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The Stag, on the corner of Rundle Street and East Terrace, is an Adelaide icon.

It’s recently reopened, after closing for some months, with a brand new look and new menu.


Once known for its steaks, that has changed and vegetarians will certainly find something to delight on the menu.

The_Stag04Head Chef Camillo Crugnale, formerly from Assaggio, has created a menu of Australian and European cuisine with clean simple flavours from local produce.

We were there to sample the new menu, just six days after opening, in the Vardon Restaurant, which has been revamped and looks light and airy.


The_Stag02To begin we had bread with duck fat butter. So decadent, but oh so enjoyable!

The_Stag03For entrée I had diver hand scallops with asparagus, pork jowl and hazelnut zabaglione. The scallops were large and meaty with good caramelisation.

The_Stag05For mains I had fresh guitar string egg pasta with blue swimmer crab, roasted lobster sauce and bottega (salted, cured fish roe). I was very impressed with this dish. There were large meaty pieces of crab, with a light creamy sauce, full of lobster flavor with the bottega adding a crunch to the dish. The pasta is made on the premises and was cooked al dente. I did struggle to finish my plate – it certainly was a good sized serving!

The_Stag06And for dessert passionfruit and lemon curd tart with clove, cinnamon, cognac icecream. I love lemon tarts – and the passionfruit was an excellent combination. The ice cream had quite a strong flavour.

The_Stag07I was very impressed with the new menu, not just the dishes I enjoyed but seeing what my colleagues ate as well, including the vegetarian selection.

With the warmer days and nights, and festive season upon us I expect The Stag will be busy!


** I was an invited guest. With thanks to Zomato.

The Stag Hotel Menu, Reviews, Photos, Location and Info - Zomato