 1 ½ standard drinks!
Our entrees arrive in reasonable time. We chose the Coconut Prawns ($16) and the Salt and pepper Calamari ($16). The first thing that catches my eye is the portion sizes. They are definitely generous and are a great size to choose a variety and share. The calamari was crisp and tender and cooked to perfection and was well complimented by lemon aioli. The coconut prawns were also beautiful and crisp with a light Thai style dipping sauce.
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Main courses shortly followed and under the recommendation of the staff we chose the 240g Angus Tenderloin “Wellington” ($28) and the Pan Seared Snapper Fillet ($27). The tenderloin was perfectly cooked with a creamy mushroom sauce, English spinach, Dutch carrots and creamy potato mash.
The “Wellington” twist being a herb crusted puff pastry lid. The Snapper fillet was crisp skinned and served with a generous portion of roasted chats potatoes, sautéed shredded zuchinni and carrot with a lemon beurre blanc sauce (white wine butter sauce).
Saving room for dessert was a challenge but with the strong recommendation of the friendly staff that the Chocolate Rocher was definitely not to be missed – we managed! We decided to share dessert not wanting to overdo our night and were pleased with what arrived. A smooth chocolate hazelnut mousse cake served with ice cream and chocolate sauce ($8).
The Mona Vale Hotel has definitely transformed itself to be the place to be with a great dining area, a sports bar, band room upstairs and bottle shop in case you want to take the party home!
Plantation itself lends to being a great place that you can have a quiet weeknight dinner a well as a place to catch up with friend on a Saturday night for a drink and a dance. It is also well catered for with regular bus schedules being displayed on their plasma screens as well as well priced theme nights including a Peroni and pizza night priced at $5 and $10 each respectively.
What can I say?!? No sales pitch required for me! I will be back!
Licence:
Fully licensed/BYO $4.80p.p corkage
Our Bill:
Coconut Prawns
Salt and pepper Calamari
Angus Tenderloin “Wellington”
Pan Seared Snapper
Chocolate Rocher
Sparkling Mineral Water x 2
Matua Valley Pinot Noir
$139.50 ($69.75 per head)
Menu Prices:
E: $5 - $18 M: $15 – $28 D: $8
Wine and Beer:
A great selection of wines by the bottle: $18 - $46 or by the glass: $5 – $10
Local and Imported Beer selection: $4.50 - $9 depending on size and type
Plantation Hours: Monday – Saturday 11am – 9:30pm and Sunday 11am – 8:30pm