We’ve seen many a renovation of old run down pubs over the last few years. Back in the mid-2000’s there were some unspeakable crimes against pub design: people would take over venues steeped in history and bring in the architects and interior designers, putting up downlights and splashing buckets of sameness around — it’s like napalm for a pub’s personality. The character would be stripped away, the story of the place lost, and every pub began to look the same.
That is not what Drink ‘n’ Dine do.
The guys behind Sydney venues The Norfolk, House of Crabs and The Forresters, have turned Petersham’s The Oxford Tavern from a sleazy, early-opening titty bar into a booming neighbourhood pub with great eats and drinks without losing the pub’s sense of place. It’s just that it’s not “about old pervs and boobs” now, as Drink ‘n’ Dine owner Jaime Wirth told us.
The Oxford Tavern took out the title of New Pub of the Year at last year’s Bartender Magazine Australian Bar Awards, so we thought we’d ask Wirth some questions about how they do what they do.
Could you tell us a bit about the Oxford Tavern’s history?
The Oxford has always been infamous as basically the most dodgy pub in the Inner West – day time strip shows, lots of pokies, colourful patrons, jelly wrestling – a real early opener bag full of charms. It’s apparently at times been owned by various bikie clubs
and operated as a backyard brothel. Benny Elias also started an epic brawl here once.
What was the idea behind the renovation and relaunch?
We just wanted to make a good local boozer for everyone in the area. We wanted to pay homage to the venue’s past while removing the creepy vibe about it. So rather than being about old pervs and boobs, it’s about BBQ, families and food specials now.
Food is a big part of Drink ‘n’ Dine pubs — could you tell us a bit about the food at the Oxford Tavern?
It’s a bit of a mish-mash really. There are Aussie pub classics, American diner hits and tex mex bits and pieces. Schnitzels, burgers, tacos, fried chicken, double dawgs, mega steaks all done well, with a side to mental.
Can you tell us a bit about Black Betty?
Black Betty is our home made double chamber, 4×44 gallon drum smoker. It’s a beautiful beast of a thing. Every Friday night and weekend from midday we crank it up and serve our version of American style smoked meats— Pulled pork, snags, brisket, famous dino ribs, smoked chook, burnt end beans and more.
We smoke the meat overnight from six to 14 hours and then punters can pick whatever they like by the 100gm amount.
Who are the customers you get at the Oxford Tavern? Are they locals, etc?
I guess like the area it’s a real mix – old timers, uni students, young couples, internet people, young families, guys with beards, guys without beards. Mainly locals but some destination drinkers and diners too. The pub is for everyone and pretty much everyone comes, except gamblers I guess, cause we don’t have pokies.
Could you tell us a bit about the team you have in place at the Oxford Tavern, and their roles?
Forbes is our GM and all over boss-vibe guy. He takes his shirt off often. Luke is our Operations manager and keeps everyone in line. Deadman is the third manager legend to finish off the party tricycle. Kylie has come from The Norfolk via the Carrington and is now our bar manager. Barry is our head chef who serves out 1,000,000 burgers a week and Jamie Thomas (our group chef) is in charge of Black Bettys every weekend.
You’ve won many times at the Bar Awards — what is it that you do differently?
Who really knows I guess. We just do things how we like them and we are pretty particular about all the tiny details and I think people pick up on that. We focus on getting the vibe right, making the place fun, serving good drinks and food and making sure the service is friendly and it hopefully comes together so that punters enjoy it.
What’s next for Drink ‘n’ Dine?
We talk about a lot of ideas but most of them never happen, so at this stage I don’t exactly know. I’d like to do another one or two pubs and also try some other projects outside pubs. But really we will have to wait and see. Hopefully the losers in charge don’t shut down the whole industry while we go
about it.