Applejack Hospitality group has relaunched iconic Sydney pub Forrester’s after an extensive $1.5 million renovation. First established in the suburb of Surry Hills in 1921, the pub was bought by Applejack in early 2020.

The new digs includes three drinking and dining spaces: Phylli’s restaurant, a public bar and an upstairs entertainment and dining space. Each area is tied together with Applejack’s signature greenery, while the design draws inspiration from the building’s history, incorporating natural timbers and a neutral colour palette with pastel furnishings.

The Phylli’s dining room is filled with natural light, greenery and timber fishes as well as a mural by Sydney-based artist Mielo. A mix of shared-style dining and solo plates are suited to long lunches and casual dining. Drinks include a spritz menu and a well-considered wine list, with Bottomless Lunches on offer from 14 November.

In the Public Bar — where the original exposed Oregon beams, hardwood floors and tri-folding timber sash windows have been restored — guests will be able to enjoy a range of local craft beers and Australian wines.

Upstairs at Forrester’s features booth seating and a seperate bar in the dining space, creating an area perfect for weekly trivia nights and comedy evenings. Guests will be able to order from the full dining menu.

Latin flavours have been combined with North American influences to create a menu that offers a fresh take on pub food. A collaboration between Head Chef Jon Barrios (Bopp & Tone and The Botanist) and Group Executive Chef Jason Roberson, the menu will feature snack-sized bites, share-style dishes and solo options.

The menu includes kingfish tiradito and oysters with lime, shallot vinegar and red chilli oil, as well as pub favourites such as the $10 steak, a pork belly and ham Cuban sambo and Americano cheeseburger. Salads, greens and vegan options abound too — think grilled-peach salad with grapefruit, fennel, rocket, and pistachio. For substantial share plates and mains, diners can look to the Ora king salmon or an 18-hour slow-roasted “Lamb Barbacoa” served with a salsa verde, radish and warm corn tortillas.

Group Bars Manager Lachy Sturrock and Sommelier Consultant Dan Simmons have curated the drinks offering, which includes an all-Australian wine line-up featuring local state growers and producers who focus on sustainable, organic farming. Iconic Australian beers will be on tap alongside independent craft brews and the cocktail list will focus on classic and seasonal drinks.