The Edinburgh Castle, or ‘The Eddy’, has gone through a complete renovation, in both its interior styling as well as in its food and beverage offering. Once home to Australian writer and poet, Henry Lawson, this iconic Sydney landmark was where Lawson wrote many of his great stories. Paying homage to the venue’s history meant that the Luchetti Krelle designed interiors made subtle references to the venue’s impressive colonial past.
Luchetti Krelle were tasked with updating the interiors, whilst still maintaining The Edinburgh Castle’s beloved heritage look. They did this by updating the décor of the ground floor bar, and completely overhauling the upper level, turning it into a cocktail lounge and outdoor courtyard, which looks out onto the city below. Both levels’ redesigns highlight the heritage features of the hotel.
Also integral to the revamp of The Edinburgh Castle was Bianca Isgro, Interior Design Manager at leading hospitality management group, Solotel. She spoke of the historical relevance of the hotel, saying, “Henry Lawson lived above the pub for some years and it was here, at The Edinburgh Castle, that Lawson signed his first book deal. As a designer, these were all really interesting stories and obvious starting points to draw reference from and therefore felt that it was important for us to showcase this subtly throughout the interior styling”.
Just as the interiors were given a revamp, so too was The Edinburgh Castle‘s menu. “We aim to offer people some comfort in being able to visit and experience a classic, satisfying, Australian pub meal, yet still … reinventing the wheel of what people expect by modernising traditional menu items”, said newly appointed Head Chef, Daniel Lanza, who has come from North Bondi Fish. His menu brings back old pub classics, with a modern twist.
The focus of the food menu is on premium produce, and was created to be both accessible and enticing. The snack menu, perfect for the after-work crowd, consists of crowd faves such as the Pork and Sage Sausage Roll ($14), served with green tomato chutney, the Ploughman’s Plate ($18) with ham, cheddar and house pickles, and the retro delight, the in-house Potato Scallops ($8) with chicken salt. Pub diners looking for a more substantial meal can chooses from dishes like the Saltbush Chicken Schnitzel ($22), the Crumbed Barramundi Burger ($20) or the Classic Savoury Lamb Mince ($23).
The beverage menu also delivers a strong offering, including a wine list that is made up of only Australian wines. Curated by expert Sommelier, Matt Dunne, it’s another example of The Edinburgh Castle‘s solid focus on marrying every aspect with its heritage as an iconic Australian venue. Craft beers and cocktails are also available.
The Edinburgh Castle
Address: 294 Pitt St (Cnr Bathurst St), Sydney
Contact: (02) 9264 8616
Opening Hours: Monday — Wednesday 10am — 12am; Thursday 10am — 1am; Friday 10am — 1:30am; Saturday 12pm — 2am; Sunday 12pm — 10pm
Images supplied and used with permission.