Sat 1st Redline Duo
Fri 7th Matt McLaren
Sat 8th Phonic
Fri 14th Dave Carter
Sat 15th Jungle Duo
Fri 21st Zane Penn
Sat 22nd City Beats
Fri 28th Dean Kyrwood
Sat 29th Greg Bryce Duo
Fri 5th Rox
Sat 6th Dean Kyrwood Duo
Fri 12th Bobby C
Sat 13th Prestige Inc. Duo
Fri 19th Greg Bryce
Sat 20th The Duotones
Fri 26th Matt Scullion
Sat 27th Redline
Lunch from 12 noon til 3pm. Dinner from 6pm til 9pm. 7 Days
Lunch menu not available on public holidays.
$13 lunch specials
Thai Beef Salad
Thai beef salad with Asian slaw and fried noodles.
Tasty sausages with creamy mashed potato and a rich onion gravy.
Fresh tomato on a Napolitana sauce base and topped with mozzarella and lemon.
Lemon Pepper Squid Wrap
Mouthwatering lemon pepper squid wrap with lettuce, tomato and aioli.
$14 lunch specials
Slow-braised lamb shank with creamy mashed potato, wilted spinach and a rich gravy.
Chicken Caesar Wrap
Crispy cos lettuce, poached chicken, Parmesan cheese, bacon and a tangy Caesar dressing. Served with a side of crispy beer-battered fries.
Tender 220g rump steak served with crispy chips and fresh salad or steamed vegetables and creamy mashed potato. Topped with your choice of sauce.
Chicken & Mushroom Pot Pie
Creamy chicken, mushroom and vegetable pot pie served crispy beer-battered fries.
Grilled barramundi with herb butter served with crispy chips and a fresh salad.
Garlic Bread 8.00
~ with cheese 8.50
~ with cheese & bacon 9.00
Tomato Bruschetta 10.50
Grilled sourdough topped with finely diced tomato, Spanish onion, basil pesto, and a balsamic drizzle.
Heavenly cornbread with mild jalapeno butter.
Oysters Natural ½ doz 16.50 doz 27.50
Natural oysters with fresh lime and cracked pepper.
Oysters Kilpatrick ½ doz 17.50 doz 29.50
Oysters topped with BBQ sauce, tomato sauce, Worcestershire sauce, sweet chilli and bacon.
Oysters Mornay ½ doz 17.50 doz 29.50
Oysters topped with a Béchamel sauce and cheese.
Chicken Schnitzel 18.50
Crispy chicken schnitzel breast served with crispy chips and a fresh salad or steamed vegetables and creamy mashed potato.
Lamb Cutlets 19.50
~ add a extra cutlet 5.00
Crumbed lamb cutlets served with crispy chips and a fresh salad or steamed vegetables and creamy mashed potato.
Beer-Battered Barramundi 18.50
House beer-battered barramundi fillet served with tartare sauce and lemon, and your choice of crispy chips and a fresh salad or steamed vegetables and creamy mashed potato.
Lamb Shank 17.50
~ add a extra shank 5.00
Slow-braised lamb shanks served with creamy mashed potato, seasonal vegetables and a shank gravy.
Potato Wedges 13.50
Crispy potato wedges served with sour cream and sweet chilli sauce.
Bowl of Chips small 7.50 large 9.50
Crispy chips served with your choice of sauce.
Lemon Pepper Squid 17.50
Tasty morsels of lemon pepper squid served a fresh Thai salad.
from the grill
Nolan Rump Steak 19.50
Succulent rump steak served with crispy chips and a fresh salad or steamed vegetables and creamy mashed potato.
Scotch Fillet 28.50
Tender prime scotch fillet served with crispy chips and a fresh salad or steamed vegetables and creamy mashed potato.
Chicken Breast 22.50
Grilled chicken breast wrapped in crispy bacon, topped with a creamy garlic sauce. Served with crispy chips and a fresh salad or steamed vegetables and creamy mashed potato.
Atlantic Salmon Fillet 27.50
Crispy skin atlantic salmon fillet served with thyme smashed chat potatos, sauteed cherry tomatos and spinach, finished with a balsamic glaze.
Surf & Turf 28.50
Local rump steak topped with tender squid and poached prawns in a creamy garlic sauce with your choice of crispy chips and a fresh salad or steamed vegetables and creamy mashed potato.
Crispy Skin Pork Belly 27.50
Twice cooked pork belly with parsnip puree, buttered baby broccoli and a creamy peppercorn sauce.
Fish of the Day
Check specials board for the chef’s selection.
