The Woolpack Hotel in Redfern may have changed hands but its legacy in the neighbourhood continues, as the new owners keep things exciting with an all-new menu and a refreshed identity.
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When Aaron Crinis and the Laundy Family acquired the hotel in 2021, they knew they could not change much about the venue. With a history dating back to the late 1800’s, the pub has become a go-to for locals for hundreds of years now.
To keep locals coming but also attract new ones, Mr Crinis decided to give the menu an overhaul by enlisting hospitality guru Jaime Wirth and Toby Wilson of Ricos Tacos to team up with their head chef Alberto Facci.
Mr Crinis is the founder of The Good Atelier, a hospitality consultancy that now operates the pub. He’s also behind the Italian eatery Glorietta and Glory Days cafe in North Sydney.
The menu sticks to pub classics, but this time they are given a contemporary twist. For instance, the crowd-favourite potato wedges are served with labneh and fermented chilli instead of the usual sour cream and sweet chilli.
Their chicken schnitzel is here to stay and so is the steak, served with gravy or lemon herb butter, chips and salad; They have also introduced salads for those looking for vegan/vegetarian options.
As for drinks, the option is not limited to craft beers because guests can grab organic, sustainable and vegan friendly wines from the Woolpack bottle-shop.
There’s still the old wooden bar but they laid some white tiles to at least tone down the interiors.
If you want to come by, visit them at 229 Chalmers St, Redfern. They are open daily from 10:00 a.m. until late.
