BERESFORD HOTEL

Surry Hills’ grand old dame has been given an opulent art deco makeover that harks back to the style of New York in the Roaring Twenties, with luxe fittings and obvious attention to detail.

Befitting such a glam addition to the Surry Hills streetscape, lauded Italian chef Danny Russo heads up the team behind the burners, serving food for the Beresford’s 120-seat bistro and many of its cosy drinking areas.

Russo’s Italian heritage shines through in signature Russo dishes such as squid ink tortellini with crabmeat and roast tomato, and wagyu beef tongue tonnato. Creations such as rabbit leg with radicchio, chestnuts and pancetta and grilled octopus served with fennel and chickpeas will also give Sydney’s Italian cognoscenti more reason to smile. 

www.theberesfordhotel.com.au

2009 Menu

Something healthy
salad, heirloom tomato, buffalo mozzarella, basil.
salad with pear, gorgonzola and toasted hazelnuts.

More substantial
cutlet, sweet potato puree, roman beans.
grilled salmon with spinach, lemon, garlic, olive oil.

Something sweet
vanilla panna cotta with queensland stawberries, vincotto.passionfruit semifreddo with raspberry and rockmelon salad.

Years of involvement

• 2008
• 2009