General Gordon Hotel
This inner west stalwart has reopened three years after being torn down by a fire and now features a dog-friendly courtyard and a bistro fitted with a woodfire oven.
September 03, 2021
In July 2018, The General Gordon Hotel, a mainstay watering hole in Sydney's inner west, was destroyed in a fire. The Sydenham pub was in the middle of renovations when the building caught ablaze resulting in extensive fire damage and the collapse of the roof. Three years on, the hotel has been rebuilt and reopened with a new look, a new roof and a new head chef.
Following a multimillion-dollar renovation and under the new ownership of JDA Hotels, The General Gordon Hotel revealed its new look to the public on Friday, February 26. Running the venue is Sarah Lewis, industry veteran of 25 years and inner west local, while in the kitchen you'll find Kirsten Baker (Vic on the Park) leading the way as head chef. Having an experienced female duo at the venue's helm is fitting for the pub, which ran under the guidance of one of Sydney's first female licensees Bridget Smith in its early days.
Baker has created a menu full of pub classics ready for an after-work or weekend meal. Classic pub mains, pizza, pasta and burgers make up the bulk of the menu, with vegan options including a chickpea and sweet potato burger. For those looking to elevate their pub feed to a full feast, the kitchen is fitted with a woodfire oven churning out roasted pumpkin, roasted half chickens and 12-hour beef short rib served with mushroom and shallot spaetzle and parmesan crumb.
The layout of the newly renovated pub features a dog-friendly alfresco courtyard, bistro area, timber-laden sports bar and a bottle shop. Keeping to its namesake, the hotel also offers those looking for a spot to stay in the inner west, with eight hotel rooms starting at $160 a night.
"We cannot wait to get that first schooner poured" JDA Hotels CEO John Feros said. "It's been a tough road for the pub. The devastation from the fire combined with the lengthy renovation has been a challenge for our team and the local community."