Sydney CBD pub The Flynn has reopened following a $2 million-plus renovation, marking a new phase for the long-running venue from hospitality group East Coast Collective.
The 200-seat venue returned on 16 March with a refreshed layout, full table service replacing traditional bar queues, and a new menu from chef Justin North. Known for his work at Bécasse, North’s menu sits somewhere between elevated pub classics and casual dining, blending Mediterranean and Asian influences with familiar crowd-pleasers.
But the bar program remains central to the venue’s reboot.
Spritzes lead the drinks list, forming the backbone of a menu designed for easy CBD drinking – bright, fruit-forward serves built for after-work sessions and long afternoons that drift into evening. Alongside the spritz focus, the bar also pours a lineup of signature cocktails and reliable classics, with margaritas, martinis and palomas forming the core of the offering.
The drinks list is rounded out with a rotating selection of beers on tap, keeping the pub format intact while lifting the overall experience.
The redesign by EJE Architecture has brightened the space, shifting the feel of the venue toward a lighter, more contemporary CBD pub while maintaining the scale and energy of a large city bar.
Co-owner and group general manager Josh Green says the aim was to lift the quality of the experience without losing the accessibility of a traditional pub.
“We wanted to elevate the experience without losing what people love about a great pub. You’ll find a level of quality you don’t always expect, but with the same relaxed vibe and great value,” said Green.
