The corner pub
that refused to die.
Held in the same corner of Bourke Street since 1879. Three publican families across 147 years. Fire still real, kitchen still small, beer still pulled by hand.
The pub will close when the kettle gives out, the fire runs cold, or the last regular leaves. None of those have happened in 147 years. We don't expect they will this week.— Henry Drysdale · Fourth-generation publican
Three rooms.
One open fire.
The front bar (taproom). The dining room (eight tables). The back snug (private bookings, six guests). The fire is in the dining room and is on October through April. We do not air-condition the front bar — the original windows still open.
Booked from the green book,
still by phone.
The reservation book is on the bar. Henry takes phone bookings between 11:00 and 14:00 daily. We don't take online reservations.
Call · +61 2 9801 0234 ↗Pints, plates & the long table.
Twenty-two taps. Half are ours.
Stag's Lager, Stag's Bitter, Stag's Stout — pulled by hand from the original 1923 engines. The other eleven rotate with whatever NSW brewers Henry trusts that month.
Wine list is short. Whisky list is long. Bar food until 22:00 every night.