Rather than reinventing pub-grub classics, The Unicorn simply does them better than anyone else in town. The mixed grill is a thing to be reckoned with, piled high with fat lamb chops, calf’s liver, roast pork, and a rissole (croquette). There’s no shortage of classic neck-oil (that’s Australian for booze, mate), but the plenteous, savvy wine selection will tempt even die-hard hops fanatics.
By Lee Slims
This appeared in the May/June 2016 issue.