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Kentish Arms Hotel

Home > Adelaide > Dinner | Food and Wine | Lunch | Pubs | Restaurants
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 May 21st 2017
Rebuilt in 1881, the heritage listed Kentish Arms Hotel on North Adelaide's Stanley Street has been associated with the Cocker family for over 70 years. John Collard Cocker was a famous cricketer. The hotel is also notable for arcading, a style of building involving a series of arches, which is quite unusual for hotels in Adelaide. In addition to various deals and events on certain days, Kentish Arms also has a daily Happy Hour in which their beers and wines go for a reduced price within a certain time frame.

A dish commonly served at pubs, the Chicken Parmigiana available here is a bit different from the ones we have eaten, with the use of bacon rather than ham. This gave the dish a bit of a smoky flavour and added a bit of extra crispiness. The sharp taste of the coleslaw served with the dish helped to balance out the creamy taste of the provolone cheese topping. The schnitzel and the fries were golden brown with fluffy interiors. Tuesday is a great day to enjoy this dish as Schnitzel and a glass of beer are offered for only $18.

Kentish Arms Hotel, Chicken Parmigiana, Adelaide
Chicken Parmigiana (Photographed by Jonathan Phoon)


The Jerk Chicken Burger gets its name from a style of cooking in Jamaica. A spice mix which usually includes allspice and Scotch Bonnet peppers is rubbed onto meat before it is grilled. This cooking process imparted a spicy flavour to the chicken fillet, which was contrasted by the sweet taste of the pineapple salsa. Included in the filling was an onion ring to provide some crunch.

Kentish Arms Hotel, Jerk Chicken Burger, Adelaide
Jerk Chicken Burger (Photographed by Jonathan Phoon)


Another dish commonly seen at pubs, the Fish and Chips were very well done with a crisp batter coating setting off the perfectly cooked fish. The tartare sauce served with the fish had the degree of tangy flavour we desired without being too thick and you can squeeze the provided lemon over the fish to add a bit of sourness.

Kentish Arms Hotel, Fish and Chips, Adelaide
Fish and Chips (Photographed by Jonathan Phoon)


The décor of the hotel gave it a rustic, cosy feel and the tables were spaced a good distance apart from each other. A decent amount of parking space can be found on the street where the hotel is located.

Kentish Arms Hotel, Adelaide
(Photographed by Jonathan Phoon)
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When: Mon – Thurs: 11.30am – 11pm, Fri – Sat: 11.30am – midnight, Sun: 11.30am – 10pm
Phone: 08 8267 1173
Where: 23 Stanley Street, North Adelaide, SA
Cost: About $22 per main dish
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