With the perfect balance between food, drinks, art and atmosphere, The Oxford Hotel has re-launched itself as the place to be in Adelaide. The newly renovated hotel located on the busy streets of North Adelaide combines an appreciation of creativity and good wine with good company and even better food. Unleashing a contemporary pub experience, the space is one that is to be lapped up by all age groups and friend circles. It’s evident that new owners, Grant and Anastasia Murray value everything that the Oxford Hotel stands for, creating an atmosphere full of laughter, live music from local acts, and a sense of comfort within the dimly lit walls, making it a stand out against other pubs in Adelaide.
The hotel’s Head Chef, Symon Conway-Lyden has introduced a new, fresh and inquisitive menu, leaning towards a sustainable and organic dining experience. To start with, Antipasto Share Planks and the Oxford Dip Trio were scattered around beautifully decorated tables. A standout on the planks was a spicy fried chorizo and the pickled squid, which was a delightful sour but exquisite experience.
To follow, beautiful Arancini Balls were served. The balls were crispy and fried to a golden brown on the outside, but were soft and steamy on the inside, with a surprise hit of pumpkin, pine nuts and bocconcini. Accompanied by a parsley aioli, this was a modern twist on a classic Italian dish.
The new menu also features heartier meals, such as the delicious Oxford burger. Nestled between a Turkish bun, the beef patty is accompanied by chorizo, bacon, cheese and a beetroot relish which is to die for. The relish, contrasting against an aioli makes for the perfect burger, which is creamy, meaty and fresh all in one bite.
Symon Conway-Lyden has not forgotten to include unique vegetarian and vegan dishes within his menu, catering to all dietary needs and requirements. The Veggie Burger, similar to the Oxford burger, replaces the meat patty with a fried quinoa patty. The patty is crunchy on the outside but sweet and wholesome on the inside. An Asian inspired dish of silken tofu, shitake mushrooms, fermented black bean sauce and steamed rice adheres to a vegan diet perfectly, while steering towards inventive, modern and and mouth watering flavours that treat your taste buds.
A standout on the menu was the Duck Rilette. A perfectly cooked slice of duck breast wrapped around beetroot and cauliflower veloute was accompanied by a berry gastrique, playing the sweet flavour of the beetroot and duck breast against the sour berry sauce. This dish encompasses the new theme of the Oxford Hotel, where everything is local, genuine and honest.
The drinks were flowing all night long. From Espresso Martinis and Apple Crumble cocktails, to Wine and Raspberry infused Champagne, there was little left to the imagination and all tastes were catered to. A refreshing drink on the menu was the elderflower cocktail, which was a light addition to compliment the delicious food we ate far too much of.
The artistic energy and passion was full to the brim within the dimly lit space. Local, unique and modern art encompassed the vision set for the new Oxford Hotel, a venue that would cater to all needs, from events and parties to a weekly get together with friends. It’s different, there’s interesting pieces of art on every wall and it’s almost as if you’ll find something new to ogle over everywhere you look. The Oxford Hotel features local food, drinks, entertainment and everything you could possibly need for that perfect night out, so make it your new local and I guarantee you wont be left disappointed.
The Oxford Hotel is open from 11am-1am from Monday to Friday, and 10am-2am on Saturday and Sunday.
Words by Bahaar Horriat
WHERE: 101 O’Connell St, North Adelaide