Capella Sydney's Brasserie 1930 Is Celebrating Its Second Birthday with a Revamped Menu and an Artsy Dining Experience
Following two years of incredible dining, this high-end bistro is pairing a new chef and an Aussie-inspired menu with a creative mix of art and food.
Those fortunate enough to have spent a night or two at Capella Sydney – a five-star stay immersed in art and heritage – will probably know all about its luxury dining offering, Brasserie 1930. Having just celebrated its second birthday, operator Bentley Restaurant Group saw this moment as the perfect time to shake things up. Entering its next era, Brasserie 1930 has got a new head chef, a new Australian brasserie menu and an exciting culinary experience linking sophisticated food with art and culture.
Leading this evolution is Executive Chef Brent Savage and newly appointed Head Chef Troy Spencer (Pomme, Bistro Thierry, L'Etoile Restaurant & Bar). Working closely together, the duo have married Savage's passion for incredible local produce with Spencer's impressive career working in European brasseries. Bringing an elevated Australian-inspired approach to French late-night cuisine, expect dishes featuring native flavours and ingredients that honour tradition without foregoing innovation.
Adorning the new menu are highlights such as David Blackmore wagyu tartare with mustard cream, rye cracker and sorrel; Aquna Murray cod, smoked clam with roasted onion butter and paperbark oil; and Kinross Station lamb saddle with eggplant, macadamia and saltbush. There's also a selection of curated cocktails, including a macadamia martini, lemon myrtle sidecar and wattleseed highball.
"Brasserie 1930 celebrates the incredible variety of native Australian ingredients, blending the country's unique culinary heritage," says Savage. "It's about highlighting the best of what Australia has to offer in a warm and inviting setting where guests can enjoy exceptional food with attentive, yet relaxed, Australian hospitality. It's about good and honest flavours in a space that feels elegant, yet approachable."
Adding to this perspective is the hotel's new monthly series, The Art of Dining, starting from Thursday, May 29. Curated by international art and design consultancy, The Artling, this exclusive experience sees restaurant guests receive a private tour of the hotel's landmark art collection, guided by renowned advisor Fiona McIntosh. Those taking up the tour will also receive a complimentary glass of champagne and a double pass to the Museum of Contemporary Art Australia (MCA).
With over 1,400 pieces on display, Capella Sydney's art collection is one of the largest in any Australian luxury hotel. That's a fitting status for one of Sydney's heritage icons. Built in 1915 amid what's now called 'the sandstone precinct', the hotel's storied building is best known as the former home of the Department of Education. After the department moved to new digs in 2018, the developer behind Capaella Sydney snapped up the property with incredible results.
Brasserie 1930 is situated inside Capella Sydney at 24 Loftus Street, Sydney. Head to the website for more information.
Images: Ethan Smart.
- The Best Restaurants in Sydney to Take Your Mum This Mother's Day (or Any Day)
- The Nine Best Walks In and Around Sydney
- The Best Things to Do This Anzac Day in Sydney
- Hop to It: 16 Classic and Eclectic Films You Can Stream This Easter Long Weekend
- Ten Grown-Up Easter Treats to Hunt Down Around Sydney
- The Ten Best Caves to Visit Near Sydney