Adelaide Pub Food - Dine in at the Gilbert

The Restaurant is Open Daily For Lunch and Dinner.

With a team of passionate and creative chef’s, as well as an award winning kitchen. The Gilbert Street Hotel’s menu boasts an exciting collaboration of rustic and ethical food, as well as your traditional pub fare. Additionally, our team of chef’s use the finest produce South Australia has to offer. Ensuring your Adelaide Pub dining experience exceeds expectations.

Relax and dine in our front bar seating, or opt for a little more formal in our dining room. Both supported by a continuously rotating range of local and import craft beers, as well as an extensive wine list. Furthermore, a feature of this Adelaide pub is the state of the art beer garden fitted with a retractable roof so that customers can enjoy any time of the year.

Providing exceptional customer service, the Gilbert Street Hotel is open for lunch 12-2:30pm daily and dinner from 6pm. Enjoy all day dining Friday to Sunday from 12pm – 9pm. Ultimately, on Wednesdays and Thursdays enjoy a kilo bowl of the best buffalo wings in Adelaide.

Lastly, the Gilbert Street Hotel consistently offers some of the best pub food in Adelaide.

Pre-order Form (pdf)

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Main Menu

Pizza
$15.0 on Tuesday | Vegan Cheese + $2 | Gluten Free Base +$3
20.0

Margherita (VG)

San Marzano tomato + melted bocconcini + fresh basil + roast garlic olive oi
add sliced prosciutto + $5
20.0

Spicy Pepperoni

San Marzano tomato + mozzarella + provolone
20.0

Pancetta (VG)

San Marzano tomato + mozzarella + mushroom + green capsicum + onion
20.0

New York Cheese (VG)

San Marzano tomato + mozzarella + provolone picante + reggiano parmigiano
20.0

Gamberi (VG)

San Marzano tomato + mozzarella + prawns + zucchini + confit chilli
Salads
20.0
Caesar (GF available)

cos hearts + crispy bacon + croutons + 63° egg + Grana Padano + Caesar mayonnaise
- add chargilled chicken $5
- add hot smoked Atlantic salmon $5
23.0

Warm Potato (GF)

shaved fennel + radish + watercress + hot smoked Atlantic salmon + 63°egg + lemon chive crème fraiche dressing
23.0

Cauliflower Rice + Quinoa + Red Lentil (GF) (VN available)

avocado + rocket + toasted almonds + roasted chilli + red onion dressing + Persian fetta
Chef Plates
27.0

Chargrilled Australian Squid (GF + DF)

chorizo + capsicum sofrito + chickpea + shaved fennel + green olive salad + aioli
22.0

Cauliflower ‘Steak’ (GF + VN)

gochujang Roasted + bean curd puree + ginger pickled carrots + daikon + puffed rice + spring onion
32.5

Duo of Lamb Sirloin (GF)

pancetta + thyme pressed shoulder + pea puree + pickled shallots + watercress + red wine jus
27.5

Pork Tenderloin (GF)

cauliflower puree + caramelised leeks + Australian scallops + kale crisps
POA

Steak of the Day (GF)

café de Paris butter + crispy fries
Sauces
3.0

Creamy Mushroom + Dijon + Thyme (GF)
3.0

Pepper + Caramelised Onion + Rosemary (GF + DF)
3.0

Red Wine Gravy (GF + DF)
3.0

Parmigiana (GF)
(GF) Gluten Free / (VG) Vegetarian / (VN) Vegan / (DF) Dairy Free

Main Menu (Pdf)

