American Hotel Echuca — Restaurant in Echuca

Update 1/4/23

Of late and earlier there have been quite a few reviews about the food. Most of which are very poor (similar to my review).

I also see, the owner has responded to a few different reviews but it appears none of which relate to the food complaints.

It would helpful if the owner could respond about the poor quality food reviews as well as address what appropriate remedial action will be done to fix this issue. Are the kitchen staff new, etc? Do they need more training or guidance?

Review from approximately 2 weeks ago Went to the American on our first night in Echuca. The venue looked good, just like what you would find in Melbourne. Staff were friendly too.We sat out in the courtyard on a warm balmy night and I had a cocktail, which was made well. Given the experience, we thought we would go back again on our last night. What a disappointment it was the second time around. The place still had a good vibe and staff were still friendly, but that's where it ended.

We ordered our drinks and a plate of nachos to share. I order the same cocktail as the previous one I had on night one was well made. This time it was watery - nothing like the first. I was surprised, given the barman joked about his expert cocktail skills.

The plate of nachos arrived and tasted burnt. I suspect they were pre-cooked and then reheated under a grill before placing the condiments on top. If not pre-cooked, they tasted like it as we could not eat more than a few chips. Even the salsa, guacamole and sour cream couldn't disguise the burnt flavour. I returned the plate to the order counter inviting the waitress to taste the meal. I was offered a another plate of nachos but requested a plate of American Poutine instead. The french fries appeared to be a little overcooked but overall, it was edible.

Unlike our experiences at another nearby pub, our second visit at the American left us with a sad impression of the venue as the first night for drinks...

We dined here tonight and were initially impressed by the venue. It’s a beautiful spot with plenty of potential. Unfortunately, the service ruined the experience, thanks to one incredibly rude waitress whose attitude left a lasting negative impression.

Ordering food was confusing from the start. There’s no table service and there are no clear signs or directions about where or how to order. We were left standing around trying to figure it out, which already set the tone for a frustrating evening.

We asked about the wagyu steak special clearly advertised on the window, only to be barked at with, “That’s not the special,” despite it being right there in front of us. Instead of offering any clarification, the waitress dismissed us with a condescending tone. My husband ended up ordering the eye fillet, one of the more expensive items on the menu.

When asked for our table number, we said we were at table 24 (clearly labelled on the stand outside on our table) only to be met with yet another rude snap back “We don’t have that number outside.” Unnecessary and completely uncalled for.

The food itself was decent, but the presentation wasn’t. The eye fillet arrived with nothing but a few chips - no salad, no garnish. When I questioned it, the same waitress snapped that the steak special didn’t come with salad. I reminded her we ordered the eye fillet, which the menu clearly states does include salad. She snatched the plate and walked off without a word.

It’s a real shame. The venue is lovely, but it’s completely let down by this staff member’s foul attitude. A bit of basic customer service would go a long way. Honestly, she’d be better off out the back cleaning rather than dealing...

Let me preface this with the following. This review is entirely about the food. It was new years eve. The food is inedible. We ordered the gumbo, the wings the lamb and the duck. The gumbo wasnt available thank christ. The wings were dry over cooked flavourless (unless canola oil has a delicious flavour) and the blue cheese sauce is gross.

Next the lamb. Topped with a sauce that can only be there to distract the customer from the horrid texture and salt driven taste by upping the ante. How will they notice that the food tastes like we made it deliberatly awful if we destract them with home made ranch ...but make memorably bad...so they forget!

Last the duck. I have never in my life seen anyone try to make a meat taste like it came out of a can. Seriously. I had a few bites. Tried the dry tasteless polenta to see if it could soak up the flavour...

You guys nailed steaming vegetables though. Very nice.

If anyone from the American is reading this. Ask your chef why he hates etchuca. And make sure he isnt starting bush fires. For the person that hired the chef, or whoever let this lax cook work with food. Shame on you.

I spent my hard earned money on garbage.

The server looked at our plates with only a couple of bites taken out of them and didnt ask what we thought, so i wonder if this is uncommon. Perhaps the "chef" doesnt like feedback.

If you think this evaluation is harsh look at the rest of my reviews for restaurants.

Pull your god damned socks up. Hire a chef...