The Restaurant

Black Bull Hotel Steak & Ale Bar Restaurant is open 7 days a week. We cater for all ages and have a modern Australian menu, with an excellent selection of entrees, mains, children’s menu and share food. We offer a wide range of deals on certain days of the week, with three areas where dining is available; The Restaurant, Footpath Dining (this area is a smoking zone) and The Laneway, which is fully heated. You can also dine in our Beer Garden and watch live sports on the big screen while you eat!

Bookings can be made my phone or the ‘Make a booking’ link on this page. Our restaurant seats 50 patrons and can host groups up to 30 people. We can also cater for larger groups and the upper level can be booked for groups over 30 plus people, as well the beer garden. Bookings are essential on event days where football, cricket or live events are being hosted at Adelaide Oval.

A full menu and wine list is viewable on the link provided.


Black Bull Functions

The Black Bull Hotel is available for private functions. Whether it be a sit-down dinner in the restaurant, main room upstairs or a standing cocktail party, we’ve got it covered. On Friday and Saturday evenings, the upper level after 9pm becomes a nightclub, so this area is not available to be booked during these times. We can however, host events in the laneway, beer garden or upper deck. Simply contact the venue to arrange a time to view the areas available and ask any questions during your visit. We have the ability to perform corporate meetings and presentations, with catering available for both small or large groups. The functions packages are viewable on the link provided.



Head Chief Jacob Van Eyk

Jacob began his career as a chef in year 2000, working as a 1st Year Apprentice. In the years to follow, he worked at Adelaide Entertainment Centre and Vic Hotel in Strathalbyn. It was at the Victoria Hotel and Duck Inn where Jacob became qualified in his trade. Jacob embarked on a new venture not long after and joined the Belair Country Club as Head Chef for 6 years. In 2014, he was asked to become part of something new and exciting, The Black Bull. The location had undergone a variety of changes over the years and Jacob was in charge of bringing a kitchen into a new venue which had not operated with a kitchen for the past 20 years. The Black Bull Steak & Ale Bar was created. Over the past 3 years, Jacob has become a wonderful addition to the team and has worked hard to achieve the objective of bringing back to life a restaurant in the Black Bull Hotel. Jacob and his team have created a wonderful culinary menu of modern Australian grub and serves a quality steak!