The historic Red Lion pub in Sydney’s Inner West is set to unveil an exciting addition this July – a brand-new bistro developed in collaboration with renowned celebrity chef Manu Feildel.
Bistro Red Lion by Manu will occupy the upper level of the iconic Rozelle pub when it opens on Friday 12 July, and marks the French-Australian chef’s return to a restaurant kitchen for the first time in four years. The residency also heralds a significant milestone for the 196-year-old pub, ushering in a fresh chapter post an extensive eight-month renovation across the upstairs Bistro and downstairs pub, overseen by owners Laundy Hotels (notable for Watsons Bay Boutique Hotel, Woolly Bay Hotel, and Woolwich Pier Hotel), amounting to a $1.5 million investment.
Operating from Thursday through Sunday, the bistro will be helmed by Manu and Laundy Hotels’ Group Executive Chef, Jamie Gannon. The launch of Bistro Red Lion by Manu brings together the celebrated chef with his long-time friend, Jamie Gannon, who has served as Laundy Hotel’s Group Executive Chef for eight years. With a friendship spanning over a decade, they collaborated on developing the bistro-style concept, introducing Manu’s flair to Sydney diners. Manu, a sixth-generation chef with a string of accolades under his belt, has curated a menu that embodies his passion for great food.
At Bistro Red Lion by Manu, the menu features beloved recipes from Manu’s family archives, such as his father’s French country-style pâté served with prune and Armagnac jam and toasted sourdough. Starting with amuse-bouche snacks, options include Nambucca oysters prepared two ways (natural à la Mignonette and gratinée-style with spinach, onion, and garlic), Scallop gratinée with café de Paris butter, Saucisson and cornichons, and Beetroot cured egg mayo. Hero entrées showcase classic bistro favourites like Warm baby leek with truffle Gribiche dressing and a Double baked Comté cheese soufflé, perfect for sharing.
Comforting main courses feature standout dishes such as Matelote (fish stew) of Murray cod and mussel with speck, mushroom, and red wine sauce; Chargrilled pork tomahawk with braised fennel and grainy mustard sauce; Confit chicken Maryland on cannellini beans & kale fricassee with jus gras; and Butcher’s cut of beef with pommes dauphine and a choice of house-made sauces (peppercorn, mushroom, red wine, or blue cheese). For dessert, indulgent options include a Crispy goat’s curd cigar with poached quince and thyme honey, Chocolate mousse with hazelnut Chantilly cream, and Canelés “Suzette”, a unique twist on Crêpes Suzette featuring flambéed Canelés served with vanilla ice cream.
Manu described the menu as focusing on “delicious, approachable food rather than aiming for the stars. I want guests at Bistro Red Lion by Manu to forget the outside world and feel as though they’re dining at my home, enjoying a good bottle of wine.” Jamie adds, “This isn’t just about a new venture; it’s a celebration of friendship, community, and collaboration. We’re thrilled to share what we’ve been working on with everyone.”
With a storied legacy spanning nearly two centuries, the Red Lion has been a beloved fixture in Rozelle since 1828. Acquired by the Laundy family in the late 90s, and subsequently taken over by Danielle Richardson (daughter of publican Arthur Laundy) and her husband, Shane Richardson, in 2019, the pair embarked on an ambitious restoration project to enhance its interiors. Preserving its original charm, cherished by locals, they collaborated with Sydney-based design collective Co:Aika.
The renovations were executed in two phases: first focusing on the ground floor space, followed by the transformation of the upstairs bistro and lounge area. The ground floor seamlessly blends modern elements with traditional pub charm, featuring a redesigned front bar and an open-plan lounge and dining area. Original features including a working fireplace, wood panelling, balustrades and staircase complement new cosy booth seating and dining tables. Additionally, the ground floor includes a new gaming room with TAB facilities, large screens for live sports, and a pool table. Exposed sandstone walls, bespoke and reclaimed wooden furnishings, contemporary lighting, and a heritage-inspired green colour scheme create a warm and inviting atmosphere. Historical photographs of the pub and local area adorn the walls, providing a snapshot into its storied past. The pub’s beloved taxidermy lion retains its pride of place on the ground floor, greeting guests as they ascend the grand, sweeping staircase that leads to the upper lounge and bistro area.
A playful, bistro-style mural illustrating characters in windows can be seen from the stairs and upper balcony areas, setting the scene for new lounge spaces including the Lion’s Den, a cosy library-style nook for pre-and post-dinner cocktails. Inside Bistro Red Lion by Manu, the dining room accommodates up to 120 guests and showcases a sophisticated new design that includes a bar and open chef’s pass, providing a glimpse into the state-of-the-art kitchen. Linen-dressed tables, illustrated wall accents and provincial-style pendant lighting are complemented by a collection of new artworks that imbue the space with a blend of Parisian bistro charm and contemporary Sydney style.
The wrap-around balcony, meticulously restored, extends from the main dining room, offering alfresco dining year-round with charming views of Rozelle’s Darling Street below. Bistro Red Lion by Manu promises a fun French bistro offering a casual dining experience, while the ground floor pub continues to offer good Aussie hospitality, serving your favourite pub classics. Famed for its sell-out hand-crumbed chicken schnitzel, the Red Lion pub kitchen will operate daily from 10am to 9pm, with new additions to the menu for winter including Slow-cooked beef ragu Bolognese with Mafaldine pasta, Crumbed pork schnitzel, Bangers and mash, Pepper steak pie, and Cauliflower salad.
The Red Lion has always held a special place in the hearts of locals, often considered an extension of their own living rooms. Preserving this cherished sentiment was paramount to the team as they embarked on renovating and enhancing the hotel. “Our goal was clear: retain the pub’s inherent charm while creating a more welcoming and inviting space that would attract even more visitors seeking the rarity of a traditional, beautiful pub — one that locals continue to proudly call their own,” recalls Danielle Richardson.
With the addition of Bistro Red Lion by Manu, the Laundy’s are excited for the pub’s future. “We’re incredibly enthusiastic about hosting this residency. Manu and Jamie’s vision perfectly aligns with our goals for the Red Lion. It truly feels like a match made in heaven,” Danielle concludes.
Bistro Red Lion by Manu will open to the public on Friday 12 July, with the restaurant operating Thursday – Sunday. The new-look Red Lion pub is open now with a menu of pub classics and specials available daily.
726 Darling Street, Rozelle NSW 2039
Bistro Red Lion by Manu opening hours/ serving times:
Thurs: 5pm – 9pm
Fri – Sat: 12pm – 3pm / 5pm – late
Sun: 12pm – 3pm / 5pm – 9pm
Mon – Weds: Closed (pub menu available)
Red Lion opening hours:
Sun – Tues: 10am – 10pm
Weds – Thurs: 10am – 12am
Fri – Sat: 10am – 2am