An exciting new venue has opened up in Potts Point, anticipated to bring back the energy to the area. Potts Point Hotel has transformed the site of its predecessor The Sugarmill Hotel, boasting a brand-new fit out, designated dining space, separate bar area and outdoor seating.
The team in charge of bringing the venue to life is industry stalwart and General Manager Chris Jolliffe, Head Chef Tushad Bamji and Head Bartender Rollo Anderson.
“Potts Point residents needed a pub to make their ‘local’. They want somewhere they can go for a casual dinner or meet friends for drinks. We’re a place for people to enjoy good food and drinks in a relaxed setting that is right on their doorstep,” Jolliffe said.
Head Chef Tushad Bamji, who honed his skills under Matt Kemp, has designed a modern smokehouse-style menu. Meats are smoked daily with native woods for up to 8 hours and include Sticky beef spare-ribs, Carolina pulled pork shoulder, Kansas style buttermilk chicken and Grain fed Riverina Angus beef brisket. Served with pickles and corn bread, they’re available from 5.30pm, as soon as they come out of the smoker.
The menu features dishes like Pork cutlet, ginger, scallions, brown sugar, sake and Salmon fillet, miso, maple & mirin. Light meals like grilled watermelon, tiger prawns, Smoked trout salad. On weekends brunch is available, as well as serving up Bloody Mary’s.
Rollo Anderson, formerly of The Rook, is the man behind the bar. His drinks list features an impressive boutique beer offering with 16 beers on tap and 40 bottled.
The cocktail list has a unique menu, with items named after infamous Potts Point identities. They include twists on classics such as Carlotta Collins, with Tanqueray, Aperol, ruby grapefruit, salted rim, Tilly’s Razorblade, with Havana Club 3, lime, honey, cayenne pepper and Rum Rafferty, with Bundaberg Small Batch, orange, clove & dark chocolate.
Potts Point Hotel
33-35 Darlinghurst Road, Potts Point
Open 7 days, 11:30am ‘til late. Dinner from 5.30pm ‘til late. Dinner reservations accepted.