Top 10 Pub Classics That Never Go Out of Style – And How to Elevate Them

For Aussie pubs and clubs, the classics aren’t just menu staples — they’re the soul of the bistro.

Chicken parmigiana, steak and chips, the Sunday roast — these dishes have stood the test of time for good reason. But in today’s competitive hospitality landscape, classic doesn’t mean basic. Diners expect familiar comfort with a twist — and venues that deliver stand-out meals consistently will keep them coming back.

Here’s how to reinvent the classics using portion-controlled meats, quality wholesale cuts and smart plating ideas. Whether you’re running a country or city pub, a surf club or a bustling RSL bistro, this list will help you take your menu to the next level.

1. Chicken Parmigiana

Still the king of the club bistro. But forget frozen schnitzels – start with premium breast fillets, portioned and trimmed for even sizing. Crumb in-house, use real tomato Napoli, and melt mozzarella (or go fancy with bocconcini). Want to mix it up? Offer parmi variations – try a spicy Mexican-style version or a meat-lovers topper.

2. Beef Schnitzel

Less common than chicken, but when it’s done well, it’s a serious crowd-pleaser. Use tenderised beef rump or sirloin — supplied pre-trimmed for consistency. Serve with creamy mash or crispy fries and a rich peppercorn sauce.

3. Steak & Chips

Every pub menu needs a great steak. Offer a choice of cuts — scotch fillet, rump, porterhouse or wagyu. Use pre-portioned steaks to keep cook times consistent and margins predictable. Serve with your signature sauce, crispy chips and a side salad.

4. Lamb Shank Pie

A cold-weather favourite that’s perfect for winter specials. Braise portioned lamb shanks in rosemary, garlic and red wine until they’re falling off the bone. Shred the meat and bake it in a deep pie with buttery pastry. Serve with mash and peas.

5. Rissoles & Gravy

Simple, nostalgic, and still loved. Make them gourmet with wagyu mince, caramelised onion, and cracked black pepper. Serve with buttered mash and thick gravy for a comfort-packed bistro hit.

6. Grilled Chicken Salad

A lighter bistro option that still packs flavour. Use marinated chicken thigh fillets — juicy, cost-effective and quick to cook. Toss with seasonal greens, crispy bacon, parmesan and aioli or a honey mustard dressing.

7. Beef & Guinness Stew

Slow-cooked pub fare never goes out of style. Use portioned chuck or blade steak, browned and simmered low and slow in Guinness, stock and herbs. Serve with crusty bread or mash — perfect for winter or daily specials.

8. Sunday Roast

A must-have for clubs and family venues. Keep it traditional with beef rump, pork belly or lamb rump – all portioned for fast, accurate service. Serve with seasonal veg, gravy, and Yorkshire puds for the full roast experience.

9. Surf & Turf

An easy upsell and a real menu standout. Start with a sirloin or eye fillet steak, then top with prawns, scallops or calamari in garlic cream sauce. Pre-portioned seafood and steak means faster prep and less waste.

10. Burger & Chips

The humble burger has gone gourmet. Use thick, juicy beef patties made from premium mince — try brisket or wagyu blends for extra richness. Add house-made pickles, brioche buns and unique sauces to make it yours.

Elevating your classics isn’t about complicating the kitchen — it’s about smart sourcing and consistent quality. Using portion-controlled meats from a trusted wholesaler means:

• Faster service times

• Less waste

• Reliable margins

• Better presentation

At a La Carte Meats, we supply premium, portion-controlled meats trusted by leading pubs and clubs across Australia. Whether you’re after schnitzels, steaks, roasts or ribs, our expert meat portioning service ensures you get exactly what you need — every time.