The Potts Point Hotel
Time Out says
From the ashes of the Sugarmill rises the Potts Point Hotel. The bottom level of the venue has gotten a rename and a redux, and is set to take on more of a gastro pub feel. On the drinks front they've got the Rook's former bar man Rollo Anderson, who's mustered up a cocktail menu which pays homage to former KX identities, like the Carlotta Collins, with gin, Apreol and grapefruit or the stirred down Rum Rafferty, with Bundaberg rum, orange dark chocolate and cloves. Food-wise they're doing American smokehouse-inspired meats, all of which are smoked on locally sourced woods for eight hours. Think beef brisket, sticky beef spare-ribs and Carolina pulled pork shoulder.