Ursula’s Paddington is the new project from pedigree chef Phil Wood. The food retains all the flavour and class of his previous statement at Icebergs Dining yet and is more accessible. Delicate petals have been replaced with lashings of rich sauce.

The menu reads from times past with highlights and punctuation from ingredients only recently accepted into western diets in Australia. Such as the Coral Trout, smothered in delicious cream sauce which is laden with Warragal Greens and Trout Roe. It’s an amazing dish as is the mussel schnitzel, a potato and mussel patty, crisp, crunch and fresh vinaigrette salad, i bet this will be a Rockstar item in Sydney soon

Prawn pasta too, is highlight, opulent and generous, chilli edge and crunchy crumbs. Chunky prawn bits, scallion , ginger and Shaoxing wine sauce is a vibe, I’m a fan of spicy noodles and this hits the spot. Asparagus, bbq, in cacio pepe sauce, traditional and modern, defines the food at Ursula’s.

For dessert we choose the Golden Syrup dumplings, a homage to ingredients of the past and absolutely delicious

The food is Australian. It reminds me of what my grandmother would cook, apart from the modern twist, which elevates this food to a new level. Imagine how our food scene would be now if the early settlers listened and learned from the Indigenous population. The room is not large, it’s a chill space, feels very homely even with the 90’s interior of clashing colour and ribbon shaped light shades. Classy selection of international and Australian wines. It all feels very relaxed, with the great food and wine, happiness is the result. Then Phil was just cruising around the restaurant with his new baby just to really drive the homely feel. I’m a big fan of Ursula’s!