Harpoon Harry

Nestled inside the Ground Floor of Hotel Harry in Surry Hills, the old public bar has been transformed into Harpoon Harry and is serving up inspired and diverse Latin fare. Chef Paul Wilson (Icebergs, The Botanical) is behind the menu, which focuses on slow-cooked sustainable Australian meats. His weapon of choice is a custom-designed barbacoa smoker that uses aromatic woods (ironbark, apple and hickory) to gently cook and flavour the protein. The colourful fit-out offers a mix of booth and bar seating and is great for group dining.