150-year-old Newtown pub reopens with historic charm, jazz nights and $1 oysters

The 150-year-old Newtown pub The Carlisle Castle reopened on August 31, 2026, after a lengthy restoration process led by the hospitality team behind Redfern’s Bat & Ball Hotel. The reopening marks the return of a historic landmark in Sydney’s inner west, blending its rich heritage with modern twists. The pub, located at 17–19 Albermarle Street, Newtown, features $1 oyster specials, Sunday roasts, and jazz nights, offering a mix of traditional and contemporary elements. The team behind the revitalization includes Rachael Paul, Dan McBride, Dynn Szmulewicz, Zac Godbolt, and culinary director Cameron Votano. They had been seeking the pub for over a year before securing it, despite it not initially being for sale. Co-owner McBride described the decision as unanimous and instinctive, noting that they saw no other viable option for them. Their deep personal connection to the venue, once their local, played a key role in their pursuit. The Carlisle Castle is renowned for its historical charm, including pressed tin ceilings, Federation-era woodwork, and a long marble bar originally installed by the Sydney-based brewery Reschs in the 1920s. The renovation aimed to preserve these original features while incorporating ’70s nostalgia to give the space a refreshed look. This included replacing outdated elements such as stained carpets, pokies, and a TAB room with modern additions like two new pool tables and a repurposed betting window turned into a wine delivery point. McBride emphasized the importance of maintaining the pub’s communal spirit, stating that pubs should not be driven by individual egos. He noted that the venue serves as a gathering place for the community, and the team is committed to preserving its authenticity rather than overhauling it. The pub now boasts an enclosed, dog-friendly courtyard, televisions for watching sports, and a packed weekly schedule featuring themed nights and special menus. On Thursdays, jazz nights offer $10 cheeseburgers and $15 martinis, while Saturdays feature $1 oysters paired with a tequila and mezcal mignonette, highlighting a fresh lime flavor with subtle smokiness. Sundays bring a Sunday roast with slow-cooked, medium-rare scotch fillet, red wine mushroom jus, Dutch carrots, and potatoes cooked in beef tallow. These offerings reflect both classic pub fare and innovative touches, drawing inspiration from the team’s experience at The Bat & Ball Hotel. Culinary director Cameron Votano has introduced a northern European influence to the menu, enhancing traditional dishes with refined techniques. The chicken schnitzel is prepared in a Vienna-style manner, using a sage, rosemary, and pretzel crumb. A beef and Guinness pie incorporates slow-cooked chuck steak, red wine, and vintage cheddar on Pepe Saya puff pastry. An old-school chicken Kyiv is hand-rolled with garlic and chive butter, adding a touch of sophistication to familiar favorites. Votano focuses on simplicity and flavor, emphasizing proper treatment of vegetables, strategic placement of pickles, and necessary brining to ensure each dish delivers maximum taste. Snacks include pig’s head toast with burnt apple mustard, skin-on shoestring chips seasoned with rosemary and lemon salt, and a black pudding scotch egg that received enthusiastic praise from testers. The menu also caters to plant-based diners, offering items like green lasagne and burgers filled with slow-poached oyster mushrooms, fried in a thick, KFC-inspired batter and served with sour cream and chives. McBride expressed his personal enthusiasm for the new venture, describing the experience as surreal. As a longtime fan of the venue, he feels honored to be part of its revival and looks forward to daily visits if he were a regular patron. The team’s dedication to honoring the past while embracing innovation ensures that The Carlisle Castle continues to thrive as a beloved neighborhood institution.