Brasserie 1930: Restaurant review

The signature restaurant at the swish new Capella Sydney nails the five-star hotel restaurant brief. On the ground floor of the lavishly refurbished former Department of Education building, Brasserie 1930's high-ceilinged room – all marble, leather, timber and lots of art – delivers movie-set glamour in spades. Bentley Group co-founders Brent Savage and Nick Hildebrandt might be better known, perhaps, for more left-of-centre atmospherics, but they've adapted to this new environment seamlessly, with an offering that suits the luxurious habitat. Think impeccable oysters, caviar, lobster and top-end steaks to a pork loin chop with pickled prunes and salsa verde or thrilling pasta alla chitarra tossed with sea-urchin sauce and spanner crab. Careful attention is paid to details like the quality of the fries and salad leaves, as well. Service is excellent, the location-appropriate wine list both approachable and pricey. The perfect backdrop, in other words, for a power lunch – real or cosplay.

Brasserie 1930
Contemporary
Capella Sydney, 2/4 Farrer Pl, Sydney
(02) 9071 5000
capellahotels.com/en/capella-sydney/dining

Chef Brent Savage & Niroshan Richards
Price guide $$
Bookings Recommended
Wheelchair access Yes
Open Lunch and dinner Tue-Sat