Inside the new look Woolwich Pier Hotel

Dusty pinks, burnt orange, marble and plenty of natural light: meet the new look Woolwich Pier Hotel.

Dusty pinks, burnt orange, marble and plenty of natural light: meet the new look Woolwich Pier Hotel.

The iconic hotel was officially reopened last weekend following three months of extensive renovations that were completed in stages.

The Laundy Hotel Group (LHG) purchased the hotel from the Medich Corporation in 2015 and began planning the renovations about a year ago.

“We waited and had a good look at what we should do,” pub baron Arthur Laundy said.

“I don’t find it’s a good idea to go straight in and do something — you’ve got to work something for awhile to see where you feel the pluses are and the minuses are and what you can do to negate the minuses and emphasise the pluses.”

The downstairs bar.

Couches create a relaxed dining space downstairs.

His daughter, Justine, who managed the Woolwich project said the trigger for the refurbishments was to increase the venue’s capacity.

“It started with the position of the stairwell because they pretty much cut the pub in half,” she said.

Doing some fancy bar work. Picture: Jessie Harris

After three months of renovations, the work is now complete and the new-look spaces include the updated brasserie named The Eatery, a casual bar called The Parlour and an upstairs dining room called The Social that leads to the 70-seat wraparound balcony with harbour views.

Artwork behind the new staircase Picture: Stacey Pestrin

Justine said her favourite space was The Parlour, a downstairs light-filled dining space with relaxed couches and timber and marble tables.

“It’s a little bit different, it’s a bit quirky,” she said.

The pub has been given a contemporary makeover.

To match the new look, the hotel has unveiled a new menu based on what head chef Glenn Tabuldo described as modern European with a Japanese twist.

“It’s a bit of an eclectic mix on the menu and in the style of the hotel,” Justine said.

Dishes include French style confit duck, tuna tartare with ponzu, wasabi, rice crackers, potato frits, sesame and shisho, and beef taktaki with wasabi-ponzu dressing, radishes, shiso and potato gaufrettes.

Miso salmon with squid ink risotto.

Triple citrus cheesecake.

The additions sit alongside the Pier classics like the chicken parmigiana and chicken and leek pie.

“The classics on the menu really are staples and we never even considered getting rid of them,” Justine said.

“It was just a given that we’d keep them on the menu, they’re so popular and they’re really good.”