O’Connell’s

THE VERDICT

Some pubs trade on history, and O’Connell’s Hotel has 150 years of it. The South Melbourne pub has been slinging pints since 1873, and now, after a thoughtful refurbishment, the local institution is back and better than ever. 

The South Melbourne community cornerstone has been revived by the team behind Prahran’s beloved Flying Duck Hotel, so you can expect a clean balance between heritage and contemporary dining. Head Chef Michael Conlon and Managing Director Brenton Lang didn’t want to reinvent what locals already loved about the pub, but carefully elevate it. 

In practice, this looks like a kitchen centred around a red-gum fuelled Josper oven, a menu built on wood-fired Australian ingredients and native flavours, and the retention of long-held classics and weekly specials (from Monday steak nights through to Sunday roasts). Wood-fired prawns with smoked macadamia butter and slow-cooked saltbush lamb shoulder sit comfortably alongside parmas, schnitzels, and fish of the day, and kids eat free with the purchase of every main meal between Monday and Friday, 4–6pm. 

The pub’s character has been respected by interior designer Fiona Drago, with warm tobacco timbers, maroon counters, and mocha-coloured ceilings. The front bar is your spot for live sports, the rear dining room is a cosier experience with a fireplace and walk-in cellar, and the Clarendon Street terrace is tree-lined and seats 75 all year round.

Words: Kiera Eardley
Images: O’Connell’s | Supplied