The North Fitzroy Arms, now owned by Julian Downing, has stood on its corner for 150 years. The dining concept is elevated pub food, and the menu is largely inspired by dishes that would have been popular throughout the venue’s life cycle.

Snacks, starters and desserts lean into Australiana cuisine and nostalgic dishes. Chicken liver parfait with a layer of apricot brandy jelly is his spin on apricot chicken, a dish from the 1970s and a staple in many Australian households at the time. Waldorf salad, typically made with chicken, celery, fruit and nuts, is reimagined here as grilled quail, apple and grapes on a bed of walnut puree.

The mains are intentionally approachable, and might include house-made tagliatelle with mushroom ragu; chargrilled chicken with chips and a green goddess-doused cos wedge; a cheeseburger made with meat from retired dairy cows; and beef and ale pie floaters – an Adelaide specialty that sees the pie served on a bed of pea soup. For dessert, there’s a classic sticky date pudding served with malt ice-cream.

The drinks includes wines by the glass and bottles primarily from Victoria and Europe. Plus there are classic cocktails with a slight refresh, including Martinis with cucumber and St Germain, and Pina Coladas with Branca fernet menta and green chartreuse. In keeping with the spirit of the pub, there’s XXXX Gold, Carlton and Guinness on tap, so you can grab a pint while you watch the game.

The front of the bar retains the pre-existing deep red and off-white colour palette; there are TVs so AFL games can be aired live; and the walls are filled with footy memorabilia like jerseys and framed photos from iconic moments, including the 1979 Grand Final. The dining room and pool room feature art deco lighting and a mix of vintage and contemporary local art. Rounding out the venue is a beer garden that can fit 45.

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Updated: June 24th, 2024

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