At street level, The Montague – affectionately known as The Monty – is a new take on the classic Australian pub. Inspired by its location, it’s community-focused, welcoming, diverse and proudly local. Set to become a defining venue for the Inner West, open seven days a week and proudly serves everyone from families and footy fans to Friday knock-off crews.
Upstairs, Harriet’s is where chaos flirts with class. A refined oasis with a playful twist, it’s an all-in-one hotspot for long lunches, golden hour cocktails, late-night DJs and everything in between. Open Thursday through Sunday, Harriet’s seamlessly shifts from laid-back afternoons to high-energy evenings, with private dining available for birthdays and intimate celebrations. Then, come Saturday, things get bolder as BAD Harriet’s takes the reins.
BAD Harriet’s is your wildly elegant best friend. Part bar, part lounge, part late-night escape. Think velvet textures, cosy booth seating, marble bar tops, disco balls and DJs spinning as the lights go low. She’s bold, a little chaotic, and always ready to dance.
Menus at The Montague are led by PHMG Group Executive Chef Scott Greve and Head Chef William Lesmana. The duo delivers a modern Australian approach to pub and bar dining: fire-cooked, generous, ingredient-led and deliciously creative.
At The Monty, you’ll find the essentials done right: schnitties, parmis, dry-aged steaks, alongside dishes like charred prawns with chilli butter, tuna tartare with soy, yuzu and flatbread, and a standout chargrilled pork chop with caper butter, jus and smashed potato salad.
Upstairs Harriet’s, Greve and Lesmana have turned the dial up, with dishes like wagyu beef tartare with pani puri and black garlic; 800g pork tomahawk with burnt apple and herb salsa; and wagyu skewers with sous vide pineapple. A rotating brunch menu features elevated classics like crab benedict and fig & ricotta hotcakes, plus a bottomless to boot on Fridays and Saturdays from $85pp.
Behind the bar, Harriet’s serves up a delicious cocktail menu bursting with bold flavours and cheeky personality. Signature drinks include the Watermelon Sugar High – a vibrant blend of vodka, ginger liqueur, lime, watermelon syrup and pineapple juice; Casa Rosa mixes with Espolon Reposado, strawberry liqueur, coconut and lime, while the After Hours offers a smooth combination of Hennessy, cab merlot, dark chocolate, almond, orange, cherry and lemon.
Designed by Venari Projects (Toxteth Hotel redevelopment), at The Montague and Harriet’s you’ll find two distinct yet connected experiences. Downstairs is familiar and unpretentious, whilst upstairs is chic and unexpected.
Of The Montague opening, PHMG Group Executive Chef Scott Greve said “Marrickville’s food scene blends old-school charm with bold creativity, and The Montague captures that spirit. We’re pushing the boundaries of classic pub food through fire cooking and expert dry-aging – this is pub fare, elevated.”
The Montague, Head Chef William Lesmana said “After meeting Scott five years ago, we’ve been cooking side by side ever since. He’s been a mentor and gave me the opportunity to lead this kitchen. I’m proud of what we’re building – and I can’t wait for people to experience it.”
The Montague Hotel
252-254 Illawarra Rd, Marrickville NSW 2204, Australia
T: +61 2 9558 1620 | E: functions@phmg.com.au | Book Online
