The White Horse

The White Horse, a historic Surry Hills landmark, has been transformed into a contemporary pub featuring a refined ground-floor restaurant, an upstairs public bar, and a leafy rooftop terrace. The restaurant, led by Executive Chef Jed Gerrard, offers a modern Australian menu emphasizing ethically sourced produce and native ingredients. Signature dishes include Abrolhos Island scallops, Pardoo wagyu tri-tip, and Adelaide Hills brie ice cream. The extensive wine list, curated by James Audas, includes selections from Australia, New Zealand, and Europe. The public bar serves drinks based on the expertise of James Audas from Lo-Fi Wines and Michael Chiem of PS40. The venue is open for lunch and dinner, with the public bar operating Thursday to Sunday. Reservations are recommended, especially for groups of seven or more, who are offered set menus.