Keystone's next venture

Sydney hospitality company Keystone Group has announced plans for its next venue - and redevelopment of a former hotel in the inner inner west suburb of Newtown.

Promising to bring its signature touch of "frivolity and fun" in hospitality to the suburn Keystone said the newly revamped pub, and live entertainment venue in the busy King Street strip is expected to launch in the third quarter of this year.

Keystone is already renowned for its signature relaxed ambiance in other venues across Sydney including Bungalow 8, Cargo, the Loft, Gazebo, Sugarmill and The Winery) and north side (Manly Wine) but the Newtown Hotel will be the group's first foray into Sydney's west.

Keystone group director, Paul Schulte, said the process has begun to convert the historic 1886 built Newtown Hotel into a two-storey eatery, pub and live entertainment venue with a courtyard dedicated to the concept of "Freaky Tiki".

He said the venture will pay homage to the building's heritage, with a sweeping first floor veranda reminiscent of a large balcony that was erected but quickly dissembled in the 1920s. Formerly a pub operated by Tooth & Co., shop and photographic studios, the former hotel is anticipated to have a capacity of 600 people, and boast a bar and 220-cover eatery.

"After spending many years observing the cliental in Newtown, we've come to learn that the community is very proud and loyal to their area, valuing its heritage and local haunts," Schulte said.

"With this in mind we've set out expose many original characteristics of the building, while also providing a food & beverage offering that suits the venue and community landscape."

The lower floor eatery of the new venue will feature a bespoke pub style menu, while the upstairs will represent an different food offering with a menu of Greek influenced dishes inspired by Keystone Group chef, George Diamond's childhood favourites meals. The food will be complimented with a wine list handpicked by award-winning Keystone Group sommelier, Sarah Limacher.

Source: Hospitality Magazine