Reed House
Reed House is found in a historic bluestone building, serving British classics with a contemporary twist.
Overview
Reed House, which has just celebrated its first birthday, embraces the new while honouring the past. Set in a heritage-listed building dating back to 1859, it honours the venue's history while delivering modern takes on English classics.
Co-owners Mark Hannell and Rebecca Baker, who lead the kitchen and front of house, respectively, say they "envision Reed House as a place where the warmth of home meets modern cuisine. We bring bold flavours, quality ingredients, and a relaxed atmosphere. Our goal is to create an inviting space where friends gather, stories are shared, and every meal feels special."
Once seated inside, you can instantly feel that the building used to be a house, lending to its warm and welcoming atmosphere. Timber floors, marble fireplaces and polished plaster walls create a sleek, yet approachable dining space.
While having clear British roots, Reed House's menu has many playful touches from Hannell. The scotch egg is cooked ramen style and served with mushroom ketchup. Welsh Rarebit is done via crumpet, and Hannell's famous potatoes are served with chicken salt and malt vinegar mayo. Generous mains include honey roast chicken with bread sauce, whole fish with wild garlic and caper butter, and porterhouse with anchovy butter.
Sunday Roasts are revered at Reed House. Rolled pork with apple sauce, beef rump with horseradish cream, or celeriac fondant with buttered leeks are served with roast potatoes and carrots, red cabbage, Guinness Gravy and sourdough Yorkshire puddings that Hannell is somewhat fanatic about.
The desserts are playful and fit Reed House's relaxed yet ambitious vibe. There's lemon tart with Earl Grey meringue, Eccles cake with blue cheese, coconut rice pudding with rhubarb and crumble and a dark chocolate, Vermouth and Milo bite.
Despite being set in a rather formal-looking historic bluestone building, Reed House is surprisingly jovial and easy-going. Its cheery owners and staff bring this restaurant — that doesn't take itself too seriously but still delivers a quality dining experience — to life.
Images: Kate Shanasy.
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