The Kurrajong Hotel - Park Street Bistro
The project brings together a team of passionate culinary, beverage and operational experts to create a timeless, classic, neighbourhood bistro.
Overview
Erskineville's historic Kurrajong Hotel has undergone a multi-million-dollar renovation that carefully balances restoring the pub's character and charm with modernising the community hangout into a contemporary dining destination. At the heart of the new offering is Park Street Bistro, a restaurant designed for locals and visitors alike, led by none other than George Calombaris.
"The Kurrajong is the kind of place I've always loved — somewhere that feels familiar, welcoming and effortless. It's like your favourite pair of jeans; the one you can put on for any occasion, whether you're dropping in for a relaxed lunch, settling in for dinner with friends, or enjoying a great drink at the bar. A huge part of this project has been about respecting the history and character of the building while creating a space that feels relevant for today. The renovation has allowed us to preserve the heritage details that make The Kurrajong special, while bringing warmth, style and new energy to the room," says Calombaris.

The new chapter for one of Erskineville's hospitality landmarks marks Harbour Hospitality Group's first Sydney project, a new hospo group led by George Calombaris as Culinary Director and Terry Soukloulis as CEO. The project brings together a team of passionate culinary, beverage and operational experts to create a classic bistro with a considered drinks program and genuine hospitality.
Under Calombaris' direction, Executive Chef Francesco Castellana's (formerly of Vue De Monde and Per Se) menu celebrates classic dishes and local produce. Lobster nuggets are served with crème fraîche and finger lime, chicken cotoletta with celeriac remoulade, crab tagliolini with crustacean jus, and steak tartare with potato crisps.

"I'm incredibly excited to bring this project to life with the team. Park Street Bistro is about doing the simple things exceptionally well: creating a place with genuine hospitality, great food and an atmosphere that makes people want to return again and again," says Calombaris.

Images: Supplied.
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