FOUR IN HAND DINING ROOM
Sydney, NSW

Located in trendy Paddington, Four in Hand's dining room offers a warm, bistro-style atmosphere with European-inspired fare. The restaurant is the stomping ground of superstar chef Colin Fassnidge and every dish that comes out of his kitchen has a purpose – be it sustainable seafood or nose-to-tail eating. There's a pig's ear here, a bit of tongue there, but Fassnidge's culinary genius proves dining with a conscience can look and taste delicious.
Opening Times
 MTWTFSS
Breakfast
Lunch
Dinner
Address:

105 Sutherland Street
Suburb:
Paddington
Contact:
Tel: +61 2 9362 1999
Cuisine:
French
Price Range:
$$$$ ~ $$$$
$$$$ = Mains under $20
$$$$ = Mains $20 - $30
$$$$ = Mains $30 - $40
$$$$ = Mains over $40
License:
Fully Licensed (no BYO)
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 wine list full of old-world gems and Aussie treasures.
PROFILE BY BEST RESTAURANTS
At 9pm on a Saturday night, the Four in Hand is heaving. Clusters of well-heeled locals smoke Malboro Lights on the footpath while their mates nurse bottles of ice cold schooners of a local froth, eyes glued to the TV as they watch the Aussies sledge the poms into submission. This isn’t a particularly busy Saturday night, in fact, on any given weekend, the Four in Hand is a home away from home for many Paddington locals, myself included. It’s one of the few pubs that hasn’t been revamped into something out of a Lady Gaga video clip. It’s not squeaky clean and sterile nor has it been tapped with a trendy designer wand, depicting somewhere glamorous like the Hamptons. Ask a Four in Hand regular what it looks like, and all you’ll get out of them is a story about the last time they were there.

This is the entrance to the hatted Four in Hand dining room, where Head Chef and owner Colin Fassnidge rules the roost. He’s arguably more commonly recognised for his hardline persona on My Kitchen Rules however, in the food world, he’s Australia’s answer to Fergus Henderson. The menu is dotted with pigs tails, marrow and pigs trotters but Fassnidge has finetuned each dish to ensure that each dish isn’t just appealing to the offal-friendly. In fact, the pork- and potato-heavy menu is just as appealing and exciting to lenient pescetarians. Pickled strawberries are paired with a duo of cured and raw tuna however, it’s dishes such as his DIY bone marrow that make your meal a memorable one. An Irish ‘san choy bao’, diners are encouraged to scoop spoonfuls of crab, avocado and flecks of macadamia out of a roasted bone marrow and onto raw sorrel leaves. There’s quite a knack to it, trying to get as much marrow juice into each mouthful without dripping it on the tablecloth. Don’t let this put you off because the more marrow, the better. Corned beef may have gained popularity during the World Wars, when fresh meat was rationed, but there’s nothing that reminds one of canned bully beef in this dish. Laced in bresaola, hunks of slightly salted beef fall apart with a fork, topped with grated fresh buffalo curd. It’s hard to avoid any of Colin’s pig dishes but on this occasion, we push the boundaries with a 12 hour braised lamb shoulder, and Hiramasa kingfish in a clam and tomato stock. Our decision pays off, we will venture into other four-legged and fin varieties on future visits because there are at least four mains we didn’t try and if they’re anything like we’ve had before, we will leave as very happy customers.
Anna Lisle
This restaurant has not scheduled any events.
FUNCTION MENU
Please contact the restaurant for further information.
MAX SEATING
46 pax
Award Winning / Hatted
Bar / Wine Bar
Awards
SMH Good Food Guide Awards - 2015
One Chef Hat
SMH Good Food Guide Awards - 2014
Two Chef Hats
Gourmet Traveller Restaurant Awards - 2014
105 Sutherland Street
Paddington NSW 2021
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.
CHEF RECOMMENDATIONS
Shierly Anonymous on 28/08/2014
Best kept secret - I don't think this is a secret but Four in Hand, best whole suckling pig
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