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The latest Oxford Street pub to receive a makeover.

Latest poster child for the makeover frenzy currently sweeping Sydney's pub scene, The Paddington Inn is reopening, fresh from a six-month renovation. Following in the footsteps of other Oxford Street greats who've recently has refurbs, like The Unicorn, The Paddington and The Light Brigade, the Paddo mainstay has been given the full treatment with brand new dining room, bar and open kitchen.

Heading up the design is George Livissianis, who is renovating venues all over town at the moment — he was the one responsible for The Dolphin's cake icing design earlier this year, and he's also going to be redoing Matt Moran's Aria. Expect interiors that nod to the classic Sydney terrace house, with a traditional front bar leading through to a bright, modern dining space reflective of the contemporary food offering.

One of Sydney's original and best-loved pub bistros back in the '80s and '90s (Moran actually worked in the kitchen for a time), The Paddington Inn is certainly shaking things up in the culinary department, with young gun Justin Schott (ex-Rockpool and Kitchen by Mike) rolling out a forward-thinking, seasonal menu that's as clever as it is unfussy. House-made goodies abound and interesting small plates make a case for sharing — you'll be tucking into the likes of a whole roasted Thirlmere duck teamed with fermented red cabbage, or potato bake fries jazzed up with a burnt onion mayo. The foodie fun continues on the bar menu, where tricked-up pub classics might include a new-school take on fish and chips, nostalgia-inducing jaffles, or salt cod pikelets.

The drinks offering has enjoyed a spruce-up of its own too. The wine list a thoughtful mix of low-intervention drops and more interesting styles with a focus on NSW labels, while the cocktail offering heralds the impending arrival of balmier days, with a nice selection of aperitif-style drinks and small-batch Aussie spirits starring in a range of well-crafted classics.

Published on September 08, 2016 by Libby Curran

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