“The goal was to evolve O’Connell’s without losing what people love about it,” says Managing Director Brenton Lang. Lang is part of the team behind The Flying Duck Hotel in Prahran, and alongside Head Chef Michael Conlon, he’s now operating South Melbourne’s O’Connell’s.
“It’s always been a local institution, we didn’t want to lose that. But we also felt there was room to elevate the experience in a way that still feels relaxed and local,” says Lang.
The 150-year-old pub has undergone a significant shakeup, with an extensive renovation and a new menu, which focuses on Australian native ingredients and wood-fired elements.
Conlon says the menu centres around “what we love about Aussie food”. “Think Aussie beef and seafood, native ingredients, with the relaxed environment of a pub.”
Wood-fired prawns with smoked macadamia butter and native bush tomato are a highlight on the menu, alongside saltbush lamb shoulder, which is slow-cooked overnight, Josper-roasted, and served with flatbreads. Pub classics like a veal schnitzel with chips, gravy, and salad; fish of the day; and a selection of steaks also make an appearance.
Subtle nods to O’Connell’s alumni remain, including a tribute to the late Greg Malouf through the venue’s signature Silk Road Martini.
Melbourne designer Fiona Drago executed with venue’s refurbishment with a warm contemporary palette of tan walls, maroon counters, and timber accents.
Along with the public front bar, there’s a 48-seat dining room, a 75-seat all-seasons terrace on Clarendon Street, and three private dining rooms.
O’Connell’s Hotel is open daily at 407 Coventry St, South Melbourne.
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