Travel Trend: The great Aussie pub revival is here

So long tacky beer-stained carpets and smoke-enveloped pokie rooms, hello sleek interiors and seasonally driven menus. A slew of our favourite watering holes have undergone multi-million-dollar makeovers of late, elevating our Aussie pub scene in both style and substance.

How the great Aussie pub started

Public houses have been part of the Australian societal fabric since the late 18th century, when they were quickly established during colonisation. As well as a gathering place to enjoy a drink, the local pub traditionally provided a range of social services such as accommodation and postal services, and doubled as a meeting place for business, recruiting stations in wartime and refuges during civil emergencies.

the exterior of Merrijig Inn in Port Fairy — Merrijig Inn in Port Fairy is one of Victoria’s oldest pubs, built in the mid-1800s. (Image: Visit Victoria)

Today, there are around 7000 pubs in the country, many of which have been around for centuries and are now classified heritage-listed buildings. There is still a place in our collective heart for a good old-fashioned pub with layers of untouched history, but for the past few years, a pub revival has been brewing.

“Pubs can’t afford to stand still," says Stephen Ferguson, CEO of Australian Hotels Association. “The industry has become far more sophisticated. People’s tastes have changed, expectations have increased."

The evolution of pub culture

the dining area inside the pub at Hotel Gosford — The Art Deco-style Hotel Gosford pays homage to its 1920s roots. (Image: Kitti Gould)

One by one, these ageing establishments are being painstakingly restored and updated; old venues are being gutted and modernised, and heritage elements are being discovered under mismatched wallpapers and gaudy carpets. The modern-day Aussie pub has thoughtful and quality aesthetics combined with top-notch and sustainable food and extensive beverage offerings.

Sydney-based design and construction company Warrane specialises in hospitality venues, particularly Australian pubs, a niche that developed as a response to growing market demand. “Over time, we honed our expertise in refurbishing pubs, blending heritage with contemporary design to create vibrant social spaces," says marketing, brand and sales manager, Matt Dampney. “We have a deep understanding of pub culture. They need to stay relevant, engage with the community and there’s a renewed focus on food and beverage."

The company has overseen the transformations of big-name Sydney pubs such as Coogee Bay Hotel and Hotel Steyne in Manly but also specialises in regional and historic venues, including The Courthouse Hotel, Tamworth, and currently The Federal Hotel, Alstonville. “Pub owners want high-quality finishes and a balance of modernisation while maintaining the venue’s unique character, through restored facades, original timberwork and historic signage," says Dampney.

Hotel Gosford on NSW’s Central Coast is a heritage-listed 1920s building that was given a staggering glow-up in 2022. “It was the biggest and boldest renovation Hotel Gosford has ever experienced," says marketing manager Chelsea Berman. The planning took a decade, with the brief centred around the history of the building and the outcome a sleek, Art Deco-style design. Berman says the hotel has since seen a shift in visitation, with many patrons now coming from farther and wider to drink and dine.

Pubs as foodie destinations

food and drinks at The Rockley Pub in country NSW — The Rockley Pub is worth a stop for its elevated pub fare. (Image: Destination NSW)

Aside from good looks, Stephen Ferguson of AHA says the industry’s food offering has had the biggest shake-up, with pubs catering to diversified tastes. “People will travel for good food," he says. “There’s still a classic schnitty and parmi – or parma, depending on where you come from – but now you can go to the pub with your family and get a five-star meal."

It’s a far cry from the traditional counter meal that would have comprised free bread and cheese or cheap bangers and mash. Nowadays, well-known chefs are taking over pub kitchens (such as Matt Moran and The Rockley Pub in country NSW), fine dining is replacing classic pub meals (think The Royal Mail Hotel in Victoria) and global flavours are part of the experience. Take The Australian Hotel Ballina, whose 2024 transformation included the addition of a Mexican Cantina. “The modern pub experience is about balancing tradition with contemporary expectations, offering a space that feels both familiar and exciting," says licensee and general manager Anton Green.

