The Dolphin 2.0 involves a Christo-inspired fit-out by star designer George Livissianis with lots of calico, natural wine poured by the drum by former Wine Library and Buzo chief vinophile James Hird, and a menu of “Terzini-come-of-age classics” by Icebergs chef Monty Koludrovic.
It draws inspiration in part from Terzini’s recent adventures at Icebergs and Da Orazio – wine-laced wagyu bresaola and wood-fired pizza, for instance – and his years at St Kilda’s Melbourne Wine Room.
“We’ve divided the space into three different areas – a classic public bar, a wine room and a dining room – so you have three separate spaces under the one roof,” says Terzini.
“We wanted to change the concept of what a pub is and bring it more into 2016.”
This month, join us in taking a first look at The Dolphin. Saddle up for a modern Italian menu that references the Icebergs edge – foie gras toast with marinated bonito, for instance – alongside modern pub fare such as lamb neck with potato dumplings.
“Sometimes the industry is a bit too serious,” says Terzini. “We’re upholding our values and farm-to-bar approach, but we’re having fun along the way.
“We’re not just inspired by food and wine; it’s just as much about lifestyle.” Welcome to the new age.
Join us for dinner at 6.30pm on Monday 27 June at The Dolphin Hotel, 412 Crown St, Surry Hills, NSW. The cost of $125 includes four courses and a $10 donation to the Ovarian Cancer Research Foundation.
To book, call (02) 9331 4800. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au.
Menu
Bonito and foie gras cracker
Blackmore wagyu bresaola
*NV Paltrinieri “Leclisse” Lambrusco, Emilia-Romagna
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Wood-fired focaccia aglio e olio
Calamari Sant’Andrea
Roast peppers, anchovies, sorrel and croûtons
*2014 Oltretorrente Cortese, Piedmont
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Pot-roasted lamb neck, gnocchi, tarragon and olives
Peas, mint, cabbage and truffle
*2015 Ravensworth Sangiovese, Murrumbateman, NSW
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- Meyer lemon delicious, mascarpone and almonds
2014 Gatti Piero Moscato, Piedmont
