Evidently a mantra that Hotel Rose Bay hopes to follow, with the heritage hotel re-emerging as the newest addition to the growing gastropub scene. On Friday March 1, the historic establishment will be revealing its multi-million dollar renovation that has preserved the historic facade of the space, but completely overhauled its interiors within. First opened in 1929, Hotel Rose Bay is now 100% owner operated by local Bellevue Hill family, The Auswilds who sought help from former Buena Vista GM Toby Chick in the venue’s overhaul. “Having owned the pub for over 20 years, The Auswilds were committed to embracing its heritage however the time had come for a refresh. We identified the need for an establishment in the East that would provide exciting dining options for locals and a vibrant venue for those outside the catchment. Our aim was to create an offering that appealed to all, that had a touch of elegance but also didn’t take the pub out of the pub,” says Chick.

The updated food offering has been designed with the local community in mind, with three distinct ares in which you can sip on a cocktail and nibble on a bite to eat. Drinks-wise there is now an elegant main bar designed for cocktails, accompanied by a neighbouring dedicated Sports Bar where you can bond over a game. When it comes to food, the restaurant has been reborn as Rose Bay Dining. The 70-seat venue is focused around ‘superior yet affordable dining’ and will serve up lunch and dinner seven days a week.

Led by executive chef Ian Royle (of Flying Fish and Catalina fame), the new menu offers a series of twists on pub classics. “I decided to start a new chapter in my life with the direction I wanted to head in my career,” he explains. “The evolution and change in the hospitality industry, especially in pubs, made me want to introduce an element of fine dining and presentation with a gastro pub feel. The fact that this role was located in Rose Bay and in the historical venue that is the Hotel Rose Bay made the decision impossible to pass up. Our aim is to provide a superior food offering at an affordable price with a fun and engaged level of service.” What Royle is referring to is dishes that include pork spare ribs served with soy, sriracha mayo and eschallot, and free-range chicken served with coconut, chilli, cucumber and peanut sauce.

Jonathan Richards of Richards Stanisich Interiors is behind the redesign of the venue. Ceilings were raised and windows moved so as to make the most of the harbour surrounds of Rose Bay, and helping to double the interior space in size. Perhaps most notably to regulars, the famed train track is no longer a feature, replaced instead with terrazzo tiling, rose gold accents and granite bar tops in shades of emerald.

Hotel Rose Bay will be open from 10.00am to 1.00am every day, except Sundays when the pub closes at 10.00pm. 807 New South Head Road, Rose Bay; hotelrosebay.com.au.