Stop for pasta and fine wine, stay for the 70s-inspired dance floor at Prince of York.
Some serious hospitality heavyweights are behind the opening of Prince of York, the new boundary pushing multi-level bar to open in the CBD. Creative director Paul Schulte (Gazebo, The Winery, Hotel San Francisco, Keystone), Andy Emerson, Ed Loveday (The Passage, ACME), Head Chef Sam Bull (Icebergs, NBIF, Keystone), Adrian Jankuloski (Icebergs, NBIF, Dolphin Hotel) are just some of the talent behind the one-of-a-kind bar and restaurant, where you’ll stop for pasta and fine wine, and stay for the 70s disco-inspired dance floor.
Previously housing an old bank and more recently Lot.1, Prince of York is split into three distinct areas.
Enter via the ground level and you’re met by a large concrete bar complemented by exposed brick walls, cool blonde tones and modern artwork. Bull and his kitchen can be seen cooking in the open plan kitchen, using seasonal produce to create dishes like ‘crab in a bag’ tomato pasta, an 800g wagyu beef ribeye and sweet pie for dessert. These dishes complement riffs on classics like the toastie with cheese and bone marrow served with venison tartare and a fried egg.
Downstairs is still very much a dining experience with flamboyant furnishings and grunge-chic art. Each piece of furniture is built from scratch by Schulte’s hospitality design company, LINE. Here you’ll also find a cellar with a 150-year-old-safe, filled with rare wines and mezcals.
Like something out of a 70s swingers bar is the underground night club, Pamela’s. Fit out with pink suede banquettes, a disco ball and stage, Pamela’s is set for live music and plenty of impromptu theatrics. With tunes curated by Loveday, you can groove along to everything from 70s and 80s disco to new wave and post punk. Together with Bar Manager Reece Griffiths (Chula, founder of Agave Cartel), they’ve curated an imaginative cocktail list to keep you feeling groovy all night long.
Prince of York is currently open from Monday to Saturday, 12pm-12am.