Steampacket Hotel making coast trips well worth the drive

Posted on 18 December, 2024

Ben Johnston and Kalina Koloff helped deliver the cool vibes of Queenies and the bonhomie of the Old Canberra Inn to our city.

Now they have spread their talents to bring a classic family-friendly hotel to life in Nelligen.

The Steampacket Hotel had seen better days when Ben and Kalina decided to buy and transform it into a family-friendly, pet-welcoming, sustainably-sourced, community-minded gastro-pub.

After a facelift featuring this couple’s retro-inspired aesthetic (including a jungle-themed lounge, glorious vaulted bar, calming blue dining room and  great breezy beer garden). The Steampacket has recently upgraded the five bedrooms upstairs (each with their own bathroom and smart TV),  offering a nights rest for the locals and travellers.

Open just on a year, Steampacket at Nelligen has already captured a loyal clientele of coastal types, but Ben and Kalina have issued a challenge to all Canberrans driving to Batemans Bay this holiday season to pop inside for a cool drink, a wood-fired pizza, or a plate of oysters fresh from the Clyde River which meanders not far from the property.

“We look like a late-‘50s pub on the side of the road, but what’s inside is a feast for the senses,” says Ben. 

He says the fun décor, ample space, beer garden and bar are one thing, but the food is outstanding and sets a new standard for the region.

“For one thing, It’s the best meal you will get on the drive to the coast, even if you are staying in Batemans Bay you won’t get food like ours.”

Focusing on quality free-range meat and the freshest seafood, this pub menu does sound more delicious than you might expect.

From starters such as peach burrata with rocket, mint and pistachio crumb; tuna ponzu with pickled ginger and salmon roe; vegan fried tofu with maple soy, chili and coriander; or the half kilo of free-range chicken wings with a choice of sauces (gochujang glaze, smoked jalapeno and maple, habanero, buffalo or BBQ) there is something for all tastes.

If the drive up the Clyde has been particularly taxing you may need a more substantial meal, such as a hefty 350 g steak (porterhouse, scotch fillet or beef rump) with sides and sauces, or even a kangaroo striploin if you are feeling adventurous.

And that’s not even off the “Big Dish” menu, which includes free-range chicken schnitzel, free-range chicken parmigiana or dill and beer-battered fish and chips.

There are a stack of big burger options (beef, chicken and haloumi) as well as a wood-fired oven cranking out a wide selection of pizzas. And the prices are well below $30 (with the exception of the large steaks).

Kids eat for $12 off their own menu.

Of course, a hotel isn’t a hotel without a bar, and in Steampacket’s case, this is about as picturesque a bar at which you could hope to sit. There are 12 beers on tap and lots of non-alcoholic options for designated drivers.

A big part of the philosophy of bringing this hotel to life has been to open it up as a live music venue, so there’s a stage and plenty of bands booked in over the coming months, including Cell Block 69 and the NelliJam Festival in January. 

There are weekly events, including Tuesday Trivia and Jackpot Joker, along with a monthly raffle with all proceeds going to a local not-for-profit.

For those who don’t have time to pull in, call ahead to  order a takeaway wood fired pizza and a few beverages from Steampacket’s Bottle Shop – and for those who want to make a night of it, there’s a courtesy bus which runs from Long Beach to Broulee. Better yet, book one of the  rooms.

Manager Jake Adams said he had fallen in love “with this charming little hamlet” after 12 months of living on-site and the community has been incredibly welcoming.

“When we first took over the Steampacket, we encountered some understandable hesitation from locals. There was a natural reluctance to see outsiders run the much-loved local pub. However, I’m incredibly proud to say that we’ve managed to win over the community with our commitment to great service and quality products.

“From birthdays to weddings, private functions or those  weekend catch-ups, the support from the locals has been a key part of the pub’s success.”

He put the hotel’s growing reputation down to having great indie beers on the taps, with Capital Brewing Coast Ale being the top choice for many over the summer holidays, and the hand-beaten schnitzels which have become the benchmark for pub grub in the bay.

“As we launch our new summer menu, I’m excited to dial up the seafood, fresh salads, and local suppliers to showcase the best of what the South Coast has to offer.”

That sounds like a perfect invitation to slow down, pull over, and experience Steampacket for yourself.

Images by Byron Photography.