Sydney CBD megapub The Flynn reopened last month following a $2 million-plus renovation by Marcus Levy’s rebranded outfit.
The pub is part of hospitality group East Coast Collective, formerly Marvan Hotels, headed by Levy and group general manager Josh Green (ex-Merivale).
Co-owned by Green, The Flynn’s 200-seat space was modernised by EJE Architects and given a contemporary and lighter feel yet still keeps its big CBD pub energy.
The venue has renewed its focus on excellent hospitality alongside quality and value, and now offers full table service.
A revitalised menu was created by Justin North (Bécasse, 2009 SMH Chef of the Year).
The acclaimed Australian chef has focused on high quality produce for his blend of Asian-inspired dishes and modern pub classics, keeping the pricing approachable.
Hero dishes include the King Prawn brioche Roll, Spanner Crab Malfadine, and a classic Steak Frites featuring a 250g Riverina Black Angus rump cap with Café de Paris butter. There are lighter options such as the fresh Green Tea Noodle Tuna Salad and a broader menu of elevated pub classics.
The drinks menu champions Spritzes, alongside signature cocktails showcasing fruit-forward mixes along with margaritas, martinis and palomas, classic serves and a solid lineup and rotation of beers on tap.
“We wanted to elevate the experience without losing what people love about a great pub. You’ll find a level of quality you don’t always expect, but with the same relaxed vibe and great value,” says Green.
Green explained the change to East Coast Collective symbolises his entry and the new phase on who they are.
“The rebrand is to give the group some fresh life. It’s symbolic of a change in how we do business and who we are,” he told PubTIC.
Aside from The Flynn, East Coast Collective’s portfolio includes Westmead Tavern, The Maryland Tavern, The Grove Hotel and The Del Hotel.
