Iconic Kings Cross pub Hampton Court Hotel reborn as Penny’s Hotel

Sip on more than 25 classic cocktails and go on a gastronomic journey inside new Potts Point pub, Penny’s Hotel.

Located on the corner of Bayswater Rd and Pennys Lane, the iconic Hampton Court Hotel has been reborn following an extensive renovation by Watering Hole Hotels hospitality group.

Floor-to-ceiling windows, handmade pink and green Spanish tiles, Fibonacci stone bar tables and plush velvet seating have brought a chic and welcoming new vibe to the once dimly-lit space, while head chef Adam Finlay (ex-Merivale) has created an elevated yet affordable menu with something for everyone.

Licensee and General Manager Peter Tate said they were excited to introduce a new type of pub experience to Potts Point locals, following a lengthy and staged revamp.

“We’re excited to not only breathe new life into this venue, but also to this rich and history-laden part of the city,” he said.

Architects and interior designers Buck & Simple have created several distinct, cosy spaces inside.

Pull up a seat on one of the leather-covered stools and watch the world go by from one of the new bay windows, gather for a gossip and cocktails in one of the booths, settle in for a long lunch or dinner in the delightful dining area, or watch your favourite team from the dedicated sports room.

“Whatever you’re in the mood for, we’ve got you covered,” Tate said.

“We want this to be a place where everyone feels welcome.”

A similar concept was the driver for the food offering.

Finlay’s menu features classic pub fare like chicken schnitzel, burgers, pizzas and a special steak menu, as well as a deliciously fresh Chana split chickpea dal, pan-roasted salmon with white sweet potato, housemade miso butter, charred corn, shallots, corn and ponzu, and a beef and guinness pie.

The former Establishment chef has also introduced a range of share plates, including twice-cooked pork belly bites, falafel bites, kyoto chicken skewers with shoyu glaze and kewpie slaw, and potato scallops.

The latter are done two ways, with chicken or vinegar salt, and are hand-sliced to exactly the right thickness to ensure they’ll cook to perfection in Finlay’s own beer-batter recipe in just five minutes.

“Traditional potato scallops are one of those ultimate comfort dishes that, when done well, transport us back to those fond memories of going to the fish’n’chip shop on a Friday night,” he said.

“They’re fresh, they’re moreish, but most importantly, they’re best enjoyed when they’re shared.”

Tate said the variety of the menu was designed to reflect the diversity of the neighbourhood, while also delivering convenience for inner-city locals.

“We were really conscious that most people live in apartments, where space is limited,” he said.

“Our hope is that our new, relaxed spaces will feel like an extension of people’s living rooms, where they can feel comfortable enough to visit multiple times a week, but always enjoy a different culinary experience.”

Most mains are priced at $25 or less, with the majority of cocktails just $18.

The venue has an extensive selection of Australian and international wines starting at $9 a glass, as well as an enomatic wine server and preserver that offers guests the chance to try premium drops, while preserving the wine’s integrity.

Penny’s Hotel has also launched nightly food and cocktail specials, a Monday to Friday happy hour and a tasty $30 Sunday roast offering.

The venue has a 3am licence six nights a week, with the main bar area transforming into more of a party atmosphere on Friday and Saturday nights.

Penny’s Hotel is located at 9-15 Bayswater Rd, Potts Point, and is open from 10am to 3am, Monday to Saturday, and from 10am to midnight on Sundays.

Visit www.pennyshotelcom.au for more information or to make a booking.