Brasserie 1930 @ The Capella Hotel, Sydney CBD

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.

Dining can begin with tempting snacks, ranging from warm olive and cherry tomato focaccia with whipped ricotta to crisp fried pork belly seasoned with sumac and chilli mayo. Vibrant small plates like fresh Sydney rock oysters and Wagyu beef steak tartare highlight both oceanic and land-sourced excellence while honouring classic brasserie techniques.

Head chef Marco Putzolu’s pastas celebrate fresh ingredients through refined technique. From the wood-fired grill, a distinct smokiness is imparted onto premium cuts, such as the Darling Downs Wagyu sirloin with pepperberry butter and a 42-day dry-aged Portoro ribeye served with classic hollandaise.

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