Winter Menu at Sydney Common

Earlier this year, Sydney Common opened its doors at the Sheraton Grand Sydney Hyde Park. Nearly six months in, the popular new restaurant has launched a fresh winter menu designed by head chef Jamie Robertson.

Robertson’s career has seen him lend his talents to kitchens at London restaurants Hide and the Michelin-starred The Capital, as well as Ester and The Bridge Room in Australia. At Sydney Common, Robertson was mentored by Martin Benn (formerly of Sepia) to develop a woodfired dining experience with an Australian twist.

The à la carte menu includes honey-roasted duck with Sichuan pepper and rhubarb; beef-cheek orzo; and woodfired roast chicken with panzanella sauce. Steak choices range from short scotch and dry-aged Rangers Valley sirloin to dry-aged Hereford rib eye, each served with smoked fat vinaigrette and anchovy butter. On the seafood front, there are freshly shucked rock oysters, grilled scallops, tuna crudo, and spanner crab crumpets, with sides such as chargrilled Romano beans, a slow-roasted Spanish onion tart, and woodfired pumpkin with furikake and smoked almonds.

Sydney Common has also recently extended its opening hours on Thursdays and Fridays, with lunch specials from midday to 3pm: for just $45, enjoy your choice of main plus a glass of wine or beer. The Bar at Sydney Common also has new snack and drinks menus, plus aperitivo hour between 4.30pm and 6.30pm from Tuesday to Friday every week.

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This article is produced by Broadsheet in partnership with Sheraton Grand Sydney Hyde Park.