O’Connell’s Hotel

Start your night off with our charcuterie plate and a glass of Moet. A delicious treat for your Saturday night.

Tuesday is Steak Day at O'Connell's.

Join us tomorrow and enjoy a 250g Cape Grim MB2 Barley Fed Sirloin served with crispy fries and leaf salad with a choice of sauce for $28.

Available in the dining room and the front bar.

Book your table via the link in bio.

Friday lunch calls for classic fish and chips in the front bar. Pair it with a delicious glass of Patrick Sullivan Chardonnay.

The perfect winter dish: cauliflower velouté, almonds and crispy kale.

There's no cozier winter spot than O'Connell's. We've got the fire going and the drinks flowing.

Are you planning your end-of-year function? We have multiple spaces for the perfect celebration.
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Enquire through the functions link in our bio.

Make sure you leave room for a little cheese board to finish.

Pair it with a couple of delicious dessert wines.

Start your Friday with our delicious yellowfin tuna crudo, horseradish, egg yolk and crisps. Finish with a beer or two.

Start with a crowd pleaser; Woodfired mushrooms, sourdough focaccia, almond cream and muscatel dressing.

Looking for a great event space to hold your upcoming party? Book your event with us before 30th of September and you’ll receive a complimentary drink on arrival for all guests plus 10% of the total function spend (to the value of $500) back as a Morris Hospitality Gift Voucher.

Get in touch with us via the link in our profile.

There’s no need to overthink it. What Dad really wants this Father’s Day is a delicious lunch at O’Connell’s.

Get the family together to celebrate in style. Make it extra special with one of our Cape Grim steaks, while treating Dad to a couple of cold beers.

Book your table via the link in bio.

Chef Ikker, creating the most beautiful dishes. Orecchiette with piquillo pesto, pecorino, black lime.

View our new winter menu via the link in bio.

Don't have plans tomorrow? Join us for Saturday Wine Club at O’Connell’s, where our members can enjoy 40% off all meals, from 12pm – 5pm.

Find more info via the link in our bio

Finish dinner off with a digestif from our drinks trolley.

Our new winter menu has landed. Join us over the weekend and taste these delicious mussels with crème fraîche, mustard, aleppo pepper and vinegar chips.

Book your table via the link in bio.

To finish: Baked mascarpone cheesecake, kalamansi cream. Perfect with a glass of Taittinger 🥂

Catch up with family and friends over a Sunday Roast at O’Connell’s. On Sunday we'll be serving our roast sirloin of beef, hasselback potatoes with nduja, green beans and mushrooms.

$38p.p. Available from 12pm until sold out.

Book your table via the link below:
oconnells.com.au/special/sunday-roast

Your table is ready! Join us in the dining room tonight to enjoy your O'Connell's favorites.

Book now via the link below:
oconnells.com.au

The perfect winter share plate.

All of our steaks are served with hand-cut chips, pickled shallot and a leaf salad.

Saturday’s at O’Connell’s just got even better 🍷

From 20th July, we’re offering all our Wine Club members (and up to five guests) 40% off all food from 12pm - 5pm, every Saturday.

If you haven’t tried our winter menu, or even if you’re there every week – now’s the time to book in for lunch with friends, and ensure you’ve got your Wine Club membership handy.

For more information and to book, head to the link below:
oconnells.com.au/special/saturday-wine-club

Join us on Sunday for our Sunday Roast. We will be featuring free-range Hazeldene chicken.

$38p.p. Available from 12pm until sold out.

Book your table via the link below:
oconnells.com.au/special/sunday-roast

A couple of weeks ago, we held a special wine lunch with the team from

Guests experienced wines made from the world's oldest still-producing Grenache and Semillon vines from Australia’s famous Barossa Valley alongside a three-course menu curated by Executive Chef Peter Reffell.

We'll be holding more wine events, so keep your eye out for when they go on sale.

Reminder to book your table for Bastille Day on Sunday 14 July.

We have some special additions to our menu; a classic Coq au Vin and a succulent Duck Breast with parsnips, pickled rhubarb, orange and tarragon.

We’ll also open some beautiful French wines for you to enjoy alongside these specials and our a la carte menu, and glasses of Taittinger will be available for $15 all day.

Book a table via the link below:
oconnells.com.au/special/bastille-day

Nothing says weekend better like savouring a delicious bottle of red wine with your dinner.

The Morris Hospitality Wine Club gives members discounts on wine at O'Connell's as well as first access to our wine events.

Sign up via the link below:
morrishospitality.com.au/wine-club

A little Thursday treat with dessert from O'Connell's.

Chocolate mille-feuille, berry coulis, torched meringue.

Reminder to book your table -iIt’s Truffle Season at O’Connell’s. We're celebrating with two special dishes until Sunday 14th of July.

Our dishes include:
- Sole meunière, black truffle, red apple, sprouts. $65
- Classic black truffle gnocchi, Melbourne indoor mushrooms. $50

Note: you can also add truffle to select menu items for just $25.

Don’t miss out, book a table now via the link below:
oconnells.com.au/special/truffle-season

Book your table for our Sunday Roast.

Roast Roaring Forties lamb leg with seasonal vegetables, Yorkshire pudding, homemade mint sauce and lamb gravy.

Book via the link below:
oconnells.com.au

Join us on Sunday 14th July as we celebrate Bastille Day with a special succulent Duck Breast with parsnips, pickled rhubarb, orange and tarragon.

We’ll also open some beautiful French wines for you to enjoy alongside these specials and our a la carte menu, and glasses of Taittinger will be available for $15 all day.

Book a table via the link below:
oconnells.com.au/special/bastille-day

Steak Day kicks off at 12pm.

Enjoy our 250g Cape Grim sirloin with butter lettuce and pomme frites for just $25.

Book your table via the link below:
oconnells.com.au

Try our juicy, tender spatchcock with roasted baby capsicum and shallot cream.