O'Connell's Is Entering Its Next Era in South Melbourne Thanks to a Charcoal-Focused Menu From New Head Chef Aaron Brodie
Introducing a Josper charcoal grill to the equation, this reinvigorated direction continues the culinary legacy of Melbourne's OG gastropub.
Nestled into a leafy corner of South Melbourne, O'Connell's has been a cornerstone of Melbourne's pub scene for over 150 years. After a rethink back in 1990, it's sometimes pegged as the city's first gastropub, pairing top-quality food and drink to earn this neighbourly spot a stellar reputation. However, the venue is ready for its next chapter with the appointment of a new head chef, Aaron Brodie.
Renowned for his produce-first approach and wood-fire cooking techniques, Brodie follows a long line of acclaimed chefs to lead O'Connell's kitchen, with names like Greg Malouf, Adrian Richardson and Cath Kalka previously plying their trade. Now it's Brodie's turn, having served as head chef at Oakridge Wines in the Yarra Valley for almost a decade. Bringing fresh energy and a renewed culinary focus, a Josper charcoal grill is where much of the action will take place.
Perfect for seasonal and ingredient-first cooking, Brodie has conceived several headline dishes, including woodfired 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. Meanwhile, pub faves are elevated with a delicate touch, like veal schnitzel "Holstein" with Ortiz anchovy and brown butter, and a raclette-topped wagyu cheeseburger layered with house-made relish.
"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 wood-fire flavour runs through everything we do."
Supported by close relationships with some of Victoria's leading makers and producers, Brodie and his back-of-house team have sourced carbon-neutral Robbins Island Wagyu and Cape Grim beef, while the Mornington Peninsula's Barragunda Estate is responsible for the seasonal vegetables. This update also extends to O'Connell's interior, though special care was taken to carry forward the character of this historic landmark. Guests can expect new lighting, artwork and furnishings to adorn its storied timber floors, heritage windows and fireplace.
"We're thrilled to have Aaron leading the kitchen at O'Connell's," says Morris Hospitality Group Executive Chef, Peter Reffell. "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."
O'Connell's is open daily from 12pm–11pm at 407 Coventry Street, South Melbourne. Head to the website for more information.
Images: Arianna Leggiero / Simon Schiff
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