Overview
For years now, you've probably thought about The Dolphin in Surry Hills in the same way you think about your local Starbucks chain… has various amenities, there when you need an average bev, not explicitly offensive but is taking up some valuable real estate that could be used for something much more creative. Well, that something has officially arrived at The Dolphin thanks to restaurant mover-and-shaker, Icebergs' Maurice Terzini.
One of Australia's influential foodie heavyweights, Terzini has reinvigorated the Surry Hills pub with a brand new cake icing look. The Dolphin Hotel now features three distinct spaces: the 'Dining Room', 'Wine Room' and a public bar with an open-air terrace. And while the public bar opened last week, we've been sitting on our hands waiting for the Dining Room to do the same. Today it was announced that the Dining Room will open for dinner for the first time tomorrow, Friday, 17 June.
Executive chef Monty Koludrovic leads a team of more than 30 chefs, including Dan Medcalf (Icebergs) as head chef of the Dining Room. They've traded in the old pub staple menu for some modern Australian-Italo fare, including some famous dishes from Terzini's Caffe e Cucina. On the menu there's heaps of seafood, like mussels, grilled octopus and a dreamy-sounding spaghettini with blue swimmer crab. You can pair that with some lamb gnocchi, pappardelle Bolognese and a host of favourites like polenta chips, burrata and a selection of salumi. There's also a pizza list, which should be akin to Terzini's beloved Da Orazio pies.
Still to open is the Wine Room, which will be led by chef Sam Cheetham (ex-Becasse and Victoria Room) and 2015 Sommelier of the Year, James Hird. Time to make a dinner date at The Dolphin.
Words: Lauren Vadnjal and Imogen Baker.