Try a new style of European cooking right in the heart of the city, in The Paddington’s casual and relaxing space.
Restaurant. Pub. Bar. Chicken shop. These are all terms you could use to describe The Paddington and they’re all close to the mark. But the truth is, there’s really no pigeon-holing this mecca of rotisseried goodness; it is unlike anything else.
In France, rotisserie restaurants are plentiful and people will often stop by on the way home to pick up a juicy, freshly cooked chicken for dinner. British chef, Ben Greeno (Sat Bains, NOMA and Momofuku Seiōbo), and hospitality guru, Justin Hemmes (Merivale group), wanted to make this experience available to Sydneysiders, so in late 2015 they opened The Paddington.
The world-class dining experience has become a hit among locals, with a simple, pared back menu that offers snacks, bigger rotisserie meals and desserts. There is also a late night menu, appealing to party goers and night owls alike.
Ben takes the reins as Executive Chef, with his passion for minimalistic cuisine touching every aspect of the menu. The Paddington is very different to his previous jobs at fine dining establishments across the globe, but this doesn’t stop him from applying the same level of quality to his current kitchen. This considered approach has been recognised by not only a loyal customer base, but also with One Chef’s Hat in the 2017 SMH Good Food Guide Awards.
Ben and his kitchen team are dedicated to doing what they love, and doing it well. Whether it’s a baguette with whipped butter; crab and herbs on toast, crushed edamame with wonton skin, or a feast of rotisserie chicken, fries, salad and gravy, you can be sure your meal has been prepared with love and care.
Customers can choose between free-range rotisserie chicken, pork belly, rump cap or the whole fish of the day. Each meat is served with sides, including fries and vegetables, to create a delicious offering.
The Paddington also offers a selection of simple, yet delectable desserts for the perfect way to end your graze. Try the roast pistachio sorbet with chocolate cream and pumpkin seed biscuit, or the orange cake with vanilla cream cheese and mandarin sorbet.
Sit downstairs and watch as your feast is prepared in the open kitchen, or head to the upstairs cocktail bar for a drink created by talented barmen, Sam Egerton and Toby Marshall. The boys have crafted an exciting selection of cocktails and mocktails to get the taste buds tingling.
Let the talented staff prepare you a House Mary – a spicy concoction of vodka, Averna, Worcestershire, Sriracha, tomato, lemon and a surprise ingredient of chicken – or perhaps a Modern Gentleman, which combines 12-year-old Chivas, burnt oak and apricot-infused Campari, Antica Formula and Onyx Coffee.
There is also a selection of beer and wine. The comprehensive wine list is dominated by Australian and European wines, available both by the glass or bottle.
There really is no defining The Paddington. With rotisseries spinning late into the night downstairs and a stylish cocktail bar producing explosive flavour combinations upstairs, it seems to lie somewhere between relaxed pub and cocktail bar. The only certainty – The Paddington oozes cool and is certainly worth a visit.