From the food to the design, everything about the Benjamin on Franklin is unique. The extensive craft beer list is guaranteed to introduce you to new products, showcasing beers from smaller and less well-known breweries (and if you come in on a Friday night they are only $7 each). Any wine lover will be impressed by the selection of boutique wine available from Australia and all over the world.
And you are in luck if you want a meal with your drink – the seasonal menu prepared by Executive Chef Greg Firth utilises local ingredients, fresh produce and modern techniques to produce food you would never expect from a pub.
Pan fried Atlantic salmon cakes ($12) with rocket and dill salad, roast garlic aioli and fresh lemon.
Roast Free Range Chicken Breast with Byron Bay lentils, baby spinach, 62 degree egg & onion essence.
250g Paroo Kangaroo Sirloin ($28) with pea puree, roasted beetroot, buttermilk, wattle seed and rye crumbs with red wine jus.
Dark Chocolate Parfait ($11.50) with dulce de leche caramel double cream, cocoa crumbs and popping candy. This is melt in your mouth good
GO ON – BOOK A TABLE// Benjamin on Franklin
photography by Jodi Nash