More information has been released about reborn Sydney CBD boozer Jacksons on George – and it’s shaping up to well and truly shed the rough-around-the-edges reputation of the original. The pub opened in 1986 and was demolished in 2018 to make way for the Sydney Place development. When the reimagined Jacksons opens in a futuristic new building in spring, it’ll be operated by DTL Entertainment Group Pty Ltd (DTLE), including creative director Maurice Terzini (Icebergs and general manager Michael Broome. The group has just announced ex-Icebergs chef Steven Sinclair (formerly of The Old Schoolhouse Inn and The Potted Hen, both in Northern Ireland) as the venue’s head chef.
DTLE has also revealed what to expect from Jacksons 2.0. The ground-level public bar will be about new takes on pub standards, as well as classic cocktails and draught beers. It will share a modern-Australian and European food menu with the rooftop cocktail bar and diner. Expect Moreton Bay bugs on soft potato and milk buns with crunchy lettuce and vadouvan-spice mayo; a cotechino (Italian pork sausage) roll; and a rotisserie-chicken salad with egg dressing.
On the middle level will be Bistro George, serving newfangled dishes and bistro standards such as clams casino, Ora King salmon gravlax to be served atop blinis with cultured cream, and a selection of steaks. To finish, a signature banoffee sundae.
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A handful of artists-in-residence, including Archibald Prize finalist and Sulman Prize winner Kaylene Whiskey, will fill each space with specially commissioned artworks.