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Restaurants

4Fourteen

6 Reviews
(02) 9331 5399

414 Bourke St

Surry Hills, NSW, 2010

414 Bourke St

Surry Hills, NSW, 2010

REVIEWS (6)

Very good
3
Good
3
Average
0
Poor
0
Very poor
0

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Princess Greedy Guts
LOCAL STAR
94 Reviews
2 months AGO

The Prince of Pork definitely delivers a fantastic whole suckling pig roast with all the trimmings! This is for a minimum of 10 people & the pork is presented whole by the table. The skin is thin & crispy, meat is tender & sweet and the accompanying sides are classics with a modern twist. Favourites were of course potatoes, whole roasted cauliflower & whole roasted carrots - the fattest I have ever seen! It was a glorious feast & with the amazing ambience & great wines selected, it was a feast fit for a king!

Miss SEK
OVER 2 years AGO

I loved this place food, atmosphere, service all outstanding, Our waiter was knowledgeable made thoughtful recommendations. This was a great experience all around and would gladly recommended and return again and again Thank-you Team 4Fourteen

Elsa_P
OVER 3 years AGO

I was here last night with my husband and it was such a lovely experience. From the moment I walked in I was amazed by the decor, loved the rustic feel and it created a lovely atmosphere. It a relaxed kinda place which was very different to what I am used to. The food, now that is well worth a mention, it was beautiful. We had the kingfish for starters followed with the flounder fish and mussels. The fish was very different, it was steamed which gave it a unique taste, the mussels were amazing. The only downer I found with this place was the crowed, the atmosphere was a little too pub-like and the music they were playing made me felt like I was at a hard rock concert which really did not appeal to me. One of the staff looked like a rocker too with tattoos and all.. If you can pass that, I would certainly recommend this place. The food is worth it!

jojostuff
LOCAL STAR
436 Reviews
OVER 4 years AGO

We came back to 4Fourteen again on the weekend and were even more impressed than we were the first time round. We booked a couple of days ahead and asked for a table at the white marble bench looking into the kitchen. The restaurant was really empty at 12:45pm with only a couple of other tables seated. The waiter who sat us down and took our order was really warm and lovely but not overwhelming. One of the chefs prepping food at the benches was really friendly and started a bit of banter - we didn't want to initiate a conversation with them in case they found us annoying. Our waiter recommended some dishes, most of which we had our eye on anyway. All the dishes that came out including their take on chicken wings, the chargrilled ox tongue, crumbed pigs ears and the mussels cooked in an apple cider sauce were really impressive. We were full but managed to squeeze in one dessert between the two of us to finish. We ordered the Bounty because it ...read more

jojostuff
LOCAL STAR
436 Reviews
OVER 5 years AGO

I loved the feel of this restaurant as soon as I walked in. The decor, including a big round table and the white marble bench surrounding the open kitchen reminded me a lot of Cumulus Inc in Melbourne which I love. We came in on a rainy Saturday for lunch and were asked if we had a booking. When we said we didn't, the lady who greeted us made out that it was going to be hard to get us a table. The restaurant was almost empty so I thought it was a bit ridiculous. As soon as we were seated, we received pretty awesome service. Dishes were recommended and we loved what we ordered. I was a little disappointed at the Nutrigrain ice cream which tasted a bit too milky for my liking but I respect that everyone's tastebuds are different. Overall, Colin Fassnidge, the chef he stole from Matt Kemp and the team are doing a great thing and it's an establishment I'm hoping will stick around for a long time.

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