Take your time.
Our restaurant and bar are open 7 days a week,
365 days a year, serving uninterrupted dining from noon so you can take your time over a relaxed long lunch or dinner from dusk until late.
It’s the simple things that make a meal memorable. Our menu offers a unique journey, balancing seasonal creativity with pub classics, crafted by our Head Chef, Chris, to celebrate both local flavours and global influences. At the heart of Chris’s philosophy is a commitment to sharing food and creating unforgettable dining experiences, showcased in our seasonal Modern Australian menu.
With over 30 years of culinary experience, Chris began his journey in the regional town of Whyalla before refining his craft in a Michelin Star restaurant in London. Now in Adelaide, he brings his global expertise to the Sussex Hotel, leading a talented kitchen team to create dishes that blend pub classics and bar snacks with refined, original creations—all crafted to be shared and enjoyed with friends and family.
All Day Kitchen
Monday to Sunday: 12 pm until late
Explore our menus and let us help you plan your visit.
Advance bookings are sincerely appreciated.
View our menus below and help us to plan your visit.
Printable Menus
All Day Dining
STARTERS & SHARING
marinated local olives (V) — 12.0
Confit whole mixed olives, flavours of zesty citrus, confit garlic, aromatic herbs & spices.
LOADED GARLIC + CHEESE BREAD (V) — 16.0
Artisanal 8-seed mini cob, garlic butter, grated peppercorn-pecorino, parsley.
CRISPY CHIPS (DF/GF/V) — 14.0
Smoked paprika sea salt, side Beerenberg tomato sauce.
GAUFRETTE POTATO WEDGES (DF/V) — 16.0
Sweet spicy Boom-Boom mayo.
CAPRESE MEDLEY (GFO/V) — 19.0
Fior di latte, heirloom tomato medley, aged balsamic, garlic chive olive oil, baby basil, black peppercorn-pecorino crostini.
LA VERA HALOUMI (GFO) — 19.0
Crispy-fried, hot-honey, avocado and lime, zhoug, char-grilled sourdough baguette.
FRIED CHICKEN WINGETTES ½ KILO (DF/GFO) — 19.0
Canadian maple syrup + sriracha glazed, gremolata, toasted sesame.
TIGER PRAWNS (DF/GF) — 24.0
Australian Tiger prawns, avocado, pickled sweet onion, baby cucumber, gem lettuce, Marie Rose sauce, chives, smoked paprika sea salt.
K.I. SCOTCH-EGG — 18.0
Pork mince + Kangaroo Island free-range egg, black garlic aioli, grated parmesan, chives.
CRISPY BUTTERMILK CAULIFLOWER (GF/V) — 19.0
Spiced cumin aioli, mojo verde, grated Manchego, sesame seasoning.
Lamb Koftas (DFO) — 17.0
Za’atar-spiced lamb, green olive, garlic & lemon ‘toum’ labneh, fresh tabbouleh, smoked paprika olive oil.
SAVOURY FONDUE (GFO/V) — 45.0
Liquid fontina + gruyere + gouda cheese, Barossa chorizo, broccoli florets, cornichons, fresh sweet nashi pear, sourdough baguette.
SALADS
CAESAR SALAD (DFO/GFO/VO) — 24.0
Gem lettuce, anchovies, poached K.I. free-range egg, sourdough baguette croutons, double smoked gypsy bacon, parmesan aioli dressing, black peppercorn-pecorino.
Suggestion: ADD spiced ½ chicken breast
BABY BEETROOT SALAD (DFO/GFO/VO/N) — 24.0
Roasted heirloom baby beetroots, sweet lettuce, radicchio, fresh orange, Woodside Goat cheese, candied pecans, sourdough baguette croutons, cumin mayo dressing.
Suggestion: ADD crispy haloumi
COBB SALAD (DFO/GF/VO) — 24.0
Double smoked gypsy bacon, avocado, cucumber, cherry tomato medley, Spanish onion, boiled egg, sweet lettuce, fetta, cumin mayo dressing, chives.
Suggestion: ADD spiced ½ chicken breast
SALAD ADD-ONS
- Chicken +6.00
- Haloumi +6.00
- Tofu +6.00
- Squid +7.00
MAINS
WAGYU BRISKET (DF/GF) — 37.0
Slow-cooked pressed BBQ wagyu brisket, green apple-cabbage slaw, char-grilled sweet corn, adobo aioli, pickled sweet onions, chives.
