New Years Eve Party

31/12/2018 @ All Day

New Year’s Eve at The Unley

Put your dancing shoes on and be taken back to the 1920’s for a classic, yet funky New Year’s Eve party at The Unley. Known as an iconic Adelaide pub New Years eve party spot, it won’t disappoint again this year. Book in for Dinner and stay on for some swing dancing to a 1920’s playlist. Enjoy the full menu designed by our Head Chef throughout the day, as well as a selection of $10 share plates and all day dining options.

Furthermore, the rooftop bar is the perfect spot to sip on a $10 gin fizz cocktail or $10 espresso martini on New Year’s Eve. Additionally, $20 cocktail jugs are the ultimate choice for sharing. Lastly, the newest addition on the cocktail list, The Glimmer, will be available for $10!

Can’t make it to the evening New Year’s Eve party? Come for lunch or a drink during the day.

Celebrate New Year’s Eve at The Unley and book now via the booking form below, or instead call 08 8271 5544.

New Year’s Eve Party at The Unley Includes:

  • All day Happy Hour
  • Full menu available from 12-2:30pm and 6-9pm – view menu (pdf)
  • All day items available 2:30-6pm
  • $10 Gin Fizz Cocktails
  • $10 Espresso Martinis
  • $20 Cocktail Jugs – cocktail list (pdf)
  • $10 Share Plates
  • New $10 Gin Cocktail “The Glimmer”
  • Swing/1920’s music

New Years Eve Menu

  • Share plates
  • 1 Plate $14 | 2 Plates $25 | 3 Plates $34
    with dip & pita
  • grilled halloumi | V | GF

    red chimichurri & corn salsa

  • pan fried korean tofu | VG | GF

    peanuts, garlic, soy & sesame dressing

  • salt & chilli calamari

    chipotle mayo

  • pork & veal meatballs | GFO

    melted provolone cheese & sourdough

  • steamed bao bun

    chashu pork

  • pumpkin, thyme & fontina arancini | V

    kewpie mayonnaise

  • Salads
  • 20.0
    vietnamese squid salad | GF

    salt & chilli calamari, napa cabbage, bean sprouts, carrot, mint, rau ram, lime & coriander dressing

    Add chips + $4

  • 24.0
    moroccan chicken salad | GFO | VGO

    minted saffron couscous, fried cauliflower, pomegranate, herbs, ginger, apple & harissa yoghurt

  • 25.0
    chashu pork salad | GF | VGO

    fried vermicelli noodles, Asian herbs, chilli, edamame, spring onion & miso sesame dressing

  • Vegan? Swap out meat with tofu – speak to staff
  • Unley Classics
  • 22.0
    chicken schnitzel

    panko crumbed breast schnitzel, chips & garden salad

  • 26.0
    chicken parmigiana

    panko crumbed breast schnitzel, parmigiana topping (wood smoked ham, sugo, mozzarella), chips & garden salad

  • 22.0
    chicken burger

    marinated chicken tenderloins, avocado crema, burger cheese, sliced tomato, lettuce & chips

  • 22.0
    the unley burger

    house made beef burger, burger cheese, pickles, bacon, tomato, lettuce, beetroot relish, mayonnaise & chips

    Want a vego burger option? Switch meat for halloumi

  • 24.0
    unley fish & chips

    craft beer battered fish, chips, lemon, garden salad & tartare sauce

  • 18.0
    vegetarian pizza | V | GF BASE + $4

    sugo, mozzarella cheese, roast capsicum, artichoke, semi dried tomatoes, pine nut & rocket pesto

  • 18.0
    meatball pizza | V | GF BASE + $4

    sugo, mozzarella cheese, meatballs, bacon & bbq sauce

  • Chef’s Selections
  • 34.0
    premium wagyu rump score + 6 | GFO

    served with your choice of:
    garden salad, chips & choice of sauce
    or seasonal greens, kipfler potatoes & choice of sauce

  • 29.5
    200g sirloin steak | GFO

    served with your choice of:
    garden salad, chips & choice of sauce
    or seasonal greens, kipfler potatoes & choice of sauce

  • 25.0
    crispy skin chicken breast | GF

    kipfler potatoes, crispy prosciutto, sautéed green beans & honey mustard dressing

  • 32.0
    pork belly | GF

    served with your choice of:
    garden salad, chips & choice of sauce
    or seasonal greens, kipfler potatoes & choice of sauce

  • 24.0
    pan fried gnocchi | GFO | VO

    prosciutto, semi dried tomatoes, spinach, ricotta & basil

  • 32.0
    crispy skin atlantic salmon | GF

    almond cream purée, warm kipfler potato, baby spinach, orange & chives salad & poached egg

  • 18.0
    mediterranean pasta  | V

    fettucine, sugo, roast capsicum, olives, semi dried tomatoes, pine nut & rocket pesto & grana padano

  • Essentials
  • 9.0
    garlic mustard cheese bread | V
  • 9.0
    crunchy fries | V

    with mayonnaise

  • 12.0
    duo of dips | V

    with pita bread

  • Sides
  • 9.0
    kipfler potato, baby spinach, seeded mustard mayonnaise | V
  • 9.0
    garden veg | V | GF

    with saffron butter

  • 9.0
    garden salad | GF | V

    with honey mustard dressing

  • Sauces
  • 2.0
    aioli, sweet chilli
  • 3.0
    gravy, creamy mushroom, green peppercorn


The History of New Years Eve

The early Roman calendar consisted of 10 months and 304 days, with each new year beginning at the vernal equinox; according to tradition, it was created by Romulus, the founder of Rome, in the eighth century B.C. A later king, Numa Pompilius, is credited with adding the months of Januarius and Februarius. Over the centuries, the calendar fell out of sync with the sun, and in 46 B.C. the emperor Julius Caesar decided to solve the problem by consulting with the most prominent astronomers and mathematicians of his time. He introduced the Julian calendar, which closely resembles the more modern Gregorian calendar that most countries around the world use today.

As part of his reform, Caesar instituted January 1 as the first day of the year, partly to honor the month’s namesake: Janus, the Roman god of beginnings, whose two faces allowed him to look back into the past and forward into the future. Romans celebrated by offering sacrifices to Janus, exchanging gifts with one another, decorating their homes with laurel branches and attending raucous parties. – read more about New Years Eve

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