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Four in Hand Dining Room

Address
Address:
105 Sutherland Street
Paddington NSW 2021
Contact
Contact:
Tel : +61 2 9362 1999
Cuisine
Cuisine: French
Chef
License: Fully Licensed (no BYO)
Chef
Price Range: $$$$
Carparks
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Awarded Two Chef Hats - The SMH Good Food Guide 2011-2014
Located in trendy Paddington, Four in Hand’s dining room melds a warm, bistro-style atmosphere with European-inspired fare. Every dish has a purpose – be it sustainable seafood or nose-to-tail eating – and proves dining with a conscience can look and taste delicious.

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LOCATION
The Four In Hand is situated in the back streets of trendy Paddington, about ten minutes from the city and a short walk from Oxford Street.


PROFILED BY DE GROOTS MEDIA

Something has changed with the mood of dining over the past few years; a casually elegant standard has arisen that caters to diners who enjoy fine food and wine and exceptional service. Four in Hand has captured this need with effortless grace, and stands as a leader of the new dining style being awarded two chefs hats by The Sydney Morning Herald. The décor of the restaurant carries a bistro flavour with coffee brown banquettes, dark timber chairs, crisp white table cloths and a dramatic black and white squid painting that overlooks diners.


Having trained under Raymond Blanc’s Le Manoir Aux Quat'Saisons, the cuisine of chef Colin Fassnidge is French bistro style with a contemporary twist. The favourite ingredient of both the chef and his diners is pork as proven by the most popular dish; suckling pig with red peppers, white anchovy, beans and ham hock. Fassnidge expresses his passion for the ingredient by wasting as little as possible. He is well known for incorporating a suckling pig’s bones to add flavour to dishes and serving pig’s ear in an entrée with crab and roast corn salad and ginger jelly. Another creative and flavoursome creation is the braised beef and bone marrow which is baked and served in the bone with celeriac remoulade on the side. For those who steer away from pork the roasted jewfish with salt cod purée, mussels and leeks has gentle flavours and soft textures. A hearty meal is best balanced by a rich dessert such as the malted chocolate delice with salted caramel, and matched with NV Romate Pedro Ximenez Cardenal Cisneros sherry from Jerez, Spain. Four in Hand deserves its accolades for its rich flavours served in an atmosphere of comfortable ease.

Edwina Storie

DETAILS
Four in Hand's sleek bistro-style room offers an intimate dining experience. The Dining room accompanies a local Paddington Bar which holds a solid reputation amongst locals and visitors alike. The restaurant combines French cuisine with a well chosen winelist full of old-world gems and Aussie treasures. The four In Hand dining room also prides itself on its eight course degustation menu with matching wines.

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Restaurant's Awards | de Groots Best Restaurants of Australia
 Two Chef Hats
The Sydney Morning Herald Good Food Guide 2011-2013

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