Foresters - Collingwood

Looks like a generic pub on the outside but is much cosier and cooler on the inside. The space serves a nice range of local beers and wines and has some interesting interior decor. I love the upstairs loft areas. But the best part is the massive and cheap and veganisable mains including a vegan parma and pizza.

Friendly service, cheap as parmas which are lovely! Good chips, great beer choice and gorgeous atmosphere. Great for mates or for a date. Will definitely be back!

Sitting around the table at Foresters last week discussing how this review would go, we tossed out the idea of the entire article consisting of one line . 'It 's only five dollars '. People come to ParmaDaze for long form reviews, not tweets. So rather than a single line review we 're giving the Foresters Five Dollar Parma the full treatment.

'Oh I, I just died in your arms tonight. It must have been something you said '<br/ <br/ Foresters Pub and Dining is a superb venue. It’s hard to fathom just how different it is to the establishments that stood there in the past Bar Called Barry Barracuda Bar), but the fitout is tremendous. The range of beer is jaw-droppingly good. The hot wings consumed $14.50) were delightful. Spicy and delicate. The ranch sauce that accompanied these wings was fantastic. Also consumed was the pork crackling pizza. At least that is what The Dear Luncher called it. It was on a specials menu. Foresters make a very nice Negroni and having Feral’s Wart Hog IPA on tap was ever so pleasing. Just a great all-round venue for groups with all manner of seating options, including booths. Excellent service as well.

Melbourne foodies and hospo workers boogied on down to Foresters Bar and Dining this week to celebrate the best of Melbourne’s pub scene. We raised our pints to pubs in 11 categories, including Best Pub which went to Carlton establishment The Lincoln. “The Lincoln looks like an old pub, and feels like an old pub, but inside our pub of the year you’ll find ace beers, seriously delicious wines and counter meals that are a cut above,” said Emily Lloyd-Tait, Time Out Australia’s Food and Drink Editor.