Arthur Surry Hills

Arthur Surry Hills We'll be back soon.
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A petit four with a carrot shell. Built from carrot alone, steamed, blitzed and strained, and baked into a thin, delicat...
22/05/2026

A petit four with a carrot shell. Built from carrot alone, steamed, blitzed and strained, and baked into a thin, delicate crisp. Filled with raspberry jam, honey cream and strawberry leather, finished with Davidson plum. A small bite defined by process, and made possible through Juwon’s technique.

Lamb has taken many forms at Arthur. Today, it is loin wrapped around native thyme and lamb sausage, slow cooked over ch...
22/05/2026

Lamb has taken many forms at Arthur.

Today, it is loin wrapped around native thyme and lamb sausage, slow cooked over charcoal and served with muntries, black garlic and mustard jus. Inspired by our neighbours, and Juwon’s early connection to sausage rolls after arriving in Australia, it reflects both memory and technique.

Across the years, it has returned across the menu.

Beef tartare, rosti, egg butter, blackberry. From Kev’s snack selection.
23/04/2026

Beef tartare, rosti, egg butter, blackberry. From Kev’s snack selection.

Kev is behind this next round of snacks at Arthur. When joining us in 2018 as a CDP, he moved through the ranks quickly,...
22/04/2026

Kev is behind this next round of snacks at Arthur. When joining us in 2018 as a CDP, he moved through the ranks quickly, progressing to Sous Chef, and later Executive Chef when Jane opened. Tristan describes him as consistent, reliable and technically strong. A calm, steady presence and someone who naturally leads and teaches. For the coming weeks, his influence sits across the snack selection. A reflection of his time in our kitchens and the way he cooks.

The pumpkin tart is back. Lavosh tart with roasted pumpkin purée, chickpea miso and blanched pumpkin, lifted with lemon ...
03/04/2026

The pumpkin tart is back. Lavosh tart with roasted pumpkin purée, chickpea miso and blanched pumpkin, lifted with lemon dressing and fresh herbs. Built around the pumpkin in its different forms. Sweet, savoury and fresh.

Bonito, now and back then.A dish that helped define the early days of the restaurant, grounded in Tristan’s way of cooki...
02/04/2026

Bonito, now and back then.

A dish that helped define the early days of the restaurant, grounded in Tristan’s way of cooking.

For the Final Menu, Juwon revisits it. Lightly charred bonito, layered with sorrel and salted kohlrabi, finished with a fermented peach and wakame salsa verde and dressed with fermented daikon.

A different perspective. Shaped by fermentation and Juwon’s own approach, while holding onto what made the dish what it was.

Right now, we’re in Will’s chapter. Many will remember him as Head Chef during one of Arthur’s most defining eras and wh...
01/04/2026

Right now, we’re in Will’s chapter. Many will remember him as Head Chef during one of Arthur’s most defining eras and when we opened Fior, he was there with us, helping shape what it has become. He’s now at Three Blue Ducks in Burradoo, but his influence has stayed with us.

For a short time, his snacks return to the menu. What sits alongside them on the final menu carries the same thread. A focus on produce. Everything else follows.

Coral trout with native curry. A sauce built over days, layered with native ingredients and macadamia, paired with one of Australia’s finest fish. Lamb saddle, revisited many times, always grounded in technique and heroing the ingredient. Most importantly, the Butternut Pumpkin Tart, first seen years ago. It was called “too sweet” at the time. We’ve always disagreed. New season pumpkin is meant to taste like this, early, bright, and full of natural sweetness before it settles.

It felt right to have him have a small say in this final menu. If you’ve met Will, you’ll understand why.

28/03/2026

Today marks the last day of Tristan’s snacks. A collection of dishes that have been part of Arthur’s story, brought back once more. From next week, the kitchen shifts to ex head chef, Will’s selection.

Wattle seed crèmeux, macadamia praline and sponge, with pepper-berry poached rhubarb and pear sorbet. Each of the elemen...
27/03/2026

Wattle seed crèmeux, macadamia praline and sponge, with pepper-berry poached rhubarb and pear sorbet. Each of the elements influenced by our head chefs over the years.

27/03/2026

Simple in composition, with a focus on flavour, balance and texture. An expression of Tristan’s cooking style. Letting the ingredients lead.

Address

544 Bourke Street
Surry Hills, NSW
2010

Opening Hours

Wednesday 6pm - 11pm
Thursday 6pm - 11pm
Friday 6pm - 11pm
Saturday 12:30pm - 3pm
6pm - 11pm
Sunday 12:30pm - 3pm
6pm - 10pm

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