Australia’s Oldest Brewery Hotel Is Serving Sydney’s Ultimate Sunday Roast This Winter
Winter – Fireplace & Fresh Ales Included!
As Sydney settles into winter and Vivid lights up the harbour, one of the city’s oldest pubs isleaning into centuries-old British tradition with the return of the classic Sunday roast, complete with open fireplace, hand-crafted English ales and convict-carved sandstone walls.
Established in 1841, The Lord Nelson Brewery Hotel in The Rocks has been a cornerstone of the city’s hospitality scene for over 185 years and is one of Sydney’s most storied pubs. Originally built as a private residence by raconteur, highway robber and convict turned gentleman publican William Wells, the heritage-listed venue is Australia’s oldest continually licensed hotel operating in its original form, and the country’s oldest brewery hotel.
Now, the historic venue is set to become Sydney’s go-to destination for Sunday roasts this winter.Available from 12pm until close every Sunday, The Lord Nelson’s British-style roast experience is offered throughout the entire venue, from the lively downstairs public bar where guests can settle in beside the fireplace with a pint of house-brewed ale, to the first-floor heritage sandstone restaurant Upstairs at The Lord, renowned for its innovative and classic British cuisine and expansive, award-winning wine list.
Designed as a modern take on a time-honoured ritual, the offering champions generous portions, seasonal produce and traditional British comforts.
Guests can opt for the Solo Roast ($35),featuring weekly rotating roast meat, crispy potatoes, seasonal vegetables, Yorkshire pudding and rich gravy, or upgrade to the signature Shared Roast ($70), a feast designed for two that includes all three rotating meats (yes, all three!), allowing diners to sample the full spread without having to choose. Children can join the feast for an additional $15, while traditional condiments including horseradish, apple sauce and English mustard complete the experience.
But it’s the pairing with The Lord Nelson’s English-style ales that firmly roots the offering in British pub culture. Brewing onsite since 1986, The Lord Nelson Brewery is recognised as Australia’s oldest brewery hotel and remains renowned for its natural English ales, brewed using only malt, hops, yeast and water. Unfiltered and unpasteurised, the beers are crafted entirely onsite, from mash tun to tap, making them the freshest ales served in Sydney.
“Sunday roasts have always been about comfort, conversation and bringing people together,” says Executive Chef Tanoy Biswas.
“At The Lord Nelson, we wanted to create something that feels authentic to the venue’s history while still generous, approachable and distinctly Sydney. There’s something special about sitting inside a heritage pub with a roast, a fresh ale in front of an open fire during winter.”
Beyond the roast offering, The Lord Nelson continues to attract locals and visitors alike with its layered hospitality experience, spanning the public bar (think English style pork pies, ploughman’s boards and Welsh Rarebit), onsite microbrewery (making Sydney’s freshest ales), heritage accommodation (with Officer or Admiral Rooms to choose from) and one of the city’s most atmospheric sandstone dining rooms (Upstairs at The Lord).
