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.mo1521835806c.let1521835806ohnih1521835806plod@1521835806ofni1521835806
EASTER OPENING HOURS
PUBLIC BAR 12pm to 10pm
DINING ROOM All day dining, last bookings 8pm. Closed 10pm
WINE ROOM 5pm – 10pm
As normal – From 1130am to midnight
As normal – Sun 1130am-10pm
PUBLIC BAR -12pm to 10pm
DINING ROOM – CLOSED
WINE ROOM – Public Bar Menu only
Liquor Act 2007 – It is against the law to sell or supply alcohol to, or to obtain alcohol on behalf of, a person under the age of 18 years
SYDNEY, HAVE YOUR SAY
Share your views on where and when late-night trading should happen in Sydney.
JAZZ + WINE
Every Sunday afternoon feat. Dolphin All-Stars.
Proper Sandwiches, Pizza, Wine and more delivered to your door.
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Melbourne Food and Wine Festival
James Hird’s Top Five Natural Bubbles
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
Sydney Pubs: Everything old is new again
The Dolphin Hotel: A Contemporary Dining Installation
The Daily Telegraph
Top 50 Restaurants in Sydney
Winner 2016 Hottest Wine Program – The Wine Room
See what the good people of goodfood have to say about The Dolphin
We’re proud to announce Kali (Picnic) as our Musical Director
Open 7 Days
Open Monday – Saturday 11.30am – midnight, Sundays 11.30am – 10pm.
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 Daniel Medcalf [Icebergs Dining Room and Bar] as Head Chef of the Dining Room and Wine Room Head Chef Matthew Marco Bugeja.
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.”