The Crows Nest Hotel on Sydney’s north shore will this month reveal the first stage one of its multi-million dollar renovation.

The transformation of the ALH group’s flagship property, which has a 100 year history, includes a complete overhaul of its food, drinks and live entertainment offering, with the kitchen spearheaded by chef Kelly Rodgers, formerly Kirribili Hotel’s head chef.

New menu items include steakhouse beef skewers with horseradish cream sauce; rustic pork meatballs in a herbed house Napoletana sauce and parmesan; pistachio crusted lamb rack with roasted chats, watercress and tomato salad and creamy lemon mustard sauce; and crispy skin Atlantic salmon with seasonal mirin vegetables, celeriac puree and lime cheek.

Architect Darren Dickfos and builders Rohrig have held onto the venue’s original charm and ornate heritage features, integrating them into a contemporary reinvention which has included the establishment of a new rooftop terrace, five function spaces and a courtyard.

The building houses five function spaces: The Ballroom, The Boardroom, The Parlour, The Berry Room and The Lounge.





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