A pioneering “fin-to-scale” eatery by Josh and Julie Niland. In the large open kitchen, the chefs utilise all parts of the fish to create a menu of wildly inventive dishes. A meal here is thrilling, educational, and enhanced by an impressive selection of Australian wine and Japanese sake.
A lot of pubs get major revamps, only to lose their old-school charm. Not the Unicorn. The team here have given the spot a stylish but sill pubby fit-out. Drinks here are an inclusive mix of commercial brews and natural wines. Food, meanwhile, involves jazzed up pub classics, and probably the best schnitzel in Sydney.
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