SALTWATER BARRAMUNDI (DF) — 38.0
Kataifi crusted barramundi fillet wrapped with nori and ginger, roasted eggplant and tahini purée, charred asparagus, sweet-pickled radish, miso butter.
PORCHETTA (DFO/GFO/N) — 38.0
Oven-roasted ‘Marino Fine Foods’ pork belly porchetta, salad of sweet potato, pearl barley, fennel, cranberries, soft herbs, roasted hazelnuts, cumin dressing, garlic chive olive oil, salted ricotta.
LEMON GARLIC CHICKEN BREAST (GF) — 36.0
Roasted chicken breast, crushed baby potato and garlic chive salad, heirloom carrots, green herb oil emulsion.
BRAISED LEEK + MUSHROOM PUFF PIE (V) — 34.0
Flaky butter-puff pastry, braised leek, potato, forest mushrooms and tarragon, with charred asparagus, fennel and watermelon radish salad, tarragon cream.
THE CHAR-GRILL
250GM PORTERHOUSE STEAK MB3+ (DF/GFO) — 42.0
150 Day Barley fed Wanderer Black Angus porterhouse MB2-3
Lockington VIC - ‘Boonwurrung Country’
Black sea salt, crispy chips, side seasonal salad.
ADD choice of sauce.
Substitute to seasonal vegetables +5.0
250GM ‘PAROO’ RED KANGAROO LOIN (DF/GFO) — 37.0
Wild-harvested - Flinders Ranges S.A - ‘Andyamathanha Country’
Red wine juniper marinated + black sea salt, crispy chips, side seasonal salad, red wine jus.
Substitute to seasonal vegetables +5.0
250GM AGED BLACK ANGUS SCOTCH FILLET STEAK (DF/GFO) — 62.0
150 Day Barley fed Wanderer Black Angus scotch fillet MB2-3
Lockington VIC - ‘Boonwurrung Country’
Black sea salt, crispy chips, side seasonal salad.
ADD choice of sauce.
Substitute to seasonal vegetables +5.0
SAUCES & CONDIMENTS
- RED WINE Jus +3.5
- BEEF Gravy +2.5
- GREEN PEPPERCORN Gravy +2.5
- SWISS BROWN MUSHROOM Gravy +2.5
- DIANE Gravy +2.5
BEERENBERG condiments +2.5
- Tomato sauce
- Hot English mustard
- Dijon mustard
- Bavarian mustard
CLASSICS
WAGYU BURGER (DFO/GFO) — 30.0
Char-grilled wagyu beef patty, American cheese, double smoked gypsy bacon, crinkle-cut pickles, fresh coral lettuce, tomato, our smoky bourbon BBQ sauce, confit garlic aioli, artisanal potato bun, crispy chips, side Beerenberg tomato sauce.
DIRTY BIRDY BURGER (DFO/GFO) — 29.0
Crispy-fried chicken leg fillet, jalapeño Monterey Jack, double smoked gypsy bacon, crinkle-cut pickles, adobo aioli, maple tahini mayo, gem lettuce, artisanal potato bun, crispy chips, side Beerenberg tomato sauce.
GARFISH & CHIPS (DFO/GFO) — 33.0
Little Juniper gin-battered or herb-panko crumbed or chimichurri grilled, crispy chips, our tartare, lemon, side seasonal salad.
SICHUAN MALA SALT & PEPPER SQUID (DF/GFO) — 29.0
Salt Gang Sichuan mala salt + black pepper floured, crispy chips, our tartare, lemon, side seasonal salad.
CUMBERLAND PORK SAUSAGE — 30.0
Chive and potato mash, caramelized onions, gravy, Beerenberg Bavarian mustard.
FREE-RANGE CHICKEN BREAST SCHNITZEL (GFO) — 29.0
Panko crumbed, crispy chips, side seasonal salad.
ADD choice of sauce
WAGYU BEEF SCHNITZEL — 30.0
Herb-panko crumbed, crispy chips, side seasonal salad.
