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63 Melbourne Street, North Adelaide, SA 5006 08 82671157

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    DiningWith Us

    Restaurant

    As a family business, you can be assured that when you dine at our venue, your meals are prepared to the highest standards and are always consistent. Our Head Chef’s focus is on the quality and freshness of our ingredients as well as sourcing local where possible.

    The menu is diverse from the classic pub favourites to mouth-watering starters and mains. Our delicious main menu includes chargrilled aged steaks, herb and garlic prawn linguine to a grilled chicken and rocket pear salad packed full of flavours. For something different, look out for the chef’s specials, which are sure to whet your appetite. We also have a kid’s menu for families with young children.

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    Vegetarian or Vegan?

    We have a selection of dishes on the menu for our Vegetarian and Vegan guests from a delightful Linguine Puttanesca (vegetarian/vegan opt) that will make your tastebuds sing to a vegetarian/vegan burger to die for. Speak to our friendly staff to see what vegetarian specials we have available at the time.

    Dietary Requirements

    At the Lord Melbourne Hotel, we take dietary requirements seriously so if you have a specific allergy, please let us know at the time of ordering to ensure that there is no cross contamination or hidden ingredients in our dishes.


    Chef's Specials

    Steak and Guinness Pie $29.9
    Served with mash potatoes, salad and red wine jus
    Crispy Skin Atlantic Salmon $28.9
    Served with apple salad, cocktail potatoes and thai dressing
    Aged Scotch Fillet (350gm) $41.9
    Served with cocktail potatoes, garden salad and your choice of sauce
    Herb and Garlic Prawns Linguine $25.9
    Pan-seared tiger prawns with garlic, rocket, chilli, onion and butter topped with shaved parmesan

    Downloadour menu

    Looking for our menus? You can download it here.

    OurHead Chef

    A classically trained chef with over 12 years’ experience in the industry, Bach is the Head Chef at the Lord Melbourne as well as the Publican. His skills and experience previously as a chef at the Adelaide oval and the head chef for the British Hotel (2015-2018) has enabled him to develop a menu that emphasised on the quality and freshness of the ingredients used.

    Don’t be afraid to come up and have a chat with Bach by our open kitchen. You could ask him where he source his tender steaks from or how it should be cooked and see the passion he has for his meats. Just don’t mention how the Crows are doing this year in AFL. Also don’t be too surprised to see him serving drinks behind the bar – he can pour a very good beer!