The Wrap April: Rose Bay Hotel’s epic revamp revealed

The Wrap April: Rose Bay Hotel’s epic revamp revealed

The revolution sweeping pub dining in Sydney has reached Rose Bay, with Hotel Rose Bay relaunching after a multi-million dollar refresh.

The revamp includes the addition of a new 70-seat restaurant, Rose Bay Dining, with a menu overseen by chef Ian Royle (ex-Catalina, ex-Flying Fish).

Pub standards have been given the bistro treatment — think salt and pepper squid, a 250-gram Black Onyx rump cap with chimichurri and split king prawns with burnt butter and coastal greens.

The 1929-built Art Deco gem, owned by the Auswild family, is filled with glorious heritage features that have been preserved and restored.

New manager Toby Chick (ex Mosman’s Buena Vista Hotel) says that the Auswild family has owned the venue for more than two decades and felt that it needed to be brought up to speed.

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“Having owned the pub for more than 20 years, The Auswilds were committed to embracing its heritage, however the time had come for a refresh,” says Chick. 

“We identified the need for an establishment in the east that would provide exciting dining options for locals and a vibrant venue for those outside the catchment. 

“Our aim was to create an offering that appealed to all, that had a touch of elegance but also didn’t take the pub out of the pub.”

The move to revamp the hotel follows the growing trend of pub renovations across the east, with several relaunching after changing hands in recent months including the Royal in Bondi and the Four in Hand in Paddington.

rosebayhotel.com.au

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