The Toxteth Hotel’s relaunch takes things up a notch

TockyAustralians love a good nickname whether it’s the Batchelor’s Honey Badger, the Blocks ‘Blockheads’ or how we affectionately re-name our local. Inner West pub favourite The Toxteth has been known as the ‘Tocky’ for many years. So it takes a certain amount of bravery to take on a legend and keep its fans happy!

After a $22 million dollar buy out by Public House Management Group, ‘The Tocky’ has reopened its doors with a big reveal on three fronts thanks to the talent of executive group chef Ben Verala, Group Bar Manager Kurtis Bosley (@cocktailsbykurtis) and Amandine Odouard’s interior refit (Bar Moncur Woollahra).

The first change you’ll notice are the three glamorous horizontal tanks of beer stacked vertically to the ceiling. The copper structure looks like a rose gold art sculpture.  The pipes run overhead to the bar, allowing a pour directly from source. A small blackboard displays the chalk handwritten date for the unpasteurised tank beer. It’s a cracker of a schooner. Tank to tap to glass in seconds.

Tocky beer

The rest of the changes are largely out back, with a new retractable roof over the well loved beer garden that has kept locals happy for years. The garden is now open all seasons and has heaters, greenery, white chairs and textural timber decking.

The pub’s restaurant, Sienna’s Bistro, is affectionately named after the daughter of the managing director. It’s a pretty corner thanks to gleaming copper pipes, food heat lamps and earthy wall colours. Order the arancini look-a-like bacon and cheese croquettes along with tiny florets of turmeric spiced popcorn cauliflower which is a riot of flavour topped  with an artful curry mayo served in a spiffy paper doillie design. The hero is the flash fired barramundi wings – sustainable seafood cooking at its best. These one handed wonders are the best things since chicken wings were invented and far superior, with lashings of miso butter and pickled ginger dressing. Don’t miss the ‘bowl’ selection which has lots to offer vegetarians and vegans whether you go ‘hot’ or ‘cold’. Our favourite was the ‘The Glebe Island’ a combo of lemon myrtle cauliflower, spinach and sauteed mushrooms. Simply pick your protein from seared tuna, herbed chicken, silken tuna or tofu. Meat raffle lovers  wont be disappointed with a juicy rack of glazed pork ribs accompanied by a cob of sweetcorn.

Toxtury food

Toxteth protein bowls

With cocktails such as `Peach to Call Your Own’, carafes and wine on tap, there’s plenty to keep new and old customers happy. Weekends kick off with  the ‘birdies’ bar for girls brunch club, if you’re lucky you might score a table on the outside balcony.

The Tocky may have had a makeover but its warm and affable character is still intact. There is a lot in a nickname – its says we care  about you enough to rename you. Long live The Tocky.

The Toxteth
345 Glebe Point Road Glebe, NSW
Opening hours:
Mon – Sat: 10am to 1am
Sun: 11am to 10pm
https://www.toxtethhotel.com.au

 

About the author

Karen’s corporate job includes an enviable task of entertaining clients in some of the best restaurants. This ultimately sparked a curiosity 'Just how do they do that?' (she confesses she was brought up on meat and vegetables, so this was all very exciting). Currently a Mr & Mrs Smith 'Tastemaker', she’s flashpacked around the world, learning about wine, experiencing different cultures and cuisines and had a two- year love affair with it all. Originally from England, she finally settled in Australia and continues to be besotted by food, wine and travel preferring to focus on the luxury end of town (hot running water in bathrooms please).