ADD choice of sauce
PLANT-BASED SCHNITZEL (DF/V) — 29.0
Country-style black pepper + herb schnitzel, crispy chips, side seasonal salad, lemon.
ADD choice of sauce
SIDES
Artisanal Sourdough Baguette (DFO/GFO/V) — 9.0
Salted butter, black sea salt.
Creamy Potato + Chive Mash — 12.0
ELOTES SWEET CORN (GF/V) — 14.0
Char-grilled sweet corn, parmesan aioli, chilli lime Tajin, Manchego, gremolata.
BROCCOLINI (GF/V/N) — 16.0
Sautéed broccolini, whipped tahini yoghurt, roasted flaked almonds.
PIZZAS
Gluten-free pizza base +4.0
MARGHERITA (GFO/V) — 22.9
Tomato sugo, mozzarella, fresh baby bocconcini, basil salsa verde, parmesan.
PUMPKIN PIE (DFO/GFO/V/N) — 24.9
Pumpkin sugo, onion jam, caramelised pumpkin, Woodside Goat cheese, toasted pine nuts, crispy sage, black peppercorn-pecorino.
HOT-HONEY PEPPERONI (GFO) — 26.0
Tomato sugo, mozzarella, pepperoni, hot-honey, parmesan.
BBQ 3-MEATS (GFO) — 29.9
Tomato sugo, mozzarella, double smoked leg ham, pepperoni, spiced chicken, roasted peppers, basil salsa verde, our smoky bourbon BBQ sauce.
SMOKED HAM + PINEAPPLE (GFO) — 23.9
BBQ tomato sugo, mozzarella, double smoked leg ham, caramelised pineapple.
SWEETS
BELGIAN CHOCOLATE FONDUE (for 2) (DF/GFO/V) — 35.0
Marshmallows, fresh strawberries, sweet dried apricots, salted pretzels, hot cinnamon donuts.
TWICE-BAKED CHEESECAKE (V) — 16.0
Vanilla bean cheesecake, mango jelly, passionfruit, strawberry compote.
ICE CREAM SUNDAE (V/N) — 15.0
Vanilla bean ice cream, caramel milk chocolate popcorn, wafer biscuit, candied pecans, choice of chocolate fudge or salted caramel or berry coulis.
ICE CREAM WAFER SANDWICH (V/N) — 15.0
Vanilla bean ice cream, Belgian chocolate dipped wafers, roasted pistachio, freeze-dried raspberry, toasted coconut.
HOT CINNAMON DONUTS (V) — 12.0
Fresh hot donuts (4), cinnamon sugar.
Suggestion: Too full for dessert? Grab our hot cinnamon donuts TO GO!
JUNIORS
For children 12 & under. All juniors meals include fruit drink + vanilla Drumstick ice-cream.
JUNIORS PLATE (DFO/GFO/VO/N) — 16.0
Cheddar cheese, double smoked leg ham, sourdough baguette, muesli bar, cucumber + carrot sticks.
BATTERED FISH + CHIPS (DF/GFO) — 16.0
Side Beerenberg tomato sauce, cucumber + carrot sticks.
CHICKEN TENDERLOINS + CHIPS (GFO) — 16.0
Side Beerenberg tomato sauce, cucumber + carrot sticks.
CHEESEBURGER + CHIPS (DFO) — 16.0
Side Beerenberg tomato sauce.
JUNIORS PASTA (DFO/V) — 16.0
Orecchiette pasta, tomato sugo, grated parmesan.
DIETARIES [df] dairy-free, [dfo] dairy-free option, [gf] gluten-free, [gfo] gluten-free option, [v] vegetarian, [vo] vegetarian option, [n] contains nuts
Proudly local! It is the simple things that makes our locally sourced and seasonal Modern Australian menu shine.
Whilst sharing your food adventures with friends or family is our Head Chefs philosophy.
Chris has over 30 years’ experience crafting his technique across the globe – commencing his culinary pursuit in the regional town of Whyalla onto a Michelin Star restaurant in London before returning to venues in Adelaide and now the Sussex Hotel.
Chris taps into all his experiences, and with his kitchen team, they create food adventures from simple pub classics and bar snacks to original creations with simple tastes and finesse that are worth sharing with family and friends and talking about.