Public House Collective has guided beachside pub The Grand Hotel into a new era, becoming the second venue in the hospitality group’s portfolio.
Situated in the New South Wales coastal town of Kiama, just 1.5 hours from Sydney, The Grand Hotel has undergone a comprehensive overhaul at the hands of Public House Collective managing partners and South Coast locals Stan Crinis and Steve Savic.
Established in 1891, the hotel features two dedicated bistro areas, the original hotel bar and outdoor street dining with views of the ocean.
“The Grand Hotel is steeped in history and we feel a deep responsibility to honour this iconic venue. It’s a community landmark and our goal is to provide locals and visitors with an experience that they keep coming back for,” says Crinis.
Working in partnership with Tom Mark Henry Interior Design, the venue refresh makes use of natural-looking finishes like walnut timbers, calacatta marble and mild steel to emphasise the laidback character of the venue, complemented by artworks from emerging Australian artists Skye Jamieson, Kane Lehanneur and Phoebe Stone.
The group has also unveiled a reimagined food and beverage offering, with seafood and South Coast produce at the core of the new food menu, including Schottlanders Wagyu from Gerringon, dairy products from local regenerative farm The Pines and bread from Kiama bakery Slow Dough.
Locally sourced seafood dishes include South Coast oysters, grilled lobster rolls, tuna sashimi, and the Kiama fish pie, served alongside bistro classics such as the Grand cheeseburger, classic schnitzel and battered fish and chips.
Once a month, the hotel will share its kitchen with the team from Ciro’s Pizzeria in Thirroul, with kitchen takeovers set to begin this month.
Australian producers are also prominent in the beverage program, showcasing local craft breweries and winemakers from across New South Wales, Victoria and South Australia, complemented by a selection of European wines.
Rounding out the bar offering is a choice of five classic cocktails, including Aperol Spritz, Grand Mojito, Classic Margarita, Chili Margarita and Espresso Martini.
Now under the ownership of Public House Collective, The Grand Hotel is the newest pub in the group’s portfolio, second to the Robertson Public House in the Southern Highlands, which was awarded Best Regional Restaurant at the AHA NSW Awards in 2024.
Take a look at the revitalised venue:
