Stirling Hotel
Stirling Hotel
52 Mt Barker Rd
Stirling SA 5152
Phone: (08) 83392345
A long verandah wraps around this century-old building - an inviting facade that cannot help but draw potential diners into the elegant interior of the hotel, with its mix of old-fashioned timber, marble and antique furniture and eye-catching contemporary art. Now, the Stirling Hotel's casual bistro sits alongside the more formal Mallee Grill, though the fare is of equally high quality, with seafood, burgers, schnitzels, salads, curries, pizzas, breads and much more on offer, separating it from regular pub grub. There's everything from smoked barbecue kangaroo fillet to ricotta and lemon-filled zucchini flowers on the menu, which makes a sterling effort to uphold the Stirling name.
- Open
- m
- t
- w
- t
- f
- s
- s
- Breakfast
- Lunch
- Dinner
- Late
- open
- closed
Features:
- Cost Entree Min : $8.50
- Cost Entree Max : $16.50
- Cost Main Min : $14.00
- Cost Main Max : $24.00
- Cost Dessert Min : $10.00
- Cost Dessert Max : $14.00
- Seats : 200
- Alcohol Byo Wineonly
- Alcohol Corkage Bottle : 10
- Alcohol Wine By Glass
- Alcohol Bar
- Alcohol No Meal
- Menu Vegetarian Count : 5
- Cc Mastercard
- Cc Visa
- Cc Diners
- Cc Amex
- Pay Eftpos
- Menu Child
- Parking
- Wheelchair Access
- Wheelchair Toilets
- Outside Area
- Alcohol Licensed
- Alcohol Byo
- Date Modified : 2013-05-02 01:01:35
Copyright © [2013] HWW Pty Limited.
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy

Hot Tips
Rescuing burnt garlic
Burning garlic will make it taste bitter and unpalatable, however if you do burn your garlic while heating it in olive oil (the basis of so many French and Italian meals) simply strain out the garlic pieces - the oil will have taken on much of the flavour of the garlic already and will impart this through your dish.
Glossary
Spelt
A distant cousin of modern wheat, high in fibre and protein. Often able to be tolerated by people with gluten intolerances.


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