By Vanessa Cavasinni, editor Australian Hotelier

After purchasing the Dolphin Hotel off Lantern Hotels Group earlier this year, Maurice Terzini is set to reopen the Sydney hotel early next month.

Maurice Terzini (left) and George Livissianis. Photo: Tom Ferguson.

The Surry Hills hotel has been redesigned with the main focus of the pub to be on the food and beverage offering – not surprising since Terzini’s background is in Sydney restaurants (Icebergs Dining Room and Bar and Da Orazio).

George Livissianis, an interior designer who has worked on noted Sydney restaurants Apollo, Cho Cho San and Billy Kwong, has redesigned the space, with three distinct spaces – a public bar with an open-air terrace, a dining room and a wine room.

Terzini says he has taken inspiration for The Dolphin Hotel from his time at the Melbourne Wine Room, and that The Dolphin Hotel will emulate that focus on food and beverage culture.

“We are introducing some very basic principles – good ice, good glassware, good spirits and no death gun (post-mix), so you can have a decent G&T or a screwdriver in the  public bar,” said Terzini.

“We also are very food-focused so a dining room will also dominate the space, as well as a wine room focusing on people and places.”

The food offering will have a modern Italo-Australian focus, driven by executive chef Monty Koludrovic, and James Hird – Good Food Guide’s 2015 Sommelier of the Year – will curate the wine list as wine director. Lenny Opai, of Terzini’s Icebergs Dining and Bar, will be looking after spirit/cocktail offering, including pre-batched cocktails and quality local spirits.

The Shout Team

The leading online news service for Australia's beer, wine, spirits and hospitality industries.

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