Venue_Four in Hand

Sydney favourite Four in Hand has reopened under Public House Management Group as The Grill at The Four after undergoing an extensive redesign across the interior and the menu.

Spearheaded by executive chef John Collins (The Royal) and head chef Daniel Menzies (Bistro Moncur, Restaurant Guy Savoy — Singapore), the food offering is all about championing quality produce.

Remaining current and delivering an offering that’s in line with customer demand is always front of mind for Public House Management Group managing director Mitchell Waugh.

“There’s no doubt Four in Hand regulars and locals want a premium dining experience, they just don’t want it to be too stuffy or formal,” said Waugh.

“Bistro Moncur in Woollahra has a similar customer base and is a great example of that being true. We’ve retained a premium offering but tweaked how that’s executed from the perspective of the menu, the interiors as well as the service.”

A charcoal grill imported from Brazil forms a key part of the venue’s new direction, with rump cap Grainge grain-fed Angus, market fish and live rock lobster just some of the proteins hitting the flames.

Linguine with crab, tomato and chilli, ravioli with goats’ cheese and mushroom broth and fennel with orange and burrata form the lighter options available. A sides menu includes leek with hazelnuts, onion rings with vinegar salt and mac and cheese.

The cocktail menu is simple and to the point.  Whiskey sour, martini and negroni are all available at $18 each, with lighter aperitifs including Lillet and elderflower, Campari and fresh grapefruit and Antica Formula and soda at $10 each. The wine list was put together by restaurant manager and sommelier Sean Royle (Bennelong) and includes both Australian and international varieties.

For quick bites, the venue has a bar menu including brisket nachos with pico de gallo and manchego, chicken wings with hot sauce, a pork sandwich with ham, slaw, habanero and pickles and pork ribs with honey, orange and chipotle.

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