The Rec | Waroona Hotel

Love the updates being made to the Waroona Hotel…Internally the hotel is taking on a very modern and interesting feel, with touches of old and new, tastefully and creatively considered.Visited on a Monday Public Holiday, as such the bistro was closed, however the team put together a creative BBQ outside of few simple meals (Lamb Chops, Sausages in a bun and a Hamburger)….Staff were very friendly and excited around the updates - very pleasurable visit :)Accommodation updates are in the mix for the future - would be interesting to see how that comes together.Feel it would be a great visit when the Bistro is open to gain the full meal options.

Typical country pub, small front bar rather dingy with faded photographs, rooms upstairs with dining area for guests. Good spots outdoors to kick back on a lazy afternoon. Meals not available all day. Mainly used by locals? Certainly not upmarket or fancy, but has its own charm.

There was 6 of us out for dinner on Saturday night. First we ordered drink's which they messed up with the beers. Got it sorted. Ordered meals. One meal came out totally wrong. The time they made that meal again the rest of us had finished. Very very slow. Meals were of good size besides the fisherman's basket..not much on there at all. Wife found a hair on her chip which they refunded the money for her meal. The young lady behind the bar was so very helpful in sorting out the problems. The loud music coming from the kitchen may have contributed to the mess up with the food orders.

Food is some of the best. Had a steak sandwich some garlic bread and everyone else had various items off the menu. Everyone was full and the food was delicious.

Day one of new restaurant service, a bit of a shambles. Lovely young ladies serving and they did their best, with not much support. They did their best. Food was fine and it is a great location and pub. I am sure once things settle down, it will be brilliant. I suggest you go down and check it out.

Food is to die for portions are HUGE .. prices are very cheap very affordable. Awesome place to meet up for a couple of bevvys at the end of the day or just chilling on the weekend with family. Very friendly place. If you want good healthy food cooked fresh at low prices visit Toni and her amazing team.

Nice old style pub with live music and very good food. We sat out side at the front courtyard and listened to the live music while not being overcrowded! We will be going again.

My husband & I dropped in for lunch and pleasantly surprised with lovely staff. BUT! Flies in the dining room were so numerous and annoying. Maybe need a staff check and spray before service. Anyway, I had the steak meal (rare) and wasn’t the best but definitely not the worst I’ve had. Hubby had seafood platter which he enjoyed. Fish was a bit blahh. Worth a visit but no rush.

I’m so sorry little lamb that you lost your life for a ‘chef’ to over cook you. Such a waste. The accompanying mash had way too much cracked pepper which dominated the taste. The mushroom arancini we had for starters had all of two slivers of mushroom across four arancini balls and had very little taste. The tomato coulis the arancini sat on tasted like tinned tomatoes which had been blitzed. On complaining I was offered a glass of wine but their wine ‘menu’ (there wasn’t one) was so limited they had nothing I wanted. They offered to get me something else but should have offered to refund the exorbitant $58 for my dry, over cooked, mostly fat lamb rack.The dining room had flies which were annoying (on a cold day??) - ever heard of wall-mounted pheromone glue trap lights?We could hear the chef clearly from the kitchen (no ambient music, just the jolting clang of a bell every time a dish was ready) claiming he’d over cooked it because he’d had a number of lamb racks returned for being ‘too pink’. As a rule lamb should always be medium rare but if the Waroona patrons have a yearning for their 1960s mother’s over cooked lamb they should specify that they would like shoe leather. At the very least the staff need to get it together and ask their patrons how they like their lamb cooked to stop their chef from making assumptions about their customer’s tastes.