Woollahra’s Phoenix Hotel reopens with a Mediterranean edge (Sydney)

A big slice of Woollahra history has risen back up from the ashes with beloved venue The Phoenix Hotel being transformed by Greek-Australia brothers William, Alex, and Andrew Cooney into the simply named Phoenix. After more than a year of just sitting there empty after Champagne Bar One Moncur closed for business, the space seems ready to slot into the comprehensive pub market that characterises Woollahra and Paddington nowadays, put forth as a contemporary Greek restaurant and wine bar with a shared menu designed by Chef Nick Alexeeff (ex-Brown Sugar in Bondi).

The Greek island of Kastellorizo, where the brothers’ family grew up, has served as the main inspiration for the food, drinks, and atmosphere here, presenting with a leisurely, breezy attitude and a menu that focuses on fresh, local, and seasonal produce. Current dishes include Crab Angel Hair Pasta, Char-Grilled Marinated Baby Octopus, and Chocolate Toffee Berries.

They’ve got the drinks right too. You’ll find Stone & Wood’s excellent lager on tap right next to Coopers Pale Ale, demonstrating a love of local craft beers that sit on the bar next to a selection of wines and a cocktail menu which includes Greek Island Ice Tea and the sweet-sour Fluffy Phoenix (grapefruit juice, passionfruit, Liquor 43, vanilla aroma).


Address: 1 Moncur St, Woollahra NSW 2025
Contact: 0413 688 546
Website: www.phoenixsydney.com.au
Hours: Tuesday to Thursday 4pm – 11pm; Friday to Saturday 12pm – 11pm; Sunday 12pm – 10pm.


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Chris Singh

Chris Singh is an Editor-At-Large at the AU review, loves writing about travel and hospitality, and is partial to a perfectly textured octopus. You can reach him on Instagram: @chrisdsingh.