Whether you're sipping on frosty mini Martinis or feasting on smoky, coal-grilled steaks served in shining copper pans alongside wood-fired roasted chicken, Sydney Common certainly doesn’t fall short of impressive.
Although the sophisticated first-floor dining area offers picturesque vistas of Hyde Park and provides a tranquil setting suitable for professional meetings or romantic evenings, an understated transformation is taking place within the modern, open kitchen.
Chef Jamie Robertson, drawing inspiration from his time at Sepia with Martin Benn, presents exquisitely seasonally focused dishes like cured pork jowl paired with white nectarines and pink peppercorn oil during summertime. In contrast, wintery offerings include charmingly handmade agnolotti filled with smoked pumpkin.
Sizzling hot-smoked beef tongue comes from the robata coals, while the newly beloved honey-roasted duck bursts with flavors of Sichuan peppercorns and rhubarb.
Desserts also follow the seasons – such as passionfruit custard served with shortbread – debunking the stereotype that hotel dining rooms remain unchanging.
