Lord Melbourne Hotel located on Melbourne Street in North Adelaide is a family-owned business that specialises in offering pub-style and Australian dishes. The dishes shown here were from a function so portion sizes were larger than normal.
The grilled chicken in the Grilled Chicken & Rocket Pear Salad was cooked just right with a lovely degree of charred flavour. The generous amount of rocket provided an element of freshness and the walnut and pear slices added some crunch to the dish. The tangy taste of the dressing tied everything together, with shaved Parmesan adding a bit of saltiness.
Grilled Chicken & Rocket Pear Salad (Photographed by Jonathan Phoon)
The Aged Scotch Fillet was tender with sufficient charred flavour to make eating it a satisfying experience. Accompanying the steak was cocktail potatoes cooked just right, subtly flavoured with herbs. We had two sauces, a red wine jus and pepper sauce. The red wine jus had a slightly sweet taste and the pepper sauce had a good degree of peppery flavour.
Aged Scotch Fillet (Photographed by Jonathan Phoon)
The tiger prawns in the Herb and Garlic Prawns Linguine were fresh and of a generous size. For those concerned about the creamy sauce, it was actually quite light with enough garlic to provide a garlicky taste. Completing the dish was a sprinkling of shaved Parmesan to impart a slight salty taste to the dish.
Herb and Garlic Prawns Linguine (Photographed by Jonathan Phoon)
As its name suggests, the Roasted Beetroot & Brie Arancini included beetroot to give the rice filling a pink tint. The rice was not too sticky and while brie was included, the dish did not taste too cheesy. Drizzled over the Arancini was a saffron aioli that partnered perfectly with it.
Roasted Beetroot & Brie Arancini (Photographed by Jonathan Phoon)
The meatballs were juicy and of a size to make eating them a satisfying experience. The tomato sauce that they were cooked in complemented them nicely. A topping of finely grated cheese added a touch of creaminess without overwhelming the other ingredients.
In addition to their main menu, Lord Melbourne Hotel has a lunch menu during the weekdays with all the dishes costing $14.90 each. Various specials are also available during the weekdays, $14.90 Fish and Chips on Mondays, $14.90 Chicken Schnitzel on Tuesdays and Thursdays, $14.90 Salt and Pepper Squid on Wednesdays and $21.90 300g Rump Steak on Fridays. Lord Melbourne Hotel is definitely worth a visit as we enjoyed all our dishes.