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Monday 12pm - 11:30pm Tuesday 12pm - 11pm Wednesday 12pm - 11pm Thursday 12pm - 11pm Friday 12pm - 11pm Saturday 12pm - 11pm

Cafe Sydney

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Australia
Sydney, NSW
Cafe Sydney

Directions Website

www.cafesydney.com
(10303)

Cafe Sydney captures the essence of Sydney from its amazing location on the rooftop of Customs House with spectacular harbour views, delicious food, an outdoor terrace, a cocktail lounge and a relaxed, contemporary interior.

27/10/2026

New Zealand snapper carpaccio with elderflower-pickled grapes, cucumber, nashi pear and apple dressing. Delicate, bright and fresh, a true reflection of spring.

23/10/2026

Celebrating Ch*****ne, and to the moments that bring us together.

This Global Ch*****ne Day, we raise a glass to Perrier-Jouët, the historic French ch*****ne house founded in 1811 - A house defined by elegance, craftsmanship and a passion for nature and art from the beginning.

From the finesse of Grand Brut and the purity of Blanc de Blancs to the allure of Blason Rosé and the exceptional Belle Époque, each cuvée offers its own expression of the Maison.

Enjoy over a long lunch, an evening above the harbour or simply in good company.

*****neDay

20/10/2026

A gorgeous addition to the spring menu - Grilled swordfish, smoked eel puttenesca, garlic chive

15/10/2026

We’re delighted to share that Cafe Sydney has once again been recognised with Three Glasses at the Australia’s W**e List of the Year Awards.

This recognition celebrates the passion, knowledge and dedication of Head Sommelier Franck Gozé and our exceptional w**e team.

Our list reflects the people, places and producers who make the Australian w**e community so special, and are such an important part of our story at Cafe Sydney.

Thank you to the judges at the Australia’s W**e List of the Year Awards for this wonderful recognition.

**elistawards **e

15/10/2026

NEW SEASON AT CAFE SYDNEY - SPRING/SUMMER MENU

As Sydney warms, Executive Chef Sarahjane Brown welcomes the new season with a fresh perspective on Australia’s exceptional produce, bringing bright flavours, thoughtful textures and a distinctly Australian approach to our menu.

Celebrating spring in its purest form, the menu showcases beautiful seafood, classic cuts and vibrant ingredients, balancing the familiar with the unexpected, all set against the backdrop of Sydney Harbour.

From a Shell Plate for two featuring Sydney Rock Oysters, scallops and pickled mussels, to New Zealand snapper carpaccio, Western Australian octopus, grilled swordfish and dry-aged Berkshire pork cutlet, each dish celebrates the season’s finest and the flavours we love at this time of year.

07/10/2026

Sydney Rock Oysters — delicate, briny and beautifully creamy, with the unmistakable taste of the Australian sea.

Best enjoyed natural, with a cold glass of Ch*****ne in hand.

03/10/2026

Labour Day Long Weekend

Cafe Sydney will be closed for the Monday 5 October Public Holiday.

For future reservations and enquiries please visit our website or email reservations team directly and we will respond upon our return - [email protected]

Have a wonderful weekend and we will see you soon.

29/09/2026

The Lounge - Cafe Sydney

21/09/2026

CAFE SYDNEY LOVES… THE NEGRONI

A week dedicated to one of the world’s great cocktails, join us as we put our spin on a timeless classic with three distinctive interpretations, each taking the familiar foundations of gin, vermouth and bitter aperitivo.

Pina Colada Negroni - Coconut fat-washed Brookie’s Gin, Pineapple Vermouth, Suze.
Tropical, unexpected and quietly bitter.
 Blue Ember Negroni - Archie Rose Mountain Yuzu Gin, Campari, house smoked blueberry syrup.
Bright, smoky, deeply aromatic.

Never Negroni - Never Never Southern Strength Gin, Floral Vermouth, Okar Amaro, Rhubarb, lime & Ginger cordial.
A Negroni with a distinctly Australian point of view.

