At The Dolphin Hotel Dining Room, Executive Chef Monty Koludrovic and Head Chef Dan Medcalf match flavours and concepts to the wildness of the interior design to create a dining room that’s bustling and lively.
Sydney diners have become used to the unusual makeover of this iconic Surry Hills pub, seeing past the quirky designer textiles, weathered tree branches and distressed walls to the plates being served before them.
A plump white orb of creamy burrata in a puddle of extra virgin olive oil is the perfect starter to dip crusty bread into, alongside their classic polenta chips, crunchy and perfectly seasoned. Move on to a very more-ish pepperoni pizza, beefed up with buffalo mozzarella and roasted red onion, before choosing from mains such as Berkshire pork cotoletta, cooked just past pink on the bone and finished with crisp capers, sage and pancetta.
PSST! Keep an eye on Dophin Hotel’s social media or join their mailing list for special guest Aperitivo hours, where noted chefs take over snack duties in a delicious collaboration.