Sydney Common

06/06/2026

Start with the finest.

Appellation Sydney Rock Oysters dressed with finger lime and rice vinegar, showcasing the freshness and character of Australia's east coast. For an extra layer of indulgence, enjoy them grilled with wagyu fat dressing and black lime.

04/06/2026

The moments before service.

30/05/2026

This season’s honey roast duck is all about the process.

Dry aged for three weeks to achieve perfectly rendered skin, glazed with Sheraton rooftop honey and layered with warm spices and fennel seed.

Finished with pickled seasonal berries, morello cherry gel for sourness, spiced duck jus and wilted Swiss chard. A generous dish made to share.

28/05/2026

Celebrate life’s special moments at Sydney Common

Recently hosting engagement celebration, our Private Dining Room was transformed into an intimate setting for 8 to 16 guests.

Guests can pre order Sydney Common’s Market Menu alongside a curated selection of wines designed to complement the evening.

Book the Private Dining Room before the end of October and enjoy a complimentary celebration cake.

25/05/2026

Sunday and Monday plans at The Bar.

Indulge in our Moules Frites from $25, featuring your choice of classic mussels in white wine or richer flavours of sherry, chorizo and tomato.

Each serve comes with golden fries, sourdough, aioli and tomato sauce, with curated wine pairings available from $10 per glass.

Available at The Bar, Level 1.

22/05/2026

“This is the most insane meal that I’ve ever seen in my life.” Nicole 🤍

Steal Nicole’s order next time you’re at Sydney Common:

Abrolhos Scallop
Wagyu Tartare
Tuna Tartlet
Appellation Rock Oysters
Spanner Crab Roll
Kingfish Crudo
Dry Aged Honey Spiced Duck
Burnt Custard Tart

And the dessert she still can’t stop talking about: Tres Leches.

19/05/2026

Meet Sous Chef Lisa Shin.

Known for her clean, balanced flavours and meticulous attention to detail, Lisa brings a refined approach to every dish at Sydney Common. Her cooking is grounded in technical precision, with a deep understanding of temperature, texture and timing.

“I’m really happy to be part of the team at Sydney Common. It’s a kitchen that cares about the details, and that’s something I really connect with,” says Lisa.

16/05/2026

From the grilled snacks menu at Sydney Common.

Pork Neck, smoked kombu butter, garlic toum, tomato jam, pickled onion.

13/05/2026

Introducing Passeggiata and The Grand Basilique from the signature cocktail menu at Sydney Common.

Swipe left to explore the full menu.

10/05/2026

Known for our signature woodfired dishes, we bring bold flavour and refinement to every plate.

Perfect for seafood lovers, the grilled Murray Cod is paired with pickled radish, grilled pea purée, salmon roe and a delicate dashi beurre blanc. Colourful, vibrant and light, it’s one to order this season.

09/05/2026

With Mother’s Day approaching, our Executive Sous Chef .allenvarghese reflects on one of the earliest inspirations behind his love for cooking, his mother.

Watching her find joy in feeding family and friends sparked a lifelong passion for hospitality, shaping the way he approaches food and dining today. That sense of care and generosity continues to guide his philosophy in the kitchen.

Combined with the discipline, precision and creativity developed throughout his career, his approach centres around simple ingredients, elevated through thoughtful technique and unexpected detail at Sydney Common.

07/05/2026

The Bar at Sydney Common invites you in.

What's new:
🎹 Manhattan Jazz Mondays with piano from 5–7pm and whiskey‑forward cocktails.
🍸 Common Hour daily from 8–9pm featuring a refined late‑evening drink list.
🍴 Moules Frites every Sunday and Monday from $25.

03/05/2026

Meet the minds behind Sydney Common.

Chefs Lisa Shin and Allen Varghese.

Discover their favourites on your next visit.

30/04/2026

This May at Sydney Common, discover a special dining experience that brings together our signature menu and a curated selection of wines from Tyrrell’s Wines, one of Australia’s best wine producers.

Each course, crafted by Chefs Lisa Shin and Allen Varghese, is thoughtfully paired to highlight the character of each wine. Winemaker Andrew Spinaze will join us on the evening, sharing insight behind every pour and pairing.

28/04/2026

Celebrate Mother’s Day at Sydney Common

A refined four-course menu by Chefs Lisa Shin and Allen Varghese, showcasing seasonal produce and signature woodfired dishes.

Begin with a Bianco Spritz on arrival, followed by a thoughtful progression of flavours, from delicate seafood to your choice of main. Set within an elegant dining room, it’s a considered experience designed for a more intimate Mother’s Day.

4 Course Menu | $140 per person
Saturday, 9 May 2026 | Dinner from 5.30pm

25/04/2026

A day at Sydney Common.

23/04/2026

Duck sausage with black walnut ketchup, desert lime and duck jus.

One to try if you like something rich. The walnut adds depth, the desert lime cuts through and the jus brings it together.

21/04/2026

Sydney Common through the lens of

19/04/2026

Sydney Common through the lens of .

17/04/2026

Meet us at The Bar.

Thoughtfully crafted drinks in an elevated setting, perfect for a refined pre-dinner aperitivo or an elegant post-work escape.

15/04/2026

Our confit chicken skewer brings together shio koji and Aleppo pepper, finished with crispy chicken skin, green onion and a fresh panzanella.

A refined start, done over woodfire at Sydney Common.

13/04/2026

We recently hosted a long lunch at Sydney Common, transforming the restaurant into an elevated setting with refined table styling, florals, and live ambience, complemented by a selection of flowing wines.

Guests were introduced to our new autumn menu through a shared-style experience, showcasing the best of Sydney Common’s seasonal produce and woodfired cooking.

Join us for dinner and discover what sets us apart. For private events and group dining, explore more via the link in our bio.

06/04/2026

A true showstopper.

Burnt Custard Tart with almond crumble and brown butter ice cream. Finished tableside over charcoal for a subtle smoky edge.

03/04/2026

New at The Bar at Sydney Common.

Moules frites, now available Sunday and Monday. Choose between classic mussels in white wine or a richer take with sherry, chorizo and tomato. Served with fries and sourdough.

Easter Trading Hours
Restaurant closed 3–7 April
The Bar open all weekend from 4pm, closing 10pm on Friday.

30/03/2026