Located in the vibrant suburb of North Adelaide, The Oxford Hotel is excited to launch their highly anticipated new menu, ‘The Festival Feats’ – a celebration of the audacity and creativity of the festive season.
Owners of The Oxford Hotel, Grant and Anastasia Murray, want to offer patrons a menu with a creative twist and artistic flair that compliments the strong art philosophy of the venue.
Anastasia Murray says, “There’s such a big buzz in Adelaide around Fringe time and what would be more fitting than aligning our menu with the festive season seeing as we both promote creativity and celebrate art?”
With over 7 years experience in the kitchen, The Oxford Hotel’s Head Chef Symon Conway-Lyden has put copious amounts of thought into the new menu.
“Designing a menu that possesses a festival theme certainly allows me to create more daring dishes and that’s right up my alley… It’s allowed me to execute a menu that’s delicious, yet modest and down to earth…
“My creativity and inspiration behind the dishes derives from my surroundings – whether it’s hunting for ingredients in the Adelaide hills or strolling on the beach and smelling the fresh air, I use these elements when marrying a dish together to ensure every item on the menu reads as well as it tastes,” says Symon Conway-Lyden.
The Oxford Hotel is renowned for their delicious street style food and versatile dishes, with many incorporating an Asian fusion twist.
“My personal favourite dish on the menu is the Seared Scallops with bacon, shitake, shallots, asparagus puree and truffle oil, you will not be disappointed…
“Other crowd-pleasing dishes include the Jap Che Salad with beef, vegetables, noodles and egg in Korean sauce and the Chicken Breast with capsicum and pineapple glaze, pickled corn, avocado roquette salad, pomegranate dressing and beetroot infused basil seed, ” says Symon Conway-Lyden.
The Oxford Hotel has retitled their original menu headings to match the festive theming, adding another fun quirky element. Starters will now be known as ‘Opening Night’, Oxford Classics as ‘Gluttony’, Dirty Candy as ‘Earthly Delights’ and Desserts as ‘Encore’.
Located just five minutes away from the CBD, The Oxford Hotel is the perfect pit stop for all pre and post Fringe feeds from The Festival Feats menu.