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Restaurant

The Little Hunter

25 Victoria St, Adelaide SA 5000, Australia

Recommended by 61 people

Updated

Find The Little Hunter

25 Victoria St, Adelaide SA 5000, Australia

Directions ↗
+61 8 7184 0200
HoursMonday: Closed Tuesday: 12:00 – 2:30 PM, 5:00 – 9:00 PM Wednesday: 12:00 – 2:30 PM, 5:00 – 9:00 PM Thursday: 12:00 – 2:30 PM, 5:00 – 9:00 PM Friday: 12:00 – 2:30 PM, 5:00 – 9:00 PM Saturday: 5:00 – 8:30 PM Sunday: 5:00 – 9:00 PM

*Opening hours may differ during holidays.

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About The Little Hunter

Tucked into historic horse stables in the Adelaide CBD, this Victoria Street room treats beef purists to heavyweight cuts without the downtown markup. Carnivores lean toward the 750g bone-in rib-eye—seared medium-rare with rich hunter sauce—or the 500g sirloin paired with pear and rocket salad. Regulars know the kitchen balances out big steaks with icy Kilpatrick oysters, antipasto, and hearty chicken parma for non-beef eaters. Tables spill out onto the heated veranda with pours of South Australian reds flowing into the evening.

  • Generous Specialty Cuts: Heavyweight cuts like the 750g bone-in rib-eye and 500g sirloin served alongside rich sauces and generous sides.
  • Historic Stable Setting: Atmospheric dining housed in repurposed 19th-century stables featuring heated veranda seating.
  • Inclusive Pub Fare: Varied kitchen menu featuring natural oysters, Kilpatrick oysters, antipasto, and pub staples like chicken parmigiana.
RestaurantRestaurant

What's On at The Little Hunter

Upcoming events, special menus and other reasons to plan a visit.

No events or specials listed right now.

Key Advantages of The Little Hunter

Why Adelaide diners choose The Little Hunter for hearty cuts, welcoming group dining, and rustic stable character

  • Generous Specialty Cuts at Accessible Value

    Diners can indulge in heavyweight specialty cuts like 500g sirloin and 700g–750g bone-in rib-eye steaks expertly prepared to order at competitive prices.

    The value is also unreal, last night I paid $48 for a 500g Sirloin that rivals far more expensive competition in Adelaide.

    Aaron Quick

  • Abundant Servings and Hearty Sides

    Every steak order is matched with substantial, sharable portions of thick-cut chips, mash, and complementary sides that satisfy hearty appetites.

    Steaks are absolutely perfect every time - with generous servings of chips or potatoes. All sides are also very generous and suitable for 2 people.

    Joanne Checklin

  • Menu Inclusivity for Diverse Dining Groups

    The kitchen easily accommodates non-beef diners alongside steak lovers with classic pub comforts like chicken parmigiana, schnitzel, pasta, and calamari.

    For the small percentage who don't love beef, there are also options like pasta, chicken parma and calamari.

    Athina Raftopoulos

  • Effortless Hosting for Group Gatherings

    Large parties and family gatherings are handled smoothly, with multi-course group orders served hot, coordinated, and fresh to the table.

    We have taken the whole family out twice here and the restaurant staff manage large bookings really well with every meal being cooked to order correctly and everyone loving their meal.

    Nadia Rees

  • Historic Horse Stable Character

    Set inside a charming historic horse stable, the venue provides a cozy, rustic atmosphere complemented by heated veranda seating.

    love the atmosphere and vibe being locataed in one of Adelaide's oldest horse stables

    Duncan McLean

  • Warm Hospitality and Seamless Service

    Attentive and welcoming front-of-house staff ensure seamless dates and celebrations, from rapid drink service to thoughtful personalized touches.

    There were heaps of great wine options and the drinks came out quickly. We got the oysters to start and it’s not an exaggeration to say they were the best oysters we’ve ever eaten, fresh, clean tasting and so cold. The steaks were tasty and tender, and the venue was warm and cosy.

    Zoe Klibbe

Signature steaks and pub classics favored by diners

  • Rib Eye on the Bone

    Got the 700g Rib-eye on the bone and it melted like butter. Cooked to perfection 👌

    Scott Cramey

  • 500g Sirloin

    The value is also unreal, last night I paid $48 for a 500g Sirloin that rivals far more expensive competition in Adelaide.

    Aaron Quick

  • Eye Fillet

    We ordered the rib eye, eye fillet and mixed meat skewers, and every dish was outstanding. The meat was incredibly tender and juicy

    Athina Raftopoulos

  • Chicken Parmigiana

    I was very pleased with my chicken parmigiana too, which came in a generous portion and was delicious.

    Allen Tang

Other favorites

Appetizers, sides, and accompaniments to complete your meal

  • Oysters

    We got the oysters to start and it’s not an exaggeration to say they were the best oysters we’ve ever eaten, fresh, clean tasting and so cold.

    Zoe Klibbe

  • Rocket and Pear Salad

    Shared the rib eye on the bone together with the recommended pear and rocket salad. Both were excellent and we were happily full after.

    Ben From Perth (Ben from Perth)

  • Mash

    the thick-cut chips were perfectly crunchy, and the mash was rich and creamy.

    Athina Raftopoulos

  • Garlic Mushrooms

    with chips, mash, mixed salad and garlic mushrooms. We finished with the creme brûlée. Everything was delicious and cooked to perfection.

    Christian Hesford

Beyond the menu

Thoughtful hospitality touches that elevate dining at The Little Hunter.

  • Personal Allergen Care from the Chef

    When guests mention an allergy, the kitchen accommodates without hesitation, with the chef personally bringing out the plate to provide reassurance.

  • Spontaneous Birthday Celebration Gestures

    Staff accommodate milestones on the fly, seamlessly surprising guests by presenting celebratory oysters topped with a lit birthday candle.

  • Overhead Heated Veranda Dining

    Outdoor dining features dedicated overhead heating above tables in the rustic veranda, keeping diners warm and comfortable on cooler nights.

  • Visible Kitchen Food Preparation

    An open kitchen format lets seated guests watch the chefs prepare and cook their heavyweight cuts directly to order.

Before you head over

Practical advice on reservations, portion sizes, and seating

  • Book a table in advance

    The dining room gets very busy even on weeknights and weekends, so making a table reservation beforehand is strongly advised.

  • Consider sharing heavyweight cuts

    Heavy cuts like the 500g sirloin and 700g–750g bone-in rib-eye are very generous and ideal for two people to split alongside side dishes.

  • Request heated outdoor seating

    Heated veranda tables and outdoor areas provide cozy dining options even during busy evening shifts.

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