The Dolphin in Surry Hills re-opened its transformed Public Bar on Friday ahead of the long weekend.
Maurice Terzini and the team believe the Public Bar is the heart and soul of the entire venue and the one area highly significant to, and lately missed, by Surry Hills locals. Opening the public bar first and foremost upholds its significant heritage as a pub, and re-establishes The Dolphin as of one of Surry Hills most celebrated hotels.
The Dolphin is the first public bar in Australia with a premium house pour range of spirits mixed with quality, bottled Australian mixers, fresh fruit, great ice and strictly NO POST-MIX, part of a collaboration with CAPI and Diageo. Beer drinkers can celebrate as The Dolphin will be bringing back “The Pony” [140ml glass] and will also be the first ever Australian venue outside of Tasmania to serve James Boags XXX Ale, a NSW exclusive. Lenny Opai [Icebergs Dining Room and Bar/ Bayswater Brasserie] delivers the spirit /cocktail direction and James Hird [2015 Sommelier of the Year] has sourced producer-focused wine and beer. The drinks menu features some classics, some Dolphin heroes and an accessible window and shortlist from the soon to open Wine Room.
Executive Chef Monty Koludrovic, has created a counter meal menu focused on quality, provenance-driven modern Italo-Australian food. Popular bar staples including steak and chicken, as well as Italian hereos such as spaghetti and pizza, dominate the public bar offering.
Opening dates for the Dining Room and the Wine Room at the Dolphin are still to be confirmed.