It starts with the sign out front. A little pig with dotted butcher's markings - a not-so-subtle reference to head chef Jamie Thomas's time spent working at Ferguson Henderson's seminal gastro-pub, St John. Inside you'll notice the same pig accompanied by a squid (enjoying a glass of garnacha?), another telling reference, only this time to the main thrust of the food here - Sydney's current cuisine du jour, Spanish pintxos.
In many ways the revamp of the Carrington can be seen as the lovechild of the pintxos and tapas bars of San Sebastian and the gastro-pubs of Britain: exotic snacks and contemporary design balanced by hearty meals and classic pub sensibilities.
It's an interesting mix that leads to dishes like a Fergus Henderson-esque (beyond) nose-to-tail beef pie sitting comfortably alongside more traditional Iberian pintxos and raciones, such as escabeche (marinated fish), patatas bravas (fried potatoes) and cuttlefish with chorizo. The Spanish influence doesn't go so far that the pintxos are two Euros all-you-can-eat like San Sebastian locals enjoy, but you can get plenty of tasty snacks without your bill accumulating too swiftly.
Nick Eggert
Open
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Breakfast
Lunch
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Dinner
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Late
Daily noon-10pm
Mediterranean, Spanish and Tapas
Entree: $3-$18
Mains: $15-$22
Payment accepted: MasterCard, Visa, American Express and EFTPOS
Licensed with bar. Wine is available by the glass.
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