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Publicans Mitchell and Harriet Waugh transform Marrickville’s The Ritz

Popular Marrickville pub The Ritz is being transformed into a multi-venue destination named The Montague, aka The Monty.

Inside The Marrickville Ritz, before its transformation. Picture: John Appleyard
Inside The Marrickville Ritz, before its transformation. Picture: John Appleyard

The time for putting on the ritz in Marrickville is over.

Popular Marrickville pub The Ritz on Illawarra Rd is set to be transformed into multi-venue destination The Montague, or The Monty.

After successfully opening Humphrey’s Hotel & Hatch in Hurstville, publicans Mitchell Waugh and wife Harriet Waugh, of Public House Management Group, who also own Glebes The Toxteth and The Royal Hotel in Paddington, have turned their attention to Marrickville.

Like with Humphrey’s and Hatch, they’ve completely reimagined the watering hole.

To help revitalise the venue, the Waugh’s have brought across head chef William Lesmana, who was at Hatch and previously 6Head. He’s been led by group executive chef Scott Greve.

On the ground floor there is The Montague, which is a take of a classic Australian pub. Open seven days a week, it’s aimed at serving everything from footy fans to families.

Husband and wife publicans Mitchell and Harriet Waugh have transformed Marrickville’s The Ritz into The Montague.
Husband and wife publicans Mitchell and Harriet Waugh have transformed Marrickville’s The Ritz into The Montague.

Above The Monty is Harriet’s. From Thursday to Sunday, it will cater for long lunches to cocktails to late night shenanigans.

On Saturdays it’s about BAD Harriet, which is being described as part bar, part lounge, part late-night escape with disco balls and DJs.

William Lesmana and Scott Greve are the culinary team behind The Montague.
William Lesmana and Scott Greve are the culinary team behind The Montague.

The tone for food at The Monty is to do pub essentials, such as schnitzel and dry-aged snacks, perfectly.

Mix that with dishes such as charred prawns with chilli butter, tuna tartare with soy, yuzu and flatbread and chargrilled pork chop with caper butter, jus and smashed potato salad.

At Harriet’s the menu consists of 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. While the brunch menu includes crab benedict and ricotta hot cakes.

Greve said the food was inspired by Marrickville’s food scene, which blends “old school charm with bold creativity.”

The venue is set to open in July with BAD Harriet’s to hold their first event on July 12.

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Original URL: https://www.dailytelegraph.com.au/entertainment/sydney-confidential/publicans-mitchell-and-harriet-waugh-transform-marrickvilles-the-ritz/news-story/ff16e46788a5f74379d2ed2b7fc6f58c