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Hyde Park Tavern

Address
Address:
187 King William Road
Hyde Park SA 5061
Contact
Contact:
Tel : +61 8 8272 0800
Chef
License: Licensed & BYO (Wine Only)
Chef
Price Range: $$
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When you've worked up an appetite shopping your way along King William Road, The Hyde Park Tavern offers a perfect pit stop. The kitchen serves modern Australian cuisine, which you can enjoy in the front bar area, the sunny beer garden or the restaurant area. The dining room is a blend of contemporary and retro designs that'll make you feel right at home.


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The luxury retail strip of King William Road is also loved for its high quality, award-winning eateries. You do not have to be a well-heeled Hyde Park local to enjoy its namesake tavern. Whether you’re driving a BMW or Barina along Adelaide’s famous paved road, you will be welcomed into the landmark watering hole at its end. In recent years, some of South Australia’s AFL team Port Power have lent their famous names and footy bucks to the establishment. On the odd occasion you can also find their faces behind the bar. Renovations have resulted in a decor that blends a tasteful combination of retro and contemporary styles. The dining room has an aquarium-like, illuminated micro-brewery of sorts. It is not made apparent as being operational, perhaps ornamental? The wine list will set you straight with a bottle of Cape Jaffa Semillon Sauvignon Blanc (Mt. Benson) or Fox Gordon Eight Uncles Shiraz (Barossa Valley).

Onto things food; seafood and meat-seekers are equally well satisfied. Pan-fried kingfish fillet is served snugly wrapped in prosciutto, nestled on capsicum and artichoke compote and lashed with a lip-smacking green olive tapenade. A 200g beef fillet is rolled in home-made dukkah spices, pan-fried and served with honey-roasted carrot and parsnip batons, and finished with a pink peppercorn glaze. Chicken and Swiss brown mushroom risotto with thickened cream and shaved parmesan may steer you indulgently off-course. A side of rosemary sea-salt fries or croquette potatoes will plump things out. As with the rest of the menu, desserts change seasonally. Toblerone and Baileys cheesecake with fruits of the forest compote and warm banana pudding with spiced honey syrup, English toffee and roasted almond ice-cream demonstrate that chef Ward Williams pays equal creative culinary consideration to all courses.

Roz Taylor
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Restaurant Features
Bar / Wine Bar
Function for 50-100
Historic Building
Outdoor Dining
Parking
Suitable for Families with children
Suitable for Functions
Suitable for Groups of 10


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