New head chef at The Vic on the Park Marrickville, Kirsten Baker, says the new menu holds onto some classic pub favourites while offering a “more extensive variety of food.”

Accompanying the outdoor spit roasts is a selection of vegetarian options and other menu highlights including Sydney rock oysters with ginger and soy; gravlax salmon salad; grilled swordfish with confit cherry tomatoes, baby fennel, kipflers and warm chardonnay vinaigrette; Jerk chicken share board with fresh jalapeno oil, wild rice salad, grilled flatbread and sriracha mayo; and a share board for two of slow roasted lamb shoulder with Persian wild rice salad, roast garlic yoghurt and salsa verde.

The Vic on the Park now hosts regular designer markets, live music, open-air cinema, street art, a basketball court and other events throughout the year. It also welcomes dogs, allows children to eat for free on Monday and Tuesday nights and has a range of $12.50 lunch time items including the pumpkin and asparagus vegan salad; the rump steak; chicken schnitzel; and the beef burger.






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