The Royal Richmond Hotel

One of the country’s oldest pubs, 170-year-old The Royal Richmond Hotel is a newly-transformed gastropub in Sydney’s north-west at the foot of the Blue Mountains. It combines a heritage-listed sports bar, courtyard bar and alfresco seating, new cocktail lounge and new sunlit bistro with glass atrium-style roof. From the pub's open kitchen comes an all-day menu celebrating the abundance of local produce from the Hawkesbury region, led by well-known Sydney chef Todd Garratt (ex Fish Butchery, Balcon by Tapavino, Buzo, Wine Library). The Royal Richmond Hotel also produces charcuterie in-house, and carefully sourcing a selection of pasture and grain-fed meats for the bistro’s dry-aging cabinets.