Colin Fassnidge with The Block mates Mitch and Mark at the City Tatts launch. Photo by James Griffin of Edgeline Photography |

Celebrity chef Colin Fassnidge has launched his pub-style bistro The Castlereagh, the first taste of City Tatts’ $762 million redevelopment. The launch of the Sydney CBD venue has transformed the first level of the Castlereagh Club, which amalgamated with City Tatts in 2020, into a warm, inviting space featuring local produce in Fassnidge creations with a twist.

“We’re bringing quality pub-style food, and service with character, that I’m passionate about to the epicentre of the CBD,” Fassnidge said.

“The venue is inspired by the charm and comfort of a community-oriented pub, where people recognise your face and beer order.” Pub classics with a twist include Suckling Pig Sausage Roll with Apple Butter, Ham Hock Croquettes with Horseradish Crème Fraiche and Buttermilk Chicken Schnitzel with Slaw, Mushroom Gravy and Chips. 

The signature chicken schnitzel with slaw and chips, one of the dishes on offer at The Castlereagh.

The Castlereagh was once a home to the Catholic Club, a men’s club established in 1909 by 25 men which grew over time to 10,000 members. Over the centuries, the club marked historic cultural milestones such as opening its doors to women in the 1970s and evading bankruptcy after World War 1. 

The recent refurbishment features natural wood tones with splashes of greenery, a cellar style wall and cured meat on display.

City Tatts other plans include using airspace for a 49-storey, 101-room Hotel Indigo Sydney Centre by IHG as well as 241 high-end residential apartments. 

City Tatts CEO Marcelo Veloz with chef Colin Fassnidge.

Group CEO Marcelo Veloz said that the launch of The Castlereagh is the first step in the Group’s vision to be one of the preeminent providers of hospitality and entertainment in the CBD. 

“The partnership with Colin Fassnidge to relaunch The Castlereagh marks our commitment to bringing top-class food experiences with life to the city. We’re marrying our legacy in Sydney’s centre with Colin’s passion for food with soul,” he said.

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