With its long-planned refurbishment awaiting council approval, 3 Weeds has taken a novel approach to its redesign.

The inner-west venue has lifted the lid on its new dining room. Sort of. If it still looks a work in progress, that's because it is.

"It's meant to look like a space that's in the making so we've introduced raw concrete flooring, exposed walls, drop-sheets on the ceiling as well as some builders' lights but the reality is, there's a number of elements that can be dismantled and used as substrate materials for the final design next year," says Rod Faucheux from loopcreative.

The 3 Weeds chef, Darrell Felstead, has rolled out a new menu, including banoffee pie.

"It was the first dessert I was allowed to make at in the pub I worked at when I was 12-years-old," Felstead says.

The menu is refreshingly off-trend for Sydney. Chateaubriand mixes it up with lamb and pea pie and bread and butter pudding with orange ice-cream.