Established in 1868, the Plough Hotel in Footscray has reopened its doors in April 2013 after six months of renovation.
The menu focuses on pub favourites, share plates and pizzas. Head Chef Scott Thomas and the team created their dishes to complement the warm, stylish surrounds of the bistro, restaurant and casual dining areas. Everything pickled, sauced, crumbed and preserved is made in-house and their produce is sourced locally wherever possible.
A large emphasis has also been placed on designing the drinks menu to showcase Victoria’s regional wine and craft beer markets. The Plough Hotel’s philosophy is to support smaller producers who have embraced a passion for the particular product that they make and those that feel similarly excited about what our vast state has to offer.
The Plough Hotel continues to offer boutique accommodation upstairs, with 11 rooms available seven days a week, 365 days a year.
The Plough Hotel – bringing down to earth hospitality, beautiful spaces and quality, regional produce to the West.