Amid a shortage of Sydney freehold opportunities, the Duck Inn has swanned onto the market with plenty of upside.
The two-storey Duck Inn was built on 364 square metres of then very working class Chippendale, in around 1895. The suburb is today one of the fastest growing city fringe precincts, and a stone’s throw from education institutions Sydney University and UTS, and the new Central Park development.
The freehold going concern is being offered to market following a recent trade turnaround under the stewardship of inner-west stalwart Adam Kilkeary as licensee and manager. Kilkeary held a similar position for a number of years at Newtown favourite the Coopers Arms.
Featuring a bar, commercial kitchen and bistro and generous outdoor area on ground level, the compact venue also includes nine pub-style accommodation rooms outside that offer the incoming opportunity to cash in on Sydney’s booming short-stay market.
Topically, it also holds S.T.C.A potential for further redevelopment.
The Duck is being sold via Private Treaty through Ray White Hotels’ Blake Edwards, who told PubTIC it well suits the current trends.
“It would be ideal as a food & beverage-orientated gastro pub,” suggested Edwards.