Chez Beckett's

Chez Beckett's French cuisine. Exquisite drinks. In an iconic space. Open Wed to Sun from 5pm to late. Live piano music from Thursday to Sunday. Happy Hour from 5pm to 7pm.

“The theatre is so endlessly fascinating because it’s so accidental. It’s so much like life.” - Arthur Miller
19/06/2026

“The theatre is so endlessly fascinating because it’s so accidental. It’s so much like life.” - Arthur Miller

Head Chef Frédéric Plat's story is anything but ordinary. Growing up between West Africa and France, in environments whe...
18/06/2026

Head Chef Frédéric Plat's story is anything but ordinary. Growing up between West Africa and France, in environments where food meant scale and generosity, where eighty people wasn’t unusual and the kitchen was always alive with movement. His Mum cooked constantly, surrounded by a team, and he was always somewhere nearby, watching it all come together.

Fred went on to study science and mathematics in France, finished his degree, and then realised staying put wasn’t for him. He left, landed in the Caribbean and took a job washing dishes. That didn’t last long. He was always curious, leaning in, asking questions, until chefs started pulling him onto sections. Cold larder, desserts, then pizza, then everything else that came with it.

From there it became a life of moving, learning, adapting. Back to France, then out again. Kitchens in Nice, St Barts, the Caribbean, and eventually Sydney. He worked under serious operators, moved up through the ranks, and found himself running kitchens across completely different styles and cultures.

It wasn’t smooth. A knee injury in his early twenties dragged on for years, something that never quite left him alone. There were language barriers when he arrived in Australia, visa issues that meant starting over more than once, and long stretches of uncertainty that forced him to keep backing himself.

What stayed constant was how Fred worked. Up early, at the markets, handling produce himself, building relationships with suppliers, knowing exactly what was coming into the kitchen and why. He’s as comfortable breaking down a P&L as he is building a menu, which is how he ended up moving between fine dining, large scale hospitality groups, and eventually into the burger scene that reshaped Sydney over the last decade.

Fred wasn’t just cooking, he was building systems, scaling operations, and bringing a level of discipline that most casual concepts never see.

After years consulting, running multi site venues, and covering everything from deeply intricate operations to exquisite fine-dining, he landed where it all makes sense: Chez Beckett's.

"Pan-seared duck breast, served pink, crispy, with a touch of native Australia. Pairing the richness of port with duck, ...
16/06/2026

"Pan-seared duck breast, served pink, crispy, with a touch of native Australia. Pairing the richness of port with duck, matching with roasted pistachio which gives the needed snap. Adding native feel with sunrise lime. It's native to Australia, and similar to kumquat. It's something I use a lot. We’ve got so many good ingredients in this country." - Head Chef, Frédéric Plat

THIS WEEK, THURSDAY 18 JUNE | Final tables remain for the first of our vignette series. The legendary Jonathan Biggins p...
15/06/2026

THIS WEEK, THURSDAY 18 JUNE | Final tables remain for the first of our vignette series. The legendary Jonathan Biggins performs as PAUL KEATING, ensuring sharp and satirical wit between courses with a delightful set menu. Reserve now with very limited seating remaining.

There's a lot happening this winter at Chez Beckett's...18 JUNE - PAUL KEATING VIGNETTE - Enjoy a 20-minute satirical vi...
10/06/2026

There's a lot happening this winter at Chez Beckett's...

18 JUNE - PAUL KEATING VIGNETTE - Enjoy a 20-minute satirical vignette between courses from the critically acclaimed Jonathan Biggins.

25 JUNE - PICARDY WINE DINNER - Experience an expertly curated menu and wine pairings from the immaculate Picardy vineyards of Western Australia.

1 JULY - THE JUNGLE AND THE SEA VIGNETTE - Our theatre vignette series continues in partnership with the unstoppable Belvoir St Theatre with this tale of courage and resilience.

11 JULY - BASTILLE DAY - Celebrate France's most famous national holiday with award-winning entertainer Milko Foucault-Larche alongside Parisian-born leading lady Corinne Andrew.

23 JULY - BORDEAUX WINE DINNER - Take a voyage into the world's most famous wine region without leaving Sydney. A carefully designed menu with matching Bordeaux wines.

12 AUGUST - A ROOM WITH A VIEW VIGNETTE - Our vignette trilogy concludes with another world-class Belvoir St Theatre experience with this unforgettable performance of rebellion and awakening.

"The novel is more of a whisper, whereas the stage is a shout." - Robert Holman
09/06/2026

"The novel is more of a whisper, whereas the stage is a shout." - Robert Holman

“Without passion, we are only machines.”- Joanna Quinn
08/06/2026

“Without passion, we are only machines.”
- Joanna Quinn

"What is that unforgettable line?" - Samuel Beckett
05/06/2026

"What is that unforgettable line?" - Samuel Beckett

“In order to attain the impossible, one must attempt the absurd.” - Miguel de Cervantes
04/06/2026

“In order to attain the impossible, one must attempt the absurd.” - Miguel de Cervantes

CYRIL'S PICK OF THE WEEKChâteauneuf-du-Pape, Domaine Jérôme Gradassi 2022Gradassi, small production and exclusive to our...
03/06/2026

CYRIL'S PICK OF THE WEEK

Châteauneuf-du-Pape, Domaine Jérôme Gradassi 2022

Gradassi, small production and exclusive to our restaurant through direct supply. A classic Châteauneuf-du-Pape, based on Grenache, Syrah and Mourvèdre, with a fine, structured palate, pairing wonderfully with meat.

“Works of art make rules; rules do not make works of art.” - Claude Debussy
02/06/2026

“Works of art make rules; rules do not make works of art.” - Claude Debussy

Address

3 Kensington Street
Sydney, NSW
2008

Opening Hours

Wednesday 5pm - 12am
Thursday 5pm - 12am
Friday 12pm - 12am
Saturday 12pm - 12am
Sunday 12pm - 12am

Telephone

0295662167

Website

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