Brasserie 1930

5 new bars and restaurants to try on your next trip to Sydney - SilverKris

"A luxurious hotel brasserie born from a collaboration between an acclaimed hospitality group and an international hotel brand, positioned as a high-end destination that spotlights Australian produce and native ingredients. Led by experienced restaurateurs, the menu includes refined, shareable and seasonal dishes such as Rangers Valley beef tartare with mustard, capers and eschallots, coal-roasted Murray cod with pepperberry butter, Kinross Station lamb rump with carrot and harissa, and a signature whole duck with dry-aged breast and sausage intended for sharing. The wine list draws on deep cellar resources to balance old and new, iconic and emerging producers, and conventional and natural bottlings." - Pilar Mitchell