The Montague Hotel
It's schnitzels and schooners downstairs, spritzes and disco upstairs at The Montague, Marrickville's two-level late-night hangout.
Overview
Marrickville might already be home to some of the best pubs in Sydney, but Illawarra Road newcomer The Montague is doing things a little differently. The two-level hangout — formerly The Ritz — brings together the best of both pub culture and late-night bar life, with a nod to Sydney's ever-growing love affair with multi-venue hospitality precincts.
The venue comes from Public House Management Group (also behind Paddington's The Royal Hotel and The Toxteth in Glebe), with interiors by Venari Projects and a focus on delivering two distinct but connected experiences. Downstairs, The Monty is a smart take on the modern Aussie pub — think local beers, elevated comfort food and space for everyone from footy fans to families. Upstairs is Harriet's, a velvet-draped cocktail lounge that swings from sultry midweek date nights to bottomless brunches, DJs and disco balls on weekends.
Ethan Smart
There's a focus on food across both levels, and Executive Chef Scott Greve (Hatch) and Head Chef William Lesmana (ex-Hatch, 6HEAD) have crafted menus that reflect each venue's personality. At The Monty, you'll find pub classics — parmies, dry-aged steaks and nostalgic desserts — alongside more creative takes like charred prawns with salsa verde and chilli butter, fried cauliflower lifted with korma sauce, and a chargrilled pork chop with caper butter and smashed potato salad. It's still very much a pub at heart, though, with a host of weekly specials like $20 steak frites and free pool on Mondays, wings by the kilo and live sport on Thursdays, and a Sunday roast platter for two to round out the weekend.
Things get a little fancier — but no less inventive — at Harriet's, with a snacks-smalls-and-shares menu that's just as suited to a low-key date night as it is to a lingering Sunday session. Here, you'll find the likes of wagyu beef tartare with pani puri, black garlic aioli and fermented green chilli; an 800g pork tomahawk with burnt apple, fennel and fermented herb salsa; and wagyu skewers with sous vide pineapple. It's confident yet eminently approachable, with pub trivia on Wednesdays, long-lunch specials on Fridays and bottomless brunch — with dishes like crab benedict, and fig and ricotta hotcakes — on weekends. The volume gets turned up on Saturday nights when the space becomes BAD Harriet's, which sees a rotating lineup of DJs spinning everything from soul and disco to big-room house from 9pm until midnight.
Katje Ford
The drinks are just as considered for each venue. The Monty keeps things classic with rotating taps, a tight wine list and crowd-pleasing cocktails, while Harriet's brings the drama with tipples such as the Watermelon Sugar High, a mix of vodka, lime, watermelon syrup and pineapple juice that's as bright as the song it's named for, or the brooding After Hours, which layers Hennessy, cab merlot and dark chocolate with citrus and spice.
If you're planning your visit around a drink or two, you're in luck. Weekday punters can take advantage of happy hour from 4–6pm, with $6.50 house schooners and vinos on offer. Swing by from 9–11pm on a Friday or Saturday night for two-for-$20 Hugo, limoncello or Aperol spritzes to cap off (or even kickstart) your evening.
Ethan Smart
Images: Ethan Smart, Katje Ford.
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