Melbourne’s oldest gastronomic pub, O’Connell’s in South Melbourne has been home to some of the city’s best-known chefs such as Greg Malouf, Cath Kalka and Adrian Richardson. Latest addition Tom Brockbank joined the O’Connell’s team as Head Chef in November 2017 and delivers a well-executed, clean, flavourful and consistent menu.
Hailing from Kent in England’s southeast, Brockbank grew up surrounded by farms that still inspire his philosophy in the kitchen today. With a career spanning more than 10 years in Australia, Brockbank has worked with some of the most esteemed chefs in the industry including Jason Atherton (Pollen Street Social), Scott Pickett (Estelle Bar and Kitchen) and John Lawson (Crown’s No.8).
We loved tasting our way through Brockbank’s menu. To start, the grain fed beef tartare is beautiful. Traditionally prepared, the tartare was delicately minced and amalgamated with pickled daikon, fried barbecue gel, beef cracker and topped with confit egg – simply stunning. For mains an absolute highlight was the 12 hour slow cooked dry aged spring lamb which features petits pois à la Francaise, Yarra’s goat curd and bacon.
O’Connell’s Centenary Hotel is a food-led venue with a restaurant, a public bar and multiple private dining rooms. Fit with dark, wood panelling and white wash walls and exterior making it a true English pub feel in the middle of leafy South Melbourne.
Under the guidance of Brockbank, the venue is set to make some defining changes at Melbourne’s oldest pub, which is a true favourite amid local residents and visitors.
Location: 407 Coventry Street, South Melbourne
Phone: (03) 9810 0086