With winter just weeks away, we’ve undoubtedly entered comfort-food season – the perfect time for one of Sydney’s best British-style pubs to debut its takeaway menu. Woolloomooloo’s Old Fitzroy unveiled its menu on May 6, and one of our favourite dishes, the hot-chip butty, has made the cut.

In true English style, the $18 snack pack comes with two slices of white bread, thick-cut hot chips, mushy peas and curry sauce so you can build-your-own butty. This isn’t any old butty, though – it’s designed by head chef Nicholas Hill, who’s done stints at the two-Michelin-starred Ledbury in London and Sydney fine-diners Quay and Sepia.

When Hill started working at the renovated 150-year-old pub last year – he was hired by co-owners James Wirth and Joel Amos (The Duke, The George), who oversaw the revamp – his butty became an instant Sydney classic. “Nick’s doing amazing food and specials that take him three days to prep, and now he’s going to be known as the fucking chip butty guy,” Wirth quipped at the time.

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If chips on bread isn’t your bag (crazy), there are a bunch of other cold-weather-friendly dishes to make the winter nights a little more bearable, including pies (one with smoked king dory, scallop and leek, and another with steak, stout and dripping); a roasted cauliflower and stilton tart; a pea and pig’s head ham soup with a cheesy jaffle on the side; and butty-less hot chips with chicken salt. Aside from the hot chips and hot-chip butty, all the dishes need a bit of reheating before plating up.

“The menu will change weekly and be [available] on Saturday only to start,” Hill tells Broadsheet. “And a Sunday roast will be available in the coming weeks.”

You can also add beers and minimum-intervention vino to your takeaway order – the drinks menu is curated by Amos, who’s also the founder of online wine store Drnks. The bottles range in price from $25 to $40 – there’s a crisp 2019 Minim “Patsy” fiano vermentino that’ll cut nicely through the salty chip sandwich, and a light red from South Australian organic winemaker Borachio that’ll go well with the steak pie. But if you reckon a chip butty is best matched with a cold beer, there are longnecks of Reschs, Carlton and VB, as well as sixpacks of Peronis.

And if you’re really missing the pub experience, the Old Fitz’ll be launching a digital meat raffle soon.

The Old Fitz releases a new menu every Wednesday. Place your order by 11.59pm Friday for pick-up on Saturday from 3pm to 6pm.

shop.oldfitzroy.com.au