60 Miller Street, North Sydney, NSW
02 8458 8980
When the owners and management of The Treehouse observed a shift in what people wanted in hospitality in Sydney, it gave them the idea to open their eclectic and rustic-style venue, The Treehouse, with the accent on fun, great fresh food and a wide variety of beverages.
Owners Andrew Utiger and Graeme Mcbeath, and managers, Dan Quinn and Paddy King, found the perfect site when an old pub closed down on Miller Street in North Sydney and, in 2010, they opened the doors to The Treehouse’s ample interior, perched at the top of a flight of stairs.
Andrew was aiming for nothing less than offering a completely different social experience to everywhere else in the area – and the venue pretty much covers the lot when it comes to this experience. It provides a café culture in the mornings, a restaurant at lunchtime, and then a bar and restaurant in the evenings, all framed by a traditional, rustic decor and old-fashioned service. This creates an intimate and inviting pre-work, mid-work or after-work setting on the rather commercially-oriented streets of North Sydney.
“In a relatively barren CBD area, we offer an oasis for people to enjoy an experience normally limited to the other side of the bridge,” explained Andrew.
With this all-day food and beverage experience, Chef, David Maisey, goes through a ton of ingredients. There is a focus on fresh, seasonal produce on the menus, including hand-made pasta, patés and terrines, as well as fine grass fed steaks, pork cutlets and excellent seafood. One of the signature dishes is handmade spinach and ricotta gnocchi, with cherry tomatoes, basil, goats curd and parmesan crumb.
David uses all his experience from 15 years of working in restaurants from Byron Bay to Lord Howe Island, such as the Freshwater Restaurant and The Arthouse Hotel. Combined with the management team’s experience working in multiple restaurants and bars from London to Sydney, it is a formidable team.
“The management team has extensive experience from all over the world, from top restaurants to dive bars,” Andrew said. “We pride ourselves on providing the style of service that we like to experience ourselves.”
This is evident not only in the food, but in the extensive beverage list curated by bar manager, Jess Grzic, which includes over 100 wines from both boutique local producers and old world international stars. Hand crafted boutique beers (almost 40 of them!) are available too, plus a classic driven cocktail list studded with signature concoctions like ‘Temple of Doom’, comprising Virgin Island rum, vodka, tequila, herb liqueur and fresh berries all served up in a smoking skull!
The combination of different experiences at The Treehouse is working well, as evidenced by press coverage and frequent appearances in the good food guides around the city. The team has no doubt about what makes the city they call ‘home’ tick.
“It’s all about Sydney Harbour and the beaches, and the diversity of restaurants and bars at your fingertips.”