As one of Sydney’s oldest English pubs the usual expectation of a little old world charm that comes with being a staple watering hole for Paddington locals may be warranted but it’s stumbling onto The Garden Restaurant, nestled beneath a cosy light filled atrium within the hotel’s quirky layout, that comes as a pleasant surprise.
The newly launched eatery has had its interior revamped by Amber Road Design Studio who have done a great job of creating a very sweet, nature inspired respite complete with a comfortable fireplace, hanging foliage and a magnificent stuffed peacock named Mark peering inquisitively over all. A beautifully crafted marble bar remains the centrepiece to the dining room, light reflecting onto its surface from the superb arched glass roof above.
Head Chef Paul Medcalf has worked to create a simple menu of classic English comfort food taking advantage of seasonal produce whilst throwing in the occasional nod to the hotel’s heritage with items like the Dudley Pie of the Day. The winter menu includes starters such wild mushroom arancini with parmesan and truffle aioli, hearty mains such as lamb shank with creamy mash & broccolini and decadent sticky date ice cream sandwiches to finish.
Bringing the restaurant up to date has been an opportunity to usher in a new era according to General Manager Honor Couche, one half of the sister duo running the family operated business. “The Garden has been a dream of ours for years and it is wonderful to see it come to fruition. The loyal local clientele has embraced it and we couldn’t have wished for a better outcome, it has brought The Dudley into a new time without losing its heritage”.
The Garden Restaurant is well worth a visit for punters in Woollahra looking for a great feed ensconced in a charming, warm atmosphere with a bonus casual beer or dart game at the Dudley pub upstairs.
The Garden Restaurant
Address: The Lord Dudley Hotel, 236 Jersey Road Woollahra
Hours: Lunch – Fri to Sun, Dinner – Mon to Sat: 6 to 9.30pm Sun: 6 to 8.30pm
Images supplied and credited to Elise Hassey.