Under the guidance of Brad Sloane, the Swanson Hotel has opened up level 1 for the first time with a 100 seat restaurant which includes a sleek new cocktail bar focusing on fresh, delicious cocktails, a private dining room and simple clean food with a gastro pub influence. The ground floor features more casual style booth seating and offers simple delicious bar fare such as a Wagyu Burger, a Crispy Duck, Orange, Quinoa, Treviso & Pinenut Salad and Chicken Schnitzel’s. Pizzas are also made in house including gluten free pizzas, which are all on offer both day and night. Brad Sloane, the 2013 AHA Chef of the Year is the Executive Chef at the newly renovated Swanson Hotel in Erskineville. A NSW south coaster by birth, he spent the majority of his youth with a fishing rod or a spear diving gun in hand. This early connection to the provenance of food, and respect for raw ingredients has permeated Brad’s general outlook on cuisine to this day. Brad’s background includes working under the legendary Marco Pierre White at The Belvedere in London and the critically favoured Matthew Kemp closer to home. Sloane’s food philosophy is a humble one: to create simple but refined dishes, using the best seasonal ingredients. An avid disciple of nose to tail cooking, Sloane’s food shows that you should never underestimate the magic in less popular cuts in the right hands, and to always appreciate the beauty of simplicity. Sticking true to all the essence of what makes a great pub, there’s a focus on craft beer as well as 12 classics on tap. Happy hours from 4pm to 7pm which includes $4 house wines & spirits and all beers on tap. And, of course, we screen all the important games of the season, no matter your code!

Swanson Hotel is available for private functions & venue hireClick here for more info