Brasserie 1930

Named in honour of the year the building was completed, Brasserie 1930 reimagines the classic brasserie experience set within Capella Sydney, recognised among The World’s 50 Best Hotels and awarded Best Hotel in Oceania. Anchored by a custom wood-fired grill and guided by Italian culinary expertise, the menu showcases the best local seafood, vegetables, and premium cuts, thoughtfully presented as a curated selection of share plates.

You might begin with vibrant small plates, ranging from warm olive and cherry tomato focaccia with whipped ricotta to crisp fried pork belly seasoned with sumac and chilli mayo. Fresh Sydney rock oysters and Wagyu beef steak tartare showcase both oceanic and land-sourced excellence while honouring classic brasserie techniques.

Head Chef Marco Putzolu’s pastas celebrate flavour through seasonal produce and refined technique. The wood-fired grill adds depth to premium cuts, such as Darling Downs Wagyu sirloin with pepperberry butter and a 42-day dry-aged Portoro ribeye served with classic hollandaise.

Whether you are sharing plates with friends, strategising with colleagues, or celebrating a special evening, each visit invites you to savour bold flavours and seasonal produce. Every meal unfolds within the distinctive charm of one of Sydney’s most beautiful dining rooms.