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Community at its core

a crowd-filled pub at The Gardiner Hotel — The local pub is a place for the community to thrive. (Image: The Gardiner Hotel/Griffin Simm)

But at the core of any pub is the community. “We provide a place for people to connect and unwind, while also supporting local events, live music, sports clubs and charities, fostering a sense of belonging and community spirit," says Green. “It’s more than just a business, it’s part of Ballina’s identity."

Stephen Ferguson agrees that the role of a pub in the community is crucial and hasn’t changed all that much since the 18th century. “Regional pubs are especially crucial in times of crisis, such as floods and bushfires. The pub becomes the centre of everything, often with the town’s only phone line or generator," he says. “In cities, pubs next to railway stations, where people can drop in after work for a drink, are really socially important to the community."

The pub is an institution that has outlasted wars, strict laws from the Temperance Movement (that caused the Six O’Clock Swill), the GFC and the pandemic – and the recent trend of pub revivals is a sign they’ll be part of our culture for centuries to come.

The pub revivals leading the charge

The Denmark Hotel, WA

Acting as a de facto town hall, this classic coastal pub has been a main character in Denmark’s story for almost a century. Its recent transformation exposed the hotel’s charming original green bricks, Jarrah floorboards and heritage fireplaces. The bistro menu is centred around ingredients sourced from local growers and producers and the new boutique bottle shop stocks an impressive range of local wines. The complete stylish overhaul of its 24-room lodge encourages visitors to linger longer.

Hotel Sorrento, Vic

The iconic 1872-built Hotel Sorrento on Victoria’s Mornington Peninsula reopened earlier this year after an ultra-chic transformation. Its all-new rooftop with sea views has just been unveiled oozing a Saint Tropez-inspired vibe with a fully retractable roof for sun-drenched days, a fireplace for winter, a curated wine and cocktail list, and a rolling line-up of DJs.

The Gardiner Hotel, Vic

A former bank building in Melbourne’s suburb of Malvern has been transformed into The Gardiner Hotel, a contemporary social hang-out that embraces the 1915 property’s rich history. Within the refreshed white façade, you’ll find a charming ground-floor bistro with heritage-style tiling and panelling and a sun-drenched rooftop for languid afternoon bevvies.

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The Espy, St Kilda, Vic

the Espy sunroom in St Kilda, Vic — The newly opened Espy Sunroom offers a lovely location for long lunches. (Image: Griffin Simm)

A landmark of Melbourne’s beachside suburb for almost 150 years, The Espy has had many transformations. Its latest addition is the Espy Sunroom, a new and expansive space with a laidback, rustic aesthetic. With hanging greenery and a terrace featuring a retractable roof, it makes for a perfect spot for long lunches year-round. Seafood is a hero on the menu, but pub classics and woodfired stone pizzas are also served.

Hotel Gosford, Central Coast, NSW

A cornerstone of the Central Coast for almost a century, this heritage-listed waterhole underwent a stunning revamp and extension in 2022. Its brooding Art Deco design pays homage to its 1926 roots, with rich dark timbers, ambient lighting, brass accents and leather seating. Earl’s Kitchen features an Asian-inspired menu, and its extensive beverage list features 32 tap beers, a whisky vault with optional whisky flights, and creative cocktails, including seven types of margaritas.

The Australian Hotel, Ballina, NSW

a dog inside The Australian Hotel Ballina pub — The Australian Hotel Ballina has been thoughtfully updated to retain its original charm. (Image: Marissa M)

In 2024, this century-old pub was given a very cool reno with the motto “restoring a classic". Original timber work and structural beams were exposed, and a large timber bar was built with fixed bar stools, echoing a traditional pub counter where you can enjoy a drink and a yarn. Enjoy live music outside in the festooned beer garden and fresh, authentic Mexican street food as an alternative to pub classics.

Arkaba Hotel, South Australia

This Adelaide hotel has been pouring beers since 1966. In 2023, a huge $12 million was poured into its redevelopment – at its centre, a striking 360-degree bar with a wraparound LED TV and an elegant dining room featuring warm timbers and soft lighting. Dine on the modern Australian menu with pub classics or nab a table in the indoor-outdoor sports bar and feast on the American-style menu.

