The Stables - Review

In a Paddington laneway, where horses were once groomed, fed and bred, you’ll now find people putting on 
the feedbag. The Stables is yet another of Sydney’s old sites given new life in a stunning renovation. Sandstone exterior walls, large windows, polished concrete floors, warm timbers, leather upholstery and a smart dine-at bar set the scene for young gun chef Thomas Gripton (Bentley, Restaurant Hubert) and a menu that promotes Australian produce without overcomplicating things on 
the plate. Grab a drink from the bar then saddle up for butter-poached lobster in a herb jus. Charred corn purée provides 
a sweet, smoky bed for confit octopus. Garlic yoghurt and ribbons of celery bring a g00d balance to rich, unctuous pork jowl. Smoked eel and carrot broth with artichoke purée provide a complex base for 
John Dory fillets.

Open 
Thursday-Sunday for lunch and Tuesday-Sunday for dinner