Plantation Hotel venue manager Anthony Brady, left, and head chef Neville Mott with a mouthwatering 300-gram ribeye.
Plantation Hotel venue manager Anthony Brady, left, and head chef Neville Mott with a mouthwatering 300-gram ribeye. Rob Wright

State award is at steak

THE Plantation Hotel kitchen crew have only two more sleeps before they discover if they have the best steaks in the State.

The Lucky’s Grill Bistro at the popular Coffs Harbour pub is one of eight finalists in the dining category in the NSW Australian Hotels Association annual awards.

The winners will be announced at a gala ceremony in Sydney on Monday night.

“A good quality steak, served in enjoyable surrounds, is the essence of any good dining establishment,” Plantation Hotel venue manager Anthony Brady said.

“It’s an honour to receive such prestigious recognition to this effect.

“The hotel really does offer a little piece of enjoyment for everyone and now with the addition of the kids’ room off our Lucky’s Grill Bistro we really have created a nice little haven for families to enjoy a good quality meal at affordable prices.”

Mr Brady said his staff were excited about the Best Steak Venue of the Year nomination and plenty of hard work had gone into delivering fine food for patrons. According to the judges, the hotel’s bistro boasts an extensive menu designed to tantalise the taste buds and suit all budgets.

“The kids’ room is arguably the best kids-friendly area of any Coffs Harbour hotel with endless activities to keep the little nippers amused after an enjoyable family meal,” a spokesman said.

The annual awards night, which has become one of the most prestigious in the hospitality industry, recognises the accomplishments of hotel industry leaders throughout NSW across a broad range of categories. This year, the Plantation Hotel has been recognised alongside some of the big smoke’s quality venues including Ivy Sydney and the Oaks Hotel, Neutral Bay in the Best Steak Venue of the Year category. The judging criteria canvassed quality of produce, menu innovation, range of special promotions and activities, staff service standards and atmosphere and ambience.



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