Kirra Beach Hotel, Queensland

A staggering $380 million was injected into the resurrection of this 1956-founded institution. The ground-level pub was designed with the local surfing community in mind, with memorabilia, vintage photography, lifesaving caps and surfboards gracing the walls. The new hotel also features a swanky bar and luxury accommodation upstairs but has kept a relaxed salty-skin, sandy-feet vibe.

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Underpinned by grassroots hospitality and award-winning organic produce, the Central Coast’s gastronomy scene is thriving, with the region quickly becoming one of the best destinations in NSW for epicures.

Revered for its rugged natural splendour and laid-back seaside charm, NSW’s Central Coast has soared in popularity in recent years, becoming a top choice for an affordable slice of weekend escapism for Sydneysiders. Just a short 45-minute drive north of Sydney, it’s the kind of place that, no matter how many times you visit, leaves you with the sense that there’s always more to uncover. But while the ocean pools, bushwalks and beaches have (rightly) taken the spotlight, it’s the Central Coast food offerings which have been quietly simmering in the background.

From fresh-as-it-gets seafood and juicy organic citrus you can pluck yourself, through to regenerative farming and reputable farm-to-fork dining, this coastal gem has become an idyllic foodie mecca. Here are some of the best ways to immerse yourself in grassroots hospitality and gastronomic glory on the NSW Central Coast.

vegetables in a basket at Bells Garden at Bells At Killcare — From picking your own, to farm-to-table, discover the best Central Coast food experiences. (Image: Remy Brand)

Central Coast oyster experiences

From humble grub to opulent delicacy, oysters have ascended into a league of their own. Epicureans are fascinated by them – willing to pay upwards of $35 per dozen (double at some of Sydney’s reputable fine dining restaurants) – and ‘shuck bars’ seem to be popping up at every milestone celebration.

But it’s rare to find places that really draw back the curtain on how they’re farmed and why everyone is mad for these molluscs. The Central Coast, however, is home to several of these venues. With its pristine waters, mild climate and nutrient-rich estuaries, it’s the perfect breeding ground for oysters.

Learn about oyster farming and, importantly, how to shuck them at Sydney Oyster Farm Tours. Nestled on the Hawkesbury River at Mooney Mooney, Sheridan Beaumont and her team offer a hands-on foodie experience where you can feast on dozens of oysters (white tablecloth and all) while wading through the calm waters. You can even bring your own bottle of bubbles to wash them down.

guests in the water for an experience at Sydney Oyster Farm - Central Coast food — Learn tricks of the trade at Sydney Oyster Farm Tours. (Image: Remy Brand)

Elevate your oyster knowledge even further by heading north over the Hawkesbury River Bridge to the Hawkesbury River Oyster Shed. Tour their scenic oyster leases and saltwater paddocks by boat to uncover the distinct characteristics of the Sydney rock oyster and creamy Pacific oyster. They’ve also partnered with Broken Bay Pearl Farm to offer a one-of-a-kind oyster and pearl farming guided tour, showcasing the Central Coast’s very own pearl oyster, the Broken Bay ‘Akoya’. But if you’re simply in the mood to devour a dozen delectable oysters while soaking in the tranquil river views, pull up a chair at the shed. It’s friendly in every sense of the word: pets, families and BYO welcome.

shucking oysters at Broken Bay Pearl Farm — Taste freshly shucked oysters at Broken Bay Pearl Farm. (Image: James Horan)

Central Coast farms to pick your own fruit

While the Central Coast is known for its breathtaking 40 beaches and 80-kilometre coastline, its lush hinterland is equally impressive – abundant with orchards and agriculturally rich farmland. And when it comes to the simple joy of picking your own fruit, the Central Coast is a ripe playground.

Family-owned Meliora Farm at Peats Ridge is an orchard that blends conventional, biodynamic and organic philosophies. Third-generation farmer Tim Kemp and his wife Elise are dedicated to honouring the family legacy by growing a rich variety of oranges, lemons, limes, mandarins and avocados. In late May, roam the sustainable and nutrient-dense property during ‘Pick Your Own’ weekends.

