At 180 years old, the Mile End is a true South Aussie icon. The popular pub, which was founded in 1949, has always celebrated their long-standing Australian heritage through an artefact-laden venue (including their gorgeous old-school bar) and art-deco fit out, and now they’re honouring it through a new winter menu, which boasts a handful of native Australian ingredients.
Head chef David White designed the offerings to bring guests the SA pub food they expect and crave, while also serving up something unique and new.
The pub offers classics with a twist, such as the Mile End burger with bacon, an egg, pickles and cheese––with native tomato relish, Australasian pork belly––with native muntries, chilli caramel macadamias, and nuoc cham dressing, and a local scotch steak with native thyme jus lie.
However, the Mile End also offers more modern Aussie meals, such as wild red roo fillet with native pepper berries, saltbush dukkah with Australian macadamia oil, and cauliflower steak with green chermoula, tempura enoki mushrooms, nigella seeds, and native muntries.
Located just five minutes from the Adelaide CBD and just a short walk from the historic Thebarton Theatre, the much-loved and historic Mile End Hotel is a convenient venue to have grab drinks and a great meal. It’s not merely a stopover to your concert at the Thebby, but its close distance makes for absolute convenience for gig-goers.
They also have newly renovated boutique pub-style accommodation on site.
So what are you waiting for? Grab a delicious wintery, native-focused meal and drinks at the iconic local pub.
Find The Mile End Hotel at 30 Henley Beach Rd, Mile End.
More News
