Eastern Sydney art deco pub, The Light Brigade Hotel has officially launched its level two restaurant, Brigade Dining.

Northern Beaches publicans, The Bayfield Family, purchased the hotel earlier this year, marking the group’s first investment in Sydney’s Eastern Suburbs.

Following a refurbishment, the Group reopened the ground floor of the pub and few months back and according to head chef Marco Adler, Brigade Dining’s menu represents a causal, yet more premium dining offering compared to that of the ground level pub.

The menu comprises maltagliati with king prawns; slow-cooked lamb rump; scallops, salmon belly tartare, pea and watermelon; and raspberry and passionfruit crme with meringue drops pavlova.

An addition to a new menu, the restaurant has also undergone a complete aesthetic makeover.

 “Our vision for the restaurant is to create a stand-out dining experience, whilst still keeping it closely connected to The Light Brigade Hotel." says Kaine Bayfield, group general manager of Bayfield Hotels. "Teaming up with Marco Adler’s passion and expertise will definitely help us to achieve this.”

 Brigade Dining will be open for lunch and dinner Monday – Saturday and Sunday brunch.

Wagyu-Beef-Carpaccio-14.jpgWagyu beef carpaccio

Scallops-Salmon-Belly-Tartare-Pea-Watermelon-portrait.jpgScallops, Salmon Belly Tartare, Pea, Watermelon

Heirloom-Tomato-Burrata-14.jpgHeirloom Tomato, Burrata

Pacific-Oysters-Marinated-Roe.jpgPacific Oysters, Marinated Roe

Raspberry-Passionfruit-Smashed-Pavlova-10R.jpgRaspberry, Passionfruit Smashed Pavlova


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