Three New Venues for Sydney: Pasta, Coffee and a Pub Takeover

These leading Sydney hospitality players have new projects on the go.

In Sydney there’s always room for more great coffee, more pasta and more fun pubs. 2016 is shaping up to be a year that delivers – more of the above is on the way. 

Darlinghurst cafe Edition Roasters is slated to open two new locations by the end of the year. The first will be at 200 George Street, so city-goers can look forward to another great option for a pre-work latte. “It will primarily be an espresso and takeaway bar, just serving coffee,” says co-founder, Daniel Jackson. “Design-wise it’s very Japanese, extremely simple.” The other location will be at Barangaroo where there is already an Edition coffee cart set up near Noma. This cafe will offer a little more in the way of food. Look forward to that one at the end of this year. 

Beloved Chippendale bakery Brickfields hopes to soon offer a casual dinner service. It all depends on licensing. “We’ve had letters of support from residents, it’s just making sure the police are happy,” says owner Simon Cancio. Hopefully by spring you’ll be able to order, “delicious things you can mop up with bread”, such as pepperonata (a dish of capsicums, onions and tomatoes). There will also be one or two pastas, which will vary according to what’s in season. The pastas will also be served by day at Brickfields. “We now bake in Marrickville, so we have free bench space to do other things,” says Cancio. He wants to turn the Marrickville bakery at 150 Edinburgh Street into more of a cafe experience too. “It will be stripped back, focused on pastries and breads,” says Cancio. “You just walk right into where the oven is and ask the baker for some bread.”

Long-standing Surry Hills pub The Dolphin has been taken over by veteran restaurateur Maurice Terzini and the guys behind Hotel Harry. Terzini says The Dolphin will have three main elements: a public bar, a dining room and a wine room. “We are developing it over a period of time, but at the moment we have made basic changes, like introducing better-quality products. We expected – and are getting – some shtick from locals that have been going there for some time, but hopefully quality will prevail,” he says. Food is, for now, a work in progress, but Terzini says, “We are talking to some pretty exciting young and creative chefs.” George Livissianis, the creative brain behind the interiors of restaurants such as Cho Cho San and The Apollo, is in charge of the re-design. The Dolphin will be open as a pop-up while design and development details are finalised. It will serve: “Terzini classics. We have approached it in a very fun way,” Terzini says.

Originally published on Broadsheet