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FOOD & DRINK

Manly Pavilion on the Verge of Resurrection

Following the wild success of Coogee Pavilion, Manly's own waterfront venue is up for grabs.
By Tom Clift
February 25, 2015
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Manly Pavilion on the Verge of Resurrection

Following the wild success of Coogee Pavilion, Manly's own waterfront venue is up for grabs.
By Tom Clift
February 25, 2015
  shares

One of Sydney’s prime pieces of culinary real estate could be revamped and reopened. Three years after being placed into liquidation, the legendary Manly Pavilion looks poised to make a comeback, with several suitors within the local hospitality scene expected to make a play for the location when it's put up for tender in the next few weeks.

The news makes sense given Sydney’s enduring love of waterside dining, which was recently driven home by the success of the Coogee Pavilion. The brainchild of Justin Hemmes and the Merivale hospitality group, the three story beachfront location includes a restaurant, a coffee spot and a rooftop bar with panoramic views. Since its 2014 opening, the site has quickly become one of Coogee’s premiere hotspots, and could easily serve as inspiration for what might be in store for Manly.

According to Good Food, Hemmes had reportedly shown interest in the Manly Pavilion, but has apparently opted against the investment. In his absence, current frontrunners for the site include Cafe Sydney and hospitality company Doltone House.

In its heyday, Manly Pavilion was considered one of Sydney’s finest restaurants, winning a Michelin Star as well as the 2011 Best Restaurant Award from the SMH Good Food Guide. Its demise was one of several in the city’s high-end restaurant world, with closures attributed to changing tastes and tighter economic conditions. At the time it shut down, Manly Pavilion's owners were more than $590,000 in debt.

Interest has swirled around the location for some time now, although forward momentum has been stifled by a number of issues, including the death of one of the owners and concerns over a nearby colony of penguins.

Via Good Food.

Published on February 25, 2015 by Tom Clift

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