Compliments to chef Lizzy at The Savoia

THE Savoia Hotel in Hepburn Springs has been a fixture of the region for 150 years in some form, or name, or another.

But it has recently undergone a major transformation and is now under the watch of manager Ross Gregory with well-known chef Lizzy Payne in the kitchen. Stepping inside, the first thing you notice, and you can't not, is the bar. It's an impressive 14 metres and reaches from the bistro to the sports bar areas. And everywhere feels both spacious and welcoming.

Ross has been busy getting his team together, no mean feat at the moment, and also working through offering live local music, getting ready for functions and listening to what the locals want.

But, with the atmosphere ticked off, we are here for the food. And it is hands-down amazing. Lizzy has worked at a number of local venues and knows her stuff. There are the traditional favourites that we all know and love, as well as some very modern offerings. A big thumbs up too to our wait staffer Ashleigh - spot on.

Entrees

Kyle's starter choice was the kingfish tartare with avocado, pomegranate and wonton ($22). This ended up being tuna, no kingfish available, but it was just divine and I reckon the dish of the entire meal. Presentation was delightful and the flavours were perfect. Felt more like fine dining than a pub.

Now, everyone knows I love all things Asian-y, so I couldn't go past the sulphur spring mushroom with buckwheat, nori, wasabi and candied lemon ($19). Again, what a winner. Umami flavours everywhere and again, that presentation. Delicate and robust and mouth-watering. Compliments to the chef.

Mains

For mains Kyle had the braised lamb pita with Greek chips, pickled onion and mustard aioli ($36). A big serve of fall-apart lamb, topped with a Greek-style salad and with a huge side of the chips. Kyle wrapped the whole lot up, not the chips, in the pita bread and remained quiet for quite some time.

I chose the calamari, which I often do, but this was done Szechuan-style with tomato, chickpea, chorizo and rocket ($30). Big, oh-so-tender calamari pieces with an amazing blend of bold, spicy, sweet and garlicky flavours - topped with a rocket salad with pickled onions. It is really different to the "normal" calamari and definitely worth trying. I loved it.

Dessert

Full, but determined to try just one of the many desserts on offer, we choose the aptly named chocolate nemesis with chocolate soil, raspberries and coffee cream ($18). OMG. Just try this for the coffee cream and then bite into that delicious chocolate slice - so rich, so creamy, so yum. The raspberries are the perfect foil, with their tartness, but then the chocolate soil is too tempting and you are back in chocolate heaven. Or is that a chocolate coma happening?

Other offerings

We went on a Friday but I highly recommend heading to The Savoia on a Monday for the Mad Monday's Locals' Night Feed Me ($59). It's a shared banquet-style threecourse meal and includes a schooner of house lager, or a glass of house red/white wine. Hearing lots of good feedback on this one. Don't have a big lunch.

There's also Thirsty Thursday with selected cocktails for $15 from 6pm-8pm. Also on Thursdays is Parma Night with your choice of parma for $31 which also includes a schooner of house lager, or a glass of house red/white wine. Can't do better than that.

Finally, if you love your Sunday roast albeit "a slightly fancier version of your mum's/nan's Sunday roast" with all the trimmings for just $25, you are sorted.

More casual

If you are after something a little more low-key, try the bar menu. Plenty of choices for everyone, from chicken adobo wings with chilli and coriander ($14) to tempura mushrooms with lemon aioli ($16). And you can enjoy that amazing bar!

Functions

The Savoia Hotel team prides itself on being able to offer the perfect function at an affordable price. The menus can be packaged to suit a stand-up/cocktail style function or a sit-down function. The function room can cater for between 80 and 100 guests depending on the room arrangement. And really, you will be joining in 150 years of history in Hepburn Springs. Just imagine the parties and celebrations that have been held within these walls since the gold rush. Something special there.

Words: Donna Kelly | Images: Kyle Barnes