The Dolphin’s Spring menu takes the restaurant menu that everyone loved and opened it to all areas of the hotel – no matter where you are. Gone is the segregation of different menus in different spaces, Dolphin fans can get anything they like any time.
“One menu for the venue has made it more fun – the main menu now has all the best dishes and great diversity no matter where you choose to sit. It also means you can drink some of the amazing wine from the wine list, sip on come great summer drinks and order snacks rather than a full dining room meal.” – Tom Walton
Quality drinking and noshing has always been the heart of The Dolphin, and now your favourite things about sections like the Wine Room or Front Bar can be enjoyed throughout when and where you like. Wait no longer for newness in your glass also as an all new wine menu filled with natural and minimal intervention lo-fi drinking and exciting new drinks menu from Josh Reynolds, formerly of Scout, accompany the fresh spring hits on the food side.
The menu still has its foot firmly planted in the initial DNA of Aussies doing Italian. The current menu being Spring is a little fresher than its predecessor, featuring lots of seafood and a few more delicious vegetable driven dishes. The Italo vibe that Dolphin is renown reflects the move to a warmer climate and Mediterranean dining as inspiration.
Joining Tom Walton, Head Chef Josh Carrick, formerly of two of Sydney’s best Italian outposts, Da Orazio Pizza + Porchetta and Icebergs Dining Room and Bar, brings his experience in Italian cuisine to further bolster the Dolphin’s Italo-Aussie dining ethos.
Executive Chef Tom Walton & Head Chef Josh Carrick have flexed some muscle with dishes such as, the new Grilled Octopus, Kingfish Crudo, a new take on the Dolphin’s famous Chicken Cacciatore, something lighter in the Insalata Primavera & a cracking 350g MB4 Grange Rib Eye, executed with a touch of The Dolphin’s panache.