The White Horse

Iconic Surry Hills pub the White Horse has revealed a complete overhaul, with a restaurant serving innovative, top-quality fare and the upstairs space reimagined into a breezy, cocktail-focused public bar.

The biggest transformation of the much-loved venue is the ground-floor restaurant, now boasting bold artworks and soft textural elements inspired by the sandstone on which Surry Hills is built. The overall feel is luxe but welcoming—a theme that carries through to the White Horse's executive chef Jed Gerrard’s menu.

Top-quality produce, including plenty of native ingredients, are presented in clever and striking plates like roasted chicken skin with liver mousse and Davidson plum, Abrolhos Island scallops with kohlrabi and wasabi leaf, and Wagyu tri-tip with chestnut mushrooms and a mushroom sabayon.

“My focus is on the smart use of great ingredients so our guests can enjoy dishes that deliver more than they expected,” says Gerrard. Veal tongue French toast and a striking toothfish dish glazed in black squid ink exemplify his considered, creative approach.

The White Horse’s wine consultant James Audas (Lo-Fi Wines, Bar Heather, Noma, Tetsuya’s) has curated a 100-bottle selection (with more than 20 priced under $80) that’s 50% Australian and New Zealand makers, with 16 by-the-glass options ticking off something for all palates, dining or just drinking.

There’s a handful of intimate function spaces, and a $75pp set menu available in the restaurant.

Upstairs, the public bar has been fitted out with eye-catching block colours, with a dark green marble bar, velvet ottomans and comfy blue leather tub chairs leading out to the open-air terrace garden with muted tones and natural finishes.

For the bar, Gerrard presents a snack-style menu carrying through the ethos of the restaurant, with nibbles such as Jerusalem artichokes with sheep’s cheese and saltbush, black olive crumbed lamb cutlets, and a Wagyu sandwich with French fries as a small nod to the typical pub menu.

The cocktail menu by Michael Chiem (PS40, Bulletin Place, Sokyo) differs slightly across both levels, and also echoes the same commitment to produce including native ingredients. Highlights include the Queen’s Gambit with Davidson plum, white rum, Maraschino and lime, and the Continental with bourbon, grapefruit juice, smoked maple and lemon.

The White Horse reopens on Wednesday 17 April with reduced hours. Full restaurant and bar hours (including lunches) will commence in the following weeks.

Now check out more of Surry Hills’ best restaurants or Surry Hills' best pubs.

Image credit: White Horse | Steven Woodburn and Gavin Green