O’Connells

South Melbourne institution O’Connell’s—slinging pints since 1873, has scored the esteemed head chef Aaron Brodie (ex-Oakridge) and his signature woodfire cooking, produce-first approach.

Every dish nods to Brodie’s holy trinity: clean flavours, local produce and his beloved Josper charcoal grill. Dialling up pub grub,  veal schnitzel is topped with Ortiz anchovy and doused in brown butter. On the more elevated side, there’s wood-fired king prawns swimming in nduja butter with capers, and a 300g Galiciana MB3 scotch fillet teamed with butterleaf salad, pickled shallots and hand-cut chips. Expect a tight list of local heroes—Mac Forbes and Shaw + Smith among them—and 12 taps pouring a mix of local and international brews. 

The venue has also had a glow-up too, with new lighting and artwork layered over O’Connell’s historical charm—heritage windows, fireplace and timber floors.

Words: Claudia Goundar

Images: O’Connell’s | Supplied