Chef Jimmy’s Signature Dish
Pan-Seared Duck Breast 30.50
Crispy skinned duck breast with a beetroot and goats cheese risotto, finished with a salsa verde.
pizzas & pastas
Roasted Pumpkin & Feta Pizza 17.50
~ add chicken 4.00
Roasted pumpkin, basil pesto, Spanish onion on a Napoletana base, and topped with mozzarella, feta and fresh spinach.
Meat Affair Pizza 19.50
Crispy bacon, chorizo, pepperoni, spinach, and Spanish onion, with a mustard BBQ sauce base.
Mushroom & Spinach Gnocchi 18.50
Mushroom and spinach gnocchi with toasted pine nuts and olive oil.
King Prawn Linguine 19.50
King prawn linguine with sautéed cherry tomatoes, wilted spinach, and Spanish onion. Tossed through olive oil, white wine and lime juice.
Wagyu Beef Burger 17.50
Wagyu beef, lettuce, tomato, pickles, American cheese, caramalised onion, mustard aioli and BBQ sauce.
Southern Fried Chicken Burger 17.50
Southern-style fried chicken with housemade slaw and peri peri aioli.
Greek Lamb Souvlaki 18.50
Cucumber, tomato, Spanish onion, tzatziki on a toasted pita.
Crispy Corn Fritter Burger 17.50
Crispy corn fritter, mixed lettuce, tomato, crumbled fetta, caramalised onion and a tomato chilli jam.
Thai Beef Salad 17.50
Shredded cabbage with coriander, mint, toasted peanuts and crispy glass noodles.
Classic Caesar Salad 17.50
Crispy cos lettuce, toasted croutons, paremsan cheese, bacon and a boiled egg, tossed through a tangy caesar dressing.
Creamy Peppercorn 2.50
Creamy Diane 2.50
Creamy Mushroom 2.50
Creamy Garlic 2.50
Creamy Bacon & Shallots 3.00
Creamy Garlic Prawn 8.00
Garden Salad 5.50
Seasonal Vegetables 6.50
Crispy Chips 5.50
All kid’s meals include an activity pack.
Nuggets and Chips 9.50
Served with your choice of chips and salad or mash and vegetables.
Fish and Chips 9.50
Served with your choice of chips and salad or mash and vegetables.
Bangers & Mash 9.50
Topped with gravy.
Treat yourself to one of our tasty creations $8 each
Luscious passionfruit curd baked in a sweet short crust pastry and finished with a tropical sunset.
Swiss Hazelnut Chocolate Mousse
Moist chocolate sponge with a layer of hazelnut mousse and a top layer of chocolate mousse. Finished with chocolate icing.
Cookies & Cream Cheesecake
A thin layer of chocolate mud cake filled with a mixture of chocolate cookies and cheesecake. Topped with a dollop of cream and a cream biscuit.
Citrus lemon curd baked in a sweet, short crust pastry and topped with waves of scorched Italian meringue.
Lemon Lime Tart
Sweet, short crust pastry filled with a fresh lemon and lime custard.
Mars Bar Cheesecake
A thin layer of chocolate mudcake filled with a mixture of caramel and chocolate cheesecake. Topped with caramel sauce and chocolate ganache, and finished off with a slice of nougat bar.
Salted Caramel Chocolate Tart
A layer of sticky caramel sauce and a layer of solid chocolate ganache, baked in a sweet, short crust pastry and topped with dusted chocolate.
functions & events
The Duke of Wellington Hotel would be happy to host your special event in our modern function room opening onto a spacious outdoor decking area.
Please call our Function Manager, Anne Tearle, on 4957 1170 for a quote.
- Free Room Hire*
- Up To 100 People
- Air Conditioned
- Fully Equipped Bar
- Cocktail Menu Upon Reques
- Open Deck Overlooking Regent Street
- Cosy Space With Great Atmosphere
* Conditions may apply
The Duke of Wellington Hotel offers comfortable, clean and convenient pub-style accommodation right in the heart of New Lambton.
Our 7 rooms offer a variety of accommodation options. Whether you’re travelling for pleasure or business, we can provide you with value and comfort.
- Seven Rooms Available
- Lots of Natural Light
- Single, Double and Twin Rooms
- Shared Bathroom Facilities
Please phone 4957 1170 or email firstname.lastname@example.org for more information or to make a booking.
The Duke of Wellington is a member of Pub Rooms
the stuff of legends
Arthur Wellesley, born 1769, the original Duke of Wellington, was quite the accidental hero. Born in Ireland to an English Aristocrat, Arty was a dud at Eton – academically uninterested, socially awkward but not bad at violin. Arty wound up in military training where he had a stab at fencing and got saddled with horsemanship classes. Giddyup Arthur! His family’s standing and cleverer brothers then landed him in Irish politics.
