Harbord Hotel has opened on Sydney’s Northern Beaches. The just-renovated Freshwater icon features expansive main bar, sun-soaked terrace, and new restaurant and cocktail bar, Balsa.
Formerly Harbord Beach Hotel, the century-old venue is now under the custodianship of Glenn Piper and Lachlan Cottee.
“We are so excited to swing open the doors to this special venue, especially after what has been a tough few weeks for the Northern Beaches,” says Piper. “Harbord Hotel has always been so much more than a pub, it is an extension of the area and a second home to many, so it is truly incredible to see our community enjoying it again.”
The aesthetics are the result of a collaboration with design studio, Alexander & Co., taking cues from Freshwater’s history as the birthplace of surfboard riding.
Head Chef Adam Rust’s menu delivers classic pub fare with a coastal twist. Think raw tuna tostada, avocado, pickled menu and corn tortill; prawn cocktail with North Queensland tiger prawns, Marie Rose sauce, cos and lemon; potato scallops, wakame-vinegar, salt, aioli; steak and chips, with 250g grain-fed rump and fried egg; and a green bowl with broccolini, avocado, kale, quinoa, green goddess dressing and the option to add wood-fired salmon or rotisserie chicken. There’s also a range of wood-fired flatbreads including heirloom tomato, zucchini flower and ricotta, spiced prawn and prosciutto.
A coffee cart and breakfast menu will open at 7am each day, with the menu including a chia bowl with roasted peach and coconut yoghurt and charred sourdough with avocado, blistered cherry tomatoes, feta and basil.
New addition Balsa will launch officially in the coming weeks, with Rust’s menu using salt, wood and smoke to showcase local produce.
Drinks will also riff on salt and smoke, rimming margaritas with chilli salt smoked in the wood-fire and pouring coastal and volcanic wines, as well as Aussie beers and non-alcoholic drops.
This is just the first phase of Harbord Hotel’s refurbishment; the second will add a boutique accommodation building and cafe.
Opening in the wake of Sydney’s latest COVID-19 outbreak, which saw the Northern beaches under strict lockdown for several weeks, the venue will be adhering to all government advice and requirements , taking every measure to keep the community safe.
