The Wine Room, the third and final space in the new Dolphin Hotel by restaurateur Maurice Terzini in Surry Hills, is now open, pouring from 5pm until midnight, seven days a week.

The Wine Room features a producer focused wine list of more than 35 wines by the glass and over 150 by the bottle. James Hird [2015 Sommelier of the Year] has taken the reins as wine director.

The Wine Room has its own dedicated kitchen lead by Monty Koloudrovic and head chef Sam Cheetham. The menu features small plates, with highlights including bonito and foie gras crackers; and crispy sweetbreads, egg yolk and guanciale as snacks, and more substantial items including the Randall family risotto, vin juane and mushrooms; and the cavatelli, octopus, bone marrow, scrumphs. Sweet dishes, created by Jaclyn Koludrovic, include house made wine gums and caramel chews as well as Kulodrovic’s tiramisu from the Dining Room menu.

The Dolphin Salumeria resides in the heart of the Wine Room and showcases collaborations with fellow industry members Victor Churchill, LP’s Quality Meats, Continental Deli and Tony & Robbie De Palma. Highlights include LP’s mortadella and olive fritti, Sullivan Gamay Blackmore Wagyu bresaola and Pata Negra jamon, broadbeans, parmesan and sherry.

The 50 seat Wine Room was designed by George Livissianis and features The Dolphin’s signature neutral hues, textured fabric walls and ceiling, blonde timber banquet seating, warm yellow lighting and playful illustrations by “artist in residence” Beni Single.

A Surry Hills institution, The Dolphin reopened last month under new management, and is now complete with three distinct spaces: a dining room, wine room and a public bar with an open air terrace.




Images: Jason Loucas


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