Shipwrights Arms Hotel

We tried the seafood chowder, lamb shank and loaded baked potato. Everything was tasty, though it wasn’t a cheap meal. We were charged $10 too much for the wine, but only noticed after leaving, so it wasn’t a big deal. The pub has a different feel in each area. We’d hoped for the fresh, nautical back room, but were seated in the more traditional space instead. It had the feel of an old English pub with an 80s renovation, dark blue walls and a painting I fell in love with. I’m not sure if there was a practical reason for the move or if the man at reception was guiding us to his favourite spot; either way, it worked out fine. The front bar is a proper local hangout and clearly meant for locals more than tourists. It hasn’t been refurbished in a long time, and I actually respect that. We’ve all seen a renovation ruin the feel of a favourite local.

The shared bathrooms were generally clean, though the floors could be wet when people didn’t clean up after themselves. Rooms had hair dryers, and a shared ironing board was available, along with body wash and shampoo. It would be nice if hotel guests could get a food discount as a little bonus. It’s a distinctive place to stay in the middle of Battery Point, about a 10-minute walk from the city centre. The bar and restaurant downstairs give it a lively feel, with live Jazz on Thursday evenings. That can mean some noise until around 10-11pm, but it’s a good excuse to join in.

I love this building, and the service is great. The food was yummy too. Go on a day when oysters or steak are half price. The locals call the place ‘Shippies’! What a scene it was on NYE this year, whoa. People, place, history and wine make a lovely break from the busy Salamanca markets. What more could you want?

The chips and the bar service were the only decent parts of this meal. The pork belly was chewy and hadn’t rendered properly, and there wasn’t any crackling. It came covered in gravy with no roasted vegetables, just boiled ones. The Yorkshire pudding had been reheated past the point of saving. Worst Sunday roast ever. Sad days in the kitchen.