Exciting times are brewing at Murwillumbah’s iconic Imperial Hotel, fondly known as “The Impy”. Since 1931, this pink-hued hub has been the go-to spot for locals to sip pints and share stories. Having survived multiple fires and facelifts, The Impy remains a beloved institution in the heart of the town.

Now, the pub is stepping up its game with a fresh culinary direction, thanks to its new head chef, Simon Moulden. A globetrotter in the kitchen, Simon held the reins as executive chef at The Beverly Hills Hotel. Now, he’s landed in Murwillumbah, ready to shake up the scene.

The Impy’s new winter menu is a tantalising mix of pub classics with a modern twist. Settle into one of the luxurious booths and get those taste buds fired up with freshly shucked oysters served with warm Husk rum and maple-bacon jam. From there, tuck into delectable dishes like crispy southern-style chicken wings, Japanese spiced beer-battered prawns or a zesty winter pear and haloumi salad. For those with heartier cravings, the chargrill offers top-tier meats like Pilton Valley pork chops and Black Angus porterhouse steaks. And yes, vegans and vegetarians are in for a treat too, with a plant-based parmi and vegan burger both staples on the pub menu.

“I wanted to keep the menu simple and fresh and a little something for everyone,” said Simon of the new menu. “It’s a more wholesome offering for winter, introducing some flavours that may be a little different for The Impy. This menu is a stepping stone for our spring/summer menu to come later this year so watch this space.”

Complementing the new food offerings is a revamped drinks menu, featuring crowd-pleasing beers on tap, wines, bubbly champagne and pet nat, plus all the classic cocktails you know and love including the ever-popular Impy Margarita. Locals don’t worry – Happy Hour is still alive and well on Monday to Friday from 4:00– 6:00 pm. Cheers to the new chapter at The Impy!