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Minskys says goodbye to manky

Minskys piano bar in Cremorne, Sydney, has had a dramatic makeover that has taken it from Geordie Shore to uptown girl.

The new entry way to the bar

With ex-Est chef Robert Oey rattling pans in the kitchen and a classy black and white French bistro-style refurbishment in the downstairs bar area, Minskys is no longer the last stop on the walk to shame.

Minskys hotel publican Anthony Brady said, “There is an abundance of small bars and restaurants in the area and we wanted to provide the excellence in food and beverage consistent with these establishments in the traditional pub surrounds.

The banquette seating overlooks an open kitchen

“Our focus is on our local community through our sports sponsorship program and service excellence is what helps us retain our traditional pub values of unpretentious staff engagement with exceptional food.”

Robert Oey’s new menu features classics done exceptionally well; tender salt and pepper squid, fresh Sydney rock oysters, goat curd and beetroot salad and Chinese five spice pork belly served on Asian slaw. A highlight is the Eton mess made with fresh raspberries and housemade vanilla icecream.

Oey said of his menu, “I am not trying to deliver tricky food; I am simply aiming for quality pub food done exceptionally well.” 

The downstairs bar fits 200 people and upstairs event spaces will be available early next year.