Colin Fassnidge is set to usher Sydney’s Castlereagh Club into a new era this month with the launch of a food and beverage destination.
The chef will work across the venue’s bistro located on level one of the historic building, which has undergone a significant renovation.
“We’re bringing quality pub-style food and service with character that I’m passionate about to the epicentre of the CBD,” says Fassnidge.
“The venue is inspired by the charm and comfort of a community-oriented pub, where people recognise your face and beer order.”
Come late March, diners can expect a menu that covers pub classics including the chef’s signature suckling pig sausage roll served with apple butter and chicken schnitzel.
The Castlereagh is owned by City Tatts and is the first of the group’s venue transformations.
“The partnership with Colin Fassnidge to relaunch The Castlereagh marks our commitment to bringing top class food experiences with life to the city,” says CEO Marcelo Veloz.
“We’re marrying our legacy in Sydney’s centre with Colin’s passion for food with soul.”
Fassnidge’s involvement in the project comes after his group By Fassnidge recently concluded its four-year partnership with the Terminus Hotel in Pyrmont.
The chef has also been announced as the host of Australia’s version of Kitchen Nightmares, which will see Fassnidge visit restaurants and reboot their culinary offerings.
“Restaurants across Australia have been hit hard over the past couple of years and livelihoods are on the line,” he says.
“I’ve learnt a fair bit in the restaurant game over the last 28 years and I can’t wait to help out a bunch of businesses with plenty of advice and a healthy dose of honesty.”
