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.
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This was our first visit to Plough Hotel and it certainly won’t be the last. The dining room had a warm atmosphere, the food was consistently excellent and every staff member was attentive without being intrusive. It’s an ideal place for both casual dinners and family celebrations.
Plough Hotel strikes a great balance between a classic pub and a quality dining venue. Our meals were generous without compromising on presentation, the drinks selection was excellent and the service remained friendly from arrival to departure. It was a thoroughly enjoyable experience that exceeded expectations.
We met friends at Plough Hotel for dinner and had a fantastic evening. The menu offered something for everyone, the meals arrived beautifully presented and full of flavour, and the staff made us feel genuinely welcome throughout the night. The relaxed atmosphere made it easy to enjoy a long catch-up, and we’ll definitely be back.