13/1 Honeysuckle Dr, Newcastle, NSW
02 4915 6558
Looking over Newcastle harbour and located on the boardwalk at Honeysuckle is a pub built by locals, for locals. The Dockyard dishes up high quality pub fare with a side of carefully crafted cocktails, carving itself a name as one of the city’s most loved venues.
Suzanne and Michael Dodds took over the venue in 2014, inheriting the both the space and name, which originates from the old State Dockyard, located directly across the harbour from the hotel. The pair have been in the hotel industry for a number of years, having previously part owned and managed Pippi’s at the Point Hotel. It was here they met bartender extraordinaire, Shane Henry.
Shane’s passion for bartending was sparked when he got a part time job at his university’s bar. During a trip to Europe he stumbled into a small cocktail bar called The LAB (London Academy of Bartenders). As he flipped through a cocktail menu and watched master bartenders at work, he realised that this was what he wanted to do.
A quick glance over the menu and it’s easy to see why The Dockyard has been known to make some of Newcastle’s best cocktails. The inventive list has inspired names and garnishes that taste even better than they look. Shane takes plenty of inspiration from Australian treats – there are beverages that taste just like Warheads, or for the more adventurous, there’s even a Snickers martini. Delicately dyed fruit fans are the perfect topping for many of these show-stoppers.
When your sweet tooth needs to be satisfied, you can’t go past the Crème Brûlée martini – considered more of a dessert than a cocktail. Watch as Shane whips egg whites, local pineapple juice, passionfruit and vanilla liqueurs into a thick meringue-like consistency. He then strains the silky mixture into a martini glass, and the egg whites settle on top, ready to be grilled with a blow torch. Afterwards, Shane sprinkles layer upon layer of sugar over the meringue, melting it into a hard, golden topping. This epic creation is then served with fresh fruits, ready for you to crack the surface.
Completing the team is Rowell Davidson. Heading up the kitchen, he brings years of experience to The Dockyard as well as a preference for local produce, always working with and meeting with suppliers nearby.
When your stomach starts to rumble, enjoy high quality pub fare including a classic chicken schnitzel or beer-battered barramundi. The gnocchi is a crowd favourite, featuring a creamy mushroom and white wine sauce with asparagus, onion, chilli, garlic, fresh rocket and shaved grana padano cheese. The burgers are piled high with gourmet fillings and served with crunchy beer-battered chips.
On a sunny day, bar tables along the boardwalk are hot property, packed with young professionals enjoying a few drinks after work. Come 6pm, enviable views of the sunset always draw a crowd, but the interior is just as pretty, with the industrial design drawing parallels with the old dockyard.
A central location, pub-perfect food and curated cocktails make the Dockyard one of the hottest spots in town. Stop by for a midweek drink or go all out with a three-course meal – either way, you’re guaranteed a great time.