Same great location, fresher than ever style!
Surry Hills has a familiar friend back in its fold. The White Horse, a longstanding pub that’s been a fixture on Crown Street for years, has undergone a dramatic transformation. Gone are the days of worn furniture and predictable pub fare. Stepping past the iconic white facade today reveals a venue reborn, catering to a wider range of palates and preferences.
The biggest change is the introduction of a dedicated ground-floor restaurant. Designed with a warm, inviting ambience, the space boasts a delightful interplay of textures and colours. Bold artworks adorn the walls, while soft tactile neutrals and reclaimed French oak tables create a sense of understated luxury. This is where Executive Chef Jed Gerrard (formerly of Wildflower in Perth) takes centre stage. His menu is a love letter to quality produce, with a focus on innovative yet approachable dishes. You might just find yourself savouring roasted chicken skin elevated by a decadent liver mousse and a touch of Davidson plum, or perhaps Abrolhos Island scallops tingling with their pairing of kohlrabi and wasabi leaf. For the adventurous eater, options like veal tongue French toast or toothfish glazed in squid ink promise a unique experience for your tastebuds.
But fear not, traditional pub lovers – The White Horse hasn’t forgotten its roots. Head upstairs, and you’ll find a light-filled public bar transformed into a breezy social hub. Eye-catching block colours set the tone, with a dramatic dark green marble bar inviting you to pull up a stool. Sink into plush blue leather tub chairs or perch on saffron yellow ottomans, and let the conversation flow. This space opens onto a leafy terrace, a perfect spot for soaking up the sunshine with a drink in hand. Here, the focus is on casual bites that share the same commitment to quality as the restaurant downstairs. Jerusalem artichokes with sheep’s cheese and saltbush offer a delightful vegetarian option, while black olive crumbed lamb cutlets provide a satisfying meaty treat. And for those who crave a taste of the past, a Wagyu steak sandwich with fries offers a portion of familiar comfort food, reimagined with Gerrard’s signature touch.
The beverage program is another reason to celebrate The White Horse’s return. Wine connoisseurs will delight in the curated list by James Audas (previously of Tetsuya’s and Noma). With a strong emphasis on Australian and New Zealand producers, the list boasts a range of enticing options, many priced under $80. Cocktail aficionados, on the other hand, will be drawn to the playful creations by PS40’s Michael Chiem. From the refreshing “Queen’s Gambit” with its combination of Davidson plum and white rum, to the smoky intrigue of the “Continental” featuring bourbon, grapefruit, and maple, the cocktail menu promises an exciting exploration of flavours.
The White Horse relaunches as a multifaceted venue, catering to a diverse range of occasions. With its focus on quality, affordability, and showcasing the best of Australian produce, this Surry Hills icon is poised to become a favourite haunt for a whole new generation.
