An icon reborn

We’ve approached the White Horse with a contemporary lens, elevating the offering without the price tag.

A reinvented White Horse has reopened on Crown St after undergoing a complete overhaul by a team of hospitality veterans led by Director Craig Hemmings to bring locals an inviting venue that features a buzzy ground floor restaurant and an upstairs public bar, outdoor garden terrace and intimate function room.

“We’re thrilled to bring the old girl back to life” – Craig Hemmings.

The menu

Joining Hemmings are Executive Chef Jed Gerrard (Wildflower, Ritz-Carlton Perth, Hearth, COMO the treasury, Wills Domain Magaret River), wine consultant James Audas (Lo-Fi Wines, Bar Heather, Noma, Tetsuya’s), cocktail consultant Michael Chiem (PS40, Bulletin Place, Sokyo), and General Manager Maureen Er (Manly Greenhouse, Tetsuya’s, Cho Cho San).

Jed Gerrard’s restaurant menu is designed to be simple upon first glance, revealing its cleverness as the meal unfolds. “My focus is on the smart use of great ingredients so our guests can enjoy dishes that deliver more than they expected” says Gerrard. “Ethically sourced produce from respected producers forms the backbone of our menu, and native ingredients also have a strong showing.”

The wine list

James Audas’s 100-strong wine list encompasses 50 per cent Australian and New Zealand drops and 50 per cent choices from the old world winemakers of Europe, with 16 by-the-glass options. More than 20 bottles on the list sit below $80, tapping into our ethos of quality without the inordinate price tag. Taking cues from Jed’s menu, the throughline is a celebration of farming and provenance; most wines are from organic, biodynamic, or regenerative producers and will change in line with the seasonal food menu.

“We will offer some more well-known names in the organic space alongside those that might be a new discovery for many,” says Audas. “Some styles will be more classic drinking, and others are there to challenge and thrill.”

Cocktail & drinks

Chiem’s cocktail menu plays the same native- and ingredient-focused tune as the food. Meals can begin with the Bizzarro x PS40 strawberry and yuzu spritz, which is on tap, or the Queen’s Gambit; Davidson plum, white rum, Maraschino and lime, and end with a heady Shiro Old Fashioned; Enokido white miso caramel, whisky, crème de banana, angostura bitters.

Upstairs, the cocktails lean tropical and fruity to match the laid-back atmosphere. The Billionaire is made with Giffard rhubarb, dark rum, fresh pomegranate and lime, while the smoky Continental has a bourbon base with grapefruit juice, smoked maple and lemon.

Design

Farago Han Studio have led the design of the art-filled spaces, shaping a unique identity for each. alongside bold artwork. Reclaimed French oak tables, Shaker-inspired solid timber Danish J39 chairs mixed with locally made Gus chairs with woven sling-leather seats in khaki and navy, and softly textured walls inspired by the sandy bedrock Surry Hills is built on combine to present a space that’s vibrant and warm with subtle layers of luxe.

The peach light glow emanating from the stairwell directs you upstairs to the public bar, where guests will find a lighter and airier space flowing into the terrace garden, decorated in eye-catching block colours, and the ‘Blue Room’, a 30 person event space. Low tables are topped with navy blue and the striking bar top is made from dramatic dark green Bizanto brushed quartz marble. Guests can sink into light blue leather tub chairs or perch on saffron yellow wool or khaki velvet ottomans. The space opens onto a leafy terrace planted with large and small-scale plants, set off with camels and off-white tones for a breezy spot to drink and dine. 

“Relaxed, quality and affordable is what we’re aiming for at the White Horse. We’re enormously proud of this venue and can’t wait to become part of the Surry Hills community.” – Craig Hemmings