The Strand Hotel Has Received a Luxe Revamp with Revered Chef Clayton Wells Leading the Charge

One of Sydney's oldest hotels has undergone a lavish refurbishment — so the next time you head over to The Strand Hotel, it'll look a little different. Following a revamp in September, the heritage pub now boasts a brand-new look and a refreshed menu.

At the helm of its revival is culinary talent Clayton Wells — Automata's previous Head Chef and co-owner and now PUBLIC Group's Creative Culinary Director, with Leigh McDivitt on Head Chef duties.

The ground floor, now know as the Strand Bistrothèque, has undergone a contemporary design update with reflective black ceiling paired with eccentric art prints and pops of colour with inviting green velvet couches placed throughout the space.

As for the menu, the relaxed French cuisine now takes a less-is-more approach while pairing unexpected flavour combinations. Highlights include the chicken liver parfait eclair accompanied by maraschino cherry and cacao, as well as a soufflé heroing gruyere cheese.

"The food is a combination of my own cooking style of traditional French techniques and a nose-to-tail approach. When you find the quality produce that our farmers are passionate about sharing, you need very little interference from chefs to make the dish sing," said Leigh McDivitt.

The wonderful chicken liver parfait eclairs

For sips, the ground floor offers a cocktail menu from the globally-renowned Maybe Sammy crew and a wine list that has been carefully curated by P&V's Mike Bennie. To top it off, the Strand Bistrothèque hosts weekly live music gigs.

(The Strand Hotel's Head Chef Leigh McDivitt & PUBLIC Group's Creative Culinary Director Clayton Wells.)

As for the rooftop bar, the openair space has been relaunched as a French and Mediterranean fusion called Kasbah. Balearic tunes accompany the cosy terracotta lounges, luxe Persian rugs and vibrant patterned tiling, which draw inspiration from Marrakesh's pastel tones.

For bites, Kasbah serves French and Moroccan-inspired fusion cuisine in the form of grazing plates to the tune of ginger, turmeric and coriander spiced tiger prawns. To pair, there's an array of Mediterranean-leaning cocktails like The Silk Road and Ficus and a short offering of natural wines.

"Leigh and the team have the expertise to provide a renewed experience in food and service across Strand Bistrothèque and Kasbah upstairs on the rooftop," said Wells."You'll be able to make your day or night whatever you want it to be at The Strand."

Head to 99 William Street, Darlinghurst, to check out the new and improved pub. For further information and operating hours, head to The Strand Hotel's website. 

Image credit: Parker Blain