What makes a good pub? In a city where hospitality groups are pumping millions of dollars into revamping pubs, it’s a question worth asking. To me, a great drinking establishment has less to do with the wallpaper and more to do with the people who stand behind the bar and sit on the stools. It’s the charismatic bartenders who remember to ask about your footy grand final and the familiar faces of the regulars who perch at the front bar. A good pub is all about whether there’s spirit.
When the Kurrajong Hotel became The Swanson, after a three month refurbishment by the Balmain Pub Group (who also own Riverview Hotel in Birchgrove and the Balmain Hotel in Balmain), it become more than a pub. Spanning over two levels, there’s a public bar on the street level, and an 80-seater restaurant upstairs. Truffle gnocchi, kingfish carpaccio, crispy duck with quinoa and lentils… the menu upstairs is serious and head chef Brad Sloane (former AHA chef of the year), delivers seriously good food on the plate.
There’s a pie, but it’s no ordinary pie- it’s a Wagyu beef pie, served with a garlic mash and broccolini. A spatchcock dish is served butterflied and chargrilled, with sautéed lentils, speck and brussel sprouts. For bargain hunters, there’s “2-for-1 pizzas” on Thursdays and ‘$10 Wagyu burgers” every weekday lunch. From fancy fine dining to hearty pub grub and boutique beers to inventive cocktails, there’s something that will please everyone at The Swanson.