North Shore landmark Crows Nest Hotel will open its doors this month to reveal the stage one of a sweeping multi-million dollar renovation.

The top-to-toe transformation of the ALH Group’s flagship property, completed over almost a year, marks the start of the most exciting chapter yet in the iconic hotel’s 100 year history.

Along with the new look comes a complete overhaul of the venue’s food, drinks and live entertainment, adding new depth and quality to the mix which has kept the Crows Nest Hotel at the heart of the community for a century.

The venue’s original charm and ornate heritage features have been reverently integrated into the contemporary reinvention from architect Darren Dickfos and builders Rohrig, both specialists in innovative hospitality design. They have created an all-new rooftop terrace overlooking the Crows Nest Strip, five function spaces and an airy courtyard.

Spearheading the re launch is chef Kelly Rodgers, formerly Kirribili Hotel’s head chef and Group Tournant Chef for Keystone. Rodgers’ produce-driven menu showcasing house made ingredients features an array of plates; steakhouse beef skewers with horseradish cream sauce, rustic pork meatballs in a herbed house Napolitano sauce and parmesan, pistachio crusted lamb rack with roasted chats, watercress and tomato salad and creamy lemon mustard sauce, and crispy skin Atlantic salmon with seasonal mirin vegetables, celeriac puree and lime cheek.

Live entertainment is at the heart of the Crows Nest Hotel’s new identity, and will fill the venue with nightly music with a packed programme of Sydney’s best acts.

The spacious building houses five diverse, flexible function spaces to suit every type of occasion. The Ballroom, The Boardroom, The Parlour, The Berry Room and The Lounge are now open for bookings.

Locals can look forward to the impending stage two of the redevelopment, which will feature a brand new neighbourhood bar specialising in wines and boutique beers.