Eating in O'Connell's dining room, bistro, bar or courtyard is to share in the creativity of Chef Paul Cooper and his team.

Working with the best and freshest ingredients Paul's food philosophy is to keep it simple with classical marriages of flavours to produce robust dishes in tune with the season. Paul's also has a passion to use small producers and serve local sustainable produce in the restaurant.

O'Connell's also retains a regular menu of favourites for those who remain committed to their classic dishes; prawn & pork wontons, chicken & coriander spring rolls, O'Connell's burger, crumbed veal schnitzel, and the crispy fish of the day.