This classic pub from publican Vincent Magrath is across from the Queen Victoria Markets, and makes the most of its access to Australian ingredients.

That starts with the crowd-pleasing contemporary pub fare. Steaks from the grill are sourced from suppliers at the market, including butcher Hagen’s Organics. While the pasta – used in dishes like beef-ragu fettuccine and crab linguini – is hand-rolled in-house. There are also pub classics like fish’n’chips, fried chicken burgers and vegan options, such as pumpkin steak, a veggie burger and vegan chocolate mousse.

The drinks list which – with the exception of Guinness – is made up of entirely Australian beers, wines and spirits, and there’s a particular focus on under-the-radar drops from producers like Thick As Thieves, Rouleur and Thistledown.

Cocktails and mixed drinks are made with local spirits – including Marionette Liqueur’s amaretto and curacao, and the entire Archie Rose range – as well as non-alcoholic options from Lyre’s.

Downstairs is the Depot Bar – an intimate, jewel toned whisky bar in an old keg room. The name is a nod to the building’s earlier life as a depot for horse-drawn taxis. Its drinks menu focuses on whisky drinks and classic Prohibition-era cocktails. Framed newspaper clippings about the hotel adorn the walls, reminding guests of the building’s rich history.

There’s also accommodation, with “micro hotel rooms” on the first floor.