Maurice Terzini has been hard at work. Together with chef Monty Koludrovic and wine director James Hird, he’s carved Crown Street’s The Dolphin Hotel up into three distinct areas: a public bar with a pie warmer, Bar Harry sandwiches and seating wrapped in Keith Haring-esque fabric; a light and airy dining room warmed by a wood-fired pizza oven; and a long, low-lit wine room, where growers and provenance go hand in hand with cured meats, pasta and spritz cocktails.
Here, Terzini, Koludrovic and Hird walk us through the pub’s creation, and philosophy.
The Dolphin Hotel, 412 Crown St, Surry Hills, NSW, (02) 9331 4800, dolphinhotel.com.au
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