Time to try some irish food as we head down to Fibber Mcgee’s, an irish pub. Entertainment book offers discount on Fibber.
A group of 7 of us, Mushroomong, Chiku, Will, Leo, Mos, Jas and I were heading to Fibber for dinner. Even though it was an Irish pub, there was a small steakhouse situated at the back of the pub, away from the noise. However, the steakhouse is pretty small, so it is advisable to make reservations.
I like the layout of the restaurant. It may be small, but the deco was very pretty, very 80s style.
Well, as there were quite a number of us, and we ordered quite a number of dshes, I was not able to remember every detail of each dish, except to point out the memorable and worth ordering.
Organic pork terrine and chicken liver pate served with an apple and pear chutney and toasted Turkish bread.If you love liver, this is a must to order. Having it with the toasted turkish bread is simply YUM.
Fibbers Tasting Plate: consist Battered fillet fish, black and white pudding, pork belly, “steak&stout” pie, chicken liver pate, seafood cocktail salad, pork sausage with bacon and toasted turkish bread. This plate changes its variety from time to time. The battered fillet fish here was not as nice as the main, it was a little fishy, and abit worrying of what to expect in the main. The standout on the plate was the pudding, pie, liver pate and salad. Love this dish because of its variety, especially if you are here with a small group, you get to sample different things on the menu in small portions.
James Squire beer battered fillets of Baby Reef Snapper, mushy peas, hand cut chips, coleslaw, tartare sauce. The fish was very fresh, big and juicy. It was a real standout.
The steaks: Medium-rare done to perfection. Steak was thick and juicy. Not many places do a good medium-rare, usually coming up as medium or some medium well.
Braised Lamb Shanks with garlic mash, root vegetables and a rich braising sauce. Lamb was really tough, and a tad tough.
Irish pork sausages, pea mash, home cured bacon, rich onion glaze. The sauce was overly salty. It was nothing special.
Panfried fillet of Tasmanian salmon with a black pudding crust served with parsley mash potato, a rocket and preserved lemon salad and lemon burre blanc. This was different but did not stand out. The black pudding crush made the salmon too salty, though the lemon burre blanc which was served on the side kind of balanced it out.
Overall, the portions were huge. If you are looking for good fish and chips, or steak and love beer, this is probably a place to go.
Overall rating: Above average.
Will I recommend this restaurant: Yes.
711 Newcastle St
Tel: 9227 0800
Open: Mon-Thur (1130am-11pm) Fri (1130am-1am)
Sat (12pm-1am) Sun (12am-10pm)
Lunch: Mon-Thur(1130am-3pm) Fri – Sun (1130am-5pm)
Dinner: Mon-Thur(5pm-9.30pm) Fri-Sun (5pm – 9pm)
Average Price: $35-40 per pax