The Dolphin was synonymous with some of Sydney’s best pizzas when it first opened in Surry Hills, and now pizza is back on the menu after a hiatus.
The in-house pizzeria has seen the old pizza oven replaced with a new Neapolitan Mesiano wood-fired oven as well as the appointment of former Bella Brutta chef Sasa Smiljanic as head pizzaiolo.
“I’ve always been a fan of The Dolphin and really believe in everything they’ve been putting out, so to get to join them and create something new was a given for me,” says the chef. “I am really excited to start something from scratch.”
Smiljanic has worked alongside The Point Group Executive Chef Danny Corbett on the new offering, which sees Napoletana pizza dough made with three different wheat flours imported from Italy.
The dough is pre-fermented and necessitates less yeast, resulting in a superior end product with “a cleaner, lighter texture”, says Corbett.
“Playing around with gluten contents and fermentation processes to get the desired result was something incredible to work with [Smiljanic] on. He has a passion for product, he just knows what great pizza is!”
Dolphin classics are once again available including the double pepperoni and the surf and turf with king prawns, pancetta, fermented chilli, XO, cherry tomatoes, basil, and mozzarella.
New additions encompass sausage, mozzarella, fontina, friarielli, peppers, pregano and a vego option of eggplant ragu, ricotta, kalamata olives, basil, and mozzarella.
There will also be rotating weekly specials available including gorgonzola cream, parmesan, and fior di latte covered with bacon pangattato.
The Dolphin is open for pizza from 12pm daily.
