Hotel Harry

Overview

Located on the corner of Goulburn Street and Wentworth Avenue, the century-old Macquarie Hotel's Hotel Harry has undergone an extensive revamp as it enters its next chapter. While the iconic corner pub has been reimagined for the next generation, at its heart, it maintains the same character and energy that locals have loved for decades.

Hotel Harry has been an integral part of the cultural fabric of Surry Hills since 1912, hosting everything from restaurant pop-ups to ARIA Awards, after-parties, live music gigs, and endless local celebrations. In its newest chapter, Hotel Harry embraces the beloved nature of a modern Australian pub with high-quality food, elevated drinks, a strong local identity and community spirit.

Co-founder of The Point Group, Brett Robinson, who has owned and operated the venue since 2013, says, "For over 15 years we've watched this precinct grow into one of Sydney's most vibrant and creative neighbourhoods, thriving with quality restaurants, bars, galleries and hotels. The evolution of Harry's not only moves with that energy; it creates a true focal point for it. A place to meet. A place that anchors the area. A pub made for Surry Hills."

Developed by Culinary Director Joel Bickford and Executive Chef Danny Corbett, the new menu, anchored in charred, smoky flavours owing to the kitchen's French rotisserie, wood-fired Parilla Grill and Marana Forni pizza oven, will be the drawcard for both newcomers and regulars. Feast on organic rotisserie chicken or pork with garlic caper butter, 'nduja pangratto, roast potatoes and rich gravy, split king prawns or a 750 gram Bistecca Fiorentina. On the pizza front, try a Pizza Bianca with mozzarella, potato, guanciale and onions, or a Calabrese with vodka sauce.

Quench your thirst with a lineup of creative cocktails, well-executed classics, and generous happy hour offerings. Signature drinks include the 1968 Harpoon Cocktail with gin, pomegranate, orange liqueur, Campari and lime, the Zombi Apocolypse with rum, velvet falernum, pomegranate, cinnamon and grapefruit, and the Money Bags Margarita with Don Julio Reposado, Grand Marnier, lime and pink peppercorn salt.

Interior stylist Anna Hewett has redefined the dining experience with warm lighting, interesting textures and thoughtful details. "We wanted to celebrate the beauty of this old Federation Free Style hotel, its history and its place in the Surry Hills community. Our vision was to honour it and reimagine it for the Surry Hills of today, creating fresh, vibrant spaces where Harry's can be enjoyed from the daytime through to the evening. A place that has elegance and dignity again and can be used for an after-work drink, a special occasion, or for letting your hair down later into the evening. It's been an honour to give her a new lease on life," says Hewett.

Images: Supplied. 

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