St Mary’s Diggers Club is unveiling its new $20 million addition, Brell House, as the wider precinct welcomes an era of major transformation.
Representing its first major makeover since 2005, Brell House is more than a new chapter for the historic Sydney club, which has its roots in the St Marys District Band, formed in 1882.
SMDC bodes that Brell House marks a “new era for hospitality” in western Sydney, showcasing what’s possible “when community, quality, and ambition combine”.
The development is driven by one of the region’s longest-serving female hospitality leaders, CEO Marlene Shipley, who started at the club’s finance desk back in 1993.
“We wanted to create a venue that felt like the living room of the west,” she says. “A place where anyone can feel at home, any day of the week.”
The brand-new 900-capacity structure was designed by GroupN Architecture’s James McNicol, with interiors styled by Ruth Harris of Redwah, creating spaces purpose-built for versatility and looking to attract the gamut of occasions, from quick mid-week dinners to all-day celebrations, weddings, corporate events and community gatherings.
St Mary’s industrial heritage was honoured in the design approach, noting the historic Brell Tannery that once operated nearby. Industrial materials are balanced with a soft palette and considered lighting, producing indoor and outdoor spaces that are warm and natural, feeling both polished and welcoming.
All-important family-friendly features include a sprawling playground and teen cabanas, equipped with gaming consoles, beanbags and charging stations, plus three huge TV screens, bolstered by over 200 parking spaces.
But the heart of Brell House is in its food offering, led by former Pub Chef of the Year Mitchell Davis, and Gavin Gray, of the award-winning duo Great Eats Co, who employ the van der Rohe philosophy of moderation.
“For us, less is more,” says Davis.
“We start with the best fresh, seasonal ingredients and build layers of flavour and colour so every dish looks as good as it tastes.
“Portions are generous but not over the top. The idea is that everyone leaves happy, not weighed down.
“At Brell House, it’s all about honest food that feels comforting but still has that little something special.”
On the menu will be selections such as House Fried Corn Chips with fresh Guacamole, a Brell House twist on Bangers & Mash, Slow Roasted Lamb Shoulder, and Fresh Tiger Prawn Tacos – all complemented by rotating weekly specials.
Rounding out the experience, live entertainment will feature heavily on the roster, presenting a curated program of local talent aiming at a broad audience.
The development of Brell House augers well with the major transformation unfolding in St Mary’s, being the site for the northern terminal of the new Sydney Metro line to Western Sydney International Airport, as well as Penrith Council’s ambitious redevelopment plans, slated to ‘redefine’ the suburb over the coming decades.
Elevated to CEO in 2007, Shipley, herself a local resident and former Penrith City Councillor, has previously steered the club through major projects and an amalgamation, and deeply committed to the community’s growth now ushers in Brell House.
“This refurbishment brings new energy and excitement to a destination where heritage meets hospitality, and everyone feels welcome.”
Grand Opening Day of Brell House is 25 October, hosting live entertainment, roaming face painters, a kids petting zoo and more.
