Corner 75

Overview

Corner 75 has fed Sydney's Hungarian community for more than four decades, and in 2025 it passed to a new set of hands: the teams behind Sixpenny and Baba's Place, who've taken it on less as a rebrand than as a preservation project. Longtime owner Paul Varga has stepped back after more than a decade at the helm, but stayed close to the handover. It's a restaurant relaunch built more on continuity than reinvention.

That shows in the room itself, which hasn't been stripped back or modernised — the dining room keeps its deep red walls and its dense wall of framed photos and Hungarian memorabilia, decades of community history hung salon-style. Where the new owners have added their own layer, they've done it through collaboration rather than a full redesign — staff uniforms designed with Song for the Mute, and a new art installation from Timothy Vernon Moore, folded into a space that still reads as gloriously, deliberately full-on.

The kitchen, led by head chef Carley Scheidegger with sous chef Reece Little, treats the old equipment — the pots, pans, grill and oven that have turned out Hungarian fare here for years — as part of the point. The menu keeps the schnitzel that's kept regulars coming back, alongside lángos, a fried bread with caraway seeds and house-made sour cream. The menu also offers an oyster mushroom hortobágyi palacsinta, a savoury Hungarian pancake, and matzo ball soup, with more seafood joining the classics.

Dessert runs to an esterházy torte, and the drinks list leans hard into Eastern and Central Europe, built around small-run vineyards and Hungarian winemakers alongside Australian producers who share the same ethos — furmint (Hungary's flagship grape) among them. Cocktails stay classic and seasonal, built on Hungary's own liqueurs, including unicum.

Images: Supplied.

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