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Four in Hand Dining Room Restaurant Review: Chef Colin Fassnidge helms the stoves in the kitchen of this cozy dining room. The food philosophy is clear: choose the best produce and use it in inventive, flavorsome ways. Expect to see dishes such as suckling pig with capers or roast chicken flanked by parfait, chicken bread, walnuts and prunes. And yes, there is an Irish element to the food. Fassnidge offers “my mum’s colcannon” as a side order. Liver and onion jaffles are here as well, possibly the only place in Sydney. Desserts are limited but good: roast peach with sorbet, for example. There is a five-course dégustation and an eight-course chef’s tasting menu, and if you have a group of 10 or more and order 48-hours ahead you can all enjoy a whole roast suckling pig with accompaniments. The wine list is compact but diverse and the informed staff can advise on a wine to match any dish.