Former den of debauchery Jacksons on George has been reborn as your new all-day party palace as part of Circular Quay development Sydney Place with hospitality honcho Maurice Terenzi overseeing. We’re talking views across the city skyline, pub classics, live music and retro cocktails all summer (including a kitschy Japanese Slipper or two).

The new Jacksons on George is spread over three levels, incorporating a ‘welcoming and sophisticated modern pub’ on the ground floor, restaurant and wine bar on level one, and a sun-drenched rooftop terrace and cocktail bar. 

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Working in collaboration with creative director Terzini and general manager Michael Broome, former Icebergs chef Steven Sinclair is in charge of the culinary direction for Jacksons on George’s multi-level mega-venue and he’s got more than a few tricks up his sleeve.

Sinclair moves into this role from Icebergs Dining Room and Bar and brings with him a wealth of experience gained from tenures at two of Ireland’s most esteemed restaurants, The Old Schoolhouse Inn and The Potted Inn, as well as a stage at Simon Rogan’s Michelin-starred L’Enclume in England.

The ground level of Jacksons on George is home to the Public Bar and offers a contemporary take on pub classics, old school cocktails and local beers on tap. Bistro George on level one presents a Euro/Oz menu championing local producers and suppliers which transforms, post-dinner, into a late-night bar featuring live music and a supper menu. Tucked under the striking architectural veil on the top floor is a food-driven alfresco rooftop with a killer cocktail list.

At the Public Bar and Rooftop, Sinclair’s Euro-inspired menu includes cotechino and mustard fruit sausage roll made with slow cooked duck sausage wrapped in buttery puff pastry, a Moreton Bay bug bun with lightly battered bug meat, crisp iceberg lettuce and a softly spiced Vadouvan mayonnaise on a milk and potato bun, and a crisp salad of cos lettuce, rotisserie chicken that has been brined, air-dried and cooked over charcoal with a soft egg dressing.

For Bistro George, classic and contemporary bistro dishes reign including a very retro Clams Casino, salt and Armagnac brined Ora King salmon gravlax with blinis and cultured cream, a selection of steaks such as Wagyu salt-crusted ribeye with an assortment of sauces including sauce au poivre and béarnaise, a totally refreshing pineapple sorbet fruit platter, and a signature Jacksons Banoffee sundae.

If you’re after something slightly more casual there will also be a pretty incredible fried chicken dish that’s worth the trip into town alone.

A huge part of the Jacksons on George experience is music – with DJs on the rooftop nightly, and house band The Jacksons All Stars mid-week as well as classic vinyl nights come Friday and Saturday.

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The space has been designed by award-winning architecture and urban design practice Studio Hollenstein. 

Sydney Place blends integrated office, dining and retail experiences, including a landmark 55-storey office tower – Sydney’s tallest office building – dining and entertainment destinations, intimate laneways and community experiences including public art. 

Maurice Terzini describes the redeveloped venue as “an innovative, exciting destination.” 

“It’s been a tough few years for Sydney’s hospitality industry but we’re committed and more than ready to turn this around. It’s time to become a global city again.” 

Jacksons on George, 176 George Street, Sydney, is open now.
jacksonsongeorge.com.au

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