Imperial Hotel

“Great little pub. Fabulous food. A seriously good roasted vegetable salad, with grilled greens, pecans, danish feta & caramelised onion. Mixed salad leaves, beetroot, sweet potato & halloumi. It was absolutely delicious. Very good house wine also. The other 5 in our party all enjoyed their meals too. Highly recommend.”

“Great pub food with HUGE servings. If you’re a big eater, this place is for you. We had an early dinner so had the dining room virtually all to ourselves. Service was pleasant. Very happy.”

“Came here for dinner as we were staying for a night in Cowra, ordered the cob loaf, pork belly bites and lamb risotto. The food was the nicest I’ve had in ages. 10/10 especially the risotto. The serving size though was huge for the main and my partner and I shared it. There’s no way I would have eaten it myself. Great customer service, staff came up and offered a takeaway container for leftovers.”

“Excellent rooms, well appointed very clean and tidy. Central location. Undercover parking for my motorbike. Hotel was closed but accommodation was open. Highly recommended.”

“We asked a few locals the best place for dinner, and they all said here. Had drinks and dinner and it was 5/5. Drinks are a tad $$$ but hey! Service great, staff great, and again, food was #1”

“We go to a lot of country pubs in Australia, and they are mostly all good experiences. But our visit to The Impy in Cowra maybe set a new bar for service/food/drinks. The staff, let by Manager Katie (Katy?) were excellent. She runs a tight ship but the staff never seem stressed and were friendly and professional. It was a place where you can see the staff are happy working there. The food was a cut above for a country pub, with my steak having a perfect char on the outside, while remaining perfectly medium rare on the inside - something a lot of steak places struggle to get right. The Cowra Lamb Cutlets were excellent - again, perfectly cooked, and with a light panko herb crust. Tasty, not greasy, and with the lamb still pink, but the fat rendered. As a starter we had melt-in-the-mouth slow cooked pork belly, served with a mild Asian sauce. Yummo. With the publican also being the head chef (as I understand it), you can see that the kitchen is run as professionally as the bar. Speaking of which, I have not seen a regional pub with such a proper cocktail list (negronis, old fashioneds etc) all made professionally. They even have big block ice for the negronis - something rarely seen outside city cocktail bars. I was impressed. And even the decor was different - a big selection of drink themes prints very artistically placed on the walls. Katy selected and placed these prints - she obviously has an artisitic eye, as well as knowing how to run a bar.”