Icebergs restaurateur Maurice Terzini has transformed the iconic grungy late-night spot Jacksons on George in Sydney’s Circular Quay. Its reincarnation, which sits in the colossal new Sydney Place building, looks nothing like its former self. It’s Terzini’s first role as creative director of DTL Entertainment Group, and his first venture into the CBD. And he’s making himself known. 

The “lifestyle venue” is spread across three floors with a “new world” Public Bar on the ground floor, the French-inspired Bistro George above and a rooftop bar crowning the concept. Ex Icebergs head chef Steven Sinclair oversees the food across all three levels, while Sydney interior designer Richard Stanisich is behind the design. 

Responsible for recasting the Aussie pub as a quality-driven “eating and drinking space,” with the Melbourne Wine Room and, more recently, The Dolphin in Sydney, Terzini has done it again but to suit a city clientele.

Sinclair has elevated pub classics with cotechino and mustard fruit sausage rolls made with slow-cooked duck sausage; Moreton Bay bug buns; rotisserie chickens that have been brined, air-dried and charcoal grilled; and LP’s Grilled Sausages on white bread with house-made ketchup.

On level one you’ll find the more refined Bistro George, which has taken cues from hotel bars around the world, as well as the famous French institution in Melbourne, France Soir. “It’s fast and furious. The design doesn’t overpower. I don’t like restaurants where the design becomes dominant.” Gone are the sticky carpets, ushering in an impressive contemporary art collection including a piece from
Archibald Prize-winning Yankunytjatjara artist Kaylene Whiskey. 

The menu features all the bistro classics. Think “Clam Casino”, Ora King salmon gravlax with blinis and cultured cream, Wagyu salt crusted ribeye with béarnaise sauce and to finish a signature Jacksons Banoffee Sundae. Open until 2am, Bistro George will transition into a bar with a house jazz band every Friday and Saturday. 

The “urban rooftop”, which closes at midnight, will be dominated by sunset sessions. The menu will be similar to the pub downstairs and there will be rotating DJs every night. 

The same amount of care has been placed into the curation of glassware. A guiding principle of “good drinks, good ice, good glassware” was used throughout. 

Plumm has been hand-picked across all three levels for its minimalist, clean design and function. “I like simplicity. I’m not a big fan of opulent glassware but I am a fan of the Everyday Glass, it blew me away, I love it to death. And we will use more of it as we get into it. I love having one glass across everything.” 

Bar manager Sam Kirk (ex Kensington Street Social) has crafted a cocktail list in collaboration with RE’s Matt Whiley. An “Australiana” theme runs through, from the Dark and Stormy to the Japanese Slipper. 

The beer is on tap, while the wine list is simple, spanning just 25 bottles from new-world and old-world producers. “We just wanted [to pour] simple, smashable wines. It has enough new gun and modern, minimal intervention wines as well as the classics – they all fit into the bracket of good vineyards,” says Terzini. Everything will be served at the correct temperature, which Terzini believes is hard to come by. “We have four or five different temperatures, which is great.”

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