The iconic Harbord Hotel, overlooking Freshwater beach, has re-opened following an extensive and sympathetic makeover under its new owners.
Formerly the Harbord Beach Hotel, the pub has stood proudly as a community landmark for nearly a century – close to half of that under the close watch of industry legend and former AHA NSW President John Thorpe.
In early 2020 it was purchased by Glenn Piper and Lachlan Cottee, just in time for a once-in-a-lifetime shutdown.
The closure period triggered decision to fast-track what would become a $3 million refurbishment originally planned for 2021, which began construction in July.
Phase one of renovations gutted the ground floor, removing walls and exposing heritage elements such as archway windows and the original staircase. Designed in collaboration with Alexander & Co, the new Harbord Hotel takes cues from Freshwater’s history – notably its unique claim as the birthplace of surfboard riding in Australia.
The internal spaces and expansive bar area are true local’s hangouts, with walls adorned with surfing nostalgia and vintage images, murals by northern beaches artist Ash Holmes and even a surfboard rack out front. There is the obligatory sun-soaked terrace, a new restaurant and soon to open Californian-inspired cocktail bar, named Balsa.
The new-look pub’s grand opening on 3 January saw eager locals forced to line up outside, as COVID restrictions dictated capacity and the Peninsula found itself forcibly isolated after positive cases in Avalon.
“We are so excited to swing open the doors to this special venue, especially after what has been a tough few weeks for the northern beaches,” said Piper.
“Harbord Hotel has always been so much more than a pub, it is an extension of the area and a second home to many, so it is truly incredible to see our community enjoying it again.”
The new operation has brought employment for 100 people, many of them locals, including head chef and Freshwater resident Adam Rust, delivering classic pub fare with a coastal twist in the likes of raw tuna tostada, prawn cocktails and wood-fired salmon or rotisserie chicken.
Also on the menu is an “action-packed first summer of free entertainment” with a strong focus on live music and championing of beaches talent.
Phase two of the transformation is tipped to include a further evolution of the current offering, adding a boutique accommodation building and cafe.
“Life doesn’t need to be complicated when you’ve got the fundamentals down to a fine art. Good mates, great food, cold beer, cracking tunes, and of course, the ocean,” concludes Piper.
