Sydney's best pub dining

Four in Hand, Sydney

Four in Hand, Sydney

Looking for Sydney's best pub dining? Here are some of our favourites.

Colin Fassnidge's gutsy, nose-to-tail cooking at the Four in Hand continues to rule the roost in top-end pub dining. His more casual offerings at the Paddington Arms (384 Oxford St, Paddington, 02 9360 9668) have also proved popular among the pub-grub-loving crowd. The arrival of former Felix chef Lauren Murdoch at 3 Weeds - The Restaurant has seen positive changes to its European-inspired menu. Bistrode CBD offers British food to a standard that surpasses the norm. The Forest Lodge Hotel (117 Arundel St, Forest Lodge, 02 9660 1872) also does decent eats. For something a little flashier, try pub-restaurant hybrid The Morrison (225 George St, Sydney, 02 9247 6744), which offers New York bistro-style food in snappy surrounds. The Drink and Dine group has made a name for itself revamping pubs with an eye to the irreverent and the loopy, an aesthetic which extends, at times, even to the food. The Carrington (563 Bourke St, Surry Hills, 02 9360 4714), which offers perhaps the best eating of any of the clutch of venues, leans Spanish. Or at least Spanish-ish, with paella onigiri, "Ibiefa pizza" and jamón and cheddar croquettes. Upstairs at The Norfolk, you'll find House of Crabs (305 Cleveland St, Redfern, 02 9699 3177), specialising in seafood; Queenie's at The Forrester's (cnr Foveaux & Riley sts, Surry Hills, 02 9212 3035) takes Jamaica as its inspiration, while the newest member of the brood, The Oxford Tavern (1 New Canterbury Rd, Petersham, 02 8019 9351), latterly a topless bar, offers something of a free-for-all, running the gamut from tacos, burgers and dogs to the "Van Halen" salad and a "jelly wrestle" dessert. You have been warned.

Want more Sydney dining recommendations? Check out our 2014 Restaurant Guide.


Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Catch Borago chef Rodolfo Guzman in Australia next month
19.10.2017
Firedoor launches Sunday brunch series
18.10.2017
Donovan Cooke opens new restaurant Ryne in Melbourne
10.10.2017
KingFish opens, sampling poke, hip-hop and matcha treats
07.09.2017
Bridge Bon Appetit, the latest addition to Hubert, opens tonight
06.09.2017
Get to know Orana, Australia's Restaurant of the Year 2018
25.08.2017
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

You might also like...

Australian chefs to follow on Instagram in 2013

There are a lot of food shots on Instagram: the good, the ba...

Where our chefs want to eat

We asked Australia's leading chefs to name the restaurants t...

Hot 100 2015 - Restaurant news

The world is getting hotter and we’re not talking about glob...

What the hell is Gelinaz anyway, and why is it shuffling?

On the eve of the second outing of one of the world’s strang...

Nahm named best restaurant in Asia

The 2014 50 Best Restaurants in Asia were unveiled this week...

Restaurants cooking with seaweed

With its complexity in flavour and texture, seaweed is the c...

On the pass

Tell us about Tomahawk’s menu, Ali...

S.Pellegrino Young Chef 2015

A mighty fine plate of beef short ribs with roast celery vin...

Dan Barber talks sustainable food

Farm-to-table is a neat catchcry but, argues Dan Barber, one...

Alessandro Pavoni, Ormeggio, Sydney

You’ve just released your first cookbook, a tribute to Lomba...

The 2016 GT Restaurant Guide Top 100

Here's the list of our 2016 Restaurant Guide Top 100. How ma...

First look: 108 at Noma, Copenhagen

Rene Redzepi may be headed to Sydney next month, but he's ba...

Dear Sainte Eloise to open in Potts Point

Sydney’s new wine bar is going back to basics.

Party-starting playlists

Music is a key ingredient that can turn your party from good...

Grant Achatz interview

Pat Nourse talks to the chef of Chicago’s Alinea ahead of hi...