Hotel Centennial, Woollahra

Hotel Centennial in Woollahra has undergone a million dollar refurbishment transforming the old pub into an elegant and mature venue.

Located at the corner of Oxford and Victoria Streets, the pub formerly known as Centennial Hotel has also had a name change. Chef Justin North (ex Bécasse, Quarter 21) heads the kitchen at Hotel Centennial, and along with chef Tom Deadman, the focus is on quality produce and modern comfort food.

Hotel Centennial, Dining Room

The transformation is the work of Sydney designers Luchetti Krelle and the venue brings a residential grandeur and elegance to the space. The look is retro homely instead of retro chic, playing on classics rather than the latest fad.

Main Bar

You’ll find a long main bar running parallel to the dining room with natural lighting and leather seating comforts,

L-Shaped Kitchen

an open L-shaped kitchen with a wood-fired oven,

Second Bar

a more intimate bar area and cocktail lounge to one side,

The High Table

and a communal high table surrounded by cabinetry and leather lounge chairs.

The High Table brings to Hotel Centennial the concept of the shared dining room table in an elegant yet homely setting that isn’t far removed from a well-kept residence.

Seats Up to 30 Persons

The long marble-topped table with high chairs seats 30 persons. When you dine at The High Table from Monday through to Wednesday, you will be treated to a special daily plate prepared for the entire table for $24 per person with $2 from every meal donated to the Holdsworth Foundation. The menu changes daily and is posted on the restaurant’s website. Should you feel like something sweet, dessert with tea and coffee are an additional $10.

Comfortable High Chairs

Hotel Centennial serves lunch and dinner daily with a long menu that includes starters, salads and entrees, wood-fired flat bread, classic dishes and roasts to share. Think Shank and Shoulder Shepherd’s Pie ($26), 400 day grain fed Rangers Valley pavé steak frites with Gascony butter ($34) and the black label, 8-week dry aged coarse ground beef burger with caramelised onions and fontina ($24). Pre-order roasts can be catered for with 48 hours’ notice and include a whole suckling pig, roast pheasant and wood-fired Indian spiced goat at market price.

At the media lunch, a selection of dishes – including shared mains – were served at the High Table.

Marinated  Tuna Salad with Miso and Toasted Sesame

From Salads & Entrees, the Marinated Tuna Salad with Miso and Toasted Sesame ($26) makes a clean and fresh starter, with a delicate umami flavour.

Whole Roast John Dory

From the mains to share comes the Whole Roast John Dory ($75) in a lemon butter and herbs. Moist and flavoursome, this is a light dish that makes a good lunch option.

Wood-Roasted Holmbrae Chicken

The Wood-Roasted Holmbrae Chicken ($54) with roast gravy and wilted greens is a prime example of a simple and well-executed dish that highlights the quality of the produce.

5 Hour Slow-Cooked Lamb Shoulder

The 5 Hour Slow-Cooked Lamb Shoulder ($68) delights with tender meat falling off the bone and melting in the mouth. This is comfort food at its best.

Broccoli with Flat Beans, Smoked Almonds and Green Harissa

A side of Broccoli with Flat Beans, Smoked Almonds and Green Harissa ($16) makes a delicious and light accompaniment or you can opt to indulge in the creamy and smooth Potato Purée ($9).

Frangipane Tart with Vanilla Crème Chantilly

Dessert comes in the form of an irresistible Cherry and Frangipane Tart with a delicious shortbread base, served warm with vanilla crème Chantilly.

The food at Hotel Centennial delights with its produce-centric focus, cooked simply and well, offering comfort food in comfortable and elegant surrounds. The list of dishes tempt you to come back and with The High Table concept of shared dining, Hotel Centennial can be your home away from home.

Photography © by Gourmantic – Copyright: All rights reserved.

Hotel Centennial
88 Oxford Street, Woollahra
Phone: 02 9362 3838
www.centennialhotel.com.au