What a night! Visiting the newly refurbished Harbour View Hotel was an absolute treat. It was a rainy Sydney night although the vibe was buzzing! The main downstairs pub was full of people, we were greeted at the door by a group of hosts who were more than happy to help us be directed to the top of the stairs to the restaurant area.
The décor is a combination of both modern and cosy mixed with the character of its heritage listed building past as wooden beams are visible alongside the contemporary soft furnishings that fill the space.
With the toasty fire roaring that made everything feel warm and the wrap around view of Barangaroo all the way through to the Sydney Harbour Bridge (and some glimpses of the last night of the Vivid festival) it was a real sensory experience. This is not your average pub night.
The menu in the restaurant has been perfectly curated so that there is something for everyone. Executive Chef Nico Liglet, alongside his Head Chef Jessica Harris, have created dishes that not only elevate traditional pub classics but truly show off the best quality produce found in NSW and Australia.
With a conscious effort to allow meals to be an inclusive experience for groups of people, no matter the size, they have added hero dishes to their menu to encourage the act of sharing.
Their starters are all made to share and include stunning dishes such as Hervey Bay Seared Scallops – which were absolutely delish and I almost wished we didn’t share!
Also on the menu for sharing, the team have introduced incredible sharing mains that will tickle the taste buds – 1.3kg Great Southern Pinnacle Tomahawk Ribeye on the bone for two people and a Slow Cooked Riverina Lamb Shoulder for three people. I tried the Squid and Crab Linguine (for one) which was perfection.
Of course I ordered dessert! My group declined although they stole mouthfuls of mine..options include the Chocolate Fondant with Raspberry Sauce, Ginger Crumble and Vanilla Ice Cream or the Sweet Trilogy which includes a Rhum and Vanilla Canelé, Crème Caramel and Vanilla Ice Cream. I went with the Chocolate Fondant and the goo was delectable.
When describing his menu, Executive Chef Nico commented: “We have tried to stay true to what this venue represents to many people while also experimenting with the amazing produce we have on hand. We want our guests to feel like they have indulged when they leave while also appreciating the freshness in each dish. The opportunity to create dishes whereby people can share or not gives the customer the freedom to try what they want on the menu how they like.”
Everything about this place is great, although one thing I want to add, that made this experience even better, was the staff. Our server was so attentive, although I watched them all through the night and they were ALL OVER IT – smiling and ready to help with anything. This place is an iconic gem.
For more information and to book visit here.