The White Horse

Though it still flaunts its landmark white facade and rooftop stallion, longstanding Surry Hills pub The White Horse is almost unrecognisable today. An overhaul by general manager Craig Hemmings (ex-Quay, Chin Chin and Bistro Guillaume) and a veteran hospo team in 2024 saw the pub transformed, with an elegant dining room on the ground floor and a leafy terrace bar upstairs.

Leading the former is executive chef and partner Jed Gerrard (formerly of acclaimed Perth restaurant Wildflower), who’s modern Australian menu works to a brief of affordable luxury. At the time of opening, highlights such as the smoked Ora King salmon and dry-aged Aylesbury duck sat below the $50 mark. Native ingredients are a focus, and there’s a notable set-menu offering for the vegetarian crowd.

On the drinks side, top winemaker and sommelier James Audas has paid the same attention to affordability with the Horse’s 120-strong wine list, with plenty of bottles priced below $80. Michael Chiem of leading Sydney bar PS40 has designed the ambitious cocktail program, and employs native ingredients in line with Gerrard’s dishes.