Kings Cross has welcomed the revival of the Hampton Court Hotel, renamed Penny’s Hotel following an extensive renovation by Watering Hole Hotels hospitality group.
Bringing a new look and feel to the once dimly-lit space, architects and interior designers Buck & Simple led the refurbishment, creating several distinct spaces inside. Now, the pub houses a dining room, dedicated sports room, and Pearl Bar with a focus on cocktails.
In the main bar, Fibonacci stone bar tables are complemented by handmade pink and green Spanish tiles and plush velvet seating, along with new bay windows.
Licensee and general manager Peter Tate says the team were excited to bring an elevated pub experience to Potts Point locals, following a lengthy revamp designed to cater to an array of tastes and budgets.
“We’re excited to not only breathe new life into this venue, but also to this rich and history-laden part of the city,” he stated.
“Whatever you’re in the mood for, we’ve got you covered. We want this to be a place where everyone feels welcome.”
Lead by head chef Adam Finlay, formerly of Merivale, the food menu is elevated yet affordable, with most main dishes priced at $25 or less.
The offering focuses on classic pub dishes such as chicken schnitzel, burgers, pizzas and steaks, along with a few less traditional dishes such as Chana split chickpea dal and roasted salmon with white sweet potato and housemade miso butter.
To accompany the usual pub fare, Finlay has curated a menu of share plates, featuring twice-cooked pork belly bites, falafel bites, and Kyoto chicken skewers with shoyu glaze and kewpie slaw.
One of the highlights from the menu is the potato scallops, hand-sliced and cooked in Finlay’s own beer-batter recipe, served with a choice of chicken or vinegar salt.
“Traditional potato scallops are one of those ultimate comfort dishes that, when done well, transport us back to those fond memories of going to the fish’n’chip shop on a Friday night,” says Finlay.
“They’re fresh, they’re moreish, but most importantly, they’re best enjoyed when they’re shared.”
Affordability was also a driver for the beverage offering, with Penny’s Hotel boasting an extensive wine selection starting at $9 a glass and a range of cocktails priced at $18.
The cocktail menu features modern serves such as Apple Jack, comprising Jack Daniel’s Tennessee Apple, pineapple juice, lime juice and ginger ale; and Fire and Ice, made with Fireball, apple juice and ginger ale, accompanied by a selection of classic cocktails.
“We were really conscious that most people live in apartments, where space is limited. Our hope is that our new, relaxed spaces will feel like an extension of people’s living rooms, where they can feel comfortable enough to visit multiple times a week, but always enjoy a different culinary experience,” added Tate.