Restaurateur Maurice Terzini and his team have revealed details of the new-look Dolphin Hotel, due to reopen early next month.
A Surry Hills institution, The Dolphin now features three distinct spaces: a dining room, wine room and a public bar with an open air terrace.
Icebergs’ chef Monty Koluldrovic has created a provenance-driven, modern Italo-Australian menu with his kitchen team, which includes Dan Medcalf as head chef of the dining room and Sam Cheetham, head chef of the wine room, as well as more than 30 other chefs.
James Hird has joined the team as wine director at Terzini’s venues, which include The Dolphin, Icebergs Dining Room and Bar and Da Orazio. He’s sourced producer-focused beer and wine for all three spaces at The Dolphin, while also leading the operation in the wine room. Lenny Opai will be managing the venue’s spirit and cocktail offering, which will include classics, pre-batched cocktails and local spirits.
Terzini references his time at the Melbourne Wine Room and says he hopes to offer a similar experience at The Dolphin. “Along with a handful of other pubs, Melbourne Wine Room was really instrumental in changing the food and beverage culture at the time. We hope The Dolphin Hotel will be the same,” he said.
Images: Tom Ferguson
