The Portsea Hotel will reopen its doors on 10 December, revealing the results of extensive renovations totalling $7 million.
An art gallery featuring a rotating list of artists greats guests upon entry before they are lead into the venue’s largest room, Longshore, which boasts an open kitchen led by newly appointed head chef Paul Tyas (ex-Grosvenor Hotel and The Point Albert Park).
The menu will offer a refreshing take on typical Australian pub fare with a strong focus on locally source produce.
“The new menu at Portsea Hotel gives the pub food that Australians know and love a much-needed revitalisation,” says Tyas. “Expect a wider range of salads, fresh seafood and grilled meats, as well as the pub classics.”
The new wine list will feature handcrafted wines sourced from the Peninsula, including a selection from local wineries T’Gallant and Foxey’s Hang Out.
The second floor is home to the ‘ Bertram Bar’ (in honour of John Bertram) and with panoramic ocean views, with Cliff’s Bar — a California-inspired burger bar — and the RIP Bar — a whisky inspired cocktail bar — also joining the new venue.