Applejack Hospitality is adding another venue to its growing portfolio, by reopening heritage Darlinghurst pub, Taphouse on Wednesday, 13 September.

While the refurbishment has focused on maintaining the ethos and history of the iconic venue, the Applejack team has put its typical spin on the pub, which will be driven by three things: Taps – Epic Ales, Tunes – Beats, DJs, and Entertainment, and Chinese – Cantonese Cooking.

 Hamish Watts, Applejack co-owner said: “We were inspired by the great English tradition of leasing out pub kitchens and serving a style of food not normally associated with a pub, so we have utilised one of our greatest assets, Director of Culinary Patrick Friesen, (ex-Queen Chow, Stanley Brisbane and Ms.G’s) alongside new Head Chef Sam Ng, who has joined our team via Hong Kong (with an impressive resume citing Ho Lee Fook, Praya and Stanley), to offer an epic Cantonese menu.

“The Taphouse is such an epic pub. It creates a feeling of nostalgia and London vibes that you just don’t get in many Aussie pubs. It has amazing bones, and we just exploited the best features.

“Pat, Benny, and I were on the rooftop one sunny arvo and thought how good it would be to put a spin on the food by serving up a delicious Chinese menu to enjoy whilst making your way through the 20 odd taps which will feature Sydney’s favourite breweries.

“It’s an all killer no filler approach to beer. 

“You’ll be able to catch all major sports and hang out once the DJs start. The pub came with a solid sound system which we have tweaked even further.  I wish this pub was on the corner near my house.”

Served across all three levels of the pub, the cuisine has been designed to complement the 20-plus taps of delicious ale on offer. Dishes include Jangs egg noodles with crispy free range pork belly, Chinese broccoli and chilli, and seasonal stir fries using locally grown organic produce.

The menu will also feature classics such as steamed barramundi with pickled chilli and black bean, cruller prawn toast with sweet and sour sauce, and Shandong crispy skin chicken leg.

Interiors and style-wise, Taphouse retains the timber panelling and pressed tin ceilings throughout the pub and now incorporates earthy tones of terracotta, and dark timber furniture making it warm and comfortable.

The rooftop terrace, with a fully retractable roof, is now painted in fresh white and blues, with whitewashed furniture and custom white and linen umbrellas, designed to give this urban city escape summer holiday vibes.

Watts added: “It’s a serious nip and tuck but without destroying its inherent beauty. It’s a top to bottom refurbishment. Everything now works and looks incredible.”

Check out the new look below:

Andy Young

Andy joined Intermedia as Editor of The Shout in 2015, writing news on a daily basis and also writing features for National Liquor News. Now Managing Editor of both The Shout and Bars and Clubs.

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