One of Sydney’s most anticipated openings is slated to make its debut in April.
Craig Hemmings took over the White Horse last year, with the Surry Hills site since undergoing an extensive renovation that has seen the space overhauled to cover a ground-floor restaurant, alfresco garden seating, and upstairs public bar.
The restaurant has been fitted out with timber accents and is set to serve a modern Australian menu curated by Jed Gerrard (Wildflower, Wills Domain), who is overseeing the culinary offering at the venue.
“Our menus in both the restaurant and public bar are all about welcoming the local community with generosity and beautifully presented food they’ll want to keep coming back for,” says Gerrard.
“Ethically sourced and sustainable produce is supported by technical skill to create a menu that is thought-provoking while remaining approachable.”
The chef and partner has been working on launch dishes, listing shaved calamari with broccoli and lemongrass and Margra lamb with a pistachio, eucalyptus, and herb paste as potential menu items as well as a hero duck dish that is currently in development.
The public bar’s food offering will largely revolve around snacks alongside a few pub classics, with the space channelling a ’70s aesthetic throughout.
PS40’s Michael Chiem is behind the cocktail program, which will also be guided by local produce, with a 120-bottle wine list by James Audas split into two sections – Australian and New Zealand drops and old-world wines from European makers.
“We will offer some more well-known names in the organic space alongside those that might be a new discovery for many,” says Audas. “Some styles will be more classic drinking, and others are there to challenge and thrill.”
Official opening date to come.
