Merivale may have only recently purchased the Hotel Centennial on November 22, but the pub will forgo any lengthy closure. Instead, the new owners have announced that the pub will open its doors with its new kitchen team on Wednesday.

The Paddington’s renowned executive chef Ben Greeno will take the reins in the venue’s new kitchen, joined by Fred’s Danielle Alvarez on the dining room and bar offerings. The duo share a passion for local produce and restrained simplicity when it comes to their dishes, resulting in a menu inspired by the Mediterranean. “This is a nod to Southern Europe; food inspired by the season and what people want to eat”, says Ben. “It’s what you’d like to make at home, but rather go out for.”

Visitors to the Woollahra institution can expect to nibble on dishes such as a selection of flatbreads from the wood-fired oven, or maybe some minced lamb, merguez, yoghurt and pickled chilis. There will also be plenty of simple pastas and salads, and seafood aplenty (from a wood-oven squid with aioli and cherry tomatoes to a snapper fillet with tomato, Verdicchio lemon and capers). Signature meats will be integrated, including whole roasted chicken, Rangers Valley cote de bouef and steak frites.

Sweet offerings have not been forgotten, with the current dessert menu a celebration of summer, ranging from a lemon verbena custard tart with fresh peaches and nectarine to a roasted figs, rose, yoghurt sorbet. There’s also an update on the Hotel Centennial’s most famed creation of waffles with banana caramel sauce and whipped cream.

Last but not least is the overhaul of the bar menu. The same Mediterranean theme remains –  simple snacks like crudité with chickpea miso, grilled fish with rocket and lemon, and cote de bouef charcuterie, cheeses and flatbreads are available to share among friends.

Ben will remain as executive chef of The Paddington, with new head chef James Evangelinos overseeing his food vision at the Woollahra venue, after a tenure at New York’s The Musket Room. Taking care of the floor will be Megan Sullivan, who was previously at restaurant manager of Merivale’s est.

While the menu has received a full overhaul, the interiors will not follow suit. There are no plans for a major refurbishment of the space at present; rather the front bar will see a slight refreshment in the new year so that it can function as a destination in its own right.