Redfern stalwart The Norfolk was due to reopen on Thursday, July 1, but the stay-at-home orders affecting Sydney and surrounding regions mean the launch has been delayed until after the current restrictions end.

When the onetime home to House of Crabs does reopen, it will take a decidedly more traditional food route.

The Norfolk House and Hotel includes venue-in-a-venue, The Garden.

"When we first looked at it, the venue was run down and the garden overgrown. But someone said, 'This is going to be Redfern's best backyard', so we went out and bought a barbecue," group chef Sam Bull recalls.

Not just any barbecue – a $25,000 16-spit roast "barbie".

The concept might sound like an old-school pub approach, but it has been given plenty of 21st-century shine.

You can order LP's sausages, Murray Cod skewers or grilled eggplant with fresh chestnuts. The lunch menu sweeps spanner crab sandwiches and Bull's take on the curried egg "sambo" made with chickpeas and avocado.

"We've been working on a vegetarian sausage roll made with sweet potato," he says.

That's not to say there isn't plenty of meat, with wagyu rump and a Sunday roast. And the tail-end of the menu sounds promising.

"We're using local Redfern bees to make honey caramel with [a] doughnut and a ruby spritz gelato."

The Norfolk House and Hotel is one of several venues from newly launched hotel and hospitality group, The People. Paul Schulte (Prince of York) is its co-founder

Open daily 11:30am-late.

305 Cleveland Street, Redfern, thenorfolk.com.au