Sydney venue The Imperial Erskineville has reopened after an eight-month, $6 million redevelopment.
As part of the revamp, the Inner West pub has introduced Priscillas, a new restaurant and bar that features a “Drag & Dine” concept combining entertainment and dining.
“The Imperial is known for its iconic drag shows and performance, so we’re keeping this alive as we move into the new generation,” says The Sydney Collective’s Fraser Short.
“But our customers also love to eat well, so we’ve put a lot of effort into ensuring the venue is a home for delicious, tasty food.”
Group executive chef David Clarke has created a plant-based menu for Priscillas, featuring dishes such as crabless crabcakes made with jackfruit, palm hearts and spices, coconut ceviche with jalapeno aguachile, coconut curry, radish, pickles and blue corn chips and vegetarian paella.
“For inspiration, the culinary team travelled across California, where both plant-based and experiential dining is fast-growing in popularity,” says Clarke.
“We are all big meat eaters, but we were blown away by how much can be done with vegetables as the hero in a dish – and we look forward to sharing this concept.”
The menu caters to meat eaters too, with slow roasted pork, grilled chicken and wagyu steak on offer.
The drinks lists features wines by the glass or bottle, beers, ciders and an extensive cocktail line-up.