The Return of an Icon: Jacksons on George.
Head chef of Bistro George, Steven Sinclair.
The Precinct
The Return of an Icon: Jacksons on George
Positioned in the heart of Sydney’s CBD as part of the Sydney Place precinct, Jacksons on George is a multi-level, multi-dimensional destination offering three distinct experiences under one roof: the Public Bar, Bistro George, and the Rooftop.
Following a major redevelopment by Lendlease, the iconic venue is now operated by the Gallagher family—one of Sydney’s most experienced publican families. The Gallaghers previously operated the pub from 2014–2018 before its demolition and rebuild. In March 2025, the family proudly returned to steward the venue into a new era, bridging rich history with contemporary, generous hospitality.
Overseeing the culinary direction across all three levels is Head Chef Steven Sinclair (formerly of Icebergs Dining Room & Bar, and Northern Ireland’s The Old Schoolhouse Inn). Sinclair seamlessly blends European-influenced bistro techniques with classic Australian fare.
Bistro George, Level 1. Awarded 1 Hat by Good Food Guide in 2023, 2024, 2025.
The Menus
On the Pass: Level by Level
Bistro George Awarded one hat, Bistro George delivers elegantly executed classics elevated by premium ingredients.
The Vibe: A sophisticated 120-seat dining room featuring bar dining and an exclusive 26-seat private dining room with floor-to-ceiling windows.
A La Carte Highlights: Westholme Wagyu tartare with cured yolk and potato chips ($28); Ink tagliolini with Skull Island tiger prawn and finger lime ($38); Rare-breed Berkshire pork cotoletta with sage and fennel ($48).
Set Menus: 2-course ($80) and 3-course ($100) options available.
Express Lunch: A fast-paced 2-course inner-city lunch ($50, Mon–Fri) featuring dishes like Risotto cacio e pepe with black truffle, and O’Connor scotch fillet steak frites with sauce au poivre.
Public Bar & Rooftop Accessible, familiar all-day dining designed for a fast-paced CBD crowd.
Up on the Roof: Snack-style sharing plates and sharp cocktails at The Q, Jacksons on George.
The Vibe: Relaxed, vibrant, and walk-in friendly from street level to the skyline.
Menu Highlights: Salt & pepper calamari ($25); Southern fried chicken burger with fermented chilli aioli ($26); Tuna sashimi poke bowl ($32); Humpty Doo barramundi with charred corn salsa ($32).
Mid-Week Fuel: Daily $20 specials (including Monday Rump, Tuesday Pasta, and Wednesday Schnitty) alongside a 4pm–6pm daily Happy Hour featuring $16 mid-tier cocktail classics.
Their Euro/Oz menu features dishes for a leisurely lunch or dinner, or at the bar for a cocktail, snack, or meal whether you are flying solo or with a group.
The Design
Jacksons on George was reimagined by Richards Stanisich as a refined, contemporary interpretation of the classic Australian pub with layered, textural, and deeply connected to its urban surroundings. Each level offers a distinct design experience, from the understated elegance of the Public Bar to the opulence of Bistro George and the sun-drenched vibrancy of the Rooftop. The interiors honour the venue’s 1980s legacy while embracing a new era of hospitality. Rich materiality is a hallmark across the venue with warm timbers, earthy stone, burgundy and olive tones, and bronze accents creating a rich sensory journey. From street to skyline, the design refl ects a confi dent evolution of the pub experience. Jacksons on George is welcoming, elevated, and unmistakably Sydney.
Potato hash, whipped Cod Roe, Yarra Valley smoked salmon pearls, chives.
Opening Hours
Jacksons on George is open seven days a week with bookings taken for the Bistro and walk-ins welcomed for the Public Bar and Rooftop.
Public Bar
Monday to Sunday 10am - late
Bistro George
Monday to Friday 12pm - 3pm & 5pm - late
Saturday from 5pm
Closed Sunday
Rooftop
Monday to Saturday from 12pm
Closed Sunday
Austin Gallagher, Group Operations Manager & Licensee of Jacksons on George.
