I recently had the pleasure of having dinner at Double Bay’s iconic, family-owned pub, the Royal Oak, which has recently undergone a complete revitalisation including a new rooftop, garden bar and menu.
After months of renovation the Oak unveils Phil’s Rooftop, an entirely new space featuring an outdoor terrace as well as designer wood and copper finishes. The Royal Oak’s owners, the Malouf brothers: Jamie, Justin and Ed, are delighted to be able to bring a new level of sophistication to a pub steeped in Double Bay heritage. The impressive space has been dedicated to their late brother, Phil, who passed away from brain cancer at just 22 and is a meaningful reminder to the family of his lively spirit.
“Phil’s Rooftop is a very exciting and special addition to the Oak. Locals who have been coming to the Oak every week for years are awe-struck at its distinctive style. It feels like an entirely new bar housed within an old favourite and this combination means we’ve already been inundated with requests for functions from corporate Christmas parties to birthdays,” said Jamie.
Featuring live entertainment including a regular DJ on Sunday afternoons, Phil’s Rooftop promises to quickly become a staple in Double Bay’s burgeoning dining and nightlife scene. The fresh ambience also extends to the new Garden Bar at the rear of the pub featuring a leafy respite for a relaxed cocktail and gourmet pub meal. Designed by the acclaimed hospitality gurus at Humphrey & Edwards, the atrium style glass roof gives the space an abundance of natural light causing a distinctly alfresco effect.
The transformation completes with the launch of the Oak’s new menu this week which takes pub food up a notch by focusing on premium produce including Tasmania’s premium Cape Grim steak, the freshest market fish and Sonoma burger buns.
The share plate menu expands with creative dishes such as the Crispy Chorizo with cider glaze, orange & lime marmaladeand the Pork, Sage & Apple Meat Balls with tomato sugo & manchego.
The seasonally driven rotating specials will see fresh takes on traditional pastas and a focus seasonal produce driven dishes. Seafood also features prominently with Tasmanian salmon, salt and pepper squid and beer battered barramundi paying tribute to Double Bay’s waterside location.
For more information please call 02 9363 3935 like the Royal Oak on Facebook,
by Arrnott Olssen
Editor Rogue Homme