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The Pub Gets an Upgrade in Sydney

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A no-big-deal evening of frosty beers and comfort food is part of Sydney’s dining DNA. But newcomers are upping the quality and throwing out old ideas of what a pub should be. By Lee Slims. This appeared in the May/June 2016 issue.
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384 Oxford St, Paddington NSW 2021, Australia
Ben Greeno left his executive chef position at the rarefied Momofuku Seiobo for the chance to make an art of roasting chickens, whipping up shoestring fries, and turning out rotisserie carrots at The Paddington. He goes off-piste with dishes like...
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106 Oxford St, Paddington NSW 2021, Australia
Rather than reinventing pub-grub classics, The Unicorn simply does them better than anyone else in town. The mixed grill is a thing to be reckoned with, piled high with fat lamb chops, calf’s liver, roast pork, and a rissole (croquette). There’s...
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40-44 Wentworth Ave, Surry Hills NSW 2010, Australia
The menu at Harpoon Harry ditches the usual fare in favor of a menu inspired by chef Morgan McGlone’s time at Husk in Nashville: boiled peanuts, shrimp and grits and devilled eggs ahoy. No need to head home early: the rooms upstairs at Hotel...
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Springing to life in a venue that combines what was once a derelict inner-city hotel and pub, the recently opened Old Clare has become an all-in-one stop for nightlife. Behind the original art deco facade, a midcentury-chic bar occupies the pub’s...