Take your time.
Open 7 days a week, with all-day dining from 12 noon so you can settle in for a long lunch or ease into dinner at your own pace.
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 noon until late
Explore the menus below and start planning your visit.
Bookings are appreciated.
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.
Crispy Chips (DF/GF/V) — 14.0
Smoked paprika sea salt, side Beerenberg tomato sauce.
Loaded Garlic + Cheese Bread (V) — 16.0
Artisanal 8-seed mini cob, garlic butter, grated peppercorn-pecorino, parsley.
Gaufrette Potato Wedges (DF/V) — 16.0
Sweet spicy Boom-Boom mayo.
Lamb Koftas (DFO) — 18.0
Za’atar-spiced lamb, green olive, garlic & lemon ‘toum’ labneh, fresh tabbouleh, smoked paprika olive oil.
Char-Grilled Corn Ribs (GF/DFO) — 18.0
Smoked paprika, black salt, garlic butter, grated Manchego.
Fried Chicken Wingettes ½ Kilo (DF/GFO) — 19.0
Canadian maple syrup + sriracha glazed, gremolata, toasted sesame.
Baba Ganoush (GFO) — 19.0
Curry leaf oil, fried curry leaf, toasted pine nuts, pita bread.
K.I. Scotch-Egg — 19.0
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.
La Vera Haloumi (GFO) — 22.0
Crumbed La Vera Haloumi, sourdough croute, chilli honey, garlic crunch.
Ortiz Anchovy Tin (GFO/I) — 22.0
Sourdough and butter.
Gochujang Char-Grilled Pork Belly (GF/DF) — 23.0
Kimchi, toasted sesame seeds.
Crispy Fried Baby Chilli Squid (GF/I) — 24.0
Garlic chilli crunch, lemon mayonnaise, fresh lime.
Salads
Caesar Salad (DFO/GFO/VO) — 25.0
Gem lettuce, anchovies [I], 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) — 25.0
Roasted heirloom baby beetroots, sweet lettuce, radicchio, fresh orange, Woodside Goat cheese, candied pecans, sourdough baguette croutons, cumin mayo dressing.
Suggestion: ADD crispy haloumi
Salad Adds
- Half Chicken Breast + 9.0
- Salt & Pepper Squid [A] + 10.0
- Crispy Haloumi + 12.0
- Semi-Fried Tofu + 6.0
Mains
Saltwater Barramundi (GF/A) — 39.0
Roasted saltwater barramundi, sous vide caramelised leeks, baby king brown mushrooms, crispy fried potato crumbs, smoked onion soubise, infused chive oil.
Porchetta (GF/DF/NFO) — 39.0
"Marino Fine Foods" pork belly porchetta, char-grilled broccolini, Dutch carrots, garlic chat potatoes, romesco sauce, red wine jus.
Sussex Roasted Chicken (GFO) — 38.0
Roast chicken Maryland, roast potatoes, pumpkin, broccoli, Dutch carrots, Yorkshire pudding, traditional gravy.
Wagyu Beef Pie — 42.0
Slow-cooked wagyu beef and thyme pie, black truffle mash potato, garlic green beans, red wine butter glaze.
Mushroom + Truffle Ravioli (V) — 34.0
Swiss brown mushrooms, confit garlic, baby spinach, porcini cream, shaved Grana Padano, freshly cracked black pepper.
The Char-Grill
250GM MSA ‘36 Degrees South’ Porterhouse Steak MB3+ (DF/GFO) — 44.0
Coonawarra S.A - ‘Pinechunga Country’
Black sea salt, crispy chips, side seasonal salad.
Substitute to seasonal vegetables +5.0
250GM ‘Paroo’ Red Kangaroo Loin (DF/GFO) — 38.0
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
300GM MSA ‘36 Degrees South’ Rump (DF/GFO) — 43.0
Coonawarra S.A - ‘Pinechunga Country’
Black sea salt, crispy chips, side seasonal salad.
