Our team and our menus passionately showcase local and organic food packed with delicious flavours that only come from sourcing ingredients that are grown, harvested or farmed directly derived from nature. We pride ourselves on our commitment to sustainable food production which respects the life-cycle and ensures the food that is grown, caught or farmed is used in its entirety.

Our menu offering reflects the global “Nose to Tail” movement. We think of it simply as tasty sustainable cooking which respects the life of the “beast” by using it in its entirety. 

Our multi-award winning Chef Phil Whitmarsh applies this philosophy to every dish our establishment serves - whether the ‘beast’ comes from the paddock, sea or vegetable garden. It’s how cultures around the world have cooked and eaten since time immemorial – sustainable for nature and sustaining for us.

We care deeply about the food we offer, its source, sustainability, nutrition and taste.  We want our guests to experience and taste food in its purest form and enjoy all the flavours of the ‘beast’.

We acknowledge that our menu style may be a little different, we also know that open-minded diners will be surprised and delighted by the flavours they discover.  

We only source and use free-range ingredients – and when we can’t we don’t!  For example, chicken will only appear on our menu when it is truly free range farmed, superior in flavour and produced by farmers that are as equally committed as us to the animal’s happiness during its life-cycle.

As South Australians we are blessed with local food and wine that is equal or often superior to anything else in the world.  Of course, we source our food products locally wherever possible while our wine list provides a “cellar door in the city” for over 450 wines from 170 of South Australia's amazing wine growers across 14 regions  - any of which can be enjoyed in-house or taken home.  

We invite you to join us and be reminded of the true flavours of food and beverage that result from being grown with quality of flavour as the core value.

 Chief Cook Phil Whitmarsh is a loveable rogue who fits like a hand into a glove with what we are doing at the Daniel O'Connell where he cooks the food he grew up on, the food he loves to eat and does it in his own way - keeping it real.  

Don't be fooled by the humble yet gruff exterior (you would be grumpy too if you followed Arsenal and English sport), the journey that Phil has travelled to this point of his life has given him the knowledge, skills and passion to run a kitchen that is second to none.  Trained in some of the most notable kitchens of London and Paris, experiencing what it takes to earn Michelin Hats and now calling Adelaide home, he brings a unique blend of global understanding and passion for the local produce available to him.

He is a great believer in the philosophies of Fergus Henderson and other like minded global Chefs who are committed to the sustainable approach of using the "whole beast".  Phil leads the way now in extending that philosophy to all that he plates whether that "beast" comes from the paddock, sea or vegetable garden.     

His plan at our place is to be .... 

Creating exciting menus that keep cooking real, safeguard the journey from paddock to plate and follow a sustainable philosophy – showing respect for the "animal" that has given its life for the table by utilising the skills of the team to serve portions of the "whole beast".  Menu's will be a selection of the best prime cuts and the most delicious secondary cuts.

Supporting and Showing off the quality of local produce by carefully sourcing locally farmed and foraged ingredients - working with farmers and suppliers to get the most interesting breeds of beef, pork and fish along with the most flavoursome vegetables.

Taking a hands on approach to what Guests are served –  the team make absolutely everything they can inhouse.

Making the experience a complete gastro event – where the finest food and beverage is seamlessly partnered in a relaxed environment.

Our Service Team lead by Joss Barrett share a passion for food, beverage and providing remarkable & referable guest experiences.  

Whether food or beverage the team pride themselves on being ambassadors for the products we serve, ensuring that we serve them in their best light and encourage our guests to explore the flavours.

We may be biased but we think that we have the best team in town and if you are keen to join please drop in.

Our growers and suppliers are the key to our glorious food.  Understanding that real flavour starts in the soil we carefully select our raw products based on their journey from the paddock to our kitchen and it is then our responsibility to showcase their natural deliciousness.  

Thank you to all those growers who follow a dedicated sustainable and natural approach to producing products that taste as nature intended.