Cocktail Food

Savoury
60.0

Mini Beef Pies + Pasties (serving 25)

tomato sauce
70.0

Korean Pulled Pork Bao Buns (serving 20)

pickled carrot + coriander + toasted sesame
70.0

Korean Pulled Tofu + Eggplant Bao Buns (serving 20)

pickled carrot + coriander + toasted sesame
55.0

Vegan Spring Rolls (serving 40) (VN)

sweet chilli + Malaysian soy sauce
30.0

Crispy Fries (serving 30) (GF, VN available)

roast garlic aioli
65.0

Spicy Nashville Fried Chicken (serving 30) (GF available)

cayenne wet rub + pickles + ranch
60.0

Chilli + Lemon Fried Squid (serving 30) (DF, GF available)

roast garlic aioli
85.0

Antipasto (serving 25) (GF available)

cured meats + mixed olives + marinated vegetables + bocconcini + chargrilled crostini
55.0

Duo of Dips (serving 25) (GF, VN available)

marinated olives + chargrilled crostini
85.0

Mixed Cheese (serving 25) (GF available)

selection of local + imported cheese + fig paste + toasted nuts + lavosh
75

Mini Steak Sanga’s (serving 25) (GF available)

caramelised onion + tomato + rocket + jalapeno mustard between focaccia
50.0

Arancini (serving 25)

mushroom + leek + provolone + tomato sugo
45.0

Mini Caesar Salad Cups (serving 25) (add chicken + $5) (GF available)

crispy bacon + croutons + parmesan + boiled eggs + Caesar mayo
30.0

Crispy Southern Fried Onion Rings (serving 20) (VG)

ranch sauce
60.0

Cauliflower Mac & Cheese Balls (serving 25)

gorgonzola + Frank’s hot sauce

Pizza

All pizzas serve 25 | Gluten Free Base + $5 | Vegan Cheese + $5
55.0

Pancetta

San Marzano tomato + mozzarella + mushroom + green capsicum + onion
55.0

Pepperoni

san marzano tomato + mozzarella + pepperoni
55.0

Margherita (VG) (Add Proscuitto + $5)

san marzano tomato + bocconcini + oregano + tomatoes + basil + garlic oil
55.0

New York Cheese (VG)

San Marzano tomato + provolone + mozzarella + parmigiano-reggiano + fresh tomato + oregano
55.0

Gamberi

San Marzano tomato + mozzarella + prawns + zucchini + chilli
Dessert

All desserts serve 25
55.0

Mixed Fruit Platter
55.0

Orange Curd Tartlets (GF)

double cream + basil gel
Cakeage
(GF) Gluten Free / (VG) Vegetarian / (VN) Vegan / (DF) Dairy Free

Cocktail Food (Pdf)

Christmas Set Menu | 2 Course $60 | 3 Course $70

ENTRÉE
Shared Platter (GFO)

lemon pepper chicken skewers + roast carrot hommus + cured meats + poached prawns + smoked salmon + marinated olives + charred crostini
served with warm focaccia and olive oil + balsamic
Main
250g MSA Sirloin (cooked medium only) (GF )

pea purée + baby carrots + roast garlic butter
Pan Roasted Coral Coast Barramundi

sweetcorn + zucchini fritter + shaved fennel + roasted chilli purée
Za’tar Roasted Cauliflower Steak (VNO)

quinoa + pumpkin + rocket + pomegranate salad + harissa
Chargrilled Chicken Breast (GF + DF)

bacon + thyme roasted mushrooms + baby spinach + caramelised onion jus
Mains served with roasted potatoes + garden salad
Dessert
Dark Chocolate Marquise (GF)

pistachio glass biscuit + cherry coulis + double cream
Warm Christmas Plum Pudding

brandy custard + vanilla bean ice cream
Cheese Platter to Finish (GFO)

lavosh + dried plum + toasted almonds + fresh apple

Set Menu (Pdf)

Dining Hours

Lunch
from 12-2:30pm Monday-Thursday

Dinner
from 6pm Monday-Thursday

Kitchen Open all Day
Friday, Saturday, Sunday & Public Holidays

Happy Hours

Monday – Thursday 5-6pm

Friday 5-6pm & complimentary bar nibbles

Sunday 10pm cocktail happy hour

Dine in at the Gilbert

Select from a range of mealsprepared by our award winning chef

The Restaurant is Open Daily For Lunch and Dinner.

