Four in Hand Hotel

The benefit of sharing a kitchen with one of Sydney’s finest restaurants is that what you expect to be English pub grub comes out looking gorgeous. The salad of crab, fennel and blood orange could have been constructed by Monet, while Turner worked on the braised lamb shoulder surrounded by ‘French peas’, lettuce and mint. Slightly more mundane but equally tasty are such Colin Fassnidge faves as chorizo and salt codcroquettes and pig’s ear schnitzel with salsa verde. The 4iH bar area is small,and gets very crowded at night, so be prepared for spillage.