A well established local favourite offering locally sourced produce.
Culshaw’s is located on the ground floor of the Majestic Roof Garden Hotel.
Inspired by delicious local produce, our cafe style breakfast is a favourite amongst guests and visitors.
Open for breakfast Friday to Sunday, the gourmet pastries prove to be very popular on the weekend.
We are proud members of Eat Local SA and have been awarded the TripAdvisor Hall of Fame and Certificate of Excellence in 2019.
Come and find out why…
FRIDAY TO SUNDAY, 7AM – 10AM
BREAKFAST IS BACK!
Supercharge your day with breakfast at Culshaw’s on Friday, Saturday and Sundays.
Adelaide’s obsession with breakfast is ingrained in our identity and health experts say it’s the most important meal of the day. During the break our Chef has been busy creating a new breakfast menu that will supercharge your day. So for the sake of nutrition, productivity, and your tastebuds try our new breakfast menu.
Take a moment to sit down, read the news and digest what lies ahead before you get locked into the day’s activities.
Available Friday to Sunday, 7am – 10am. Bookings recommended.
Culshaw’s is a popular venue for group functions. This venue has recently been added to our list of function spaces and is already a winner for both social and business group bookings.
Lunch or Dinner group bookings are available offering two and three course set price menus which showcase our our delicious seasonal dishes, incorporating local and native ingredients. Guests can choose from our 100% South Australian wine list.
HEAD CHEF – MATTHEW INKLEY
With over 20 years’ experience in the Hospitality Industry, with the past four years creating specialty dishes featuring indigenous ingredients. Prior to joining the Culshaw’s Restaurant team, Matthew spent time growing his knowledge at International Hotels and iconic Adelaide restaurants.
Matthew has travelled to various parts of the world to learn about the many flavours and styles of cuisines that these countries are renowned for, with a keen interest in German and Spanish cuisines based on his family background.
His most recent challenge has been using native indigenous Australian ingredients, combined with his existing knowledge to create dishes that showcase the best of what South Australia has to offer.
