Venuestar Review Set in the heritage listed Melbourne Meat Market, the Metropolitan Hotel prides itself on its dining. It hosts features such as a small front bar, blue stone cellar and a spacious Dining room with huge 22ft ceiling. Lunch through till dinner's served along with bar snacks and the all important cold beverages. Simon Woodhouse
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Readers' Reviews Every local pub has its own little version of a chicken parma, but I have never seen one advertised on as a Big Arse Cook Parma until the day I entered the Metropolitan Pub that is part of the Metropolitan Meat Market. As soon as you enter the bar and browse the menu a challenge is laid down to all chicken lovers. As you place your order the barman can see the anticipation in you eyes as he wishes you luck in completing your meal.
You prepare yourself for this fine feed with a few quite James Squires on tap and then your draw drops as they place the Big Arse Cook in front of you. This is not so much a chook as an emu covered in bread crumbs, ham, a tomato source, cheese and basil. The parmalogical magnificence blows you away as you dare to take your first bite into this work of art. The tender full breasted chicken melts in you mouth as the flavours tickle your tastebuds.
The brutal dose of carbs, protein and roids (neccessary for a chook to be this big) will keep you up all night, sweating out the overdose of goodness. All this for $17 ($12 on tight arse Monday nights). Andrew, North Melbourne, 11/05 The Metropolitan Hotel nestled in the the corner of the old North Melbourne Meat Market, now reinvented as an arts space, has seen many incarnations since its auspices beginnings at the height of Victorian times in 1888.
Its builder, George Johnston, was either a very careful or a very prudent builder, in-as-much as it took him 6 years to complete the building, for which we thank him. The building is a splendid example of a well-built Victorian, rennaissance icon.
Craig McVean, mien host of the Metro, empathises with the attention to detail encompassed in the building and has restored the best parts of the Grandeur of the era (leadlighted windows, ceilings, sympathetic lighting and colour scheme) without sacrificing the creature comforts that we all expect. It makes you feel special.
Craig a product of a pub family Dynasty (The Tote, Prince of Wales, The Homestead et.al) and 5 star chef with a resume that includes Walters, Jacque Raymonds, Stepanies Greg Browns and the Ecole Le Notre in France, presents a wallet friendly , seamless experience in French inspired food and hospitality from fine dining through to casual, comfort food dining with an excellent selection of wine and a spectacular, pub grub bar menu, in friendly, sumptuous surroundings; the dining room complete with fire place and Victorian-inspired furniture and a bar that oozes cosiness and amiability, like all bars should.
If all of this wasn't enough, Craig has paid attention to the major asset of any Pub, by employing friendly, professional and attentive staff in an era where uninterested back packers, student and clock watchers are often de rigour. Ken Fargher, Elwood, 04/05
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