The iconic Surry Hills dive bar has reopened to the public, revealing a fresh new fit-out and food menu by Western Australian wonder boy, Jed Gerrard. 

Holding the reins of the White Horse is hospo veteran Craig Hemmings, former GM of Quay, Chin Chin Sydney and Black by Ezard.

The new site is completely unrecognisable from its uni bar days, with a vibrant new restaurant downstairs, and a stunning bottle-green bar upstairs, complete with rooftop garden terrace and private dining room. “We’re thrilled to bring this old girl back to life,” says Hemmings. “We’ve approached the White Horse with a contemporary lens, elevating the offering without the price tag.”

Hemmings has assembled an all-star cast across the two floors, including culinary director Jed Gerrard (Wildflower, Ritz-Carlton Perth, Hearth), wine consultant James Audas (Lo-Fi Wines, Bar Heather, Noma, Tetsuya’s) and bartender extraordinaire Michael Chiem (PS40, Bulletin Place, Sokyo). 

The venue has been transformed top to tail, with a modern, art-filled fit-out by designer Farago Han Studio (The Waratah). It’s a real show pony. Downstairs, soft tactile neutrals are paired with bold artworks, to create a space that’s warm and vibrant with bright pops of personality. 

Gerrard’s menu focuses on ethically-sourced produce from some of the country’s best producers, including many from his home state of WA. The menu kicks off with roasted chicken skin with liver mousse and Abrolhos Island scallops with kohlrabi and wasabi leaf. For mains, the highlight is the toothfish blanketed in a rich cloak of squid ink, and the Pardoo Wagyu tri-tip with chestnut mushrooms and sabayon. For dessert, there’s brie ice cream with quince and a lemon tart-inspired riesling custard with desert lime frozen yoghurt. 

Audas’s 100-strong wine list reveals an even split between innovative, natural, biodynamic drops to old world winemakers from Australia, New Zealand, Europe and beyond. “We will offer some more well-known names in the organic space alongside those that might be a new discovery for many,” says Audas. “Some styles will be more classic drinking, and others are there to challenge and thrill.” 

The upstairs public bar has seating both inside and out on the sprawling garden terrace. The striking bar top is made from dark green Bizanto brushed quartz marble, where guests can order a miso caramel old fashioned. The bar will also serve snacks, from toasted brioche with liver mousse to a Pardoo wagyu steak sandwich with French fries. 

“Relaxed, quality and affordable is what we’re aiming for at the White Horse,” says Hemmings. “We’re enormously proud of this venue and can’t wait to become part of the Surry Hills community.” 

The White Horse is located at 381 Crown Street, Surry Hills. It will launch with reduced opening days and times for the first few weeks, the restaurant and public bar operating Wednesday – Sunday from 5pm. Full trading hours will kick in later this month and will include lunch and dinner services. More details here thewhitehorse.com.au.

Giddy up. 

Related story: 9 of the best restaurants in Surry Hills