Iconic South Melbourne establishment O’Connell’s has appointed Aaron Brodie (ex-Oakridge, Yarra Valley) as its new head chef.
Morris Hospitality group – which is behind The Railway Hotel, Portsea Hotel, and a string of other successful establishments in Victoria and beyond – took over the 140-year-old restaurant, pub, and bar in 2022.
Now, the venue will focus on a produce-led culinary offering, with a Josper charcoal grill at the heart of the operation. Brodie brings a philosophy of clean flavours, seasonality, and ingredient-led cooking.
“Our focus at O’Connell’s is on dishes prepared thoughtfully, with integrity and care,” says Brodie. “It’s about using great ingredients and preparing them properly, always with a sense of generosity behind it. Whether it’s a Wagyu steak or rainbow trout, that woodfire flavour runs through everything we do.”
The menu features elevated pub fare, with the likes of wood-fired king prawns with nduja butter and capers, rainbow trout with Champagne sauce and caviar, and a 300g Galiciana MB3 scotch fillet served with butterleaf salad, pickled shallots and hand-cut chips.
The pub will have a range of weekly specials, including pie and pinot Mondays ($34), Tuesday steak ($280 for a 250g grass-fed sirloin with sides), champagne and oyster Fridays ($3 oysters and $15 glasses of champagne) and Sunday roasts.
Group Executive Chef Peter Reffell said the team were “thrilled” to have Brodie join the kitchen.
“He brings incredible culinary talent, a fresh creative energy and a genuine passion for bold flavours and seasonal produce. His approach respects O’Connell’s heritage but adds a vibrant new layer to it,” says Reffell.
Photography by Arianna Leggiero and Simon Shiff.
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