Naughtons Hotel

Welcome back to the menu, old friend 🦐 🍞

Our house made ‘umami salami’

Barongarook pork mince is flavoured with garlic, fennel, pistachio, and squid ink. The squid ink gives a striking colour along with a saline, umami character.

Keep an eye on the specials board, we’ve got some kangaroo salami curing in our as we speak.



📸

Squid ink spaghetti, corner inlet calamari, smoked chilli bisque.

This dish is fast becoming a favourite of regulars. We add squid ink to the pasta dough not only for the dramatic jet black hue, but to deepen the flavour.
The rich bisque is made by roasting crayfish shells, then adding tomato, cayenne, fennel and brandy. Chillies smoked in the Josper form the oil that adds that gentle lick of heat. All tossed together with just cooked Corner Inlet calamari 🦑



📸

Tapping into the ancient aquifer that links Hepburn Springs and Peninsula Hot Springs farm their baby barramundi in naturally heated spring water in Melbourne’s west. This pristine water provides an optimum climate, producing a mild, sweet & delicate fish.

We cook the baby barra whole over the hot coals. Served with a classic Cafe de Paris sauce to drizzle over at your discretion.



📸

In South Australia, octopus is often the bycatch of crayfish pots, earning it the ‘better choice’ status with 🐟

Marinated overnight in a bath of white wine, rosemary, thyme and parsley. The tentacle’s are poached low and slow for 5 hours, before being charred over the hot coals of the Josper oven. Thinly sliced and dressed with the meaty spice of nduja, the zest of fermented apple and the earthy crunch of Jerusalem artichoke.



📸

Cockerel’s are the male chicks that are usually considered waste on egg laying farms. have flipped this and raise the cockerels along side their sisters. Their meat is not only sustainable but lean and full of flavour .
We use the whole bird for our cockerel au vin. Beak to tail we slowly braise any off cuts in red wine to create a rich stock, while the breast meat is sous vide. Then adding in the earthy depths of mushrooms, the deliciously fatty pancetta and the sweet tang of onions.



📸

Did you know that the scotch egg isn’t actually Scottish? Originating in London in 1738 it was a popular snack for travellers.
We’re glad it’s made its way back into our menu. Crispy breadcrumbs encapsulating Barongarook pork mince and that perfectly runny yolk.

As the days shorten and the pavement of Royal Parade is carpeted in golden leaves we turn our thoughts to comforting reds and textural whites.

A few highlights from a recent restock of the cellar;

1. ‘17 Bindi Darshan Pinot Noir
2. ‘15 Gravner Ribolla Gialla
3. ‘10 Wantirna Amelia Cabernet
4. ‘20 Rodano Chianti Classico

John has been coming to Naughtons for over 60 years. First visiting with his father in 1962, he has seen our pub through its transformations of the last 6 decades.
It’s the customers, old, new and regular who make this place so special.

From the days of the six o’clock swill, to the era when lecturers would hold tutes in the smoke filled front bar, to the debauchery of “toss the boss” in the 90s, or more recently the after works knock offs and intimate family get togethers. Every day brings a new chapter in our pubs storied history.

Everyone has a memory of Naughtons and we would love to hear yours..?!

📸

Our porterhouse steak, courtesy of Perfectly seasoned and cooked over the glowing embers in our Josper oven adding the smoky notes. Topped with a dollop of tangy mustard and a drizzle of rich jus. Wash it down with a glass of malty ale to round out the meal.

📸

Naughtons Hotel is a proud sponsor of Melbourne University Women’s Soccer Club ⚽️

Wishing them all the luck and success for the season ahead! 👏🏻

Live music this Saturday 4th May 🎶
Members from the Ukulele Death Squad will be entertaining in the front bar from 9pm.
Pop along or call the pub and book a spot.
Let the sweet beats, drinks & good times roll 🍻

It’s one week until BOOZY TRIVIA!
Saturday 4th May
6.30 - 9pm
Tickets - $50 (includes seven tasting rounds)
Grab your mates and book via the link in our bio 🍻

In Greek, feta translates to ‘brine,’ a fitting name for this delicious cheese. We make ours in house and cure in a bath of olive oil, chilli, oregano, parsley & preserved lemon. Complemented by the crisp crunch of pickled watermelon radish and the rustic charm of our house-made sourdough. Perfection 👌🏻



📸

Sand crab arancini, bisque, parmesan 🦀

The sand crabs are sourced through which we lightly poach on stock. The picked meat is tossed through with tarragon, dill and lemongrass for an aromatic lift. The shells are roasted then blended through the reduced stock with plenty of fennel and a generous lick of brandy to form the punchy bisque sauce. You’ll be mopping up every last drop 🤤





📸

Introducing CURRY NIGHT, every Tuesday from 5pm.

Our take on a cuisine which has been in lockstep with pub culture since emerging from the coffee houses of Brick Lane centuries ago.

Throughout Autumn we’ll be serving slow braised lamb shanks in garlic, ginger and aromatic spices. House made naan bread is served alongside to mop up the fall apart lamb and it’s juices. Our mango chutney gives a little kick which is both sweet and tempering.

Wash it all down with a cleansing ale to complete the experience 🍺

We butterfly our Corner Inlet flathead and cook over the hot coals, then dress with a caper & dill salsa. Served with a side of broccoli & apple salad (wine optional but recommended).




co

📸

Corner Inlet flathead from
Luke Anedda fronts this family owned fishing business. Known for their sustainable practices, they can track every fish from boat to kitchen. It doesn’t get any fresher than this!
co




📸

We will be taking a short break over Easter to spend time with friends and family.

The pub will be closed Good Friday - Easter Monday. Back serving cold beers and warm smiles Tuesday 2nd April 🍻💚

Friday knock offs 🍻

A salute to the humble sausage. For ours, we mince down shoulder and season with chilli, fennel & rosemary. Cooked over the hot coals in our Josper oven adding a touch of smokiness 👌🏻

Naughtons Footy Tipping 🏉

The season kicks off tonight but it’s not too late to join in!

Flick us an email [email protected] or pop in and sign up over the bar.

There are great food & booze prices up for grabs each week. And a grand final day bar tab for the overall winner

You’ve got to be in it to win it! 🍻

The finished product of our salami making day is now on the menu. A spicy soppressata served with pickles 👌🏻

Our head chef on the tools with some full animal butchery.
Breaking down some lamb from the Yarra Valley. The different cuts will be featuring on our menu over the coming weeks.
Paired perfectly with a glass of their 2018 Shiraz 🍷




📸

Our new feature producer dish - Nannygai ceviche, heirloom cucumber, avocado & finger lime 💚

Like many others, we spent those long days of lockdown perfecting our sourdough craft.

With stone milled flour supplied by
Freshly baked bread is now a permanent part of the kitchen morning routine 🍞





📸

Corner Inlet Jack mackerel
These beauties are bycatch, the unwanted fish caught by commercial fisheries.
Sustainable and delicious, going forward we will be featuring bycatch on the menu whenever possible 🐟

SALAMI MAKING DAY 🐷

Today spent the day making salami with his kitchen team. Using , they made a fennel flavoured finocchiona and a spicy sopressata.

After a 3 week hang in our , they’ll be featuring on our menu.

We are closed tomorrow, Friday 26th January.

If you are looking for a spot to wine and dine tomorrow, our friends are open from midday.

We’ll be back pouring wines (& beers) on Saturday 🍻💚