Metropolitan Hotel Sydney 4.4

The iconic and much loved Metropolitan Hotel Sydney on George Street has reopened under new management after an extensive 12-month renovation, which has seen the 3-storey pub completely transformed.

As part of the makeover, the hotel (with its infamous 87 stairs) boasts new red and cream paisley carpets, feature lighting, new bar stools and tables, while red lacquered window frames and balustrades tie in with the contemporary new look. An original wing of the building – which was built in 1834, has been transformed into a private dining area which is ideal for boardroom-style meetings or intimate functions.

As well as the cosmetic makeover, new executive chef, James Shaw who most recently comes from Brisbane’s award-winning Story Bridge Hotel, has transformed the Metropolitan Hotel’s menu. Described as ‘contemporary Australian’, the menu features pulled lamb sliders, Fat Yak beer battered barramundi, Rib Eye from the Darling Downs, grain fed sirloin from Tara Valley, as well as pub staples such as mini pizzas, salt and pepper squid and beef and Guinness sausages.

Steering the impressive renovation of the affectionately known Metro Hotel is Peter Phillips and Grant Fairweather, two men who know more about the ins and outs of the hospitality industry than most. With over 50-years of shared hospitality experience, Peter started his career working at his father’s hotel, the Royal Hotel Mornington, before moving into procurement for Mirvac Hotels & Resorts where he spent 20 years at the helm. Grant Fairweather, a food and beverage expert, started his career at the iconic Sebel Townhouse and then went on to open and manage restaurants and bars for hotels in Melbourne and Sydney.