Grazing Board (GF + VN + DF available) (add cured meats $5)

Nashville Fried Chicken

Anchovies + Olive Oil (DF)

Bao Buns (3)

Blue Swimmer Crab + Prawn + Sweetcorn Fritter

Crumbed Avocado Fries (VN)

Pinchos Morunos (DF)

S.A. Haloumi (VG)

Southern Fried Onion Rings (VG)

Crispy Fries (GF + DF ) (VN available)

Selection of Local + Imported Cheese (GF available)

Housemade Warm Foccacia

Housemade Warm Focaccia

Market Salad (GF + VN)

Beef Fat Roasted Potatoes (DF + GF) (VN available)

Chip Butty

Pea + Cos Heart + Cucumber Salad (GF) (VN available)

Nashville Spiced Chicken Sandwich

Beef Burger (GF + DF available) (add plant based patty $1.5) (cooked medium)

Korean BBQ Gochujang Pulled Pork Burger (DF available)

Steak & Caesar ($15 Wed – Thurs lunch only) (GF available)

Penne Ragu ($15 on Monday) (DF available)

Ravioli ai Funghi ($15 on Monday) (VG)

Chilli + Lemon Fried Australian Squid (DF) (GF available)

Battered or Grilled Market Fish (DF) (GF available)

18.0 – Garlic + Herb Crumbed Chicken Schnitzel or 20.0 – Darling Downs Wagyu Beef Schnitzel

Margherita (VG)

Spicy Pepperoni

Pancetta (VG)

New York Cheese (VG)

Gamberi (VG)

Caesar (GF available)

Warm Potato (GF)

Cauliflower Rice + Quinoa + Red Lentil (GF) (VN available)

Chargrilled Australian Squid (GF + DF)

Cauliflower ‘Steak’ (GF + VN)

Duo of Lamb Sirloin (GF)

Pork Tenderloin (GF)

Steak of the Day (GF)

Creamy Mushroom + Dijon + Thyme (GF)

Pepper + Caramelised Onion + Rosemary (GF + DF)

Red Wine Gravy (GF + DF)

Parmigiana (GF)

Mini Beef Pies + Pasties (serving 25)

Korean Pulled Pork Bao Buns (serving 20)

Korean Pulled Tofu + Eggplant Bao Buns (serving 20)

Vegan Spring Rolls (serving 40) (VN)

Crispy Fries (serving 30) (GF, VN available)

Spicy Nashville Fried Chicken (serving 30) (GF available)

Chilli + Lemon Fried Squid (serving 30) (DF, GF available)

Antipasto (serving 25) (GF available)

Duo of Dips (serving 25) (GF, VN available)

Mixed Cheese (serving 25) (GF available)

Mini Steak Sanga’s (serving 25) (GF available)

Arancini (serving 25)

Mini Caesar Salad Cups (serving 25) (add chicken + $5) (GF available)

Crispy Southern Fried Onion Rings (serving 20) (VG)

Cauliflower Mac & Cheese Balls (serving 25)

Pancetta

Pepperoni

Margherita (VG) (Add Proscuitto + $5)

New York Cheese (VG)

Gamberi

Mixed Fruit Platter

Orange Curd Tartlets (GF)

Cakeage

Shared Platter (GFO)

250g MSA Sirloin (cooked medium only) (GF )

Pan Roasted Coral Coast Barramundi

Za’tar Roasted Cauliflower Steak (VNO)

Chargrilled Chicken Breast (GF + DF)

Mains served with roasted potatoes + garden salad

Dark Chocolate Marquise (GF)

Warm Christmas Plum Pudding

Cheese Platter to Finish (GFO)

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Gilbert Street Hotel

Select from a range of meals
prepared by our award winning chef

18.0 – Garlic + Herb Crumbed Chicken Schnitzel
or
20.0 – Darling Downs Wagyu Beef Schnitzel