Historic Sydney venue The Old Fitz has ushered in a new culinary era under Group Executive Chef James MacDonald.
MacDonald, who joined from Restaurant Hubert and spent time in Michelin-starred fine diners, has put together a Euro-centric menu that covers foundational French and British dishes for the cool season.
“I love French food, and the way people there are so passionate about it,” he says.
“It feels right to lean into French-inspired cuisine and create a refined menu focused on comfort and long-established favourites. It ties in so well with the pub’s charm.”
The bistro’s a la carte menu now features pommes Anna with tarama and anchovies; confit duck with beans and aioli; steak frites au poivre; market fish with leek and lemon butter; and a rum baba with Chantilly cream.
Guests can order from the bistro menu and sit downstairs in the pub area or outside, but the pub also has its own dedicated offering covering mussels on toast with celery and aioli and a Wagyu cheeseburger with frites.
Sundays now sees jazz musicians take the floor from 2pm a well as the launch of a dedicated roast offering covering three options including beef strip loin, chicken Maryland, or Japanese squash teamed with roast potatoes, carrots, seasonal greens, and Yorkshire pudding.
The Old Fitz’s wine offering is also leaning French, listing reds from the Loire Valley as well as drops from Jura and Burgundy.
“I’d like to think that there’s something for everyone on the new menu,” says MacDonald.
The Old Fitz is open seven days a week.
