Stanmore Village’s “The Salisbury Hotel” turns Hard Core

The local collaboration of the year is about to happen and we’re just a little bit excited.

If you live in Stanmore, chances are you have become a big fan of the amazing artisan pies by Stanmore Village’s resident pie maker – Stuart Clarke of Core. Whilst Core’s original shop front is now closed (and sent locals into a quiet panic) Stuart’s getting ready for the next chapter and it means we will enjoy even more of Core’s nostalgic style cooking.

It all started when Trish and Ged of Stanmore’s Salisbury Hotel took independent ownership of the pub earlier this year and are evolving it into a true community hub. First up, you’ll see a total re-vamp of the Salisbury’s kitchen – now managed by fellow local operator Core. “I’ve always said to Stu, your pies need my beer, so this feels like a natural move forward for both of us” exclaims Ged.

From this Friday, The Salisbury Hotel will become the home of the artisan Hard Core pies Stuart has become renowned for and you’ll see an entirely new menu.

Core’s regular breakfast menu, including breakfast pies and rolls (yes that oozy free range egg, homemade sausage and Marrickville smoked bacon and house-made chutney) will still be available, Monday to Friday from 6am, whilst Saturday and Sunday you’ll be able to enjoy more of a brunch style menu, with the added bonus of the Farmhouse Bloody Mary.

As for lunch and dinner, there will be staples including the pies, plus the menu will showcase specials that will be featured based around the best produce Stuart can source that week “If I see something is looking great that week, you’ll see a special on the menu” advises Stuart. The plan is to introduce transparency in the menu “you’ll know where your food is from, how it’s made and you’ll enjoy the taste of the best quality produce that can be bought locally”.

“The sausages you’ll see as a staple, are home made using the best Bangalow bacon from Byron, our dairy will come from a herd in Picton, making our locally sourced coffee (from the Little Marionette) even better. You’ll find lamb ragu – that’s been braised for five hours with hand cut pasta and corned beef, boiled in house with Dutch cream potatoes, braised cabbage and parsley sauce. We’ll source our fruit and veg from Galluzzo Fruiterers, a third generation family run business in Glebe since 1934. It’s all about sourcing the best possible produce and cooking it with love.”

And those pies – some old favourites will be menu staples: The Woolly Back Rider  – full of five hour braised lamb, tomato and rosemary; Steers and Beers – showing off chunky beef which will be paired up with different local craft beers and the Barn free – a free range chicken pie with creamy tarragon and white wine sauce.

And get ready for a few new comers including the “Harrisa Krishna” – a pie full of roasted eggplant , harrisa, chickpeas, silver beet and preserved lemon and the “Pie-rate” – a market fish with creamy white wine and dill.

What makes Stuart’s food so special? He told us “it’s all about the simple old school cooking methods, all butter, home made pastry, slow braised good quality meat and vegetables and a kitchen that cares.” It’s nostalgic cooking at it’s best.


In addition to the new menu and kitchen operation, the Salisbury Hotel is about to launch its boutique, pub style accommodation consisting of 20 rooms with shared bathrooms and facilities including a kitchen and dining area. Availability will be from early March.

Blake and I are regulars at the Salisbury and at Core, so it’s a collaboration we’re really excited about. If you haven’t discovered these two authentic Inner West operators – now’s a good time!

Blake and Annika


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