Cafe Sydney

06/06/2026

SUNDAYS AT CAFE SYDNEY

Sundays at Cafe Sydney are designed to be savoured with a long, lazy lunch. 
 
Settle in for a leisurely afternoon that celebrates the season. Drawing on the finest local and seasonal produce, enjoy a generous two or three-course fixed price a la carte menu, complemented by beautifully considered share plates and indulgent additions designed for the table.
 
To accompany the menu, Head Sommelier Franck Gozé has curated an exceptional selection of wines, rare vintages, and magnums, available by the glass or carafe - thoughtfully chosen to elevate every dish.
 
Whether it’s a relaxed catch-up with friends, a special celebration, or a well-earned moment of indulgence, Sundays at Cafe Sydney capture the essence of of the season - effortless, elegant, and unmistakably Sydney.

01/06/2026

A SEASONAL CHANGE - THE AUTUMN WINTER MENU

Autumn in Australia ushers in a quiet transformation across the landscape and onto the plate. Where the season’s finest produce reveals itself in deeper, more expressive flavours, textures and inherently warming combinations.

A season that speaks to her English roots, Executive Chef Sarahjane Brown’s Autumn–Winter menu is an expression of seasonality, where bold, earthy flavours meet a thoughtful balance between richness and freshness; while textural, and deeply satisfying.

“Winter is a time to embrace boldness and depth of flavour. A time for gathering and seeking out that sense of comfort” says Sarahjane Brown. “The season naturally calls for heartier, more grounding dishes; think roasts, slow braises, root vegetables, and rich sauces.”

For a sense of seasonal warmth, begin with the Soy braised pork cheek, pork shoulder croquette, red cabbage, parsnip cream.
 
Certainly the cooler climate brings firmer, flavour filled fish to the season, reflected through the raw New Zealand snapper with daikon, apple, cultured cream, salmon roe, and jalapeño-coriander dressing.
 
A classic expression of winter indulgence, the  Roast Aylesbury duck breast, pickled baby beetroot, blackberry, jus is a must.

We are excited to share this gorgeous menu with you.

29/05/2026

The Cafe Sydney glow

28/05/2026

Gracing the additions this week - Duck & pork terrine, foie gras, pistachio, cherry glaze, cornichon, mustard aioli

26/05/2026

Cafe Sydney will be closed tonight - Wednesday 27 May - for a private event.

For reservations please visit our website or email [email protected]

See you soon

22/05/2026

The Sling Collection: A Cocktail Journey

Weekends throughout Autumn we turn the spotlight toward the storied past of the Singapore Sling, cocktail history’s most elegant deception; with ‘The Sling Collection’.

Born in the grand hotel bars of the early 1900s as a way to conceal the spirit base beneath a delicate pink hue; and now reimagined for our list. 

Long, aromatic and built for lingering with gin or rum at its heart and always a touch of the exotic. Each pour offers a unique chapter of this classic story, from the ‘original’ Raffles recipe to our distinct Sydney expression.
 
Singapore Sling - Tanqueray gin, Cherry Heering liqueur, Cointreau, Dom Benedictine, fresh pineapple juice, lemon, Angostura bitters

Barbados Sling - Bumbu XO rum, Sapin’s liqueur, mezcal, strawberry shrub, fresh pineapple juice
        
CS Sling - Archie Rose gin, Cointreau, Luxardo maraschino, Chartreuse green, fresh pineapple juice, lime, Peychaud’s bitters

09/05/2026

AN ODE TO ROSÉ CHAMPAGNE WITH AN ELEGANT PAIRING

May arrives with a sense of occasion - a month made for celebration, from Mother’s Day to the spectacle of Vivid Sydney.

Throughout May and June we invite you to indulge in a divine pairing of Perrier-Jouët ‘Blason’ Rosé served alongside a delicate tuna tartare tart, with yuzu crème fraîche and salmon roe - a refined expression of balance, flavour and texture; designed to complement the elegance of rosé Champagne.

For Mother’s Day weekend, we’re truly giving rosé its flowers - adding the G.H. Mumm RSRV Foujita Brut Rosé and Mumm Grand Cordon Rosé to the feature, all enjoyed alongside the delicate tuna tartare tart.

Whether you’re toasting Mother’s Day, gathering with friends, or soaking in the electric atmosphere of Vivid, Cafe Sydney sets the stage for moments worth celebrating.

09/05/2026

05/05/2026

AUTUMN HAS SETTLED OVER SYDNEY

At Cafe Sydney, Autumn brings a quiet shift toward deeper flavours, richer textures, and produce at its most expressive.

Ahead of the launch of our Autumn/Winter menu in May, we celebrate the much-loved and versatile baby beetroot, with Sarahjane’s recipe for pickling this vibrant, earthy yet subtly sweet root vegetable.

Pickled baby beetroot is the perfect accompaniment for many dishes, from salads and sides through to richer, more indulgent meat dishes; and you can be sure it will make an appearance on the upcoming menu.

We look forward to sharing it with you soon.

01/05/2026

CS | Cafe Sydney since 1999

23/04/2026

Anzac Day Opening Hours

23/04/2026

New Zealand snapper, seaweed crust, charred broccolini, nori lime hollandaise

17/04/2026

Seared Abrolhos Island scallop, pickled kumquat, Café de Paris butter

11/04/2026

Saturday evenings ahead of a bustling dinner.

08/04/2026

New Zealand salmon & snapper tartare, ginger soy dressing, furikake, prawn cracker

31/03/2026

Easter Weekend Opening Hours.

Enjoy the Easter long weekend - a time to slow down, gather with friends and family, and bask in the golden days of autumn.

GOOD FRIDAY - Friday 3 April - Closed
EASTER SATURDAY - Saturday 4 April - Open Lunch and Dinner
EASTER SUNDAY - Sunday 5 April - Open Lunch
EASTER MONDAY - Monday 6 April - Closed
ANZAC DAY - Saturday 25 April - Open Lunch and Dinner
ANZAC DAY - Monday, 27 April - Closed

We wish you a wonderful break - The Cafe Sydney team.

31/03/2026

Delicately crafted canapés for your next event?

Each bite is a study in balance, elegance, and precision. Small indulgences, big impression.

Reach out to our events team or visit our website for more information on events at Cafe Sydney.

30/03/2026

Cafe Sydney - Timeless Hospitality

23/03/2026

House-made Dutch cream potato gnocchi, asparagus, leek, preserved lemon salsa verde, pecorino, sea herb

20/03/2026

A gorgeous evening over Sydney Harbour - there’s something truly magical about the sun setting over Circular Quay.

19/03/2026

Duck liver parfait, pickled green peach, pistachio, witlof, shiso leaf

15/03/2026

Bestest Chefs for Bestest Kids. Cooking for a cause - the most meaningful one of all.

On Monday 9 March, Executive Chef Sarahjane Brown joined an inspiring group of leading chefs to support The Bestest Foundation, an organisation dedicated to raising funds and supporting disadvantaged children facing serious life challenges.

‘It was an absolute honour and privilege to stand alongside and so many passionate individuals for such a meaningful event.’

With more than $1 million raised for The Bestest Foundation and the children they support, the evening was a powerful reminder of what can be achieved when a community comes together with a shared purpose and a united voice.

Oui chef! ❤️




📸

15/03/2026

Beetroot cured salmon, orange, miso sour cream, salmon, citrus vinaigrette.

Vibrant, zesty, delicious.