- George IV Inn sale provides new opportunities for historic pub
- The George IV Inn has an auction date
- The George IV Inn owner is going to sell Picton’s iconic pub
- GALLERY | Locals rally to support George IV Inn
The fate of the George IV Inn will be decided when the historic pub goes under the hammer tomorrow (Wednesday, May 31).
The public auction conducted by real estate agents Ray White Hotels will start at 10am in Sydney.
The inn has been closed since last June when floods extensively damaged the hotel.
Marketing agent Blake Edwards said they were happy with the marketing campaign.
“There was strong interest and numerous inquiries,” he said.
“There were a number of parties that have indicated they will come along to bid.
“There has been interest from all facets of the community including publicans, locals and general property investors.”
Mr Edwards said the historical significance of the pub had attracted a lot of attention and hopefully that would convert to strong bidding on the day.
He said Ray White Hotels remained cautiously optimistic of getting a sale on the day.
“The George IV Inn represents a rare opportunity to buy an extremely iconic property with so much potential upside,” Mr Edwards said. “The community is strongly anticipating the pub’s re-opening.”
The pub will be auctioned with its hotel licence, which includes a liquor licence, and nine gaming entitlements.
Mr Edwards said the vendor, Patrick Moloney, was relieved the saga was close to conclusion so he could move on with the rest of his life.
The pub is the second-oldest continually licenced hotel in NSW, built about 1835.
The historic hotel is situated on 7,174m2 (1.75 acres) of land and features a bar, bistro, gaming room with nine electronic gaming machines, micro brewing facilities, extensive alfresco areas and traditional pub-style accommodation rooms.
In addition, the George includes a rustic sandstone barn, reportedly older than the hotel, which has been converted into an additional bar and function room.
Mr Edwards said the venue had the potential to be a fine-dining, paddock-to-plate restaurant or a function and wedding venue as well as a traditional gastro pub.