When King Louis lost his head and the French declared war against the English, the young Duke was forced to swap his violin for a sword and was thrust onto the battlefields of the Netherlands and France. Though defeated, Arthur noticed how crap the British commanders were at their job – no leadership, no strategy, no idea. Even a violin-playing Eton dropout could do a better job. So he went to the sub continent, did some homework and read up on military history. After a few successes he was promoted to Major General and, in 1803, claimed his first major victory against the odds in Assaye in Western India.
He returned to England with a growing reputation and a growing bank balance, married Kitty, had 2 sons and dabbled in politics quickly becoming the ‘go to’ guy in Cabinet on anything military. He took the post of Chief Secretary of Ireland on the condition it didn’t interfere with his military career. Awkward Arty became the boss of the British Forces in 1809. In 1814, following a victory against the French, Arthur was honoured with the new title of Duke of Wellington.
In 1815, when news of Napolean’s advance on the Belgian capital reached Arthur, he resolved to gather his forces and head to the front line early the next morning. Wellesley famously triumphed in a fierce and bloody battle at Waterloo, defeating Bonaparte once and for all and ensuring the freedom of Europe from the French dictator’s clutches and secured Britain’s role as a key player in Europe.
Arty swapped his generals’ uniform for plain dark clothes when on the battlefield to fool his would-be assassins. Good thinking Arty… the first camouflage!
Not one to follow trends, in a time when men wearing long hair, pigtails and powdered wigs were all over instagram – our Duke got a short back and sides. “I find it much easier to maintain on the battlefield. No more long locks matted with blood and brain matter. I just rinse, give it a quick towel dry and I’m ready for war” he said as he reached for his GHD.
Legend with the ladies.
The ‘Iron Duke’, as he became known, was quite a legendary playboy. He and wife Kitty had little in common when he returned from securing freedom for the empire, so cashing in on his Bieber-like popularity, the less than handsome Duke lit up Tinder as he swiped left all over Paris and London.
Waterloo – not just a Eurovision winner!!
Europe was free from Bonaparte’s planned oppression but victory was bittersweet for the sensitive Duke with many lives lost in the bloody battle. His SNAG behaviour is evidenced in a youtube video capturing the Duke in tears as he read the list of dead following the battle at Waterloo. He would always avoid unnecessary bloodshed wherever possible and was upset by the sight of battle carnage.
The Duke of Wellington was; a high school dropout, a legend with the ladies, a great leader, a brave soldier, an innovator, a brilliant military strategist and had little time for politicians …what a legend!
the legendary Duke Hotel
Starting life in 1876 – some 24 years after the death of the hotel’s namesake and 60 years after the Duke’s famous Battle of Waterloo – the humble, timber, two-story structure on the corner of Portland Place and Regent Street, New Lambton opened it’s doors as a public drinking house. “The Duke Of Wellington” under licensee Mr David Jones Esquire (and many more licensees henceforth) was the cornerstone of the thriving local mining community.
It was the place where local people would gather to celebrate milestones, where mates would meet to share a cleansing ale after a long day in the pit and solve the problems of the world. The building may have burnt down at the turn of the century and had several architectural incarnations since, but “the legendary Duke Hotel” is still a vital hub of the New Lambton community.
Today’s Duke of Wellington Hotel is legendary for many reasons; great food at affordable prices; friendly service; a brilliant atmosphere; and (as the barrister from “The Castle” would say) the vibe! It’s hard to describe – but there is a vibe you get when you walk in to the Duke. It matters not if you’re a regular or visiting for the first time – you’ll feel welcome. You’re amongst friends you’re yet to meet!
Whether you’re celebrating the end of a tough week, or a milestone birthday, having a quick drink and a snack, a champagne with the girls, a romantic dinner, drowning your sorrows after your teams loss, or settling in for a punt with your mates – you’ll find the legendary Duke Hotel is just right! It’s more than just a building… it’ like a smile and hug after a bad day, a high five and a pat on the back, a shoulder to cry on, a friend to make you laugh, a place you can dance like no one is watching!
It’s evident that the people running the pub are invested – in more ways than one. Legends in the hospitality industry, hard working, hands on and passionate – and always willing to lend hand. Whether it’s helping out the local bowlers, supporting families suffering hardship & illness, or getting behind the home teams competing at a national level. Some say the likeness between the Duke and the publican are, well… uncanny!