By Marie-Antoinette Issa.
Sydney’s Inner West has always been a diverse community - one where industry meets academia, art and the cultural legacy of European immigration.
This July, The Montague Hotel has placed itself among the patchwork of colourful characters, delivering a two-storey destination that effortlessly blends classic pub charm with late-night lounge energy.
Whether you’re craving a hearty schnitty or an evening of disco balls and dancing, The Montague is ready to make its mark as Marrickville’s new hospitality hotspot.
A Dynamic Duo: The Monty and Harriet’s
Created by Venari Projects - the same folks behind the Toxteth Hotel makeover - The Montague offers two distinct but connected vibes. Downstairs feels familiar and unpretentious, while the upstairs offering is chic, unexpected and ready to surprise you at every turn.
At street level, The Monty offers a fresh take on the Australian local pub. So much more than a mere watering hole, The Monty delivers a community hub where families, footy fans and Friday knock-off crews all feel at home.
Think warm, welcoming vibes with a proudly local and diverse crowd. Open seven days a week, it is the kind of place where you can settle in for a casual lunch or cheer on the game with mates over a cold one.
Upstairs, Harriet’s hosts guests in a chic and playful oasis - one where things get a little more glamorous. Open Thursday through Sunday, Harriet’s serves up everything from long, lazy lunches and golden hour cocktails to DJ-fuelled late-night parties.
It’s the perfect spot for intimate birthday dinners or just a cheeky weekend escape. Then, come Saturday nights, Bad Harriet’s takes over, turning the volume way up - velvet textures, cosy booths, marble bar tops, disco balls and DJs spinning as the lights drop low.
Pub Grub Goes Glam
The food at both venues is led by the dynamic duo of PHMG Group Executive Chef Scott Greve (Hatch) and Head Chef William Lesmana (ex-Hatch and 6Head). The menus deliver a Modern Australian take on classic pub and bar dining - generous, ingredient-led, fire-cooked and packed with creativity.
Downstairs at The Monty, you’ll find all the essentials done just right. Picture crispy schnitzels, cheesy parmigianas and perfectly dry-aged steaks - alongside more elevated dishes like charred prawns with chilli butter, tuna tartare with soy and yuzu on flatbread and a show-stopping char-grilled pork chop with caper butter, jus, and smashed potato salad. It’s pub fare that’s been given a fiery glow-up.
Upstairs at Harriet’s, Scott and William turn the flavour dial up several notches. Highlights include Wagyu beef tartare served with crispy pani puri and black garlic, an 800-gram pork tomahawk paired with burnt apple and herb salsa and Wagyu skewers featuring sous vide pineapple for that sweet-savoury hit.
Weekend brunch is anything but basic, boasting elevated classics like crab Benedict and fig and ricotta hotcakes. Bonus: Fridays and Saturdays feature a Bottomless Brunch starting at $85 pp.
Cocktails with Character
Behind the bar at Harriet’s, the cocktail menu is just as bold and playful as the space itself. Sip on a Watermelon Sugar High - a bright and breezy mix of vodka, ginger liqueur, lime, watermelon syrup and pineapple juice that’s like Summer in a glass.
Perhaps, try the Casa Rosa, a tropical blend of Espolon Reposado tequila, strawberry liqueur, coconut and lime. For those who like it smooth and indulgent, the After Hours cocktail marries Hennessy with Cabernet Merlot, dark chocolate, almond, orange, cherry, and lemon in a velvet-smooth symphony.
