The dynamic duo of Simon Tilley and Nick Wills have unveiled a major renovation and reopening of their recently acquired Richmond Inn.
The award-winning hospitality group secured the deal on the pub in Sydney’s burgeoning north-west growth corridor in July.
Established 1864, it is on a 3,007sqm corner site in the heart of Richmond, directly across from the local train station.
Tilley & Wills had originally planned a small upgrade, but CEO Nick Wills saw the potential to create an experiential pub offering that would be “unique yet approachable” to suit the area’s diverse local community.
“I love the Hawkesbury area and have been keeping an eye out for the perfect opportunity to create something special in Richmond,” says Wills.
“I wanted to create a welcoming place that has its own and unique style, somewhere for everyone to enjoy – whether that is for a family day-trip, visiting for a quiet meal, or with your crew for a bit of cheeky fun.”
The new-look Richmond Inn is decked to welcome locals and day-trippers, featuring an eclectic mix of personality-filled indoor and outdoor spaces.
An eye-catching public bar makes a modern statement, with mosaic floor tiles, deep brass-topped bar and cheeky cacti wall mural, amid a fleet of flat-screen TVs. But an even bigger drawcard is Richmond’s biggest beer garden, a dog-friendly space offering an abundance of high- and low-seating, amongst lush greenery, oversized pots and modern cacti.
The renovation created an array of new entertainment areas, seen in the Front Porch, airy Homestead, with glassed atrium roof, or intimate Naughty Corner nook.
Richmond Inn is also more family-friendly than ever, equipped with a ball-pit play area, a Rumpus Room featuring arcade games such as air hockey, Buck Hunter and pinball, and there is now a kids’ petting zoo – soon to include Insta-worthy teacup pigs.
The repositioning also plans to make The Richmond a night-time destination, hinting at a soon-to-be-announced line-up of regular live local music and DJ performances and events.
Events will be a big focus, the venue now boasting a dedicated onsite functions manager, overseeing a diverse range of function spaces, including the beer garden, which can host up to 200 patrons and features a 100-inch stadium-sized screen, destined to show big sporting battles.
Catering to function bookings, a selection of food and beverage packages are on offer, counting both sit-down menus and roaming canape options.
Group executive chef Brad Sloane, previous AHA NSW Chef of the Year, has curated an affordable pub menu, highlighted by a succulent and generously portioned Sunday Roast, fresh-baked 1-metre pizzas for group bookings, and juicy homemade chicken schnitzels.
On the horizon are “interactive cooking experiences” in the venue’s many outdoor spaces, set to include mouth-watering spit roasts and live smoked meat displays.
Continuing the family theme, family man Sloane created a dedicated kids’ menu, with over six delicious dishes to satisfy the fussiest of eaters. Under 12s eat free on Mondays.
There are even kids’ events, where parents can book the Petting Zoo or the Rumpus Room, with option to upgrade by hiring the likes of a popcorn or ice-cream cart.
Richmond Inn is the most recent acquisition for Tilley & Wills, joining the portfolio of Mosman’s Buena Vista Hotel, Verandah Precinct in the Sydney CBD, the Greenwood Hotel in North Sydney, and Brisbane’s The Prince Consort.
