Here are just some quick thoughts about the food from a recent work dinner to celebrate the end of the clinical year. I’m in a bit of a post-alcohol phase right now so I cannot comment on the drinks, though I understand from my colleagues that they did flow freely.
These nachos ($18) were pretty alright. I enjoyed their freshness and minimal seasoning, and found myself coming back to them when I wanted a break from the rest of the saltfest. They are vegetarian, though can be optioned for another $5 with some spicy pulled chicken.
It had been a good long while since I had had fried onion rings ($12), and these ones were far superior to what I remember from Hungry Jacks (Burger King) in the early 2000s. These onion rings were large, moist on the inside with a crunchy batter on the outside. They were delicious warm, though a bit too salted for my liking. The horseradish ranch sauce was pleasant, but again it was a bit salty for me to have any significant quantity of it.
The Vic Chicken Wings ($16) were texturally good – crispy on the outside and moist on the inside, but similarly to the onion rings they were quite salty. This was a theme that was continued by the salt and pepper squid ($19, not pictured).
I wonder if perhaps having oversalted and overseasoned food may however be synergistic at a pub where the markups on beverages may be a more significant profit maker than the food. I have no other way to explain why the textures hit so well, yet the salty taste for such a large majority of their food is so strong.
The Vic on the Park
2 Addison Rd, Marrickville NSW 2204
(02) 9114 7348