Snacks & Sounds: Fast, bold sharing plates designed to hit the table while the rooftop tracks play.
Bucanti, spanner crab, lemon myrtle, bottarga chives.
Cheese selected by Will Studd.
From Three Michelin Stars to the Pinnacle of the Pass.
FROM surviving the high-pressure pass at Simon Rogan’s three-Michelin-starred L’Enclume to driving the culinary vision at Sydney's Bistro George, where the modern British bistro menu famously kicks off with 'Sounds and Snacks.’ Chef Steven Sinclair simply knows how to cook. FCI sat down with him to talk roots, rigor, and the reality of the modern kitchen.
Bistro Rigatoni
"My early influences were Marco Pierre White, Gordon Ramsay, and Anthony Bourdain. They all brought passion, intensity, and storytelling into food in their own different ways, which fascinated me and inspired me to start cooking."
Westholme wagyu tartare, traditional condiments, hot mustard, puffed grains, potato chips, nasturtium.
In Conversation with Steven Sinclair.
Born? Belfast, Northern Ireland
Education? I finished my A-Levels in the UK, studying Art & Design, Media Studies, and Geography. I don't hold formal culinary qualifications—everything I know has been learned the hard way, working my way up through kitchens and learning directly on the job.
Best kitchens worked? L’Enclume, Cartmel, UK and Icebergs Dining Room & Bar, Bondi Beach.
Favourite cheap eat? My go to is definitely pizza. Recently I’ve had some great pizzas at Pizza Bros, Erskinville and Via Napoli is still up there as one of my favourites in Sydney.
What keeps you going? The constant drive to improve. There’s always something new to learn in this industry whether it’s technique, produce, leadership or creating better experiences for guests.
Advice to future young chefs? Master the basics properly and stay patient. Consistency, reliability and attitude are what really build long-term careers in kitchens.
Favourite kitchen tool? A Thermomix. It’s incredibly versatile and gives consistency across prep, sauces, purees and emulsions while saving valuable time in a busy kitchen.
Description of the food at Jacksons On George? Modern ingredient-led bistro cooking that balances refinement and approachable dining. Seasonal produce, bold flavours and classic technique all play a big part in the menu.
Favourite thing about Sydney? The weather and the food scene. There’s always a new restaurant, cuisine or producer to discover, and the diversity of food here is pretty incredible.
Most useful cookbook? Probably ‘The Square Vol1: Savoury & Vol2: Sweet by Phil Howard and Essence by David Everitt-Matthias’. These books really shaped my understanding of flavour, technique, seasonality and using great produce with restraint rather than overcomplicating dishes.”
Early influences? Marco Pierre White, Gordon Ramsey and Anthony Bourdain - They all brought passion, intensity and storytelling into food in their own different ways which I was fascinated by and inspired me to start cooking.
Your thoughts on classic vs modern cuisine chefs? I think modern cooking works best, but when it’s built on strong classical foundations and flavours. Technique and discipline still matter just as much today.
How can we keep attracting young chefs into the food world?Strong mentorship, healthier kitchen cultures and clear career progression. Young chefs want to learn, have purpose and they need clear guidance.
Obsession ingredient? It’s tough to name just one, but if I had to pick a group of ingredients, it would without a doubt be fresh herbs. They can completely change a dish, freshness, aroma, balance and brightness. I use them constantly, whether it’s chives, tarragon, dill, parsley or oregano. They bring life to a plate and help keep dishes feeling vibrant and fresh.
Purveyor Tip? Build strong relationships with your suppliers. A great farmer, butcher, or fishmonger will improve your cooking more than any piece of equipment. Regular communication means they understand exactly what you want, giving you access to the best, most consistent produce before anyone else. Great cooking always starts with great ingredients.
The stunning architectural profile of Jacksons on George lighting up George Street.
Jacksons on George & Bistro George bookings:
176 George Street, Sydney
Phone: (02) 8027 9997