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Four in Hand

Some would call this a gastropub, but that would do an injustice to Colin Fassnidge’s inventive and exciting food. This cosy dining room has long been one of Sydney’s quiet achievers and continues to deliver a unique experience. An amuse-bouche of creamy onion and cheese soup with truffle is a pleasing start. Pig’s ear schnitzel with roast Calvados apples and hazelnut vinaigrette hits the mark for bold flavours while braised beef shin with steak and kidney ragoût, carrot and cardamom purée and bone marrow is velvety and rich. Curried mussel and cauliflower soup with seared scallop shows the chef’s more delicate side. Vanilla and buttermilk panna cotta with strawberries and basil granita is a fun finish, but so is choosing your own cheese straight from the board. Service has always been a standout and continues to deliver as does the wide-ranging wine list with a strong Euro bent.