THE RESTAURANT

The restaurant is open for lunch and dinner 7 days a week. Lunch service is from 12 noon and dinner service from 6pm. Bookings are advised, so please call ahead to avoid disappointment. The restaurant is closed for Good Friday & Christmas Day.

The restaurant seats 75 people in the dining room, 32 people in the cellar and 50 outside in the undercover patio area. The outside patio area has fully enclosing café blinds for when needed as well as gas heating for the cooler months and fans for the warmer months.

The restaurant is licensed and allows BYO with corkage of $15-00 per bottle. You are welcome to contact us if you would like us to decant your selected wine prior to your occasion.

The Victory Hotel can cater for group bookings. For groups of 17 adults or over we offer a function menu that you can select from. This is a reduced two or three course menu that is predetermined and ordered from on the day/night.

Please call us on 08 8556 3083 to make a booking or if you have queries. We do no take booking requests via Facebook or email.

We have a lovely a la carte menu available, as well as a ‘specials’ menu that changes daily, dessert menu for those with a sweet tooth, cheese menu, and a kids menu for our smaller Victory patrons.

We strive to use as much local seasonal produce as we can, and our menus change with the seasons to accommodate this availability of produce.

Menus are subject to changes depending on seasonal availability. We can provide assistance for those with special dietary needs such as vegetarian and gluten free.  Call us to discuss your requirements. We can also help you if would like assistance matching wines to your selected menu.

Set menus are also available for group bookings of 17 adults and over.

Group Bookings
AL-A-CARTE MENU PDF
children's menu pdf

OUR CHEFS

The Victory Hotel is proud to have Glenn Worrall heading up the team in the kitchen accompanied by Richard Zettler, Ben Wyatt, Jason Coppin, Patrick White and Michael Collins.

Come and sample their delicious cuisine in the dining room or enjoy a more economical alternative in the bar overlooking the stunning views.

“No where will you buy better, fresher, simple seafood, or more succulent steaks” Escape to Victory, Phillip White, Thirst, The Independent Weekly, Aug 8 – 14 2008, p29

VICTORY CHEFS

“The kitchen has a real focus on using local ingredients where possible, and supporting the incredible producers operating within the Fleurieu Peninsula. Our emphasis is on uncomplicated, fresh and flavorsome food”

Head Chef Glenn Worrall