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FOOD & DRINK

Erskineville's Imperial Begins Its Four-Stage Reopening With the Launch of Restaurant Priscillas

The first phase features a veggie-focused menu and 'drag & dine' entertainment.
By Libby Curran
March 01, 2018
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Erskineville's Imperial Begins Its Four-Stage Reopening With the Launch of Restaurant Priscillas

The first phase features a veggie-focused menu and 'drag & dine' entertainment.
By Libby Curran
March 01, 2018
  shares

Finally, the wait is over. Erskineville's Imperial is back in action after an eight-month, $6 million makeover — set to be bigger, bolder and more colourful than ever before. And kicking off the first phase of the pub's relaunch is flamboyant bar and restaurant, Priscillas, rocking a clever, veggie-driven menu and a live 'drag & dine' entertainment offering.

It'll help push the venue into its next era of life, building on that long-held reputation for great live shows and performances, while upping the ante in the food department.

In the Priscillas kitchen, vegetables are the stars of the show, the menu heroing plant-based options like island-style coconut ceviche, and 'crabless crabcakes' made with spiced jackfruit and palm hearts. They'll sit alongside a handful of carnivore-friendly offerings, and a trio of paellas — vegetarian, pescetarian and meaty.

Meanwhile, vibrant signature cocktails pay homage to some of the Imperial's most fabulous characters and a late-night Espresso Martini Club will be serving up the goods from 10pm each night.

Following shortly, with a launch later this month, is late-night haunt The Basement — a space for drag shows, colourful performances, DJ tunes and a whole lotta dancing.

Later in the year, the pub will add a top floor event space, cocktail lounge and LGBTIQ hub, and come early 2019, the adjoining building will play host to Australia's first same-sex wedding chapel.

The Imperial will open at 5pm on Friday, March 2, to host a series of events and parties over Mardi Gras weekend, before Priscillas makes its official public debut on Monday, March 5. For more information, head to the website.

Published on March 01, 2018 by Libby Curran

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