Adelaide’s Publishers Hotel has officially launched its new spring bar and restaurant menu comprising modern Australian dishes made from locally source ingredients.
Head chef Daniel Brooks says that the menu offers a range of light and healthy options that will enable the venue to cater to a wider demographic due to the combination of interesting ingredients and cooking techniques.
“The restaurant menu offers fine dining dishes,” says Brooks. “The spatchcock with chermoula, quinoa pilaf, puffed rice and kangaroo rump are must-try dishes.
“While the new bar menu also incorporates healthier food options, it still features crowd favourite nibbles like popcorn chicken, crispy beef, oysters and shoestring fries – perfect for sharing over a drink with friends.”
Publishers Hotel owner, Peter Buik says that the venue has gone from strength to strength since opening almost two years ago.
“Since opening our doors just over 18 months ago, we have created an established venue centred on the love of delicious food, crafted beverages and outstanding service.”
