The Ten Best Hearty Roasts in Sydney

Nothing says winter like a hearty Sunday roast. Whether you're after the whole hog or a contemporary take on the traditional feast, the perfect hot meal is being served up weekly at some of the best venues in Sydney.

WATSON'S BAY BOUTIQUE HOTEL, WATSON'S BAY

You might think of Watson's Bay Boutique Hotel as a classic summer destination, but it's now embracing winter just as wholeheartedly. Swing by from midday on a Sunday, and you can swap 35 bucks for a plate loaded in the traditional style. That means the meat of the day, plus Yorkshire pudding, potatoes, greens and, most importantly, lashings of gravy. If you can, nab a table in the sunset room upstairs. Floor-to-ceiling windows afford views of the harbour while roaring fires keep things warm and cosy. It's extra special at sunset.

FORRESTER'S, SURRY HILLS

Every year since 2021, The Big Yorkie at Forrester's in Surry Hills has been one of Sydney's most popular winter dishes. The key to its success is simple yet ingenious: everyone knows that Yorkshire pudding is the best part of the roast, so Head Chef Patrick Friesen made it the main event. That's right, The Big Yorkie is a massive Yorkshire pudding. And it's filled to the brim with roasted meat, crispy spuds, seasonal veggies and loads of gravy. Even better, it's available every single day of the week, from midday till sold out.

THE CUT BAR & GRILL, THE ROCKS

For an especially indulgent Sunday afternoon, book a table at The Cut Bar & Grill in The Rocks. For $49, you'll be feasting on a smoky, slow-cooked Cape Grim prime rib, alongside Yorkshire pudding, hassleback potatoes, roasted onions, sautéed baby carrots and crushed baby peas. They all come bathed in a rich, red wine-infused gravy, with horseradish cream on the side. Do be tempted to follow up with a hot fudge sundae at $21. The roast is available every Saturday and Sunday from midday–3pm. 

BISTRO MONCUR, WOOLLAHRA

Winter in Woollahra has become unimaginable without Sunday roast at Bistro Moncur. And, now that the chilly weather has set in, it's back for another round — with a menu that changes every six weeks. This season kicked off with Dewsbury pork belly, before moving onto Riverina lamb rump. It arrives at your table with Yorkshire pudding, duck fat potatoes, pumpkin puree, petits pois à la francaise and rosemary jus, at 45 bucks a plate. Every dish is the creation of London-born chef Tom Deadman, who took over the 30-year-old kitchen in 2022 after working at Read's in the UK (which had a Michelin star at the time) and Becasse in Surry Hills.

WOOLLAHRA HOTEL, WOOLLAHRA

In the same building as Bistro Moncur, you'll find the Woollahra Hotel. And it has a Sunday roast all of its own. For $32, you'll get a plate loaded with slow-roasted pork belly, alongside braised red cabbage, glazed carrots and crispy potatoes — all lathered in house-made gravy. Red wine is always a good idea on a cold day, and you'll find plenty of drops to choose from on sommelier Mark Blake's list, including many that are organic, vegan and preservative-free. Grab a seat in the shiny public bar, which was polished within an inch of its life during a major reno in 2023, or head for the neon-lit, greenery-splashed courtyard.

NEL RESTAURANT, SURRY HILLS

The traditional roast is such a good formula, it's hard to mess with it without, well, messing it up. But one chef who challenges convention every year — and seriously pulls it off — is Nelly Robinson, owner and Head Chef at NEL Restaurant. In his cosy bunker near Central Station, he's transformed the roast into a ten-course degustation. Every mouthful brings you those familiar, comforting, centuries-old flavours, but with a fun twist. Look out for dark ale-and-treacle crumpets, cauliflower mac and cheese, and at the heart of it all, a superb piece of lamb. It's on every Sunday throughout June and July.

RED LION HOTEL, ROZELLE

Sometimes, there's nothing better than keeping your Sunday roast simple at a neighbourhood pub. If that sounds like you, factor the Red Lion Hotel in Rozelle into your weekend plans. Every Sunday, you can kick back with a hearty feast for just $27. Chilly day? Grab a seat by the fire, where you'll warm up in no time. There's nothing quite like dining in front of roaring flames while the wind's howling outside. Alternatively, rug up and head out to the balcony, where you'll catch lovely sunset views.

CASA ESQUINA, BALMAIN

Another spot that's taken a new approach to tradition is Casa Esquina, an Argentinian restaurant in Balmain. Here, you can eat your roast in your hands — because it fits into a tortilla. As you settle in, your table will be covered in share plates of flame-roasted chicken, succulent porchetta, Old Bay fries with chipotle aioli, and mixed leaf salad dressed in black pepper-garlic vinaigrette. Spoon a little (or a lot) of each into a warm tortilla, top it with house-made salsa espanola — and voila, you'll have a roast keeping your fingers warm. The pleasure will set you back 60 bucks a pop, and is made for sharing.

THE GOLDEN SHEAF, DOUBLE BAY

In the Golden Sheaf's pretty, warmly lit, greenery-filled beer garden, you can tuck into a roast for $30. Your plate will arrive loaded with roast beef, Yorkshire pudding, golden potatoes, honey-and-mustard parsnips, carrots and rainbow chard — all doused in gravy. Add an entree in the form of charred Tassie octopus or crispy calamari, along with a glass of Untitled pinot noir from Victoria or a Right Bank shiraz from the Barossa Valley, and you'll be all set for a long and cosy afternoon. The beer garden is well heated — but if you're still cold, it's even warmer inside.

THE GIDLEY, SYDNEY

Like NEL Restaurant, The Gidley takes humble Sunday tradition to the next level. On the first Sunday of the month, the decadent underground steakhouse is dishing up four roast-inspired courses alongside matching fine wines — for $160 per person. Start with posh bites like confit duck cigars and tuna tartare, before moving on to charred red emperor grapes with mint and garlic butter beans. The main is a rib roast served with red wine jus and sides of potato gratin, creamed spinach and iceberg salad. And for dessert?  Warm apple crumble with Grand Mariner custard and buttermilk ice cream. If you want to get even fancier, add caviar or a cheese plate featuring local and imported cuts.