Bistro for Tastebuds at Bud’s Tavern
It’s been a busy few weeks at Bud’s Tavern in Huskisson, with a new bistro complete with household-name chefs, a new membership badge program, and even a wedding.
Since opening in June in the prime corner location that used to be a real estate agent and a bookstore (which has moved to a new location across the road), there hasn’t been a dull moment for proprietor and newly-wed Scott Mileto and his wife Claire, business partners brother Blake and mum Cathy – and a growing team of staff.
Bud’s Tavern is now serving up a stunning bistro menu created by executive chef Simon Evans and head chef Kyle De Moor. Photo: supplied
The new bistro is not what you’d expect from a ‘bistro’ in a regional coastal town like Husky, where the bistros are usually found in the clubs (think, bowlo, golf club or RSL). Bud’s menu transcends those options, spinning out plates of world-class steaks, sustainable fish, iconic schnitty and an impressive range of gluten free and vegan options.
The menu is devised by executive chef Simon Evans, the Welshman who is currently known for fine-dining at Bangalay on the Shoalhaven Heads, and head chef Kyle de Moore, a Canadian-Aussie who calls Jervis Bay home, and it’s exactly the high-end pub bistro is exactly what locals have been craving – very different from what else is on offer around the Bay.
Even mid-week on a night of torrential summer rain, the pub is comfortably full of diners.
There’s three of us, so we all order something different and sample each other’s choices.The menu is very easy to read, and everything sounds good.
We decide on the ‘black market’ striploin, a chicken Parmi and ‘fish of the day’, which is a Murray cod.
The char on the steak was perfect, cooked medium rare and sliced ready for the sauce of tarragon butter that’s served on the side.
It comes with a hasselback potato and a side salad. The choice of potato rather than the usual chips or mash is a nice twist.
Speaking of mash, a generous dollop was under the chicken schnitty, which is a wing-on breast that is brined for several hours before being hand-crumbed. The chicken was tender and the mash was one of the best we’ve ever tasted, buttery and smooth.
The fish was served with a crispy skin and a delicious veggie medley in broth.
We sampled some fries, of course, which are gluten free and perfectly crunchy. We all agreed they were the best chips in town. We also sampled a little of the sashimi kingfish in buttermilk herb oil with radish and pine nuts. What a great combination, we want to eat more of this!
Our gluten-free diner was very happy, and can’t wait to come back to try the schnitty and/or Parmi which both have a gf option, hand-crumbed with care just like the gluten-ful versions. For vegetarians and vegans, there are some good options too.
Something different, a hasselback potato comes with the ‘black market’ striploin steak. Photo: supplied
Presentation and flavour were fabulous! We could taste the quality of the ingredients. The next day, we popped our heads into the new commercial kitchen fit-out and had a chat with chef Simon, who was more than happy to talk about the provenance of their product. Bud’s sources its ingredients from sustainable farms and suppliers, including aquaculture ventures.
We should mention the cocktails. We tried the Lady Assassin, which was sweet and sassy, reminding us of fairy floss.
We also sampled Take a Chance, which was without a doubt worth the risk, with a great citrus zing. Thank You for Smoking makes the most of a smokey mezcal with a garnish of fresh thyme, and the fresh, clean flavour of Passion Passion.
The cocktail list at Bud’s Tavern is well designed with something for every taste. Photo: supplied
The bistro menu will be continually evolving seasonally, to keep the locals’ palettes entertained. Proprietor Scott Mileto says: “We want to be a small-town pub that can handle the tourist rush, but mostly we want to be here for the other 10 months for our locals. For us, this makes more sense. We are already a favourite local venue for so many people.”
Case in point, Bud’s ran a membership drive recently, with members receiving a numbered keyring and a fantastic annual package of perks for $49, and they sold 230 memberships almost immediately. Scott says they will do another membership drive after the summer tourist season is over, because it’s really a program for locals.
Bud’s was named as one of the Top 10 Regional Pubs in NSW in the SMH Good Food Guide a few months ago – before the new bistro opened – and we really hope they send a reviewer back soon.
The warm atmosphere, the 80s rock playlist, comfy booths and perfect seaside location are a winning combination.
True to small-town pub style, Bud’s holds raffles for meat trays, fruit and veg and gift vouchers for local businesses. They do a quick turnaround: buy your tickets for a few bucks each and the prizes are drawn within a couple of hours, so you don’t have to hang around forever on the off-chance your ticket is drawn. But get in early because these are quickly becoming the hottest tickets in town.
The comfy booths and combination of classic tiles, timber and glass give Bud’s a warm atmosphere. Photo: supplied
Scott and his business partners have been designing, launching and running hospitality venues for the past eight years under the Good Times Only umbrella, including a whiskey bar in Orange, Washington & Co, and a range of venues in Wollongong – whiskey bar Howlin Wolf, Asian-fusion restaurant Dagwood BK, nightclub The Prince, a new gastro-pub in Port Kembla called The Iron Yampi, and there’s a tattoo parlour in the mix too (called High Hopes).
Bud’s is making a big splash in town and the locals are loving it.
Additional reporting from Narrell Tabone
