BRASSERIE 1930
Brasserie 1930 offers a modern Australian dining experience that draws inspiration from its storied past and setting in the former Department of Agriculture.
Discover an award-winning dining experience that redefines the traditional brasserie, celebrating Australia's rich heritage through exceptional local produce and warm hospitality.
While the brasserie tradition is often linked to French cuisine, Brasserie 1930 embraces a bold, Australian-inspired approach – featuring local flavours and ingredients with a modern twist, creating a distinctive dining experience that honours both tradition and innovation, centred around a custom-built woodfired grill.
24 LOFTUS STREET, SYDNEY
PH +61 2 9071 5000
DINING.SYDNEY@CAPELLAHOTELS.COM
Lunch: Tuesday to Friday: 12:00pm – 3:00pm
Dinner: Tuesday to Friday: 6:00pm - 10:00pm
Dinner: Saturday: 5:00pm – 10:00pm
Closed Sunday & Monday.
PLEASE NOTE: BENTLEY GROUP GIFT VOUCHERS ARE NOT ACCEPTED AT BRASSERIE 1930
THE MENUS
INTRODUCING HEAD CHEF TROY SPENCER
Head Chef Troy Spencer has honed his craft in some of the world's most renowned kitchens including Pomme, Bistro Thierry and L'etoile Restaurant & Bar, across Melbourne, Paris, the South of France, London, and Edinburgh. In collaboration with Executive Chef Brent Savage of the Bentley Group, Spencer curates an exceptional dining experience at Brasserie 1930—one that redefines the Australian brasserie. With a focus on showcasing beautiful small-batch produce, the menu highlights almost exclusively Australian ingredients, elevated by age-old cooking techniques.