Brasserie 1930, nestled within the heritage-rich Capella Sydney, offers a modern Australian dining experience that honors the building's 1930 origins. The restaurant's centerpiece is a custom-built wood-fired grill, adding a theatrical element to the open kitchen. The menu, crafted by Head Chef Troy Spencer in collaboration with Executive Chef Brent Savage, showcases exceptional Australian produce through age-old cooking techniques. Signature dishes include whole roast duck and southern rock lobster. The extensive wine list features 400 international producers, complemented by a rotating selection from the Bentley Wine Vault. Brasserie 1930 is open for breakfast, lunch, and dinner from Tuesday to Saturday, with specific hours for each.
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