The striking and instantly recognisable pub, The Pinnacle, has entered a new chapter, reopening under fresh management. Michael Bascetta (of PAX Hospitality, Bar Liberty, Capitano, and Falco) has taken over the pub's custodianship from long-time employee-turned-owner John Orris. The much-loved pub has a long and varied history in its corner spot. Built in 1886, the building began as a land sales office, later became the North Fitzroy Post Office, then an antique shop, and finally found its groove as a neighbourhood pub in the late 1990s. Bascetta says, "The Pinnacle isn't just a building; it holds decades of memories for a lot of people in the community. So while we're evolving the space and the offering, we have a responsibility to protect the soul of the pub, keeping it a familiar local where everyone feels they belong. A pub shouldn't ever feel intimidating or too shiny." Scott Eddington (of Mamasita and Arnolds, to name a few) will lead the kitchen in his first role as a publican, alongside Jamie McDonnell (of Reed House), as venue manager. The menu will hero Aussie pub classics, with seasonal twists and blackboard specials. "To me, a pub should be two things: classic and consistent. I'm excited to work with some awesome little producers that will inform how we balance a menu of familiar hits with dishes that feel a bit more contemporary. The plan is to maintain all the things we love about pub food, but stay as seasonal as we can and still have a bit of fun," says Eddington. Bascetta has decided to shift away from the former focus on live music, allowing the pub to now showcase honest pub food, easy drinking, and a program that will encourage regular visits. There will be weekly steak and parma nights, Sunday roasts, happy hours, big games on the telly, locals' nights, pool competitions, and pop-up events. He says, "Sometimes a refurb can result in losing a bit of the soul that comes with an old building. The Pinny already has such great architectural features and original design elements, so we want it to continue to feel lived in, but make it just a little more comfortable for eating and drinking." Images: Supplied.
