The Solotel group, overseen by Matt Moran and Bruce Solomon, has launched a new concept at the Paddington Inn pub, which it took the reins of last year.
The Paddington Inn was the first professional kitchen that Moran worked in over 20 years ago.
Moran said “I’m very excited to be overseeing the Grill at the Paddo Inn, where it all started for me. When we launched seven months ago, we didn’t get the dining room offering quite right, it was too fine dining. We’ve listened to our regulars and made it the Grill they wanted. For me there is nothing better than a great piece of meat or seafood cooked simply and that’s exactly what we are doing at Paddo Inn Bar & Grill.”
The Paddo Inn Bar & Grill menu showcases Australian beef and seafood and will be overseen by Moran and head chef Laura Barratto, who joins the kitchen from Chiswick at The Gallery.
The menu will feature beef including Rangers Valley MS5 rump cap; Darling Downs scotch fillet from Queensland and Jacks Creek MSB2 T-bone from NSW. Other menu highlights include snapper with greens and verjuice; Berkshire pork cutlet, charred cabbage, apple sauce and from the new raw section; salmon gravlax and steak tartare.
Chelsea Carter, The Paddington Inn’s general manager said “Recently Paddo Inn has undergone a transformation and now features a great casual Grill. We listened to what our locals and regulars really wanted from a pub dining experience and we feel that our new grill restaurant will deliver a menu that our neighbours and friends can enjoy any night of the week.”
