Peninsula Hospitality reopens Balmain landmark the Dry Dock this week, following a transformative restoration to re-establish its place as a cornerstone of the community.
The historic venue was built in 1857, found at the similarly historic Mort Bay Park – a few minutes’ walk from Balmain Ferry Wharf, which is a 10-minute ferry ride from Sydney’s Circular Quay.
Dry Dock Public House & Dining Room officially welcomes back guests Thursday (30 November), offering an expansive drinks list and modern European-inspired bistro fare, catering to 330-pax across three distinct spaces.
The classic, dog-friendly public bar can welcome 90 guests, providing beer, wine, spirits and traditional cocktails, and 16 products on tap. It is flanked by the Sports Lounge, cranking live sport on large screens.
The Lounge Bar is a relaxed and airy space, inviting up to 120 people to cosy up with the double-fronted wood-burning fireplace and selection of leather booths and comfortable club chairs.
The all-important Dining Room is based in a contemporary open kitchen European bistro, flooded with natural light, high ceilings and views onto an elegant courtyard garden. It features a sit-up Oyster Bar and a semi-private dining space that seats 14.
Peninsula Hospitality is seasoned hospitality professional James Ingram alongside local Balmain investor Mike Everett, who had a shared vision of restoring the historic pub and ensuring its place as a cornerstone in an area famed for its pubs.
Keeping its heritage in mind, they have reimagined it for future generations, and say they are “proud to be a small part” of the legacy.
“Balmain has such a strong pub culture, so we’re excited to add to the already great mix of venues in the area and contribute to the reinvigoration of the food and beverage offering in Balmain and the peninsula,” offered Ingram.
The group has assembled a suitably sharp team to captain the Dry Dock, led by GM Dom Vaughan, with chef Ben Sitton operating the kitchen and award-winning sommelier Christiane Poulos.
The new European influenced menu boasts French provenance and is centred around flavour over fire, courtesy of the Josper charcoal grill and wood-fired oven and rotisserie, producing highlights such as Steak Frites, rare breed Black Berkshire Crumbed Pork Cutlets, and charcoal roasted New Zealand Snapper fillet.
Re-imagining the heritage-listed pub into the group’s vision brought a collaboration with H&E Architects, CWF Constructions and interior architects Isgro Studios.
“It has a transportive, escapist quality, where you could be anywhere, or right at home” poses Bianca Isgro.
The Dry Dock Public House & Dining Room.
22 Cameron Street, Balmain, NSW.
