Sugarmill Hotel reborn as Potts Point Hotel [gallery]
Former Keystone Group venue, the Sugarmill Hotel has reopened under new ownership as the Potts Points Hotel.
The site boasts a new fit-out, a designated dining space, bar area and outdoor seating.
General manager, Chris Jolliffe, said “Potts Point residents needed a pub to make their ‘local.’ They want somewhere they can go for a casual dinner or meet friends for a drink. We’re a place for people to enjoy good food and drinks in a relaxed setting that is right on their doorstep.”
Head chef Tushad Bamji has designed a modern smokehouse-style menu, with meats smoked daily with native woods for up to eight hours. Menu items include sticky beef spare ribs; Carolina pulled pork shoulder; Kansas-style buttermilk chicken and grain fed Riverina Angus beef brisket. All are served with pickles and corn bread.
There’s also southern crispy calamari with chipotle mayo and green onion; smashed avocado, jalapeno, witlof, cashew and pickled cucumber. The grill will deliver a 450g t-bone with garlic soy and sriracha; 250g Angus flank steak and shiso butter; pork cutlet, ginger, scallions, brown sugar and sake; and a salmon fillet with miso, maple and mirin. A number of salads are also available.
The Potts Point Hotel also offers a brunch menu on Saturdays and Sundays.
Rollo Anderson – formerly of another ex-Keystone venue, The Rook – is managing the bar and has curated a drinks list comprising 16 beers on tap and 40 bottled. The cocktails are named after Potts Point identities and include twists on classics such as Carlotta Collins with Tanqueray, Aperol, ruby grapefruit and a salted rim; Tilly’s Razorblade with Havana Club 3, lime, honey, cayenne pepper; and Rum Rafferty with Bundaberg Small Batch, orange, clove and dark chocolate.
The Keystone Group entered administration in June last year, listing the city's infamous lockout laws and debt incurred from expansion as key contributors to its demise.