Fresh vibes now being served up at The Stag

It’s warming up at The Stag this winter with the introduction of new menus and fresh new vibes, launching at the start of June 2016.

Following on from their transformative renovations late last year, the heritage-listed hotel has refreshed their offerings with a new winter menu, new cocktail list and a delightfully South Australian wine list, with the innovative inclusion of wine on tap.

“Our reworked menus are modern and diverse… We incorporate pub classics with smaller tapas style share plates that are all loaded with local South Australian produce,” says The Stag’s General Manager Robby Lippett.

Drawing influences from around the world, The Stag’s new winter menu was developed to create an offering that is designed for sharing, with something to satisfy everyone’s taste buds.

Amongst the traditional pub classics such as ‘The Stag Burger,’ sits an exciting array of different flavours with the introduction of small sharing plates such as ‘Chargrilled Octopus served with Black Bean, Olive, Cucumber and Chilli Jam’ and ‘Satay Quail served with Peanut Relish and Charred Lime.’

“By blending our bistro and bar menus into one amazing offering, we were able to merge crowd favourites with exciting new flavours and dishes to now offer one refreshed menu across the entire hotel,” says Robby Lippett.

The eagerly awaited reopening late last year saw the installation of custom designed copper 250L Carlton Draught beer tanks. Serving up unpasteurized beer, delivered brewery fresh directly and served straight from the tank to the customer, results in an unparalleled flavour, just as the brewer intended.

Born out of a desire to serve the freshest possible product, and following the success of the beer tanks, The Stag now offers ‘Fine Wine On Tap.’

“Serving wine on tap is the future for fresh wine service. There is no chance for the wine to oxidise using that system, ensuring our patrons always receive the freshest and highest quality of wine possible,” says Robby Lippett.

The fully recyclable kegs result in less waste and recycling compared with bottled wine meaning The Stag becomes a more environmentally friendly venue.

Located in Adelaide’s buzzing East End at 299 Rundle St, The Stag’s new menu is now being served up, 7 days a week.