The Daniel O’Connell was purchased in February 2013 with a vision to create a Gourmet Pub  - A place to savour the finest in food and beverage within the comfort of a Pub.  

Our team of professional hosts are passionate about providing a remarkable and referable guest experience in the relaxed surroundings of our amazing heritage pub building.

We proudly act as ambassadors for the carefully selected products we serve, taking the time to understand their special story and offer creative menu’s that serve them in their best light.

We invite you to be our guest.

Please Scroll left or right to learn a little more about our team and the pub …

 Chief Cook Phil Whitmarsh is a loveable rogue who fits like a hand into a glove into 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 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 after a stint as Head Chef at Lochiel House, he brings a unique blend of global understanding and passion for the local produce available to him.

One of Phil's memorable moments in life was to hold the ladder for Fergus Henderson when he was dining at St John and he is a great believer in the philosophies of Fergus and other globally like minded Chefs who are committed to respecting the beast that has given its life for the table.  

His plan at the pub is to be .... 

Creating exciting menus that keep cooking real, safeguard the journey from paddock to plate and follow a nose to tail 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.

Taking a hands on approach to what Guests are served –  the team butcher whole animals in house, make absolutely everything they can from sauces, bread and butter, pickles to charcuterie and pastries.

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

"Nose to Tail" is both a menu style and philosophy for us at the Daniel O'Connell. Traditionally it is a term used to describe whole beast dining where both the primary and the secondary cuts of a beast are utilised in the dining experience.

Believing that it is responsible and sustainable for us to use all that is fresh and available at any given time we take a more holistic approach and adopt a "no waste" philosophy to all that we do. 

With significant thought, skill and creativity our Chefs use the "whole beast" whether that beast is animal, vegetable or mineral (actually not sure about mineral?) for two reasons - it is delicious and it is responsible.   

Beyond the Kitchen we look to recycle products and use resources in a responsible manner.

Building strong relationships with likeminded suppliers is important to us and we take the responsibility of being ambassadors for their products seriously.

We are honoured to work with producers and suppliers who like us value the journey from paddock, vineyard or field to the plate or glass. Our "farmers" understand the difference that a natural, sustainable and responsible approach to production makes.  

We respect the efforts of the grower and thank them by ensuring we serve their products in the best light where their natural deliciousness and characteristics shine through.

• The Daniel O’Connell was first licensed in 1850 as the Commercial Inn.  The current building was built in 1881 at the same time as the many of the other buildings that were proudly situated in North Adelaide’s “High Street” by the town planners.
• The Peppertree in the courtyard at the rear of the hotel is estimated to be over One hundred and Fifty years old.
• The hotel changed its name from the North Adelaide Hotel to the Daniel O’Connell at the time of a refurbishment in the late 1990’s and proudly maintains the Irish connection of North Adelaide’s heritage.

Image Copyright (c) 2013 Brad Griffin Photography