Solotel’s legendary gastro pub The Paddington Inn is the latest in long-standing local favourites to benefit from Sydney’s string of renovations, this week unveiling an extensive makeover in collaboration with Sydney designer George Livissianis (who also recently refreshed The Dolphin) along with a new dining room and bar, and a kitchen team headed by ex-Rockpool, ex-Kitchen by Mike chef Justin Schott.
The six month long renovations have resulted in a unique ode to the classic Paddington terrace, edging forth with a modern design that makes use of the building’s original character, but with a twist using heavier materials to offer a darker, more homely front bar.
“When the Paddington Inn was bought 30 years ago it marked the beginning of Solotel, which is now one of the leading hospitality groups in Australia”, reflected Solotel owner Bruce Solomon. “I am so excited to now relaunch The Paddington Inn Bar & Dining, a truly amazing venue that I’m sure will continue to serve the people of Paddington and the Eastern Suburbs outstanding food and drinks for many more years to come”.
The rich history of The Paddington Inn extends back to the late 80s and mid-90s when the venue pioneered a new age for modern bistro dining in Sydney, featuring a kitchen that was, throughout the years, worked by big names like Stefano Manfredi, Paul Merrony, and a young Matt Moran. Schott will undoubtedly be adding his own mark to the bistro’s history with a menu that’s being described as “forward-thinking Australian” with a simple approach to quality, seasonal produce cooked in an open plan kitchen.
“I like simple and distinctive flavours and have created a menu that is driven by seasonality and a desire to be uncomplicated and flavoursome”, said Schott. “We’re making as much in-house as possible – we are dry-ageing the duck and we’ll make our own cotechino as well as focaccia and gingerbread daily”.
The interesting a la carte restaurant menu, found in the back of the venue, reads like a locals dream, with the likes of chargrilled Fremantle Octopus with grilled fennel and spicy nduja, Thirlmere Duck whole roasted and served with fermented red cabbage, and 850g Rangers Valley Rib-Eye designed to share. The mains can be preceded by the likes of Brussels Sprouts with miso, and Potato Bake Fries with burnt onion mayo.
The front bar will be working with modern-day pub food like new-wave Fish & Chips with pickled onions, Salt Cod Pikelets with chickpeas and shallots, a range of Jaffles, and a Beef Burger topped with pickled and jack cheese.
Solotel’s award-winning group sommelier Matt Dunne has shaped a wine list focusing on low-intervention drops with creative styles sourced from across the country and around the world, showcasing both iconic and next generation producers with a particular dedication to NSW wines. For those leaning towards cocktails, Solotel’s group bar manager Jeremy Shipley has chosen to focus with aperitif-styles making use of Australian vermouths along with fresh, seasonal garnishes and dehydrated fruits. Small batch Australian gins and whiskies will also be stocked to keep those classic serves flowing.
The Paddington Inn
Address: 338 Oxford Street, Paddington 2021
Website: http://www.paddingtoninn.com.au/
Hours: 7 days – lunch and dinner
Image supplied
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