The Farmhouse Restaurant

Overview

One room. One table. Twenty seats. And an ever-evolving set menu of modern Australian dishes. That's what you can expect from The Farmhouse. But there's much more to this beloved Rushcutters Bay restaurant.

With a name like The Farmhouse, there's a risk that the restaurant will lean heavily on the kitsch. You know, lame 'Love lives here' signs and faux-distressed furniture and a real meat-and-three-veg approach to the food. This isn't the case here. The rustic farmhouse theme is certainly evident, but it has the refinement of an inner city fine diner.

Co-owners Nick Gurney, Aidan Thomas and Brodie Stewart are responsible for the fit-out, which involves a single room with high wood-beamed ceilings, exposed brick walls and a single communal table. Here, 20 guests per sitting (6.00pm and 8.30pm) enjoy their five-course set menu.

Said menu changes constantly — the kitchen changes half every fortnight, which means you could dine there once a month and never eat the same thing twice. As with many high end restaurants, it reads as deceptively simple: whole roasted Bannockburn chicken with cauliflower and cheddar; Spencer Gulf calamari and scallop with parnsip; Cowra lamb rump with mozart potatoes and kombu butter. Notice something else? Yep, there is a drive to sustainably source from local producers.

The idea of having a meal while sitting shoulder to shoulder with strangers may not sound enticing to all (introverts), but the cosy vibes, good food and excellent wine (all Australian and French) will quickly change your mind. It's like having a dinner party with a bunch of strangers — but none of you have to lift a finger.