Historic Redfern pub The Bat and Ball reopened this week in another step forward for the preservation of Sydney’s pub industry.

A new generation of independent publicans – five friends known as the Bat and Ball Collective – have taken over the 93-year-old institution and transformed its function area into a lush, dog-friendly beer garden; installed locally made Doom Juice wine on tap; and amped up the classic pub menu with plum neenish tarts and KFC-inspired schnitty meals.

Co-owner Zac Godbolt (Doom Juice, Enmore Country Club) says the group is determined to recreate the cosy, community feeling of a classic Sydney pub, while adding budget-friendly features like a strong by-the-glass wine menu, nightly meal specials for $20 and under, and a $1 oyster special on Saturdays (available until sold out).

“We wanted to pay homage to the traditional pub – polish it up, give it the respect it deserves,” he says.

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The Bat and Ball’s revival follows a submission to the NSW Government in July to preserve 22 historic pubs in the city’s Inner West, including the Duke of Enmore, Vic on the Park and the Annandale Hotel.

If approved, the pubs will be placed on the heritage register to prevent their demolition or removal.

“In recent years, we’ve seen longstanding pubs targeted by developers for conversion to office space or residential,” said Inner West Mayor Darcy Byrne.

“These heritage listings will help to send a message that if you buy a longstanding pub in the Inner West, you should be prepared to operate it as a pub.”

It’s part of a wider initiative to revive Sydney’s nightlife, which has struggled to recover from COVID lockdowns, NIMBY-ism and a challenging year of lower consumer spending and rising supply costs.

At the beginning of August, Paddington pub The Unicorn called last orders on some of Sydney’s best pub food, including its famous wing-on chicken schnitzel and Jatz with French onion dip.

The Unicorn co-owner Kenny Graham told Good Food they sold the pub’s lease as part of a wider freehold property deal.

“It’s good to go out with a pub that’s operating strongly in a tough environment,” he said, adding that the decision allows them to focus on the growth of their core businesses.

On Thursday, the state government launched the second phase of its “vibrancy reform” initiative to scrap unnecessary red tape and rebuild the city’s nightlife.

The first phase ended single neighbour noise complaints against pubs and extended trading hours for venues with live music. The second phase begins by removing a blanket ban on standing and drinking in outdoor dining areas on footpaths.

Bat and Ball reopens with the hospitality expertise of Godbolt, Rachael Paul (The Sunshine Inn), Cameron Votano (Lowkey, BTB Kirribilli), and Dan McBride and Dynn Szmulewicz (Enmore Country Club, The Sunshine Inn).

Chef Cameron Votano, who is behind the native-ingredient-forward menu at BTB Kirribilli (listed in the Top 20 Cafes list in the NSW Good Food Guide) has created an approachable menu with snacks, share plates and mains, mostly under $30. As at Paul’s Sunshine Inn, there are plant-based options available, as well as a $12 kids menu.

There will be weekly specials, including a $15 pasta night on Tuesdays and a $17 parmi night on Wednesdays. The happy hour is “never-ending”, with negronis for $15 and espresso martinis for $16, but there’ll also be pints for the price of schooners from 5pm to 6pm on weeknights.

The pub bottle-o offers a range of drops from classic beers to forward-thinking wine-makers, and customers are welcome to buy a bottle to BYO at the pub for $15 corkage.

“Opening a new, independently owned pub has been a challenge for us all,” Godbolt says.

“Now we’re open, we’re looking forward to becoming part of the pub industry in Sydney.”

Open Tue-Thu 3pm-midnight, Fri 3pm-1.30am; Sat noon-1.30am; Sun noon-10pm.

495 Cleveland Street, Redfern, instagram.com/thebatandballhotel