ABOUT

Established in 1868, the Plough Hotel in Footscray reopened its doors in April 2013, after six months of renovation.

The menu focuses on pub favourites and modern Australian food with a Mediterranean twist. Head Chef Scott Thomas creates his dishes to complement the warm, stylish surrounds of the 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 the best and most original wines and beers of the world. Our philosophy is to support smaller producers who have embraced a passion for their particular product. We bring down to earth hospitality, beautiful spaces and quality produce to the West.

The Plough Hotel also offers boutique accommodation upstairs, with 11 rooms available seven days a week, 365 days a year.