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FEATURE: FASSNIDGE AT CITY TATTS
Sky’s the limit for City Tatts
The Castlereagh by Fassnidgeis just the start for Sydney’s CTC
CELEBRITY CHEF COLIN Fassnidge has launched his pub-style bistro The Castlereagh, the first taste of the City Tatts group’s $762 million redevelopment of its Sydney CBD site. The Fassnidge food partnership with City Tatts is likely to extend to a concept dubbed BOB’s Basement for Barracks on Barrack which went into voluntary administration last year and is now being managed by City Tatts.
The Castlereagh is part of City Tatts’ plan for a new whole 50-storey mixed-use tower on Pitt Street which includes an upgrade to the club’s heritage ground floor, a 101-room hotel and 241 high-end residential apartments.
The redevelopment will also feature an upgraded lower bar and grill for the club, new bars and lounge areas for the club, the finer details of which are yet to be announced. But it is believed there will also be event spaces, a state-of-the-art commercial wellness centre and a co-working space.
The Castlereagh by Fassnidge launch has transformed the first level of the old Castlereagh Club, which amalgamated with City Tatts in 2020, into a warm, inviting space featuring local produce in Fassnidge creations with a twist. The recent refurbishment features natural wood tones with splashes of greenery, a cellar-style wall and cured meat on display.
“We’re bringing quality pub-style food, and service with character, that I’m passionate about to the epicentre of the CBD,” Fassnidge says. “The venue is inspired by the charm and comfort of a community-oriented pub, where people recognise your face and beer order.”
Colin, the former My Kitchen Rules host, whose Banksia Hotel in Sydney’s south-west has created crowd favourites including chicken schnitty with mushroom sauce, is serving modernised Irish classics with a twist at The Castlereagh. They include Suckling Pig Sausage Roll with Apple Butter, Ham Hock Croquettes with Horseradish Crème Fraiche and Buttermilk Chicken Schnitzel with Slaw, Mushroom Gravy and Chips at the venue.
Group CEO Marcelo Veloz said thatthe launch of The Castlereagh is the firststep in the Group’s vision to be one of thepre-eminent providers of hospitality andentertainment in the CBD.
“The partnership with Colin Fassnidgeto relaunch The Castlereagh marks ourcommitment to bringing top-class foodexperiences with life to the city. We’remarrying our legacy in Sydney’s centre withColin’s passion for food with soul,” he says.
The Castlereagh was once a home to theCatholic Club, a men’s club established in1909 by 25 men which grew over time to10,000 members. Over the last century, theclub marked historic cultural milestonessuch as opening its doors to women in the1970s and evading bankruptcy afterWorld War I.
City Tatts other plans include using airspace for the 49-storey, 101-room Hotel Indigo Sydney Centre by IHG as well as offering 241 high-end residential apartments. City Tatts also signed a franchise agreement and has now purchased World Gym Castlereagh.
Meanwhile, City Tatts sees BOB’s Basement as a new dining and bar destination designed for a younger segment through possible collaboration with Colin Fassnidge’s the Social Colin Group.
The club says it is: “An experienced catering group looking to turn BOB’s Basement into American-style Sports Bar and restaurant, with live music and DJs.”
In a memo to members, City Tatts said Barracks on Barrack was an ideal club merger prospect because of its nearby location and affinity with the CTC ethos.
Group CEO Marcelo Veloz and Colin Fassnidge entertain the opening-night audience at The Castlereagh.
“Its proximity to CTC is a significant benefit for our members and for us to be able to manage a third site without having to increase the size of our administration,” the club says.
“From a growth perspective, it enables (us) to capture a greater share of the market and it also allows us to segment our offerings more effectively. It also helps us protect our existing market share from competitors entering the CBD.”
