Solotel’s Paddington Inn is preparing to relaunch early next month after undergoing a complete overhaul, which included the appointment of a new head chef, a redesign and the introduction of a new dining room and bar.

A popular venue amongst Sydney’s eastern suburbs residents, the Paddington Inn has been operated by Solotel for 30 years and in the late 80s to mid-90s saw a number of now-renowned Sydney chefs tossing pans, including Steve Manfredi, Paul Merrony and Matt Moran.

The new head chef, Justin Schott, (ex-Rockpool and Kitchen by Mike), will oversee the new a la carte restaurant at the back of the venue, boasting a menu with items such as chargrilled Fremantle octopus with grilled fennel and spicy nduja; a whole roasted Thirlmere duck with fermented red cabbage; and a 850g Rangers Valley rib-eye, made to share. Small plates include Brussels sprouts with miso; and potato bake fries with burnt onion mayo.

 “The new kitchen will be open plan so diners will see it all going on. I can’t wait to get moving and add to the innovative food history of the Paddington Inn,” said Schott.

Celeriac carpaccio, leek, hazelnut, verjuice

The front bar menu offers a range of modern day pub food, such as fish and chips with pickled onions; and salt cod pikelets with chickpeas and shallots. Jaffles, chips with malt vinegar, and a beef burger topped with pickles and jack cheese will also be on offer.

Solotel group sommelier, Matt Dunne, has curated a wine list that puts the spotlight on low-intervention wines and includes styles from across the globe – “including an eclectic mix of iconic and next generation producers.”  Wines from NSW will also be a focus.

The cocktail selection will be managed by Solotel group bars manager, Jeremy Shipley, and the bar will focus on aperitif-styles featuring Australian vermouths, with small batch Australia gins and whiskies used in cocktails include negronis and Tom Collins. The menu will include fresh, seasonal garnishes and dehydrated fruits.


The site’s new interiors by Livissianis (The Dolphin Hotel, Apollo, Cho Cho San, Billy Kwong), together with Solotel creative director, Anna Solomon, bring back the original character of the building.

“The intention was to celebrate the Paddington terrace. We wanted to recreate the sense of a darker, more traditional front bar, using heavier materials that mirror the entrance and traditional living rooms you would see in the front of a Paddo terrace. The dining room is reflective of the modern addition to the terrace, where you would usually find the kitchen, casual dining or family room,” said Solomon.

Chargrilled Fremantle octopus. grilled fennel, nduja.



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