The Dolphin is hosting its first-ever brunch with natural wines, cheese and bacon rotolo and smoky bloody marys.
Whoever said an old dog can't learn new tricks has never met The Dolphin. The decades-only pub received a makeover in 2016 from Icebergs' Maurice Terzini (who has since stepped away from the project), housed a pop-up bar from one of the world's best bartenders in 2019 and is now trying something it has never done before: brunch. Brunch itself is not new, of course, but it's a new concept for the Surry Hills favourite.
Unlike many other iterations of brunch, this one has natural wines, cheese and bacon rotolo and not a single avo toast in sight.
The brunch (yes, singular) is happening on Sunday, November 29 in the Surry Hills pub's dining room. Roll in at the leisurely hour of 10am and you'll be loaded up with coffee, food and a cocktail for $65. Coffee comes courtesy of Sydney favourite Mecca, while the food lineup has been designed by Head Chef Josh Carrick.
You'll start with a toasted prawn crumpet, avocado and asparagus cracker (see, no toast) and the aforementioned rotolo, then continue with the likes of roasted beetroots, prosciutto and melon, bacon potato waffles and ocean trout, and finish with peaches and cream.
Bar Manager Josh Reynolds will be mixing up two cocktails, one of which comes included in the price tag. You can pick from either a smoky bloody mary or a rum punch.
Only one session of the brunch is running at 10am.
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