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Cafe Sydney

Cafe Sydney Article Lead - narrow
Cafe Sydney Article Lead - narrowSupplied

13/20

Sydney Harbour dress circle views aside, Cafe Sydney must be doing something right to be still packing them in after 12 years. Perhaps it's the clever combination of solicitous service, an attentive sommelier and crowd-pleasing food. Popular orders include 'classically' deboned prosciutto-wrapped quail oozing mozzarella and sage butter; and crumbed crab cake, dense with fresh crab and topped with a grilled prawn, shaved fennel, cornichons and sauce gribiche. Lamb comes as a juicy pink loin, bone-in cutlet and a melting braise of shoulder in a filo cigar with rustic caponata, while Cone Bay barramundi is paired with a mustardy celeriac remoulade and a crisp croquette of Moreton Bay bug. The cavernous space happily houses tables of two to 20 - city types, fashionistas, happy families and well-heeled tourists - and yet you can still hear yourself eat. Dubbed 'the Elvis' by the staff, a dessert of fried banana, chocolate ice-cream and peanut butter parfait is, indeed, fit for the King.

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