The shared lamb platter served at 'The New Sydney Hotel', Hobart, Australia, December 14, 2017. Asanka Brendon Ratnayake for the New York Times
Glazed "Christmas" Ham with pork croquettes, coconut, chilli and charred pineapple served at 'The New Sydney Hotel', Hobart, Australia, December 14, 2017. Asanka Brendon Ratnayake for the New York Times
The Chicken Parmigiana with chips and coleslaw served at 'The New Sydney Hotel', Hobart, Australia, December 14, 2017. Asanka Brendon Ratnayake for the New York Times
The front facade of 'The New Sydney Hotel', Hobart, Australia, December 14, 2017. Asanka Brendon Ratnayake for the New York Times
Head chef Klaa John Clements in the kitchen at 'The New Sydney Hotel', Hobart, Australia, December 14, 2017. Asanka Brendon Ratnayake for the New York Times
A waiter uses a torch to scorch the '9 Score Wagyu' as a customer looks on at 'The New Sydney Hotel', Hobart, Australia, December 14, 2017. Asanka Brendon Ratnayake for the New York Times
A diner offers patrons sitting next to him to try the 'Crispy Pigs Ears' dish served at 'The New Sydney Hotel', Hobart, Australia, December 14, 2017. Asanka Brendon Ratnayake for the New York Times
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