You’ll find Head Chef Ben Sitton at The Dry Dock Public House and Dining Room in Balmain, Sydney – where a new winter seasonal menu delivers elevated comfort for diners.
The Dry Dock Public House draws its inspiration from London’s gastropubs, and with Sitton [ex Felix and Rockpool] at the helm , brings his wealth of experience to the table with some iconic dishes.
In the Dining Room, it’s all about a la carte bistro – this winter it’s crispy brussels sprouts with speck, pickled onion and buttery Lyonnaise to a new braised lamb shoulder for winter comfort.
“Cooked slowly and gently and accompanied with soft polenta, baby vegetables, mint and parsley, the hint of fresh herbs really complements a rich, delicious, complex flavour. It’s hearty with refined flavours and is my definition of winter comfort food,” says Ben Sitton.
Both venues come with an award-winning wine list curated by head sommelier Alessandro Nelli and sommelier John Clancy. It features more than 470 bottles and 36 wines by the glass.
Nelli has paired the 2021 Balnaves Cabernet Merlot (Coonawarra, South Australia) with the saffron braised lamb shoulder; the 2014 Lethbridge Allegra Museum Release Chardonnay (Geelong, Victoria) with the king rainbow trout fillet; and 2023 Koerner Pigato Vermentino (Clare Valley, South Australia) to pair with the honey glazed celeriac.
Ben Sitton spoke to The Write Drop for our At The Bar series.
MY CITY
Sydney has been my home now for over 30 years, and its geographical beauty never fails to blow me away (and that’s saying something, coming from New Zealand). Sydney is full of so many amazing food cultures and cuisines. Chinatown is an area I never tire of exploring – I love Sichuan cuisine, it’s bold and spicy, with chillies and peppers combined with spices like cinnamon, cloves and ginger making for an exciting dining experience. I also love the Vietnamese food scene in Marrickville and Cabramatta, nothing meets a brilliant pho full of fresh herbs or a perfect banh mi. My personal passion is cooking over fire and charcoal (which is why my menu at The Dry Dock is centred around our Josper charcoal grill and oven offering); so, I’m sure it’s no surprise that I love all meats cooked over fire. I absolutely love an authentic Greek Yeeros, and can’t go past ‘My Father’s Yeeros’ (it was a Marrickville institution for nearly 40 years, and is now based in Ramsgate). I’d follow them anywhere, it’s the ultimate comfort food.
FAVOURITE FOOD MEMORY
The meal I ate at Marque in 1999. Marque was a restaurant in Surry Hills by the acclaimed Mark Best. It has since closed, but wasknown for its avant-garde fine dining. Marque was named Restaurant of the Year by the Good Food Guide in 2011, and by Gourmet Traveller in 2012. My meal there was inspiring. The beetroot tart, which I ate as an entree, was a revelation— simple, but executed with precision. For my main course, I chose the venison Denver leg with black olive – venison was something Marque was known for doing brilliantly, and the pairing of the gamey meat with the saltiness of the olive was perfect.
FAVOURITE BAR
In Sydney, it’s got to be The Baxter Inn; I love the atmosphere and the style. It’s lots of fun, with a sense of theatre that takes you away from the everyday. The bar tenders deliver fantastic service, and their knowledge and passion are contagious. You trust them to take you on a journey because you know that it’s a safe bet that whatever drink they make will be great. My go to is the apple old-fashioned; it’s their twist on the classic old fashioned, using apple whiskey, and makes for a totally enjoyable cocktail.
DRINK THAT DESCRIBES YOU
I think I’d be a gin and tonic. Clean, classic, and a little zesty. Dependable but never boring. That’s how I like to approach my work in the kitchen; let the base be strong and clear, but always find a way to add a twist.
BEST HANGOVER CURE
Nothing beats a bacon and egg roll. It’s salty, fatty, hot, and carby all in one go; exactly what my body needs after getting carried away.
BEST INTERSTATE BAR
The Carlton Wine Room has the kind of energy you wish more places had—it’s intimate without being precious, and the team knows how to make you feel like a regular even if it’s your first time. The snacks are phenomenal; thoughtful, perfectly executed bites that pair seamlessly with the wine list. Their duck liver parfait or anchovy toast could give any fine-dining menu a run for its money. It’s the kind of place that reminds you Melbourne takes food and drink seriously, but with a big heart.
OVERSEAS BAR
Maison Premiere – Brooklyn, NYC is like stepping into a dream—New Orleans meets Belle Époque Paris. It’s dimly lit, sultry, and has one of the best absinthe and oyster menus I’ve seen anywhere. The attention to detail is off the charts, from the vintage glassware to the staff uniforms. If you go, sit at the bar and let the bartenders walk you through their absinthe drip or one of their impeccably balanced cocktails. It’s indulgent, theatrical, and somehow still low-key. It’s everything a great bar should be.
FAVOURITE WINE
Hentley Farm ‘The Kasper’ Cabernet Sauvignon: This is a beautiful cabernet, rich and structured with a deep blackcurrant backbone, reminiscent of slow Sunday lunches with loved ones. There’s this ritual of opening the bottle, letting it breathe while someone finishes the salad or slices the roast, and then sitting around a table telling stories. It’s more than wine—it’s a connector.
FAVOURITE WINERY
This is a hard one, as I have many favourites. But a great winery located near Sydney is Thomas Wines in the Hunter Valley, it’s a beautiful drive and they have a great cellar door with lots of wine tasting experiences. A must try of theirs on our wine list at The Dry Dock is the 2022 Sweetwater Ridge Shiraz, it pairs perfectly with my new Saffron Braised Lamb Shoulder dish. It’s a stellar winter comfort food and wine combination.
NEXT DESTINATION
Every time I go back to New Zealand, it feels like a rediscovery. The food scene there is incredible; there’s this amazing sense of grounded respect for the land. I love going back, seeing how far the food culture has come, and reconnecting with the people and places that shaped my palate in the first place.
