Newmarket Hotel St Kilda

Dining

NEWMARKET HOTEL CELEBRATES THE FLAVOURS OF CALIFORNIA WITH A WINK TO THE SOUTH, WITH CHEFS STEPHEN BURKE AND WAYNE MANNEY DELIVERING A MARKET DRIVEN MENU THAT TEASES THE TASTEBUDS WITH BIG, BOLD FLAVOURS.

Think soft shell crab tacos, Latin cured meats, wood roasted Cazuelas and Rare Breed Roasts from a smoking wood fire oven. Open for lunch and dinner seven days a week, we can cater to any craving.

Casual weekday lunch specials include $20 for a taco, torta and bravas potatoes while the a la carte menu during the evening and weekends is extensive and inviting. If choosing is simply too much, try our 'So Cal' menu, where $55 will get you a taste of it all.

Weekday Lunch Menu
Menu
Group Bookings Info

Menus indicative of seasonal offering.

Drinking

Our bar houses a total of 17 beer taps, with an extended selection of boutiques and varietals. Channeling the flavours of the US West Coast, the Newmarket offers a range of exotic cocktails served individually or in pitchers.

Wines from the barrel are available by the glass and in half and full carafes or discover exciting French, new world and Australian wines from our Cellar menu.

Beverage Menu
Cellar Menu

SPACE

Six Degrees Architects have taken a historical pub, maintained the old red brick façade and married it with contemporary cool. A mix of indoor and outdoor spaces meld seamlessly, creating an environment suitable for all seasons.

Upon entry you are greeted by a light infused bar and dining room with an airy outdoor beer garden complete with cosy corner banquettes and planters for shade. The indoor dining areas are intimate and set within grand arches where diners are seated on seventies ‘tub’ chairs.

Book the chefs table at Newmarket Hotel

Chef's table

Towards the rear of the venue you will find our Chef’s Table, constructed from slabs of timber recycled from the Princes Pier. The Chef’s Table provides a semi-private space for groups of 12-18 guests, situated underneath a suspended chandelier of hanging chillies, garlic and artichokes.

Chef's Table Menu