Historic Darlinghurst pub The Strand is morphing into a multi-concept dining and hotel precinct spanning four levels.
The William Street pub, which this year celebrates its 100th birthday, is being transformed by the recently formed Public Hospitality Group into The Strand Bistro, Hotel and Rooftop.
The Strand is the first in a series of venues to receive a major revamp by Public Hospitality Group, with works underway at the Camelia Grove in Alexandria, the Kurrajong Hotel in Erskineville, and The Town Hall in Balmain.
Public Hospitality Group was founded by former investment banker Jon Adgemis and its portfolio consists of 15 venues (14-owned and one operated).
The renovation is taking place in two phases – the first a French-inspired bistro on the first floor (pictured) which has been completed.
The bistro, which is now open for breakfast, lunch and dinner, draws its cues from turn-of-the-century Paris.
The Strand’s head chef Alex Kavanagh’s menu heros seasonal Australian produce, featuring dishes such as Sydney rock oysters served with a classic French mignonette and Lè Bùrger Gruyere with tomato, mustard and fries.
The bistro’s drinks list includes French and Australian wines, aperitifs, cocktails and beers and a 49 strong whisky list featuring a mix of Japanese, Irish and Scottish whisky.
On weekends a roster of DJs will provide a “bistrotheque” style of entertainment.
The second stage of the renovation, to open in winter, will add a new boutique hotel and rooftop bar.
The rooftop will have a more casual food and drinks offering and will feature city views, greenery, open air communal tables, and DJs in the evening.
The boutique hotel, located on the middle floors of the William Street venue, will feature 17 hotel rooms, a library and common work and kitchen spaces, with a contrast of distressed, yet refined, designer details throughout.
“As Darlinghurst continues its evolution seen over recent years, we believe in the potential, growth and revitalisation of the local area,” Public Hospitality Group’s executive director Peter Crinis said.
The plan, Crinis said, is to offer a venue that “leans on the charm, history and character of the building and neighbourhood, while creating something new and fresh for locals and travellers”.
“As the experience of dining and travel continues to evolve, we are looking forward to welcoming guests to experience something truly boutique for a more intimate experience of Sydney,” he said.