The Robin Hood Hotel in Sydney’s eastern suburbs has re-opened its doors after a multi-million-dollar renovation across its three levels of service.
First opened in 1938 and family owned since 1979, the venue is one of Sydney’s heritage gems. The renovations – undertaken by H&E Architects alongside Design Miss M interiors and Calida Projects building – entailed a sensitive restoration of the building’s heritage character, an upgrade of the building’s facilities and amenities and the addition of a new bar and restaurant.
Upon re-opening, the venue has also been granted new licensing until 2am.
The ground-floor pub offering will retain its focus on hearty classics, with “new and improved” menu extensions that focus on the recently installed charcoal grill. The Robin Hood Hotel has also teamed up with Jack’s Creek Beef from the New England region of New South Wales for its produce.
Upstairs, The Robin Hood Hotel has upped the ante with the opening of Lorraine’s, a European-inspired bistro headed up by Michelin-trained chef Clement Marchais (former executive chef of Peppe’s Bondi) and overseen by Phillip Davenport.
The menu at Lorraine’s will focus on approachable share-style dishes alongside sustainable main courses and a sizeable selection of vegetarian and vegan options.
The name Lorraine’s serves as an homage to Lorraine Havin, one of the first female licensees in New South Wales and the original owner of The Robin Hood Hotel.
Lorraine’s will be open Wednesday and Thursday for dinner and all day Friday to Sunday. Drinks, cocktails and bar snacks are available until late, with licensing until 2am.