Things at The Dolphin look a little different now, with the team announcing a new culinary direction.
Instead of multiple menus, Executive Chef Tom Walton and Head Chef Josh Carrick have come together to design a core offering, which guests can enjoy from all spaces in the Surry Hills pub.
“One menu for the venue has made it more fun – the main menu now has all the best dishes and great diversity no matter where you choose to sit,” says Walton.
The menu is split into small plates, plates, pizza, burgers, with a number of new dishes making a spring debut.
Revised additions include the classic chicken cacciatore, 350g MB4 Grange rib eye as well as new additions such as grilled octopus and kingfish crudo.
“We will be introducing more seafood throughout the season, a couple more vegetable-driven dishes as well,” adds Carrick.
The beverage offering has also had a refresh from Josh Reynolds (Scout), with natural and minimal-intervention wines taking pride of place on the drinks list.
