The Bourke Street Pub Company have undertaken another pub reno as part of their impressive portfolio, this time reviving the historic Botany Bay Hotel, which has been given a new lase on life under the watchful eye of Group Director and legendary publican Paddy Coughlan. The pub, which was established in 1865, moves into a new era with a bigger emphasis on quality food whilst the rum, beer and wine will remain in focus to stay in line with the venue’s history.
Coughlan has charged Ernie Priestly with running Botany Bay Hotel’s kitchen team, with his experience of creating cutting-edge pub cuisine, a great coup for the historic venue.
“Ernie’s cheeseburger is famous across Sydney, as is his modern take on pub classics. Ernie first worked with us at the Marlborough Hotel, then again at the Lord Gladstone, and now at the Botany Bay Hotel,” says Coughlan.
Coughlan speaks highly of The Botany Bay Hotel in its current form, including its heritage and architecture. “The bones of this place were great, and we wanted to retain features like the sandstone and timber, which are a nod to the heritage of the venue” he says. “So this time around we’ve tweaked and freshened up, with the main changes coming in the kitchen via an all-new menu in the bistro”.
The new team are committed to filling the menu with a range of classic pub favourites, which will keep locals – including families – happy. “We’re a community pub and we wanted a menu that’s varied enough to allow locals to dine here a few times a week – whether it’s for lunch or dinner – and have plenty of options and flavours to choose from” Coughlan explains. “Getting the food right is key”.
For food, guests can expect mains like eggplant and a chicken parma, parmesan crusted chicken schnitzel, crispy-skinned salmon and various cuts of grass and grain fed steak. Starters include Baja fish soft-shell tacos, jalapeno poppers and salt and pepper Hawkesbury squid, as well as shared offerings like Southern fried chicken wings.
Burgers are designed for families in mind, and include the classic cheeseburger (comprised of a beef pattie, Swiss cheese, double American cheddar, pickles, onion burger sauce, ketchup and yellow mustard), while the fried chicken burger heroes the Southern fried chicken breast fillet, lettuce, tomato, American cheddar, pickles and ranch dressing. The House favourite, the Bay Burger, is a deluxe Aussie burger with a beef pattie, bacon, cheese, onion rings, fried egg, beetroot, pineapple, lettuce, tomato and dill pickle. All burgers come served in a sesame seed milk bun.
Salads include a roquette, apple pistachio salad, a classic Caesar, a baby falafel and a confit duck salad. A highlight on the dessert menu is the pub’s deep fried golden Gaytime.
As a cornerstone of the local community, The Botany Bay Hotel doesn’t forget the people who make up the clientele. “If you come in a big group or with family there’s literally something for everyone. The beer garden is hugely popular and we’ve been surprised at how many young families live in the area. There’s also a lot of businesses – from the docks to corporates” notes Coughlan.
The Botany Bay Hotel
Images supplied and used with permission