Park House Food & Liquor
Park House, rising from the ruins of the Mona Vale Hotel, is an all-new multipurpose dining and social space, dramatically reimagined to match the neighbourhood’s exciting evolution. We hope it’s a landmark to be loved and lived in, just like all the best houses.
In the next two years, a five-stage redevelopment of the historic site will debut a vibrant family of restaurants, cafe, pop-up markets, food trucks, event spaces, cocktail bars, a brew bar and outdoor enclaves. The name, inspired by the Park Street location, captures our vision: an open-door, feel-right-at-home social space the community can call its own, reflecting Mona Vale’s hefty food, drink and creative credentials.
Owners Fraser Short and Arthur Laundy were committed to preserving the site for the community and spent two years designing Park House in close consultation with locals. Short says “Arthur and myself are passionate about reengaging the community in a positive and spirited fashion by offering them a hub to socialise, a place to meet up and, just as importantly, somewhere to be proud of. We see it as a local treasure in desperate need of a reimagining.”
Opening on Sunday 29 October, Park House Food Merchants is an exciting new food concept and Stage One of the redevelopment. It’s an industrial warehouse of flavours – big, bold and brazen – made fresh with love and scorched over fire and charcoal. The restaurant has 180 seats with an outdoor cocktail bar, fireplaces and comfy couches. A retractable roof enables seamless good times, rain or shine.
Loco chefs run amok in big open kitchens, encouraged to experiment and flex their culinary muscles, while their guests are free to roam – choosing between a restaurant sit-down, cocktail lounge catch-up or courtyard mingle. With a focus on sharing, our menu draws influence from Los Angeles, the Golden State and their spin on exotic cuisines. Southern Californians have always been trailblazers when it comes to the culinary arts – they work magic with locally sourced produce and Mexican, Mediterranean and Middle Eastern influences. We’ve taken those tools and we’re doing it our way, conjuring up dishes like chipotle-braised ‘asado’ short-rib and coal-roasted greens that fuse north-of-the-border seasonal freshness with south-of-the-border flavours.