Publishers Hotel – New Spring Menu

Located right in the heart of the city, the award winning Publishers Hotel have released new Spring bar and restaurant menus. In line with the times, the establishment is set to take dining to a whole new level by offering lighter and healthier options while still being modern Australian. Adelaide Food Central was invited to sample some of their Spring menu last night. All food and drink were provided free of charge.

To start off the night, we were treated to some delicious Red Gum Smoked Oysters. The smokey flavour was so prominent you could smell it. The oysters were silky and smooth in texture with a lovely woody flavour.


The Ocean Trout Confit was soft and delicate and was well complimented by the refreshing mint sauce. The Persian feta was crumbly and not too salty, while the crispy olives added a nice contrast in texture.


The Smoked Venison Carpaccio was light and refreshing. The thin, delicate layers of venison were balanced by the natural sweetness of the strawberries and the subtle sharp, saltiness of the capers. I couldn’t get enough of this dish!


The Quail was wrapped in speck and served with a fennel puree and kumera crisps. Anything that is wrapped with speck is sure to be delicious and this was definitely the case. The quail was juicy and succulent, and the crisp, saltiness from the speck just made it all better.


The Breaded Lamb Terrine was served with a pickled carrot, confit garlic and potato puree. Encased in a dark brown coating was well seasoned shreds of lamb. We all know that lamb and garlic go together quite well. The carrot added a touch of sweetness while the potato puree created a contrast in texture.


The Kangaroo Rump was slightly overcooked for my liking but still pinkish in the centre. The sweetness of the candied cumquats was balanced by the salted roasted kumera. The fennel puree tasted a bit like licorice but was perfect for the contrast in flavours and textures of this dish.

The Pork Belly was perfectly executed. The skin was perfectly crunchy, and the pork was juicy with not too much fat. The green beans added a nice crunchy texture but what surprised me the most was the peppered pineapple. Sweet and spicy all in one bite. I loved it!


The Spatchcock was served with chermoula, quinoa pilaf, puffed rice and grilled lemon. The star of the show was the tender, succulent spatchcock. It was so delicious I just wished there was more. I thought the grainy texture of the quinoa and crispness of the puffed rice perfectly complimented the chicken.


The Gnocchi Romana was served with crispy silverbeet, pickled carrot, fennel puree and pine nuts. The gnocchi was soft and fluffy which is exactly how it should be. Again, we have the contrasting flavours and textures of all the side ingredients which work together in harmony. A very well designed dish.


For dessert, we had the Picnic. Based on the popular chocolate bar, this is the perfect for those with a sweet tooth. The soft, delicate chocolate mousse went well with the crunchy chocolate almonds. The caramel was a bit firm and chewier than expected but it was great sucking on the caramel that was stuck to my teeth.


The Publishers Hotel have come a long way since opening their doors 18 months ago. After all the delicious food that we ate tonight, it was evident that this place prides itself on quality with an emphasis on seasonal produce. Combine that a multitude of beverage options and exceptional service, and you’re almost guaranteed an enjoyable experience.

Adelaide Food Central was like to thank the staff at the Publishers Hotel for their hospitality and of course, Girl About Town for organising another successful event.

WHERE: 110 Franklin St, Adelaide

Publishers Hotel Menu, Reviews, Photos, Location and Info - Zomato


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.