Pyrmont Point Hotel
Behind these historic sandstone walls beats the heart of a warm neighborhood pub.
Between glittering corporate events and busy lunches, it is home to many locals of Pyrmont & surrounds.
Boasting a spacious & stylish watering hole with warm decor fit for enjoying cocktails, select wines and bistro dining.
Pyrmont Point Hotel is your favourite local.
Down towards the Blackwattle Bay end of Harris Street lies Pyrmont Point Hotel. Sitting in the heart of historic Pyrmont, our multi-level venue features four main areas, balconies, a bistro, a sun-filled courtyard & three function spaces available for private or corporate use. The public bar has all the hallmarks to be expected from a heritage-listed pub, complete with timber panelled bar and relaxed seating.
Head upstairs to the hushed surrounds of Margot’s Lounge, where there are plenty of ottomans & a large fireplace, dine in our light-filled, enclosed Verandah, or sip on cocktails at the Karma Bar as you look out over John St Square.
Visit Pyrmont Point Hotel bistro for lunch or dinner & delight the tastebuds with the delicious array of meals, share plates & tapas created by Chef Rhys Elton
Our extensive range of local craft and international beers, spirits & fine wine make for the perfect way to enjoy a drink in our beautiful courtyard while soaking up the sun.
Phone
(02) 9660-1908
Location
59 Harris Street,
2009 Pyrmont
NSW Sydney
Opening Hours
M-Th 11am–12pm
F-Sa 11am–12pm
Su 10am–10pm
Kitchen Hours
M-Tu 12–3pm / 6-930pm
W 12–3pm / 6-10pm
Th-F 12–10pm
Sa 11am-10pm Su 10am–9pm
WHAT'S ON
NRL Season Kicks off Thursday 14th March - Join our Tipping Competition!
Come in to Register for 2019’s NRL Tipping Comp.
First Prize - 75% of prize pool + points match on your Membership number.
Second Prize - 25% of prize pool + points match on your membership number.
Register for $25 which includes a limited edition Furphy Pint (yours to keep) and your first Fill of Furphy
““It doesn’t matter whether you think the glass is half full, or if the glass is half empty, the fact of the matter is that there is clearly room for more wine!”
”
HEAD CHEF AT PYRMONT POINT HOTEL
PYRMONT POINT HOTEL HEAD CHEF: RHYS ELTON
oRIGINATING FROM THE UK, RHYS ELTON GREW UP WITH WITH PUB BLOOD IN HIS VEINS. HIS FATHER OWNED AND OPERATED HIS OWN HOTEL- SOMETHING THAT IN TURN WOULD ECHO HIS OWN CAREER.
RHYS BOASTS 12 YEARS OF INDUSTRY EXPERIENCE; 6 OF WHICH SPENT IN VARYING KITCHENS ACROSS SYDNEY. HIS TIME IN AUSTRALIA CAN BE REFLECTED IN HIS DISHES; THE ESSENCE OF MODERN PUB CLASSICS MINGLED WITH CONTEMPORARY TWISTS OF LOCAL FLAVORS.
RHYS HAS A FEW SIGNATURE DISHES HE IS KEEN TO BRING TO PYRMONT. MEETING WITH NEW SUPPLIERS, FISHMONGER & BUTCHER , he has started afresh - giving rebirth to our kitchen.
WITH A KEEN EYE FOR DETAIL AND STRIKING PRESENTATION, RHYS SEEMS SET TO ELECTRIFY OUR MENU AND PROVIDE A HIGH CALIBRE OF DAILY SPECIALS.
EAGER TO PLEASE HIS AUDIENCE, RHYS WILL BE VERY OPEN WITH PATRONS TO NOT ONLY MEET THEIR EXPECTATIONS BUT TO ALSO DELIVER AN APPEASING MENU TAILORED TO OUR LOCAL CLIENTELE.
KEEP AN EYE OUT FOR OUR UPCOMING SPECIALS AND PLEASE FEEL FREE TO PROVIDE ANY FEEDBACK AS HE CREATes OUR SEASONAL MENUs BASED ON YOUR CRITIQUES.
HERE ARE A FEW EXAMPLES OF RHYS 'HANDIWORK. PHOTOGRAPHED CLOCKWISE;
SUCCULENT SLOW ROASTED LAMB SHOULDER FOR TWO WITH ALL THE CLASSIC TRIMMINGS
PAN SEARED TASMANIAN SALMON WITH MOROCCAN SPICED PUMPKIN & SWEET POTATO PUREE, GRILLED CHORIZO AND MARIGOLD FLOWERS
PULLED PEKING DUCK SAN CHOY BOW
SWEET AUSTRALIAN BASIL, HEIRLOOM TOMATO & BOCCONCINI CAPRESE SALAD
JERK WHOLE SPATCHCOCK WITH HERB ROAST CARROTS, JUS AND JAMAICAN SLAW
ROCK SALT & SZECHUAN DUSTED SQUID
PAN SEARED TASMANIAN SALMON
NOT ONLY PAIRING THE FLAVORS OF THIS DISH BUT ALSO ITS COLORS IS SOMETHING RHYS MANAGES TO DO WITH EASE - THE VIBRANT YELLOWS OF THE SPICED PUREE PAIR PERFECTLY WITH THE BEAUTIFUL MARIGOLD BLOOM.
THE SALSA VERDE KEEPS THINGS COOL WITH THE FRESH GREENS OF THE SNOWPEA TENDRILS AND OFFSETS THE BURGANDYS OF THE CHORIZO AND SEARED SALMON SKIN.
A TREAT FOR THE TASTEBUDS AND THE EYES.