Brasserie 1930

Brasserie 1930 is an award-winning dining experience that embraces a bold, Australian-inspired approach, celebrating local flavours and seasonal ingredients with a refined modern twist. Located within Capella Sydney, one of Australia's premier luxury hotel properties.

At the heart of the restaurant is a custom-built wood-fired grill, where flame and smoke transform exceptionally sourced produce into dishes rich with depth and character. This open-fire philosophy creates a distinctive culinary journey that honours tradition while embracing innovation. Every element, from carefully selected local ingredients to precise cooking techniques, reflects a commitment to craftsmanship, authenticity, and the beauty of cooking over flame.

Designed to be savoured together, the menu’s sharing plates encourage conversation and connection. From flame-kissed vegetables to meticulously prepared meats and pristine seafood, each plate is crafted to be passed and enjoyed collectively, making them perfect for any occasion.

Begin with vibrant small plates, from warm olive and cherry tomato focaccia with rosemary and whipped ricotta to crisp fried pork belly brightened with sumac and chilli mayo. Fresh Sydney rock oysters and wagyu beef steak tartare showcase both oceanic and land-sourced excellence, honouring classic brasserie techniques.

Head Chef Marco Putzolu’s pastas are a celebration of flavour, crafted with seasonal produce and refined technique. The wood-fired grill adds richness and depth to premium cuts, including Darling Downs Wagyu sirloin with pepperberry butter and a 42-day dry-aged Portoro ribeye paired with classic hollandaise.

Whether sharing plates with friends, strategizing with colleagues, enjoying a relaxed lunch, or celebrating a special evening, each visit invites guests to savour bold flavours, seasonal produce, and the distinctive charm of one of Sydney’s most beautiful dining rooms.