Come for the classic. Stay for the reinventions. Bitter. Bold. Beautifully dressed.
 Negroni Week - September 21 - 27

17/09/2026

THE TANDOOR, A CAFE SYDNEY CLASSIC.

Since the beginning, the tandoor has been quietly burning at the heart of Cafe Sydney.

There is something deeply evocative about cooking this way. The warmth of the oven and fragrance of spices carried through the kitchen. The first hint of smoke and char, layered with Indian spice - creating food that is as aromatic as it is memorable.

For more than eighteen years, Lal Mani Kharel has been the specialist behind our tandoor. A highly experienced Indian chef, Lal Mani has devoted almost two decades to his craft at Cafe Sydney. His knowledge of tandoor cooking, understanding of Indian spices and instinct for working with the intense heat of the oven has made him an integral part of the kitchen and its history.

Our current rendition of the Tandoori Roasted New Zealand Salmon brings together spinach bhaji, tamarind sauce and pickled cucumber, while our much-loved naan continues to make its way from the oven to the table.

Recent additions include the appetiser of Tandoori Quail, cauliflower yoghurt, pickled onion, Kashmiri chilli brown butter, and a guests favourite the Tandoori Prawns, naan and mint yoghurt, available in The Lounge and Cocktail Bar.

These are dishes built around warmth, spice, smoke and char. More importantly, they are flavour filled and memorable.

Twenty seven years on, the fire is still burning.

12/09/2026

CAFE SYDNEY RESTAURANT | EST.1999

There’s something about Sydney Harbour that never quite loses its magic.

For so many years, Cafe Sydney has been part of the story - perched above the city, watching the light change across the harbour, celebrating milestones, long lunches, late afternoons and evenings that linger a little longer than expected.

More than a place to dine, it’s a place to pause, take it all in, and remember just how beautiful Sydney can be.

A little piece of the city. A view that never gets old. And a feeling that stays with you long after you leave.

See you soon.

🎥 RYAN JONSSON-WILLIAMS 📷

09/09/2026

Stracciatella, watermelon, honeydew, rockmelon, finger lime, Aleppo pepper, olive oil.

04/09/2026

Venison carpaccio , pickled shimeji mushroom, beetroot, Parmesan, saltbush.

A delicate balance of earthy, bright and fresh flavours to welcome in Spring.

26/08/2026

From the pristine waters that surround Australia, a celebration of the sea - best enjoyed with something chilled in the glass and Sydney Harbour as your backdrop.

21/08/2026

After an extraordinary 26 years of leadership, dedication and an unwavering commitment to Cafe Sydney, our CEO Jan McKenzie has announced that she will step away from the restaurant at the end of this year.

Since joining us in 2000, Jan has shaped Cafe Sydney into the restaurant it is today, guided by a belief in consistency, genuine hospitality and, above all, relationships. With our guests, our team and the city we are so proud to call home.

As Jan prepares to hand over the reins, we are delighted to welcome Jeremy Courmadias as Cafe Sydney’s incoming CEO. Jeremy joins us following an impressive career at the helm of some of Sydney’s most celebrated restaurants and will work closely alongside Jan over the coming months.

Thank you to Scott Bolles and Good Food The Sydney Morning Herald for sharing today’s news and so beautifully capturing Jan’s remarkable 26-year contribution to Cafe Sydney.

There will be plenty of time to celebrate Jan properly before the year is out. For today, we simply want to say thank you, Jan, for 26 extraordinary years, and welcome Jeremy to Cafe Sydney. 🥂

Address

5th Floor, Customs House
Sydney, NSW
2000

Opening Hours

Monday	12pm - 11:30pm
Tuesday	12pm - 11pm
Wednesday	12pm - 11pm
Thursday	12pm - 11pm
Friday	12pm - 11pm
Saturday	12pm - 11pm

Website

http://www.cafesydney.com/

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