Located in the centre of the historic inner-Sydney strip, The Paddington (formerly The Paddington Arms) serves a rotisserie-led menu by the brilliant Executive Chef Ben Greeno, impressive cocktails by Palmer and Co.’s Sam Egerton and Toby Marshall and wine curated by the award-winning Franck Moreau and Adrian Filiuta.
Think dishes such as lamb rump with red pepper and almonds; wagyu beef with artichokes, pickled mustard seeds and watercress; whole fish stuffed with olives, lemon and thyme; and of course, roast chicken with French fries. The rotisserie will be accompanied by a delicious selection of small plates including octopus, potato, confit tomato and black olives; smoked trout with English muffin and duck egg; spelt, roast cabbage, kombu and prawns; and parmesan custard with sprouted pulses.
Ben Greeno said: “I want to create food that lends itself to a good time, dishes that can be shared amongst friends. I thought, ‘why don’t we do rotisserie?’. There’s no reason why the food can’t be as good and complex as a high-end restaurant, even though it’s served in more casual surrounds”.
Adrian Filiuta, winner of the 2015 Australian Ruinart Sommeliers Challenge, has collaborated with the revered Franck Moreau MS to create a fun yet classic wine list to complement the rotisserie and appeal to all tastes and budgets.
The Paddington will also be home to an impressive cocktail bar, led by Sam Egerton and Toby Marshall, the talented team behind the award-wining Palmer & Co. The duo has designed a cocktail list focused on the world’s most-loved classic cocktails. Over 600 cocktails were blind-tasted to create the final selection.
The Paddington has been brought to life by a design team including Kelvin Ho and Emilie Delalande of Akin Creative, stylist Amanda Talbot and Justin and Bettina Hemmes. Designed as if it was an old local butcher, it boasts a relaxed, quintessential British charm with white glazed ceramic tiles, painted timber panelling and dark timber furniture. Upstairs the space becomes more intimate with booth seating, panelled walls, a leather-fronted cocktail bar and mirrored tables. The private dining room is surrounded by a floor-to-ceiling distressed landscape mural painted by local Sydney artist Desmond Sweeney.
The Paddington precedes the launch of Merivale’s other two Oxford Street properties. Later this year, Greeno will open a chicken shop in the small shopfront next to The Paddington, serving take-away only rotisserie chicken, salads and sandwiches. In early 2016, Merivale will open an exciting new restaurant concept two doors down, led by an alum of Chez Panisse and the Napa Valley’s three-Michelin-starred French Laundry, Danielle Alvarez. Fred’s will be shaped by Danielle’s passionate food philosophy – elevating already perfect produce using old-world techniques such as cooking with a wood-fired hearth and oven. The basement of Fred’s will be home to a tapas bar and eatery, with stunning interiors and seasonally-led cocktails that echo Danielle’s focus on enhancing quality ingredients.