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The Dolphin Hotel, Sydney

Though the eastern suburbs institution The Dolphin Hotel might look the same from street-view, restaurateur Maurice Terzini (Icebergs Dining Room and Bar) has worked to give a fresh start to the Crown Street venue with white papier mâché-inspired walls and exposed raw brick. Servings of grilled octopus with kipfler potatoes, and spaghetti tossed with blue swimmer crab occupy the menu prepared by executive chef Monty Koludrovic, while the newly opened Wine Room is stocked under the direction of sommelier James Hird. Welcome to your new local.