Plentiful and flavour-rich, The Dolphin Hotel encapsulates the true essence of inspired pub food. Executive chef Monty Koludrovic’s team excel at showcasing simple, sophisticated and seasonal Italian-inspired ingredients through an eclectic menu. Behind the facade of an unassuming black-tiled wall, restaurateur Maurice Terzini has created a multi-level monochrome wonderland covered with eclectic graffiti-style art, and with a public bar, wine bar and dining room, it covers all the bases.

You could liken sitting in the main dining room to a concert experience, where you get to watch open kitchen theatrics and waitstaff harmoniously move around tables. The towering, mirrored wood-fired oven pumping out northern Italian-style pizzas will get your tastebuds ticking over and if you opt for one of their specials, you just might find yourself devouring a bianco (white) pizza topped with thin slices of potato, creamy ricotta, sausage and generous truffle shavings.

The outstanding 30 page-plus wine menu meticulously curated by group sommelier James Hird (The Wine Library) borders on overwhelming – but hey, it’s not like having too much choice in wine is really a problem.

The producer-focused menu celebrates local providores and preaches the farm to fork mantra that’s so prevalent in the Sydney food scene. An example of this lies in the Buffalo Ricotta with Bottarga XO featuring Bottarga Di Pilu (cured fish roe) from Giovanni Pilu and Con Nemitsas’ farm in Taren Point. Polenta chips are plated like a golden Jenga tower, crispy and full of trapped heat, easily subdued by the cool side serve of sour cream. The grilled 250g Boneless Rib Eye is a juicy (medium rare) quality cut married with a rich, luxurious Red Wine vinaigrette that complements the smoky seal on the meat.

Between the vibe, the wine and the fine pub grub, there’s much fun to be had at The Dolphin Hotel, especially when you top it all off with the Zokoko Chocolate Tiramisu.

Must eat dish: Grilled 250g Boneless Rib Eye, Red Wine Vinaigrette & Radicchio