The Public House Management Group re-opens Glebe’s The Toxteth Hotel today, Friday 10 August, after a major revamp to decor and the food and beverage offering. The refurb comes after its $22 million-dollar purchase by PHMG back in February 2017 from Geoff Dixon and John Singleton’s Riversdale Group.
Food menu gets a veggie/vegan slant
The menu has been given a vegetarian and vegan shake-up by Group Executive Chef Ben Varela (below, second from right). Dishes now include latina hot bowls, vitality salads and Japanese soba noodles. The rest of the menu features internationally-influenced salads, gelatos and a re-imagined kids menu.
Wines and cocktails on tap
Group Bars Manager, Kurtis Bosley has revealed an all-new cocktail menu and wine list, with many on tap. Complementing the food menu’s vegan aproach, the wine list features organic and vegan wines, while local breweries are celebrated with the integration of micro-breweries, including Young Henry’s. Beer-lovers will appreciate the unpasteurised tank beer Carlton Draught, joining a limited number of venues sporting the gleaming copper vessels.
Changes extend to the roof
Designer Amandine Odouard (Bar Moncur, Woollahra) remains at the helm of design. Structural changes include a new retractable roof covering the ambient courtyard, while Amandine has added exposed copper beer pipes, green foliage walls, leather panelling and timber finishing, among soft olive hues and cobble stone textures.
New function space and events programme unveiled
Upstairs now houses ‘Birdies Bar’, an all-new function space that’s a fully self-sufficient private events space hosting up to 120 people.
The all-new Toxteth experience is complete with a line-up of regular entertainment and events, including Saturday and Sunday acoustic sessions celebrating local talent, Sienna’s Brunch Club every Saturday, Sunday ‘Craft-ernoons’ to explore the best of local breweries, trivia and musical bingo.
Public House Management Group managing director Mitchell Waugh, says “The Tocky holds an immense amount of sentimental value for me. These walls became a second home as I worked here throughout university; I never quite let go of the energy and vibrancy this pub could bring to the community.”