Eastcoast Beverages is another bountiful citrus orchard boasting over 60 hectares of fruit. From June you can learn about the cultivation of high-quality ingredients – like lemons, limes, grapefruit and oranges – by touring both the farm and factory before setting out and picking your own straight from the source. You can also sample an array of citrus-inspired sweet and savoury treats at their on-site cafe, Bambino’s.

If it’s just juicy oranges you’re after, Cedar Farm in Dooralong is a must-visit. Located about 30 minutes north of Peats Ridge, it features 15 flourishing orchards and over 3000 orange trees – with take-home bags during the season (from July) at low prices. Not bad for a fruity weekend haul.

woman picking oranges at Oranges at Dooralong — Pick your own citrus fruits on the Central Coast. (Image: James Vodicka)

Organic dining

What makes the Central Coast hinterland so special is the unwavering respect the communities have for their cherished backyard. Locally owned and operated farms are all striving for more sustainable practices and methods to both enhance biodiversity and reduce environmental impact, each with a heartwarming food philosophy.

The Food Farm in Wyong Creek believes good food is worth both the work and the wait. Devoted to regenerative farming, first-generation ‘farmily’ Tim Eyes and Hannah Greenshields are recognised for their grass-fed, grass-finished beef and pasture-raised, gold medal-winning chickens. With an open gate policy, The Food Farm encourages visitors to swing by and try some of their slow-grown produce at their small ‘honesty’ farm shop. With no staff, you can pick up a few quality cuts of meat and pasteurised eggs, leaving the owing amount in cash or via eftpos.

Keeping the spirit of generational organic farming alive is Fanelli Organics. Nestled in the Central Coast’s scenic and sleepy Mangrove Mountain, founders Eden and Louise Fanelli own over 45 hectares of plentiful farmland and orchards that produce a huge range of organic fruit and vegetables, like purple Dutch carrots, blood oranges, broccoli and Tuscan kale. A true home-grown operation, Fanelli Organics shares its fresh produce with local restaurants and community markets, including the beloved markets at Like Minds Cafe at Avoca Beach every Wednesday afternoon.

farmers holding fresh produce picked at Fanelli Organics — See where your food comes from at Fanelli Organics.

Paddock-to-plate dining

High-quality ingredients go hand in hand with premium dining, and the Central Coast is home to several paddock-to-plate restaurants that showcase its diverse and rich agriculture. Paired with warm, grassroots hospitality, there are culinary triumphs, new menus and revered chefs constantly popping up, putting the local dining scene firmly on the map.

Award-winning Mount White restaurant Saddles is a quintessential Australian dining destination, dedicated to country-style cooking and seasonal produce. Nestled in thick bushland with wraparound verandahs, floral gardens and an idyllic dam, the gourmet homestead and bakehouse is unlike any restaurant on the Central Coast. Here, head chef Reece Collins and his team serve up an impressive breakfast and lunch menu that oozes rustic charm. Pull up a comfy armchair on the expansive deck, listen to birdsong, and tuck into flavoursome dishes like the farmhouse Benedict with honey-cured ham, lemon myrtle hollandaise and Warrigal gremolata, or the hearty beef brisket pie with confit garlic potato purée and rainbow chard.

woman writing in notebook next to a table of food at Saddles, Central Coast food — Taste country-style cooking at Saddles. (Image: Destination NSW)

Delivering a slice of sophistication and luxury to the shores and bushland of Bouddi Peninsula is Bells at Killcare. One of the few boutique resorts on the Central Coast, it’s known for its premium service and five-star suites, as well as its bountiful kitchen gardens that boast an orchard, olive trees, avocado trees, free-range hens and a honey bee hive.

Cameron Cansdell has returned to Bells at Killcare as head chef, bringing his expertise to the casual yet refined menus that feature a raw bar with Oscietra caviar, freshly shucked Sydney rock oysters and Moreton Bay bugs, all served alongside optional matched wines. Sample some of Australia’s best regional wines and standout dishes, like roasted Wollemi duck with grilled leeks, rocket, grilled grapes and 10-year-aged balsamic, or the shareworthy salt-crusted snapper with herb salad and salsa, before roaming the picturesque gardens, wine in hand.