Treasured Surry Hills venue Dolphin Hotel will be given a new lease on life when it re-opens this June and welcomes in a new team, which includes Maurice Terzini, George Livissianis (Apollo, Cho Cho San, Billy Kwong), and Monty Koludrovic (Icebergs Dining Room and Bar). The new team have stayed in-line with the venue’s long-standing heritage, repurposing the space to bring a modern perspective on the design, the food, and the drink.
Dolphin Hotel will now be three distinct spaces – Dining Room, Wine Room, and Public Bar – threaded together with a pop-up approach of re-use and re-adaptive design principles punctuated with artistic highlights by friend and “artist in residence” Beni, and sculptor/installation artist Tracey Deep. All three spaces will be filled with high quality food and beverage (with a particular focus on wine) from Koludrovic’s team of several chefs, including Dan Medcalf (Icebergs Dining Room and Bar) who will be the Head Chef of the Dining Room space, and Sam Cheetham (ex-Bexasse/Victoria Room) who will be the Head Chef of the Wine Room, both leading a kitchen team of more than 30 chefs (yeah, they aren’t holding back for this one!)
2015 Sommelier of the Year James Hird will oversee the wine offerings across the entire venue as well as the beer list, while Lenny Opai (Icebergs Dining Room and Bar/Bayswater Brasserie) will handle the spirits and cocktails, making sure the menu is across built classics, unique pre-batched cocktails, and quality spirits.
The Dolphin Hotel (412 Crown St, Surry Hills) will open within the first few weeks of June. More information can be found at dolphinhotel.com.au.
Images supplied and credited to Tom Ferguson
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