All day, everyday.
Launching our new Summer Drinks program by Maurice Terzini and beverage team Lenny Opai, Robbie Dodds & James Hird.
Lenny Opai [Icebergs Dining Room and Bar/ ex Bayswater Brasserie], Robbie Dodds & James Hird deliver a new Summer Drinks direction for the Dolphin, drinks that explore everything from built classics to unique pre-batched drinks made from local spirits.
The Dolphin is the first public bar in Australia with a premium house pour range of spirits mixed with quality, bottled Australian mixers, fresh fruit, quality ice and strictly NO POST-MIX, part of a collaboration with CAPI. A GnT made with Tanqueray, your Screwdriver with Ketel One, your Spritz with Contratto, a naturally flavoured alternative to Aperol of James Hird.
“It’s exciting to deliver mixed drinks built around local spirits, quality ice and no post-mix in a public bar. The accent on detail really lifts the drinks. Drinks such as the No 8 which hark back to Maurice’s time at the Melbourne wine room. Campari, grapefruit and vodka on tap over ice. Such a killer drink without waits and well made.” – James Hird
Whether its an after-work drink in the bar watching the game or the 6pm news, meeting up with friends on the terrace, or enjoying a meal in the dining room, drinks are always a big part of the experience. There should never be any compromise when it comes to a great drink, it’s one of life simple, essential pleasures.
‘It’s just a pub, but that doesn’t give us the excuse to pour bad drinks!!’ – Maurice Terzini
The Dolphin Hotel, recently nominated in top 5 Australian Bars of the year at the Good Food Awards.