LOCATIONThe Union Hotel is located on the corner of the Pacific Highway and West Streets, North Sydney.
DETAILSFeatures of the Union Hotel include two large bars with an adjoining gaming room all recently refurbished. The local bar is the ideal spot to sit and watch the sport on the plasma television, make use of the TAB facilities, or just watch the world go by outside.
FOOD & BEVERAGEUncorked offers an imaginative menu created by chef Ronny Ghantos and head chef Dave Little. Combined with the Union's warmth, charm and character, this is one of Sydney's best dining experiences and one of the best looking pubs in town.
FUNCTIONSFor all your party and event needs, the Union has three fabulous purpose built function rooms on the first floor. With a reputation as one of North Sydney's premier function venues, the Union Hotel can cater for almost any function up to 250 people and can arrange all equipment and catering to create your style of event.
PRIVATE DINING ROOMOne of the best looking private dining rooms in Sydney - seats up to 30 people.
PROFILED BY DE GROOTS MEDIAIn an impressive launch party, suitably held on Bastille Day, the Union Hotel recently unveiled their spectacular 4 million-dollar refurbishment of its pub, bistro and restaurant venue. With a distinctive French flavour, the newly made-over space truly lives up to its slogan: “more than just your local.” Always a swanky establishment, the pub’s restaurant, Uncorked, now takes the flash to another level. Gorgeously decked out with white leather booths, black wood panelling and hot red carpet and wallpaper, the light-filled space is the cherry perched atop the main pub.
To match the physical facelift comes an elegant menu of six mains, seven entrees and a selection of side dishes. Start with Coffin Bay oysters shucked to order, sauteed calve’s liver, or braised pork cheek and lobster salad. Mains include the signature bouillabaisse tagine, a 300 grams Tajima Wagyu cross Holstein scotch fillet, and a twice-cooked confit of duck with roasted chestnuts and celeriac sauteed with fennel. For the full experience, order a side of pommes frittes, if only for pleasure of practising your amateur French. Finish decadently with the chocolate terrine or the cheese platter.
Shelley Hepworth