North Sydney pub the Greenwood Hotel has debuted a fresh new look and menu.

Tilley and Wills Hospitality Group (Verandah Bar, Clovelly Hotel, Bistro Moncur Mosman) have continued their Sydney spree with the relaunch of the Greenwood, which they purchased in late 2014.

Group executive chef Brad Sloane and head chef Sam Matthews have revised the food and drink offering which revolves around pub staples and healthy options.

Menu items include the hummus super bowl with roast butternut pumpkin, farro, broccolini, baby kale, carrot kraut alongside classic burgers and fish and chips.

Two new cocktails will debut including the Roll Call, a twist on a cosmopolitan, and a margarita with aloe vera, tequila, lime and honey.

SJB Interiors spearheaded the new look which features plenty of greenery along with statement lighting features.

“The architecture of the original building is beautiful local sandstone with classic high, timber ceilings,” says co-owner Nick Wills.  “We wanted to use the existing architecture to build on the textures and then add colour and fun,” says co-owner Nick Wills.

A new external bar has also been established in the northern courtyard to cater for events and peak times.


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