Owners of Cronulla’s Bobby’s launch Robertos at Bangor Tavern

Prawn pasta and pappardelle beef shin ragù meet smash burgers and schnitty at Robertos as the duo behind the popular Bobby’s on The Esplanade detour inland.

The menu sees the Italian-ness of Bobby’s meet pub classics. Picture: Supplied

We’ve been preaching it for years, but “The Shire” continues its surge to become one of the city’s most buzzing culinary districts.

This week, it was the big news about the multistorey Parc Pavilion, overlooking Monro Park in Cronulla, opening that grabbed the headlines.

However there is one couple conitnuing to quietly work away and dominate the hospitality scene.

Adam and Kylie Micola – the team behind the very buzzy Bobby’s on The Esplanade – have reworked the dining area at The Bangor Tavern.

They’ve owned the Tavern for seven years, but last month did a revamp and launched Robertos, a dining room that sees Bobby’s meet classic pub favourites.

Adam and Kylie Micola, of Bobby's in Cronulla, have relaunched the dining room at the Bangor Tavern. Picture: Justin Lloyd.

Robertos is bringing Italian food to the revitalised Bangor Tavern. Picture: Supplied

It’s prawn pasta, pappardelle beef shin ragù, woodfire pizza and tiramisu, mixed with a serve of smash burgers and schnitzel.

Again Micola has worked with Alex Cameron, of Clovelly’s Table Manners Fame, on designing a drinks program that has both an elevated wine and cocktail list showcasing Italian style spritzes featuring ingredients such as Limoncello, Campari and Aperol, alongside jugs of beer and house chardonnays.

And perhaps the best news for locals – is the renovation of the alfresco dining which includes an extension to the popular children’s playground.

Alex Cameron, of Clovelly’s Table Manners, has helped design the drinks program. Picture: Supplied

Micola, a father of two who worked cleaning classes in his father Bob’s venues before going out on his own, said the decision to modernise the pub was inspired by his own families dining needs.

“I know that taking the family out for a pub schnitzel, unless it’s the best pub schnitzel I’ve ever had, it’s expensive. There is no value in that,” he starts.

“So by modernising the menu, we can bring that value.”

In under a month, Micola said bookings are up by 30 per cent. Meanwhile Bobby’s, which has been open for less that two years, continues to be a force on the Cronulla dining scene.