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"I have the simplest tastes.
I am always satisfied with the best."

Oscar Wilde

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RC Lemaire Champagne
A grower Champagne exclusively available at the Pub.

About the Champagne:

The quality of the products starts from the beginning : 

  • strict selection of the grapes when harvested (hand picking).
  • no malo-lactic fermentation allowing an increase of quality of the champagne as it will retain its natural acidity.
  • ageing of the harvests in oak barrels.
  • sensible and even growing respecting the environment.
  • use of organic methods coupled with the use of algae for fertilisation.
  • Since 2001, Roger-Constant Lemaire champagne is dedicated to a policy of respecting the environment and is no longer using pesticides (as the other champagnes), but is using more ecological methods to prevent insect presence and proliferation.
  • low sugar level (all of our production get between 6g and 8g sugar/liter only).

The wines are mostly sold direct to clients in Europe and the limited volumes are sold out each year.

  Collection bottle Roger-Constant   Vintage 2008 -  1er CRU - Limited edition

A Special Edition Vintage of 1,200 numbered bottles produced by the Lemaire Family to pay tribute to their Grandfather Roger Constant. A blend of Chardonnay, Pinot Noir and Pinot Meunier (33% each), 12 months in oak barrels and 30 months in the cellar. Perfect for a gift or to enjoy your friends!

Millésime Less Hautes-Prières  -Vintage 2008 Blanc de Blancs-

Champagne Millésime (Vintage) Blanc de Blancs. 9 months in oak barrels and matured in the cellars. This champagne has been made with our best vineyards from Hautvillers, where champagne is born, and got the award of the best Chardonnay of the world.

Rosé de Saignée -An exceptional champagne

A blend of 50% Pinot Noir and 50% Pinot Meunier produced by maceration to give the unique taste and colour. Very rare champagne : no red wine inside this 100% champagne.  If you want to make a surprise to your friends, this champagne is perfect!

Cuvée Trianon - 1er CRU

Cuvée Trianon (Jewel of the Lemaire House) is a blend of 60% Pinot Noir and 40% Chardonnay. Matured in temperature controlled steel vats and the alcoholic fermentation is maintained at 16 degrees to preserve the wines aromas. This champagne is our best awarded bottle.

Cuvée Select Réserve  -Blanc de Noirs-

A full bodied and fruity Champagne, exclusively  Pinot Meunier.  Hand picked  by strict selection on the vine stock to obtain an optimal maturity, a natural high proof and blooming aromas, spending a minimum of 4 years in the cellars.

RC LeMaire is exclusively imported to Australia by us and we are delighted to offer it to our guests.

Trivia Night
Every Thursday Night from 7.30pm.

Registration is free, great prizes to be won and drink specials for all players.

Guest Tap
Guest Tap - Two Birds Sunset Ale
Taste Australia with Fergus Henderson
Join us on May 1st for a day of fun. Check out our 'What's Going On' section for more info.
Mother's Day
Join us for a 3 course menu designed to spoil Mum on her special day.
Easter at The Daniel O'Connell
We will be open every day over the long weekend except for Good Friday.

About Us

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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 …

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Chief Cook Phil Whitmarsh

 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.

Daniel O' Connell Pub and Dining
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What is "Nose to Tail"?

"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.

 

 

  

 

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Our Suppliers

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.

 

 

 

 

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Did you know?

  • 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

Hungry & Thirsty

Whether from supplier or producer our products are selected on two factors, their natural deliciousness and their journey from “Paddock to Plate”. Our food follows the farmhouse tradition of serving what is fresh, sustainable and abundant at any given time. Our beverages are a selection of Irelands favourite’s, local gems and global benchmarks. We trust you will find something to meet your desires whatever the occasion that gives us the pleasure of your company.

Pig Duck Cow

Gatherings

gath•er•ing

Noun
An assembly or meeting, esp. a social or festive one or one held for a specific purpose: "a family gathering".

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Enquire >Enquire >

In the true tradition of a local pub we want to be used as a gathering place for our community – whether that be for a private dinner with friends and family, a special milestone event,  when there is something to celebrate or commiserate, to work on that business deal – whatever the reason we would be honoured for you to visit us.  We have spaces perfect  for  groups of 2 – 120+  if you have a cause to gather  we will ensure it is an event to remember.

  • Private dining

    Chef Phil thrives on putting together special menu's for private dinners that will be the equal of any that you could experience - and who would think you can do that at a pub?
    Private dining
    More info >More info >
    Private dining
    More info >More info >

    Private dining

    Chef Phil thrives on putting together special menu's for private dinners that will be the equal of any that you could experience - and who would think you can do that at a pub?
  • Meetings

    Meetings and corporate gatherings are our specialty – from a space to use for an hour or so to a full day meeting, team activity and dinner – we leave our guests to worry about the meeting and we take care of the rest.

    Meetings

    Meetings and corporate gatherings are our specialty – from a space to use for an hour or so to a full day meeting, team activity and dinner – we leave our guests to worry about the meeting and we take care of the rest.
  • Celebrations

    Whether it be birthday, engagement, wedding or special victory that you want to celebrate we will work with you to put together an event that will be sure to please your guests and honour the milestone.
    Celebrations
    More info >More info >
    Celebrations
    More info >More info >

    Celebrations

    Whether it be birthday, engagement, wedding or special victory that you want to celebrate we will work with you to put together an event that will be sure to please your guests and honour the milestone.

What's going on

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We want to surprise and delight our guests with a variety of events, experiences and reasons to visit again and again. Our calendar will be full of food and beverage experiences that will entice your palate, celebrations of Australian and Irish occasions, sports events – live on Fox, live music, games, trivia, and perhaps even a little matchmaking. See the list of events on this page for what is upcoming and please check back regularly to see what we have in mind in the future.

Contact

Daniel O' Connell Pub and Dining Mp

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The Daniel O'Connell Pub and Dining

165 Tynte Street, North Adelaide,
South Australia 5006

Ph: 08 8267 4032 
Fax: 08 8239 1668

Email: info@danieloconnell.com.au  

Opening Hours

Open Daily11:00am - close
Pub Bites Something to nibble on at the bar all day every day
Dining menu

Mon - Thurs
12 - 3 pm 5 - 9pm Friday - Sunday
All Day Dining