Robin Hood Hotel

DETAILS
The Robin Hood Hotel was founded in 1851 and has since established itself as an iconic meeting place in the eastern suburbs of Adelaide, South Australia.

The venue underwent considerable alterations in 2005 and was awarded "Best Hotel Development / Redevelopment" Hotel Industry Awards SA (Australian Hotels Association) for its development of a comfortable, attractive beer garden, fitted with exterior projection screens, heating and cooling, creating an outdoor dining experience. Further renovations have since been completed, modernising the interior of the hotel. New bars and new furniture have were also added, offering patrons both traditional and contemporary options.

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This iconic eastern suburbs venue was awarded “Best Bistro Dining, 2006” by the Australian Hotels Association. One glance at the menu and decor is immediate testimony to this accolade. Chef Patrice Ricourt has constructed dishes with finesse across the board; oysters, rabbit and pork belly sit alongside rainbow trout, pate and 400g MSA rib-eye. You may choose to sit near eclectic contemporary artwork, or the traditional setting of a fireplace with a proud stag mounted overhead. Dark timber panelling gives a rich feel, while floor-to-ceiling windows presents views of the modern beer garden.
Entrees impress with variety and quality. Vegetarian options include crumbed goat’s cheese on a salad of witlof, radicchio, rocket, walnuts and dried Turkish figs with a honey mustard vinaigrette. On the other end of the spectrum, lamb brains rest on mashed potato with sweet caramelised onion, meaty speck and glaze. But venison is Ricourt’s specialty, which is presented with roasted rhubarb pudding, steamed bok choy and pomegranate molasses. Equally appealing is the gluten-free braised duck leg with radish cake, choy sum and a soy, ginger and tamarind jus. The Puerto-Rican chicken paella sizzles with smoked chorizo, green pepper, prawns, mussels, dory and saffron. Sides of green vegetables with roasted almonds and crispy roasted potatoes with rosemary should make the annoying presence of wedges disappear. Desserts appease the naughty cravings with passionfruit creme brulee and affogato with Frangelico. Its shot of hot espresso brings the meal to a satisfying end – and a glass of 18-year-old Glen Morangie does even more so.
Roz Taylor