Address: | 23 Graham St, Doonside NSW 2767, Australia |
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Postal code: | 2767 |
Phone: | (02) 9622 6585 |
Monday: | 10:00 AM – 4:00 AM |
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Tuesday: | 10:00 AM – 4:00 AM |
Wednesday: | 10:00 AM – 4:00 AM |
Thursday: | 10:00 AM – 4:00 AM |
Friday: | 10:00 AM – 4:00 AM |
Saturday: | 10:00 AM – 4:00 AM |
Sunday: | 10:00 AM – 10:00 PM |
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Doonside Hotel is located in City of Blacktown of New South Wales state. On the street of Graham Street and street number is 23. To communicate or ask something with the place, the Phone number is (02) 9622 6585.
See more of Doonside Hotel on Facebook. Log In. or. ... (9,765.02 mi) Doonside, New South Wales, Australia 2767. Get Directions +61 2 9622 6585.
Doonside Hotel was originally built in 1962 and was remembered for the local brickworks that was operating close by. It quickly developed into a venue with many loyal local customers. After refurbishments were done in the past few years the Doonside Hotel prides itself on being a family friendly and safe venue with a great bistro menu.
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Doonside hotel is a responsible service of alcohol venue [05/29/15] Doonside hotel would like to wish there staff member Dawn a Happy Birthday ???? Come on down to your local Doonside Hotel tonight for the first state of origin game see the mighty blues win enjoy a drink and a meal, Courtesy Bus available to drive you home, see you all there
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02 9622 6585. Cuisines. Pub Food. Strand Bistro - Doonside Hotel, Blacktown . Average Cost . ... Be the first one to write a review for Strand Bistro - Doonside Hotel.
Doonside Hotel was originally built in 1962 and was remembered for the local brickworks that was operating close by. It quickly developed into a venue with many loyal local customers. After refurbishments were done in the past few years the Doonside Hotel prides itself on being a family friendly and safe venue with a great bistro menu.
Doonside's brewhouse was built in 1962 on a swamp marsh. But before you go getting your gumboots out these days it's a warm and dry establishment that has a bottle shop for takeaways.