If you’re looking for the best pub grub in the west, look no further than the West Oak Hotel. Originally established as The Royal Oak in 1838, the establishment has survived over 175 years of name-changes and incarnations to become one of Adelaide’s oldest continuously licensed venue.
The West Oak Hotel as it is known as today offers traditional pub fare with a subtle modern twist, incorporating modern foodie trends whilst also serving up everyone’s tried and true favourites.
The Adelaide Insider was invited to sample the West Oak Hotel’s new and improved spring/summer menu consisting of fresh flavours, crisp produce and vibrant colours.
Grilled Garlic Bread (3pcs) (V)
A classic crowd-pleaser on any pub menu, the garlic bread was served on a crunchy sourdough bread that was grilled to golden brown perfection. Coated in a flavoursome garlic and thyme butter, the sourdough soaks up the creamy butter which seeps all the way through to the other side of each thick slice.
The crunchiness of sourdough and the crispness of fresh apple combine to form the mother of all bruschettas. Topped with a generous helping of juicy heirloom tomatoes, mixed rocket and baby spinach greens, julienned Granny Smith apple and zesty mint, this starter is the perfect light and refreshing summer dish.
Chicken Tenders (3pcs)
A timeless classic with a trendy twist, the West Oak are offering two varieties of chicken tenders to satisfy everyone’s pub grub cravings. Spinning an exotic twist on a western favourite, the grilled chicken tenders come topped with Japanese barbecue sauce, kewpie, furikake, bonito and spring onion (GF). For those who prefer their chicken tenders fried, toppings of smoked paprika are balanced out by creamy sriracha mayo to pack an ever so slightly spicy punch.
Free Range Chicken Breast
Not just your average slab of chicken breast, this dish is far from ordinary. Forming a bed at the bottom of the dish is a vibrant pink beetroot hummus and herbed cous cous. Lying atop this unique colour palette are thick slices of tender chicken breast, infused with a unique marinade of Moroccan spices and grilled to add a slight smokiness. Surrounded by dried dates and pomegranate seeds to add an unexpectedly sweet twist to a savoury meal, this dish tantalises the senses!
Fish and chips are the perfect pub pairing. Put that fish into a burger with chips on the side and you’ve got yourself a match made in heaven. Layered with fresh lettuce, melt-in-your-mouth worthy American cheddar cheese, pickled fennel and tartare sauce between two brioche buns, this brilliant burger is light yet surprisingly filling. Served with beer battered chips and even more tartare sauce on the side, this dish is any seafood lover’s paradise.
Black Angus Scotch Fillet 300G (GF)
Yet another classic pub staple, the scotch fillet was well and truly 300 grams of tender Black Angus beefy goodness. Marinated in a rich roasted tomato butter, the scotch fillet was cooked at the perfect level of medium-rare: just the way we like it. Topped with smoky charred broccolini, slivers of red chilli and pepitas, although the serving may look small the flavour is packs is well and truly bigger and bolder than ever.
No pub meal is complete without dessert, and the eton mess definitely does not disappoint. Served in a wine glass branded with the West Oak Hotel’s iconic logo is layer upon layer of meringue, vanilla whipped cream, peach, pineapple and passionfruit: creating an aesthetically pleasing edible mess of colours and textures galore. Topped and surrounded by edible violets, pub desserts have well and truly come a long way from banana splits and nut sundaes.
The West Oak Hotel are serving their new and improved spring/summer menu now, so be sure to pop in for lunch, dinner or starters over drinks to check it out and try it for yourself. Showcasing unique flavour combos, vibrant colour palettes and crispy-meets-crunchy textures, these exciting new menu items are perfect for the warmer months that lie ahead.
West Oak Hotel // 208 Hindley Street, Adelaide, SA, 5000