The Fringe Bar on Oxford St, Sydney has been reborn as The Unicorn. With a new management team including manager Luke Prout and a new menu from Byron-based chef Brendon Haras and The Boathouse head chef Tom Eadie, the venue now has genuine gastro-pub credentials.
The new banquette seating
The heritage-listed venue’s interiors have been uplifted with canary yellow accents against a charcoal background, striking Mod graphic floor covering as well as indoor lemon trees.
The refurbished dining room
The menu offers healthy, on-trend dishes including a smoky grilled chicken quinoa salad, chickpea felafels with tomato and fennel salsa, spicy pork tacos and Bangalow pork and veal burger on Brasserie Bread brioche.
The wine list has also been upgraded to include hard-to-find regional Australian wines.