What used to be The White Cockatoo is now West Village, opened by Locky Paech and James Bodel, two mates who formed Goodtime Hospitality.
Bodel and Paech were looking for a pub suitable for a radical overhaul, not too far from the city. Somewhere surrounded by a strong local community.
The White Cockatoo was designed by Alexander & Co. The firm stripped back the walls, moved the bar and removed a section of roof to create a new courtyard. Named Patio, this section serves as the dining area of the pub and is a stand-alone cafe in the morning.
Executive chef Nathan Holowell (previously of North Bondi Fish, X74 Coogee and Catalina Rose Bay) makes a menu of modern-Australian pub food. There's a focus on share plates and speciality produce from local organic markets.
There are 12 beer taps. Around half are given to smaller breweries and the rest to more traditional beers. Andrew Jamieson Wine Merchants consulted on the wine list, compiling an all-Australian offering of mainly NSW wines. There are bottled cocktails, house-made sodas and Negronis on tap.
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