Sydney’s Inner West is gearing up to welcome two-level hospitality destination The Montague in Marrickville. The hotel, which is being labelled as The Monty (in true Aussie fashion), will welcome patrons from July and operate seven days a week.
There are multiple dining and drinking offerings within the 300-pax-capacity space including Harriet’s and Bad Harriet’s upstairs, which will both host DJs, long lunches, dinners, and cocktails, while The Monty will provide a more traditional pub experience downstairs.
Executive Chef Scott Greve has worked alongside Head Chef William Lesmana to put together dedicated menus for each space – think schnitzels, dry-aged steaks, and grilled pork chops at The Monty and brunch and share plates upstairs.
“Marrickville’s food scene blends old-school charm with bold creativity, and The Montague captures that spirit,” says Greve. “We’re pushing the boundaries of classic pub food through fire cooking and expert dry-aging – this is pub fare, elevated.”
Cocktails form a key part of the drinks offering at Harriet’s, with the team focusing on sweeter options. The Watermelon Sugar High features vodka, ginger liqueur, watermelon syrup and pineapple juice while the After Hours combines Hennessy with cab merlot, dark chocolate, almond, cherry, and lemon.
The Montague joins Public House Management’s portfolio of venues which includes The Royal Hotel, The Toxteth, The Ritz, and more. An official opening date will be announced shortly.
