Historic Sydney pub The Dry Dock will reopen late this year under new owners Peninsula Hospitality, run by Mike Everett and James Ingram.
The pub, which had an asking price of $7.5 million, was sold in September 2021, with Peninsula Hospitality committing to renovate the two-storey venue and roll out a new food and beverage offering.
Closed for nearly two years, the 1857 venue has been steadily revamped and will once again become a “home away from home” for Balmain locals.
“When Mike told me about The Dry Dock and I first looked at it, I was impressed with the layout and size of the pub, and I could immediately see the potential to combine a great dining concept with a classic pub experience and this sparked the momentum which founded Peninsula Hospitality,” says Ingram.
“It was a shared vision of wanting to create an elevated pub and dining experience that we believe people are looking for today and will add perfectly to the mix of restaurants and bars in the area.”
There will be three distinct areas within the pub for patrons to enjoy, including a 100-seat dining room, 120-capacity lounge bar, and a 90-person-capacity public bar.
Ben Sitton has been appointed head chef and joins after a stint at Merivale where he worked at venues including Felix and Uccello.
Sitton will develop a culinary offering rooted in European flavours and techniques, with the kitchen to be fitted out with a Josper charcoal oven and grill.
Official opening date to come; The Dry Dock will open seven days a week from 11am later this year.
