Menu Reveal: Four Dishes To Try at The Palomar x Access Readers’ Preview

One of 2025’s most hotly anticipated restaurant launches, The Palomar, finally opened in Paddington last week. And while it’s a London import, the vibrant menu – canvassing big flavours from Southern Europe, North Africa and the Levant – is no mere imitation of the original. Under culinary director (and hometown hero) Mitch Orr, diners can expect a distinctly Sydney take on the lauded UK version.

Part of Australia’s first 25 Hours Hotel, the 110-seater comes to Sydney via London hospo team Studio Paskin – also responsible for two other outlets in the same spot. Joining them is irreverent star chef Orr (ex-Acme, Kiln), known for his innovative-yet-unpretentious approach to food and playful fusion of cooking cultures.

“There are a couple of touchpoints that people will recognise from London … and crowd-pleasers that will walk out the door,” Orr says of the new menu. “But our guests will tell us what the Sydney hits are.”

As always, Broadsheet Access ensures members get in the door first with our Readers’ Preview series. On October 22, Access members will attend an exclusive evening at The Palomar where they’ll enjoy a four-course dinner and hear from Orr in conversation with Broadsheet ’s Sydney food and drink editor Grace MacKenzie.

Tickets are selling fast, so nab yours today if you’re keen. We hold Sydney Readers’ Previews regularly, so there will also be plenty more venues to explore in future. To be in the know for upcoming events, join Broadsheet Access now.

Meanwhile, here’s a sneak peek at some of the dishes on the Readers’ Preview menu, as described by Orr himself.

Chicken schnitzel, shifka aioli

“I mean, who doesn’t like a little deep-fried crumbed chicken morsel? It’s such a simple thing that happens to fit so well with the way I think about food – it hits those little notes of nostalgia, it’s fun to eat and it’s delicious. The shifka tartar works so well to cut that deep-fried goodness with that hit of pickled chilli.”

Cucumbers, green tahini, chilli crisp

“This dish is already becoming everyone’s fave (as it is in London). Fresh, crunchy, savoury and herbaceous with a warm chilli heat. It’s a banger.”

Berkshire pork chop, grapes, sherry

“Our friends at Coppertree Farms are sourcing some beautiful free-range Berkshire pork from Gooralie, right on the border of New South Wales and Queensland. The crackling over the fire is magic. The sweet pop of blistered grapes complements the buttery pork, and the sherry and a little brown butter we spike the sauce with ties everything together.”

Baklava pistachio ice-cream sandwich

“I’m usually not a fan of baklava – it’s too sweet for me – but pairing it with this rich pistachio ice-cream has converted me. It’s a great couple of bites to end the meal on, or to steal through service and really annoy your pastry chef.”

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