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Royal Oak Hotel

Home > Adelaide > Dinner | Lunch | Pubs | Restaurants | Supper
by Jonathan Phoon (subscribe)
I love trying new food and new restaurants. My other passions are Origami www.weekendnotes.com/origami-classes-japan-australia-friendship-association/ and Pokémon www.weekendnotes.com/pokemon-center-tokyo/
Published September 1st 2015
Located at North Adelaide, the Royal Oak Hotel prides itself at having the best wine and cocktail bar in North Adelaide as well as having an all new menu that serves a good range of pub food along with a few more gourmet options. The dishes we ordered during our visit were the Vegetable Stack, Pork Belly, Sans Pig Mountain #2 and Baked Apple.

The Sans Pig Mountain #2 is part of the Royal Oak's Staff Burger Challenge, which I assume challenges the staff to come up with a burger for the month. The burger consists of a pork and chorizo patty with speck, tomato, stout marinated caramelised onion and a fried egg accompanied with steakhouse fries and blue cheese sauce. Speck is the term usually to describe Italian Speck, a type of prosciutto. The pork patty was succulent with a distinct smoky taste coming from the chorizo with the other fillings helping to round out the flavour of the burger. Their steakhouse fries, actually sweet potato fries, were cooked just right with the blue cheese sauce having a taste similar to macaroni and cheese.

Royal Oak Hotel, Sans Pig Mountain #2, Adelaide
Sans Pig Mountain #2


Their Vegetable Stack looked vibrant with zucchini, eggplant, mushrooms, onions and capsicum that all have the right amount of bite to them. The basil pesto and truffle oil helped to heighten the flavour of the vegetables with the roasted pine nuts and quinoa chips adding a bit of extra texture. For a bit of extra cost, you have the option to add haloumi, a Cypriot cheese that is usually made from a mixture of goat and sheep milk.

Royal Oak Hotel, Vegetable Stack, Adelaide
Vegetable Stack


The pork belly in their Pork Belly was cooked just right, though I wished the crackling could have been a bit crispier. It was served with broccoli, beetroot, baby carrots and roasted potatoes that were cooked to perfection with the port glaze rounding the flavour of the dish. The dish also had a serving of fresh witlof that added a hint of bitter flavour to it.

Royal Oak Hotel, Pork Belly, Adelaide
Pork Belly


The desserts served sounded very delectable with the descriptions sounding like something you would find in a more upmarket restaurant than a pub. The Baked Apple had the right texture for a baked apple dish with the strawberry jam filling lifting the flavour of the apple. It was served with custard and vanilla ice cream whose creamy flavour was a good partner for the apple.

Royal Oak Hotel, Baked Apple, Adelaide
Baked Apple


The Royal Oak Hotel offers a variety of meal deals, one of the most notable is getting 30% off the cost of your meal during lunch when you eat there during a weekday that is not a public holiday. Monday is Steak Night when you can get a 400g rump steak with chips, salad and your choice of sauce for $14.90. We enjoyed 25% off our total bill by using an Entertainment Book voucher. Ambience was very cosy for a pub though parking space near the hotel can be a bit hard to find during the peak dinner hour.

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When: Mon: 11am – 12.30am, Tues-Fri: 11am-1.30am, Sat: 8am-1.30am, Sun: 8am-12.30am
Phone: 08 8267 2488
Where: 123 O’Connell St, North Adelaide, SA 5006
Cost: About $22 per main dish
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