Four in Hand
Irish chef Colin Fassnidge has created a loyal following among the gastronomes for excellent modern cuisine in this iconic Paddington pub, a wonderful addition to the restaurants in Sydney. The food is big on natural flavour, classic and wholesome. Decadent groups can order the famous whole suckling pig (at $80 a head) but the à la carte menu is perfect for a long, leisurely lunch. If you’re in a pair, snuggle into a smart leather banquette in the cosy dining room and order the slow-braised lamb shoulder with kipfler roast potatoes, or the fall-apart-in-your-mouth, 12-hour braised beef shin, Bourguignon-style. Anything seafood or vegetarian is almost an afterthought here, but if you love meaty, French Bistro-style dishes you won’t be disappointed.