Renowned Balmain pub The Dry Dock will reopen its doors later this year as part of a community restoration project.

Located near Mort Bay Park and the Balmain Ferry Wharf, The Dry Dock is undergoing a transformation that will see its return as a go-to destination for the local community.

Peninsula Hospitality, a creative enterprise led by hospitality veteran James Ingram and Balmain resident and investor Mike Everett, has spearheaded the renovation of the heritage-listed venue. The popular community pub will undergo a complete restoration project almost two years after its closure, bringing its quintessential charm back to life.

In its triumphant return, the pub will deliver three unique settings in the form of a 90-person classic pub bar, refined 120-person lounge bar and a separate 100-seater dining room.

Ingram has held executive roles with the likes of Merivale, Solotel and Hawke’s Brewing Company and operated his own consultancy business, Ingram Advisory, over the last 30 years. But the opportunity to rebuild a historic pub from the ground up was too good of an opportunity to pass up.

“When Mike told me about The Dry Dock and I first looked at it, I was impressed with the layout and size of the pub. I could immediately see the potential to combine a great dining concept with a classic pub experience, and this sparked the momentum which founded Peninsula Hospitality.”

“It was a shared vision of wanting to create an elevated pub and dining experience that we believe people are looking for today, and will add perfectly to the mix of restaurants and bars in the area.”

James Ingram, Mike Everett and Ben Sitton expect to open The Dry Dock later this year.

Thus Peninsula Hospitality was founded in 2021 by Ingram and Everett with the shared vision of restoring the historic pub and ensuring its place as a cornerstone of the Balmain community. The hospitality group is completed by a small group of investors who are both current and former residents of Balmain and collectively share a deep sense of support for the local area, and bringing something to life in the Peninsula that is unique.

Ben Sitton, appointed head chef, comes from an impressive culinary background with Hatted Chef recognition. The dining room will showcase Sitton’s hand-crafted menu, inspired by French provenance and driven by quality. Sitton will draw on his experience in prestigious roles, such as co-head Chef at Felix and head chef at Uccello for Merivale, and his passion for cooking with a charcoal grill and oven.

The European influenced food menu will be complemented by an expansive wine list, premium spirits, classic cocktails and 12 beers on tap. The Dry Dock is set to open its doors once again in late 2023. 

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