Blue Angel Restaurant

03/06/2026

A dish with history, made for winter.

Did you know Beef Stroganoff dates back to 19th-century Russia, where it was created for the influential Stroganov family? Over a century later, it’s still the ultimate comfort food.

Our Winter Special Beef Stroganoff features tender beef in a rich, creamy sauce, served warm and hearty for the cooler months ahead.

Book your table and experience this timeless classic at Blue Angel.

21/05/2026

Nobody does lobster quite like Marcello. At Blue Angel Restaurant, every lobster is priced at $238 per kilo and cooked tableside to your exact liking.

Book now via the link in bio or send us a message.

19/05/2026

The definition of comfort food, done exceptionally well.

15/05/2026

📍223 Palmer St, Darlinghurst

06/05/2026

Comfort food, done the Blue Angel way.

At Blue Angel, it’s never about the gimmicks - it’s about the craft, the quality, and that feeling of being right at home… just a little more indulgent.

01/05/2026

Our customers love to have a little fun with their dinner… 🤭

At Blue Angel, luxury doesn’t have to be serious - it’s playful, indulgent, and effortlessly iconic.

29/04/2026

A showstopping entrance. Our Misto Crudo is luxury on ice - delicate, refined, and a must-order at Blue Angel Restaurant.

24/04/2026

24/04/2026

Fridays are for indulging.

22/04/2026

The art of tableside cooking.

Executive Chef Mario Marchetto doing what he does best at Blue Angel, where every detail is theatre, and every dish is perfection.

Beautifully captured by

17/04/2026

Our signature snow crab, $238 per kg, paired with silky angel hair pasta. Decadence, the Blue Angel way.

15/04/2026

Sydney’s most talked-about steak, done the Blue Angel way.
Premium Wagyu, melt-in-your-mouth perfection, cooked tableside exactly to your liking.

08/04/2026

Indulge the Blue Angel way - because one dish is never enough.

04/04/2026

Yes - we are open tonight!

We wish you all a lovely Easter and look forward to welcoming you at Blue Angel for an unforgettable evening.

31/03/2026

Our famous Wagyu Tartare in all its glory.

19/03/2026

Only the finest cuts make it to your table, here at Blue Angel.

Our Kobe beef - the legendary Wagyu from Japan’s Kobe region, where centuries of tradition have perfected the art of raising Tajima cattle - delivers unmatched marbling, tenderness, and flavour. Every bite is a taste of history, precision, and indulgence.

Cooked to your preference and finished tableside, each serving becomes a private performance of craftsmanship and luxury, meant to be savoured in every sense.

Book now for the weekend via our website (link in bio).

12/03/2026

Let us spoil you with our signature tableside cooking - only at Blue Angel.

11/03/2026

At Blue Angel, our wonderful guests leave their worries at the door and surrender to the experience: a perfectly prepared Steak Diane and Lobster Marco Polo, both finished tableside by proprietor Marcello himself.

Because some evenings deserve more than just dinner — they deserve a moment.

06/03/2026

At the very tail end of Chinese New Year, we welcomed four guests from Shanghai yesterday evening. They ordered a lobster sashimi weighing approximately 3kg and curiously asked what could be done with the lobster’s brain.

Our Executive Chef, Mario Marchetto—formerly the Executive Chef at the Shanghai Shangri-La—decided to surprise them. Right at the table, he prepared an omelette using the lobster brain, a creative touch that completely caught them off guard.

Once again, the Blue Angel does not disappoint.

05/03/2026

Black & white moments that capture the soul of Blue Angel.

Owner Marcello and Executive Chef Mario bringing the theatre of tableside cooking to life - where craftsmanship, tradition, and a touch of indulgence meet.

For celebrations, special occasions, or simply an evening worth remembering, let us take care of the Black & white moments that capture the soul of Blue Angel.

Owner Marcello and Executive Chef Mario bringing the theatre of tableside cooking to life - where craftsmanship, tradition, and a touch of indulgence meet.

For celebrations, special occasions, or simply an evening worth remembering, let us take care of the rest.

We look forward to hosting you.

Photos by

04/03/2026

Antipasti of dreams.

Don’t go past our antipasti platters - made to be shared, designed to impress. A must-try at Blue Angel.

03/03/2026

As Chinese New Year draws to a close today on the 3rd of March, we reflect on what has been one of the most memorable Lunar New Year celebrations — the Year of the Horse — in Blue Angel’s history.

To mark the occasion, an exceptional selection of beef from 2GR (Gina Rinehart) arrived today, a fitting tribute for those who appreciate truly premium Australian produce. A hook ideal for a table of 4-6 or 2 very hungry people!)

The cut will be presented to your table for selection. You choose your preferred portion, we weigh it accordingly, then charcoal-grill it to perfection in our kitchen. It is returned to your table for carving and served with salad and roasted potatoes.

$30 per 100g

26/02/2026

Our signature indulgence: the Moutai Ice Cream.

A refined fusion of heritage and decadence, delicately infused with the iconic Chinese spirit for a finish that is both bold and elegant.

The perfect dessert to celebrate the Chinese festive season - rich, symbolic, and unforgettable.
If you haven’t tried it yet, don’t hesitate to ask on your next visit… it may even be our compliment to you.

Photo credit:

22/02/2026

Our signature Agnolotti, finished tableside by Executive Chef Mario Marchetto - a moment of theatre, craftsmanship, and pure indulgence.

Agnolotti, a treasured pasta from Italy’s Piedmont region, is delicately folded around refined fillings and elevated with our luxurious variations of crab, wagyu beef, or duck. Legend traces its name back to “Angelot,” a cook from Montferrat believed to have inspired the original creation.

At Blue Angel Restaurant, tradition meets opulence, transforming a timeless Italian classic into an unforgettable tableside experience.

Photo: