The Sunshine Inn

The Sunshine Inn moved in to the old Redfern Continental space in 2020 and quickly established itself.

Co-owners Dan McBride and Dynn Szmulewicz (of Golden Gully and Glebe’s Little Guy) brought their vegetarian-only sensibilities to the Sunshine Inn – including some of the best plant-based snacks in Sydney, by Emma Evans, formerly of Alibi.

The space is split between the front bar (The Sunshine Inn) and a restaurant (DD’s) DD’s (short for Dynn and Dan’s) is a red-upholstered space in which chef Evans serves three to five super-seasonal courses based around the day’s produce, supplied by veteran market grocer Shane Roberts. As at Golden Gully, native ingredients and local producers are championed across the board.

And it’s surprisingly affordable. An entrée, main and dessert will set you back less than a pineapple per person. But you can add on a couple of courses if you wish. Choose from the seasonal pasta or dishes such as scalloped king-oyster mushrooms with nori and polenta.

You’ll find both those dishes on Sunshine Inn’s menu too, along with fries, jalapeno poppers and a vegan-meatball sub that pairs perfectly with a schooner (there’s Grifter, Akasha and Batch on tap).

A minimum-waste ethos in the kitchen informs the two-part cocktail menu – McBride uses native botanicals such as strawberry gum and wattleseed to create house-made shrubs and syrups. The strong Australiana aspect of the cocktail menu is exemplified by the Aussie Negroni – gin mixed with a house blend of five Australian amaros and vermouths. And there’s an 85-strong wine list of mainly Australian naturals and the occasional drop from overseas.

Updated: May 28th, 2021

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