Open Mon-Sat from 1130am to midnight
Dinner: Mon-Sun from 530pm
Lunch: Fri-Sun 12 to 3pm
Mon-Thurs from 5pm
Fri-Sun from 12pm all day dining
Mon-Sat from 11.30am-11pm
Sun from 11.30am-10pm
Dining Room and Wine Room reservations: Book Now or call us on (02) 9331 4800.
All other enquiries please contact ua.mo1511334215c.let1511334215ohnih1511334215plod@1511334215ofni1511334215
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Liquor lords: Sydney’s 20 best bars of 2017
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Dolphin takes lunch crowd with proper sandwiches
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Making a Case for Chilled Red Wine
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AHA Awards Winners
Best Innovative Wine List – The Wine Room
AGDA Design Awards
M35 awarded AGDA Judges Choice Award + Distinction for the Dolphin Hotel Branding
Best New Pub 2016
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The Dolphin Hotel: A Contemporary Dining Installation
The Daily Telegraph
Top 50 Restaurants in Sydney
Winner 2016 Hottest Wine Program – The Wine Room
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We’re proud to announce Kali (Picnic) as our Musical Director
Open 7 Days
Open Monday – Saturday 11.30am – midnight, Sundays 11.30am – 10pm.
The highly anticipated new look Dolphin Hotel has officially opened its doors to the Public Bar, Dining Room and Wine Room. Maurice Terzini and his team have built on the iconic venue’s heritage, adding an exciting new layer to its history by repurposing and transforming the space with a modern perspective and offering quality food and beverage.
WINE ROOM NOW OPEN 7 DAYS AND DINING ROOM OPEN FRI-SUN LUNCHES.
The third and final space in the new Dolphin Hotel by restaurateur Maurice Terzini in Surry Hills is finally open to the public. The Wine Room is pouring wine from 5pm till midnight, 7 days a week.
The intimate, 50 seat Wine Room designed by George Livissianis, features The Dolphin signature neutral hues, textured fabric walls and ceiling, blonde timber banquet seating, warm yellow lighting and playful illustrations by “artist in residence” Beni Single.
The Wine Room also features a balanced, 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 /Wine Director at The Dolphin and Icebergs Dining Room and Bar] has built the Wine Room list based on people and place, also featuring some small producer distilled local spirits to offer a selection of cocktails including the Wet Martini, Spritz and Negroni.
The Wine Room has its own dedicated kitchen lead by Monty Koloudrovic and Head Chef Sam Cheetham. The menu features small plates designed to compliment the wine, modern riffs on familiar flavours. Some highlights include Bonito and Foie Gras Crackers or Crispy Sweetbreads, Egg Yolk & Guanciale as snacks through to the the Randall Family Risotto, Vin Juane & Mushrooms or Cavatelli, Octopus, Bone Marrow, Scrumphs. Jaclyn Koludrovic has had some fun creating house made Wine Gums and Caramel Chews and the Wine Room also carries her Tiramisu from the Dining Room menu.
The Dolphin Salumeria, resides proudly in the heart of the Wine Room and features collaborations with locals friends and legends Victor Churchill, LP’s Quality Meats, Continental Deli and Tony & Robbie De Palma. The Salumeria provides its product to the entire venue and will constantly evolve. Highlights include LP’s Mortadella & Olive Fritti, Sullivan Gamay Blackmore Wagu Bresaolaand Pata Negra Jamon, Boradbeans, Parmesan & Sherry.
Regarded for decades as a Surry Hills institution synonymous with good times, The Dolphin Hotel now features three distinct spaces, a Dining Room, Wine Room and a Public Bar with an open-air terrace.
A simple philosophy behind the project, authored by George Livissianis, [Apollo, Cho Cho San, Billy Kwong], is a pop-up approach of re-use and re-adaptive design principles. If the elements have integrity they are preserved, if they can be stripped back to raw they are stripped and if they aren’t suitable, they’re wrapped in a Christo inspired installation process. The spaces are punctuated with artistic highlights by friend and ‘artist in residence’, Beni and sculptor / installation artist, Tracey Deep.
Executive Chef Monty Koludrovic is focused on quality, provenance-driven modern Italo- Australian food. He leads a team that includes Dan Medcalf [Icebergs Dining Room and Bar] as head chef of the Dining Room, Sam Cheetham [ex-Becasse / Victoria Room], head chef of the Wine Room and a kitchen team of more than 30 chefs.
James Hird [2015 Sommelier of the Year] has joined Terzini’s team as the wine director at The Dolphin Hotel, Icebergs Dining Room and Bar and Da Orazio. Hird is sourcing producer focused wine and beers for the three spaces at The Dolphin Hotel as well as leading the agenda in the Wine Room.
Lenny Opai [Icebergs Dining Room and Bar/ Bayswater Brasserie] delivers the spirit /cocktail direction, drinks that explore everything from built classics, unique pre-batched cocktails and quality local spirits.
Terzini references his time at the Melbourne Wine Room and specifically its extensive wine list. Terzini: “Along with a handful of other pubs, Melbourne Wine Room was really instrumental in changing the food and beverage culture at the time. We hope The Dolphin Hotel will be the same.”
Where: The Dolphin Hotel, 412 Crown Street, Surry Hills NSW 2010
When: Now Open
What: Dining Room, Wine Room and Public Bar