After the runaway success of Tarantino’s – the New York–Italian bistro that’s barely seen an empty seat since opening in June – Big Easy Group is shifting its focus next door, to one of Adelaide’s most recognisable corners. The Stag Public House, the century-old landmark at Rundle Street and East Terrace, is undergoing a slow, steady transformation into a casual New York–Italian–leaning pub.
Big Easy’s managing director Oliver Brown says the shift was inevitable. “We knew The Stag wasn’t quite where we wanted it to be. It needed a rethink and a reinvention of what that corner could be,” he explains.
A year ago, the team – Brown, Alex Bennett, and Shane Wilson (who joined from Anchovy Bandit) – began sketching out a plan to rework the entire site. Tarantino’s came first, the pub was always stage two.
If Tarantino’s is the elevated, romance-lit sibling, The Stag will be its laidback counterpart. “It’s that perfect overlap between New York Italian and Australian pub food,” Brown says. “Hearty, flavour-packed, generous. The sort of food that just works when you’re drinking.”
The menu will follow the same DNA as Tarantino’s, but in a looser, more pub-friendly format. Expect hand-made pastas using the same extruder, cotoletta, burgers, schnitzels, grilled cuts and snacks that lean into that Italo-American comfort. Parma will come topped with Neapolitan sugo and mozzarella.
The through-line is quality over pomp, and Brown is clear that The Stag won’t abandon its identity as an approachable, drop-in spot. “We want to keep prices where people expect them to be. Where we surprise people is in the quality,” he explains.
“Pub literally comes from the words public house — it should be for everyone. We don’t have pokies, the whole product is the food, the drinks, and the atmosphere. It has to feel approachable.”
The drinks program stays familiar but elevated – classic cocktails with Big Easy’s signature polish, a tight beer lineup, and a wine list that’s proudly local focused. Guests can even borrow from the Tarantino’s list if the moment calls for something more premium.
“Maybe you’re sitting out the front with a glass of Clare Valley Riesling, or maybe you’re splitting a Barolo or a bottle of Champagne – both should feel just as normal in that space,” Brown says.
On the design front, Big Easy enlisted Studio 2049 to guide the refresh, which walks the line between old-world comfort and modern, art-led detail. New seating, fresh paint, and subtle architectural tweaks anchor a more cohesive identity, with New York–Italian references threaded through.
Some walls and ceilings are vandalised in black scribble, others are French-washed in heritage yellows, everything tied together with contemporary art installations from Adelaide designer James Brown (who also created Tarantino’s retro-inspired pieces).
“It still looks and feels like a classic front bar,” says Brown. “But there’s this spark, a modern twist on the traditional, and that’s mirrored in the food.”
Unlike the all-hands, Guinness-fuelled sprint that transformed House of George into Tarantino’s in a matter of weeks, The Stag’s evolution slows the tempo. Elements will roll out piece by piece over summer, with new art, new branding, new seating, and a developing menu that will fully land in January.
“We didn’t hit the original deadline,” Brown laughs. “But the idea now is to layer things in, build anticipation, and let people watch it evolve. We’re trying to do it well and not rush it.”
And with Tarantino’s already one of the city’s most-watched openings this year, Adelaide is paying attention. The Stag won’t stop being The Stag, but this next version, shaped by Big Easy’s growing corner empire, might just redefine what pub grub can be.
The Stag rebrand
Where: 299 Rundle Street, Adelaide
When: Full relaunch set for January
For the website, click here.
@thestagpublichouse
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