Substitute to seasonal vegetables +5.0
Sauces & Condiments
- RED WINE Jus [GF] + 3.5
- BEEF Gravy [GF] + 2.5
- GREEN PEPPERCORN Gravy [GF] + 2.5
- SWISS BROWN MUSHROOM Gravy [GF] + 2.5
- DIANE Gravy [GF] + 2.5
- BEERENBERG condiments + 2.5
- Tomato sauce
- Hot English mustard
- Dijon mustard
- Bavarian mustard
- EXTRA SAUCE + 2.5
Fondues To Share
Cheese Fondue (GFO/V) — 45.0
Liquid fontina + gruyere + gouda cheese, Barossa chorizo, broccoli florets, cornichons, fresh sweet nashi pear, sourdough baguette.
Belgian Chocolate Fondue (DF/GFO/V) — 40.0
Marshmallows, fresh strawberries, sweet dried apricots, salted pretzels, hot cinnamon donuts.
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 (GFO) — 30.0
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/A) — 34.0
Gin-battered or herb-panko crumbed or chimichurri grilled, crispy chips, tartare sauce, lemon, side seasonal salad.
Sichuan Mala Salt & Pepper Squid (DF/GFO/A) — 32.0
Salt Gang Sichuan mala salt + black pepper floured, crispy chips, tartare sauce, lemon, side seasonal salad.
Cumberland Pork Sausage — 32.0
Colcannon mash, caramelised onions, gravy, Beerenberg Dijon mustard.
Free-Range Chicken Breast Schnitzel (GFO) — 30.0
Panko crumbed, crispy chips, side seasonal salad.
Wagyu Beef Schnitzel — 30.0
Herb-panko crumbed, crispy chips, side seasonal salad.
Plant-Based Schnitzel (DF/V) — 30.0
Country-style black pepper + herb schnitzel, crispy chips, side seasonal salad, lemon.
Schnitzel Adds
- Parmigiana — Tomato sugo, mozzarella, parmesan + 4.0
Sides
Artisanal Sourdough Baguette (DFO/GFO/V) — 9.0
Salted butter, black sea salt.
Colcannon Mashed Potato (GF) — 12.0
Infused garlic oil.
Parmesan Cauliflower Florets (V/DFO/GF) — 12.0
Oven roasted.
Rosemary & Garlic Fried Baby Chat Potatoes (V/DFO/GF) — 14.0
Roasted garlic aioli.
Winter Garden Vegetables (DFO/GF) — 14.0
Spanish vinegar, infused garlic oil.
Pizzas
Gluten-free pizza base + 4.0
Margherita (GFO/V) — 24.9
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.
Chilli Beef — 26.9
Slow-cooked beef, mozzarella, jalapeños, Spanish onion, sour cream, corn chips.
Hot-Honey Pepperoni (GFO) — 26.9
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) — 26.9
BBQ tomato sugo, mozzarella, double smoked leg ham, caramelised pineapple, parmesan.
Sweets
Belgian Chocolate Fondue (DF/GFO/V) — 40.0
Marshmallows, fresh strawberries, sweet dried apricots, salted pretzels, hot cinnamon donuts.
Sticky Toffee Pudding — 14.0
Toffee sauce, vanilla ice cream.
(2025 Pudding Club Winner)
Flourless Orange & Belgian Chocolate Cake (GF) — 14.0
Raspberry and chocolate soil, Chantilly mascarpone.
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.
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/A) — 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.
Dietary Key — [df] dairy-free, [dfo] dairy-free option, [gf] gluten-free, [gfo] gluten-free option, [v] vegetarian, [vo] vegetarian option, [n] contains nuts, [nfo] nut free option.
Seafood origin — [A] Australian [I] Imported [M] Mixed origin.
Please advise any specific allergy when ordering. Not all ingredients are listed. Please ask for assistance if required. We cannot guarantee meals without traces of allergy items. All foods may contain traces of nuts and tree nuts.
10% surcharge applies on food & beverage purchases for public holidays.
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.