North Fitzroy Arms Hotel

THE VERDICT

The humble North Fitzroy Arms. With new ownership comes a new team and a decent sprucing of the space, but the same amount of love that has been poured into the pub for the last 150-years remains steadfast. 

The kitchen is led by Barney Cohen (creds from Nomada and Bar Bellamy), who’s curated a menu full of in-house creations that span across both classic pub grub and elevated bites. Dig into plates like crumbed garfish, mushroom ragu with hand-made tagliatelle, house-made pork and sage sausages, and a divine beef cheek and ale pie.

The drinks are in the trusted hands of Hayley McCarthy, who’s deep-seated passion for wine is evident here as it was at IDES and March where she made magic for over five years. So, while North Fitzroy Arms is a pub, the wine isn’t an afterthought. You can dabble in diverse drops without paying an arm and a leg, including European gems, rare Australian vintages, and bottles from local producers. House wines go by the glass or half litre, with the rest by the glass or bottle.

For the beer, all the classics are covered, and they know to pour a perfect pint of Guinness. Cocktails have their moment too, shaking a signature Arms Martini with a hint of cucumber and drop of St Germain, among six other variations—including a Guinness-spiked espresso martini.

The refurb is the work of Therefore Architects, who you might recognise from Marquis of Lorne and Clover Wine. The brief was “classic, but not high-brow” and that’s exactly what they achieved. 

North Fitzroy Arms Hotel is open a sweet seven days a week, and a game of eight-ball pool will only cost you two bucks.

Image credit: North Fitzroy Arms Hotel | Jana Langhorst