Bar Surry Hills 1 - EDITED

After a stylish revamp at Rydges Sydney Central from owner Dr Jerry Schwartz, Bar Surry Hills and Italian Kitchen, opened their doors recently to reveal a smorgasbord of share-style Italian dining, craft beers and cocktails.

The refurbishment has seen a transformation into a romantically lit, warm, rustic eatery, with a salumi and cheese table on entrance showcasing a magnificent selection of local and imported produce, sliced to order.

The provincial interior features live herb pots on each table, blackboard menus and indiviudal serving platters stacked with charcuterie or pizza. Combined, the aromas take you on a journey through the cobbled streets and kitchen windows of Italy. A fully stocked bar ensures you can whet your appetite any time of day and is the perfect start to a night out, a charming date or dinner party with friends.

Bar Surry Hills 2 - EDITED

David Thompson, from Sydney Brewery, will be behind the bar, serving up the most classic and contemporary cocktails on offer at the reasonable price of $16. The Surry Sour is a playful twist with a bittersweet balance of crème de peche, Peychaud bitters and lemon, topped with an orange slice. The Sgroppino, is an invigorating experience of muddled lemon sorbet, chilled vodka and prosecco.

While the cocktails are rather eye catching, the collection of craft beers is hard to miss. The entire Sydney Brewery line is on tap, full-bodied and distinctly individual. The Glama Rama summer ale has a light, crisp flavour, whereas the Darlo Dark is well rounded with notes of chocolate and coffee. The iconic Sydney Cider is a deliciously balanced beverage, perfect of an afternoon. To accompany the drinks try the salumi misti plate with a selection of beautiful cured meats and handmade grissini or the selection of local and imported cheeses served with Sardinian flatbread, truffle honey and muscatels.

The traditional neapolitan menu is serving up pizza two ways, one round and the other, a meter long – yes, you heard right. All pizzas are stone roasted in a wood-fire oven and drizzled with extra virgin olive oil, basil and organic sea salt.

James Wilkinson

Editor-In-Chief, Hotel Management