Fri 6th Dean Kyrwood
Sat 7th Transmission
Fri 13th Dave Carter
Sat 14th The DuoTones
Fri 20th Roxy
Sat 21st Brien McVernon Duo
Fri 27th Matt McLaren
Sat 28th Greg Bryce Duo
Fri 3rd Steve Werrin
Sat 4th Zane Penn
Tue 7th (Melb Cup) Greg Bryce
Fri 10th Bobby C
Sat 11th Redline Duo
Fri 17th Zane Penn
Sat 18th FricknOrson
Fri 24th Greg Bryce
Sat 25th Jungle Kings Duo
Lunch from 12 noon til 3pm. Dinner from 6pm til 9pm. 7 Days
Garlic Bread 8.00 add cheese 8.50
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.
Prawn Bruschetta 12.50
with toasted sourdough, preserved lemon and olive oil.
from the sea
Oysters Natural ½ doz 15.50 doz 26.50
Natural oysters with fresh lime and cracked pepper.
Oysters Kilpatrick ½ doz 16.50 doz 28.50
Oysters topped with BBQ sauce, tomato sauce, Worcestershire sauce, sweet chilli and bacon.
Oysters Mornay ½ doz 16.50 doz 28.50
Oysters topped with a Béchamel sauce and cheese.
Pan-Seared Scallops 17.50
with parsnip puree, prosciutto crumble and lemon zest.
Chicken Schnitzel 17.00
Crispy chicken schnitzel breast served with crispy chips and a fresh salad or steamed vegetables and creamy mashed potato.
Lamb Cutlets 19.50
Crumbed lamb cutlets served with crispy chips and a fresh salad or steamed vegetables and creamy mashed potato.
Beer-Battered Barramundi 17.50
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.
Potato Wedges 12.50
Crispy potato wedges served with sour cream and sweet chilli sauce.
Sweet Potato Wedges 13.50
Crispy sweet potato wedges served with sour cream and sweet chilli sauce.
Bowl of Chips small 6.50 large 8.50
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 18.50
Succulent rump steak served with crispy chips and a fresh salad or steamed vegetables and creamy mashed potato.
Mega Nolan Rump Steak 27.50
Extra large 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 18.50
Grilled chicken breast wrapped in crispy bacon, topped with avocado and a creamy garlic sauce. Served with crispy chips and a fresh salad or steamed vegetables and creamy mashed potato.
Michelin Black Label T-Bone
Exclusive to The Duke, this premium cut t-bone is locally sourced. Please see the specials board for this week’s tasty creation.
Atlantic Salmon Fillet 27.50
Crispy skin seared Atlantic salmon fillet with sweet potato puree, cherry tomato and Spanish onion compote, prosciutto crisps, and a lemon wedge.
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 caramelised pear, sweet potato mash and a creamy peppercorn sauce.
The Duke Scotch 29.50
Tender prime scotch fillet served with potato rösti, buttered spinach and whiskey jus.
Fish of the Day
Check specials board for the chef’s selection.
Chef Jimmy’s Signature Dish
Lamb Kofta 29.50
Lamb koftas wrapped in eggplant and crispy bacon. Served with confit potatoes seasoned with oregano, a tzatiki sauce, and an olive oil drizzle.
pizzas & pastas
Roasted Pumpkin & Feta Pizza 17.50
Roasted pumpkin, basil pesto, Spanish onion on a Napoletana base, and topped with mozzarella, feta and fresh spinach.
BBQ Maple Chicken Pizza 18.50
Tender poached chicken, crispy bacon, mushroom and our sticky BBQ maple sauce.
Meat Affair Pizza 19.50
Crispy bacon, chorizo, pepperoni, spinach, and Spanish onion, with a mustard BBQ sauce base.
Creamy Bacon Carbonara 17.50
Crispy bacon, fresh cracked pepper and an egg based cream sauce.
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, onion, mustard aioli, 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.
Field Mushroom Burger 16.50
Whole roasted field mushroom with lettuce, tomato, caramelised onion, feta and tzatziki.
Thai Beef Salad 17.50
Shredded cabbage with coriander, mint, toasted peanuts and crispy glass noodles.
Greek Salad 15.50
add a rosemary marinated lamb skewer 5.00
Tomato, cucumber, feta, olives, lettuce, olive oil and dry herbs.
Classic Caesar Salad 15.50 add chicken 4.00
Crispy cos lettuce, toasted croutons, parmesan 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
Roasted Chats 6.50
With rosemary and sea salt.
Seasonal Vegetables 6.50
Creamy Mashed Potato 4.50
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.
Napolitana Pasta 9.50
Topped with cheese.
Fish and Chips 9.50
Served with your choice of chips and salad or mash and vegetables.
Bangers & Mash 9.50
Topped with gravy.
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 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!
69 Regent Street, New Lambton NSW 2305
p 02 4957 1170
f 02 4957 9130