Built in 1885, The Colac Hotel sat idle on Port Adelaide’s riverfront for more than 15 years before the hammers fell. After a stunning renovation in 2024, the once-derelict pub is now a multifaceted hospitality destination home to two distilleries, a rooftop bar, a casual diner and the centrepiece, Eliots – a modern Australian restaurant well worth the 20-minute drive from the CBD.

Eliots’s approachable, seasonal menu centres on a Josper charcoal oven and the restaurant’s in-house dry-aged beef. Moody lighting and considered design make the place perfect for long lunches and intimate dinners. Past highlights from the ever-evolving set menu include smoked whipped ricotta with truffle honey and charred peppers; gnocchi with duck ragu; and a Wagyu Black Angus rump cap with chimichurri and jus.

The drinks program is proudly, exclusively Australian, complemented by a corkage option for selections made at Colac Cellars on-site.