With a new look and a new chef, The Edinburgh Castle in Sydney has reopened, offering a modern twist on Australian pub favourites.
Once home to Australian writer and poet, Henry Lawson, The Edinburgh Castle is where Lawson penned some of his great works. Subtle references to the venue’s colonial past are reflected in both the menu and the Luchetti Krelle designed interiors.
Head chef Daniel Lanza (ex North Bondi Fish) is giving pub classics a modern twist, with menu items including saltbush chicken schnitzel, crispy potatoes, celeriac and chunky tomato sauce; crumbed barramundi burger, iceberg lettuce and fennel slaw; classic savoury lamb mince, potato waffle, carrots; and house made potato scallops with chicken salt.
The snack menu includes a pork and sage sausage roll served with green tomato chutney; and a ploughman’s plate with ham, cheddar and house pickles.
“We aim to offer people some comfort in being able to visit and experience a classic, satisfying, Australian pub meal yet still experiment with reinventing the wheel of what people expect by modernising traditional menu items,” said Lanza.
The Edinburgh Castle’s upper level is also now home to a cocktail lounge and outdoor courtyard.