The Oxford Tavern, situated in Sydney’s Inner West suburb of Petersham, is reopening on 1 July with a new fit out and food offering.

The pub is part of a portfolio of establishments under the Odd Culture Group, and it’s the first time in 10 years that it has undergone renovations.

“The renovations have been done with intention to make our holistic vision for the venue clear,” says Odd Culture Group CEO James Thorpe.

“The pub’s core identity hasn’t changed but we are dedicated to crafting something new that represents an amalgam of history and progression in a safe, welcoming, universal space.”

The first stage of the reno will see a brand-new front bar with the original neon signage, new furniture and booth seating.

In the following weeks, the second stage will reveal a new-and-improved outdoor area.

Behind the food offering is Odd Culture’s Executive Chef James MacDonald and Head Chef John Hockey.

“We’ve moved to an elevated and modern pub menu with classics done well that have more of a world influence rather than just the USA,” says MacDonald.

Snacks include pork and duck terrine, taramasalata and smokey eggplant dip with grilled bread, salt and pepper squid and tempura broccolini.

Classic main meals such as vegan burgers, nachos, chicken schnitzel, and steak still feature on the menu.

The Tav’s Sunday roast comes with the option of crackling Berkshire pork belly, Angus beef rump cap and chicken supreme served alongside roast potatoes, carrots, yorkshire pudding, gravy and mustard.

The smoker remains a fixture in the beer garden and will be used to cook smoked crispy chicken wings, smoked beef brisket pie and smoked lamb pappardelle.

Group Beverage Manager Jordan Blackman has curated a drink menu with beers from One Drop, Grifter, Bracket Brewing and Reschs.

Drinks will also include agave-forward cocktails and slushy machines with flavours such as Jack Daniels and coke as well as a riff on the penicillin.