After a 12-week closure for extensive renovations, one of Sydney’s oldest pubs has been reopened as the Frisco Hotel. With a fresh look and new management, the Frisco is ready for all manner of summertime soirees.
Head Chef, David Park, has created a menu showcasing Sydney’s best seafood and paddock-to-plate produce. Signature dishes include mini lobster rolls with celery, lemon mayo and chives, and tempura fish tacos with avocado, pickled ginger and nam jim sauce. Share a platter of sushi and sashimi or for something more substantial opt for a grilled miso salmon with shitake and enoki mushrooms.
Alongside a wine list created by award winning Sommelier, Gabrielle Webste, Frisco has a cocktail with a rum focus – perfectly in line with the nautical theme. Smoking Guns combines Zapaca rum, Aztec chocolate bitters and raw sugar in a jar of hickory smoke, while the Dark and Foamy shakes up spiced rum with gingerbread liqueur, lime juice, bitters and egg white.
The newly renovated interiors created by Alexander & Co pay homage to the restaurant’s navy legacy with exposed brick, blue leather banquettes, quirky nautical trinkets and wooden floors.
The two-tiered bar offers large communal tables on the ground level and a sweeping balcony on the first floor to soak in the afternoon’s rays. Above all the action you’ll find seven pub-style hotel rooms, perfect for anyone after a short Sydney getaway.
Words by Beth Yeoman