Sydney Common

Best Known For

Mortadella Agnolotti, Peas, Sage Brown Butter, Parmesan.

Sydney Common on Elizabeth Street in the heart of Sydney celebrates contemporary ingredient-focused wood-fire cooking with a uniquely Australian accent. Nestled in the Sheraton Grand Sydney Hyde Park, this stylish restaurant has an open kitchen so you can watch the Chefs in action along with park views through enormous windows. Head Chef Jamie Robertson has designed a menu brimming with some of the country’s leading producers to create dishes sure to tempt all palates; think starters like tuna crudo, heirloom tomato jelly, buffalo yoghurt and basil oil. For the main, delve into mortadella agnolotti with peas, sage brown butter and Parmesan, or wood-fired grilled King prawns, salted shiso butter and taberu rayu, with sides of charred sugarloaf cabbage, fries and kombu salt.