The Robin Hood Hotel in Waverley unveils multi-million-dollar makeover

Roasted beetroot, light vinaigrette with merlot vinegar and coffee beans, capers and black mulberry from the new ...
Roasted beetroot, light vinaigrette with merlot vinegar and coffee beans, capers and black mulberry from the new Lorraine's menu.  Photo: Supplied

We're only just out of the blocks, but 2021 is already shaping up as a boom year for pub dining rooms.

Sydney publicans seemingly spent 2020 building, rebuilding or plotting a makeover. The Robin Hood Hotel in Waverley is the latest to reopen, unveiling a multi-million-dollar interior from H&E Architects.

When its new level-one eatery, Lorraine's, follows in coming weeks, it will join a posse of newcomers including the General Gordon Hotel in Sydenham, which reopened last week.

Hotels are also attracting fresh talent in the kitchen. Anna Ugarte-Carral, winner of the 2020 Josephine Pignolet Young Chef Award, has taken the reins at The Old Fitz, which has reopened in Woolloomooloo.

Good Food can reveal The Robin Hood has attracted some star power at Lorraine's – head chef Clement Marchais comes from Peppe's in Bondi and consultant chef Phil Davenport has run kitchens around the world (KU DE TA, Aura, London).

Lorraine's might sound like somewhere offering traditional pub grub, but Davenport says the pitch is European bistro-brasserie: "It'll have some classic dishes, [and will be] accessible price wise." Sounds like a win-win.

Bookings via lorraines.com.au