At Four in Hand you can either kick back in the pub and order some of chef Colin Fassnidge’s brilliant pub food – a slab of corned beef, colcannon and carrots is great winter eating – or head next door to the restaurant and go the whole hog (literally: they do a whole suckling pig for ten if you order ahead).
There is a comforting familiarity to the pub menu in Sydney. Nine times out of ten you'll find a steak, burgers, schnitzel, fish and chips, nachos and salt and pepper squid on there. If you're lucky there'll be a pot pie. There also might be pizzas, which will get the job done, even if they'd make a Neapolitan faint. And just maybe you'll land on one of the Sydney venues that are branching out and seeing if they can't raise the bar for pub fare. Our local watering holes provide good eats, and here's where they do it best.