Once a full service garage – now a full service restaurant and bar, the highly anticipated Riley St Garage has rolled up its doors this month for gastronomic service & repairs.
Located at 55 Riley Street, Woolloomooloo, Sydney, the 200-seat restaurant is the vision of Brody Petersen from The Parlour Group who brought The Flying Squirrel and The Stuffed Beaver to Sydney’s bar scene.
Chef Regan Porteous, previously from Maze London, Dubai and Hong Kong and bar manager Bobby Carey, ex-Shady Pines Saloon head up Petersen’s new venture.
The heart of the restaurant is the Grand Bar, which harks back to their motto, ‘I’d rather eat in a bar, than drink in a restaurant’.
“I wanted the restaurant to have a New York Meatpacking District look and feel, with a huge central bar seating 30 guests, and two distinct dining areas. I believe the restaurant will also significantly add to the recent revitalisation of the William Street area,” said Petersen.
Riley St Garage’s modern Australian cuisine, will focus on share plates, along with a spectacular oyster bar. Behind the bar you will find Canadian and Irish whiskey, craft beers and an original cocktail list featuring the classics, with a twist.
Located in a beautiful art deco building, Riley St Garage was designed by Richard Alexander of RAD Studios. It will maintain its original 1910 industrial warehouse elements whilst incorporating spectacular design finishes including rich leathers, steel, brass and copper detailing.