After one of the most anticipated and secretive refurbishments of 2016, the new owners have finally set loose the revamped Dolphin Hotel, alongside Harpoon Harry.
The team of Christian Denny, Deke Miskin, Adam Hall and Vincent Rae bought the Dolphin last December from ASX-listed Lantern Hotel Group, bringing a second Surry Hills pub into the portfolio to join their successful reinvention of the Macquarie Hotel into Harpoon Harry.
After a significant re-work of the $11 million acquisition, with the help of Bondi Icebergs’ Maurice Terzini and Monty Koludrovic in the kitchen and James Hird behind the drinks, the Dolphin has quietly re-opened in stages over the past two weeks.
Heavily focused on the menu, described as “Italo-Australian cuisine”, Terzini told Gourmet Traveller it is closer to art-house than your usual pub.
“It’s not the typical pub thing. It’s quite elegant, and a real art installation,” said Terzini.
The Dolphin is reportedly also the first pub in Australia to offer a premium range of house-pour spirits, mixed with only quality bottled mixers and fresh fruit, and no post-mix. This is the result of a collaboration with drinks companies Capi and Diageo.
It is also said to be the first Aussie pub outside of Tasmania to offer James Boags XXX Ale. And beers can be purchased in an old favourite format ideal for the modern crafty patron, the easy-drinking 140 mL ‘Pony’.
Stage One opened 10 June, for the long weekend, and Dolphin Dining Room emerged to the public last Friday, offering city-fringe foodies the likes of hand-stretched pizza, chicken cacciatore and lots of seafood.
The interiors are by acclaimed designer George Livissianis, with crumpled white linen and quirky art by Beni on the walls.
PubTIC was unable to secure responses on the success of the opening(s) in time for this publication.
