brasserie
pronunciation: "bras-'rE,
Origins: French, literally, brewery, from Middle French brasser to brew, from Old French bracier, from Vulgar Latin *braciare, of Celtic origin
Today: Usually used to describe a French style restaurant serving great hearty food accompanied by wine and beer.

We spent a lot of time thinking about a name for our new restaurant, although our final thinking was that “brasserie” really did sum up best what we wanted to be all about. Truly terrific pub food, super value, but the very best that’s available.

In bricks and mortar terms, and as part of The Brompton’s extensive makeover, The Brasserie is the focal point of the architecturally stunning and visually elegant new part of the Hotel.

But a modern day landmark that, we insisted, still had to totally harmonise with and complement our original building. So that rather than dominating our charming heritage, its role is to enhance the 1880s structure.

We’ve also ensured that the design of our second phase – and the materials it used – equally add to the warm, welcoming, comfortable and engaging atmosphere we want to create for our patrons. We wanted it to be amazing but not pretentious. Stunning but not formal. Different but anything but cold.

But architecture aside, we know that it’s the food that we serve that will make the all important difference.

As such, The Brasserie team has compiled an extensive lunch and dinner time menu that really does provide a fabulous selection for all manner of tastes, moods and seasons.

"...amazing but not pretentious. Stunning but not formal. Different but anything but cold."

You can certainly review our full menu right here on our web site. But let’s just note that, for dinner, this presents a selection of exquisite entrees, some mouth watering pies, a range of delicious pasta and risotto dishes, gourmet pizzas, tender fare from the Brompton Grill, delectable fish and some desserts that are truly to die for.

For lunch, or if you are dining in The Bar, we’d be delighted to tempt you with a splendid range of fantastic ‘pub grub’ that includes our signature bangers and mash, steak sandwiches, burgers, Coopers Pale Ale battered fish and chips, crumbed calamari, chilli beef nachos, caesar salad, schnitzels, baked potatoes and much, much more.

And if you want to bring the kids, please do. We’ve set out to be a very children friendly pub and for them there is our special juniors menu.

Which brings us to the master of our kitchen, The Brompton’s head chef Rachel Szabo.

In her remarkably young, but highly passionate and potently focussed career, Rachel has had the opportunity to ply her outstanding cooking skills for a wide range of very interesting and diverse guests. Including erstwhile US Secretary of Defence Donald Rumsfeld, David Ratcliffe (AKA Harry Potter), John Farnham, the Red Hot Chilli Peppers and French cooking guru and master restaurateur Michael Roux Jr. The latter having become something of a disciple of her magic ‘chocolate pud’.

Now at The B, her principal aim will be to ensure you have a very appetising, enjoyable, relaxing and memorable dining experience every time you dine with us.

A top food graduate from Adelaide’s very own and highly respected Regency TAFE, Rachel spent her formative apprenticeship years at the Magill Estate Restaurant, going on to become South Australian Apprentice of the Year.

It was then onto some very serious ‘gigs’ at well known Adelaide establishments such as The Lion Hotel, Mount Lofty House and Stamps. All the while developing her skills and formulating thoughts about the way that she would like to do things in her own kitchen. Which is not to forget all those special guest cooking assignments she received as a result of her well founded and feisty reputation for cooking vitality, independence and excellence.

Delighted that, as Head Chef, she can now create her own vision for great food experiences, Rachel notes that her aim is to make The Brompton the near-city pub at which everyone will want to dine.

“I love food, but believe that it should be simple, fun and, most of all, highly enjoyable. And when you take that approach it all starts out with sourcing the very best produce.

"...guests can expect a highly seasonal menu"

“So guests can expect a highly seasonal menu whose main courses, in particular, will showcase the great ingredients that we raise and grow in South Australia.

“Which is not to say that what we present will not have a truly international flavour. I’m Hungarian by background – and a pastry cook to boot – so look out for things like my special Gulyas (Goulash) pie that will use paprika I’ll get from my grandmother. It’s simply the best paprika in the world.

“I’d also like to do far more with desserts and cheese. These are often the poor or forgotten relations of the meal and that’s really quite a shame. So as well as special order cakes – for equally special occasions – we’ll also be introducing a range of sweets that will be small, tantalising mouthfuls that we hope will tempt pretty much everyone. These, plus a really fine selection of cheeses, where SA produce will again have its part to play.

But at day’s end, and no matter what you select, I hope you come to appreciate the extent to which we really care about what we serve and how we prepare and present it. So if you choose a steak, you will be assured it will be a tender and full of flavour MSA cut. You will know it’s been cooked just as you have ordered it. And that we have then let it rest for just the right amount of time and are serving it to you at the right temperature. What’s more, if you elect to have one of our magnificent sauces as an accompaniment, then you’ll know this will complement not dominate the fine meat.

“That’s all part of what our team does in the kitchen, and it’s what we want you to expect when you join us at The Brompton.”

Please note that The Brompton is entertainment and seniors card friendly.

Brasserie Menu Truly terrific pub food, super value, but the very best that’s available ... view our fabulous menu! Read More...