The Bank in Newtown has revealed its new garden bar and dining area along with a new menu crafted by Head Chef Quan Nguyen, who hails from Chiswick Woollahra and Opera Bar. The revamped menu showcases a culinary journey centred around locally sourced, seasonal produce, expertly grilled over a Josper charcoal grill. 

The all-new, relaxed outdoor space accommodates up to 170 guests and features contemporary furnishings with timber accents and lush foliage, giving off Mediterranean vibes. 

Read more: Into The Vines comes to Sydney

Guests can enjoy shared plates including dishes such as charred corn ribs with harissa and shaved Manchego, wood-fired ‘Skull Island’ prawns with salmoriglio dressing, or coal-roasted bone marrow with charred onion and watercress. 

For those craving a communal dining experience, indulge in generous cuts of meat served whole or carved, including the must-try 1kg grain-fed T-bone or whole flounder paired with your choice of sides, sauces, and condiments.

Newtown Bank Hotel

Individual mains cater to a variety of tastes, ranging from the irresistible smash cheeseburger to a crispy eggplant parma, alongside a selection of succulent proteins, from lamb rump to barramundi and bone-in striploin, all expertly grilled over the coals.

Chef Quan Nguyen’s culinary journey began in Christchurch, New Zealand, before he ventured to Australia, ultimately honing his skills at Sydney’s Opera Bar. With six years at Opera Bar under his belt, Nguyen transitioned to Chiswick, where he served as senior sous chef for nearly three years, bringing his wealth of experience and passion for inventive cuisine to The Bank’s kitchen.

New cocktails also feature on the drinks menu, with the burnt peach cosmo and strawberry gin fizz making an appearance. Enjoy a cocktail jug with friends such as the little Sicily made with limoncello, peach wine, mandarin, and topped with bubbles. 

  • Where: The Bank, 324 King Street, Newtown
  • When: Monday and Tuesday: 10am – 2am; Wednesday – Saturday: 10am – 4am; Sunday 12pm – 12am
  • Find out more here