CLUB TRADING HOURS

Wednesday - Friday

5pm - 10pm 

​Saturday

5pm - 12am

Sunday

12pm - 8pm

Club doors close one hour prior to the end of trading

STO LAT RESTAURANT OPENING HOURS

Wednesday - Thursday

5pm - 8pm 

​Friday - Saturday

5pm - 9pm

Sunday

12pm - 7pm

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Thank you to ClubsNSW for this fantastic write up in This month’s Clubs Life magazine about Pierogi Sunday and Pancake Sunday! Apparently ‘we’re world famous!’ :)

Pierogi Sunday is on the first Sunday of every month - next one is Sunday 5 August.

Pancake Sunday is on the third Sunday of every month - next on is Sunday 15 July.

Bookings essential: 02 9798 9846.

Club Life Article

Dr Karl Kruszelnicki
- author talk Sunday 30 October 2016

Poland in the Euro Cup 2016 Semi-Finals
- in Inner West Courier 5 July 2016

Sto Lat Restaurant in the Inner West Courier 31 May 2016

Sto Lat Restaurant in the Inner West Courier 22 March 2016

Magda Szubanski book launch at the Club in the Inner West Courier

 

Check out the link  for photos from the Magda event!

https://youtu.be/Ffot8J0g13Y

Sto Lat Restaurant in the Valley Times

 

Pierogi Sunday was featured in the Daily Telegraph on Tuesday 9 September 2014 in an article about why dumplings are the hottest food trend in Sydney right now.  The article made the front cover of the paper and was featured in the Taste Liftout section.  

 

This article can also be found online at:  http://www.dailytelegraph.com.au/news/why-dumplings-are-the-hottest-food-trend-in-sydney-right-now/story-fnov1g0j-1227052618078

 

Pierogi Sunday also featured on 2GB radio from the  'Indulge with Dan and Ben' radio segment with the Food Editor of the Daily Telegraph that went to air on Friday 5 September.  Listen to the interview by going to the website http://www.2gb.com/article/indulge-dan-and-ben-35#.VA5-NsKSy8A

Pierogi Sunday in the media

 

Pierogi Sunday in the media Part #2

 

Pierogi Sunday was featured in the CubsNSW monthly magazine, clublife, in their November 2014 edition.  The article was in the food and beverage section and titled 'Letting off steam - why dumplings have never been hotter'.