Fast Festival Feasts

Co-owned and operated by Matt Moran and Peter Sullivan, ARIA provides a dining experience that encapsulates the Sydney lifestyle, combining panoramic views of the Harbour with the freshest Australian produce and an extensive wine list, in an innovative and contemporary menu.

This offer is only available for lunch from Monday to Friday.

Menu: Choose 2 courses from ARIA restaurant's special Fast Festival Feast menu. Vegetarian option available.

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Nestled deep in the bustling heart of Surry Hills, Restaurant Assiette provides an intimate and stylish haven for foodies, gourmands and casual diners alike under the watchful eye of Executive Chef, Warren Turnbull.

Menu: Choose from a selection featured on the Assiette summer á la carte menu. Vegetarian option available.

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Stefano Manfredi is seeking to redefine the classic osteria Milanese with the launch of Balla. Highlights include the selection of fresh seafood, meat and vegetables cooked over the 100 year old seasoned ironbark wood-fired grill and an all-Italian wine list.

Menu: Choose two courses from the following: 
Entrée - Polpo Con Patate: slow cooked octopus with potato or Parma Prosciutto with Grana Padano chunks
Main - Potato Gnocchi with Duck Ragu or King Prawn and Barley Stew
Dessert - Espresso and Hazlenut Torta cappuccino cream or Pistachio and Caramel Cassata
Vegetarian option available.

Eating at Bird Cow Fish is all about bold flavours and great ingredients sourced from artisanal food producers from around Australia. Lunch and dinner menus are composed of elegant bistro classics - done Alex Herbert style. The dining room, which hums with a relaxed ambience, is both comfortable and stylish. It's a great place to meet up with friends.

Menu: Choose from a selection featured on the Bird Cow Fish summer a la carte menu. Vegetarian option available.

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BLACK by ezard is a contemporary Australian grill by Teage Ezard, featuring signature steak and seafood dishes. The classically inspired food is influenced by great American grills and contemporary European cuisine.

Menu: Choose two courses from the following:
Entrée -Spring Salad Crispy artichoke, kipfler potato, whipped goats curd, truffle vinaigrette
Main - Grass-fed Angus chargrilled, spinach pudding, mushroom and chive salad.
Dessert - Clover honey parfait, ginger biscuit, honeycomb and cinnamon
Vegetarian option available.

At Cotton Duck, by chef Jared Ingersoll, the cuisine is clever, thought provoking and is created with respect for the integrity of the ingredients. Seasonal ingredients and quirky texture and flavour profiles are the centrepiece in an exciting space that encapsulates local, sustainable and seasonal produce.

Menu: Choose from our selection featured on Cotton Duck's Summer a la carte menu.. Vegetarian option available

Sokyo is a contemporary Japanese restaurant by former Nobu chef, Chase Kojima. It brings together the tradition and energy of modern Tokyo, whilst at the same time featuring the best in Australian produce paired with a personalised service experience.

Menu: Choose two courses from the following:
Entrée - Tuna Umami, Tuna sashimi, choya umeshu, garlic soy umami
Main - Maple Miso Lamb Chop Grilled, maple miso, burnt baby eggplant
Dessert - "Toro Toro Purin" Japanese Flan pot de crème milk bottle, pumpkin madeleine
Vegetarian option available.

With stunning views of Sydney Opera House & Harbour, Wildfire is a journey of culinary and service excellence. Bookings Recommended.

Menu: Entrée: Yellow fin tuna with buttermilk snow, pickled cucumber, cuttlefish, bonito salt and dill emulsion
Main Course: Berkshire pork belly with candied watermelon rind, fennel pollen, liquorice and natural yoghurt

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8BROTHERS and The Terrace is a 120-seat restaurant headed by executive chef Michael Rantissi. The menu consists of desirable ‘mid Eastern street food' inspired share plates, woodfire pizzas and the freshest meat and seafood sourced from local Australian suppliers.

Menu: Pan roasted swordfish fillet, Persian almond and tomato ragout, green beans and crispy mint. Vegetarian option available.

This contemporary New York style steakhouse showcases Australia's leading produce and dining innovations, both on the plate and in the restaurant design. Whether it is a feast with friends or a quick pre-show dinner, the Chophouse team can cater to your requirements. Reservations essential.

Menu: 200g Char grilled Wagyu flank with chimmichurri. Vegetarian option available.

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Executive chef Patrick Dang brings his "world journey out on a plate" at Concrete Blonde. The menu is diverse with a clear focus on seasonal produce highlighting the terroir of the produce such as Berkshire Pork and Murrylands Farm lamb.

Menu:
Slow Roasted Mirrool Creek Lamb Shoulder, Soft Polenta, Trussed Cherry Tomatoes, Baby Zucchini, Red Wine Jus.

Courtney's Brasserie, one of Sydney's most sustainable restaurants, is offering a 2 course meal for $30. Choose from either Eco Farmed Pork Belly with Potato Pave, Wilted Summer Greens, Caramelised Apple & Crackling or Sustainable Farmed Barramundi Fillet with Fondant Potato, Green beans & Chartreuse Butter Sauce for main. This is followed by a complimentary Raspberry Soufflé for dessert. All this matched with a glass of McGuigan wine or Tasmanian Rain water.

Menu: Choose between Eco Farmed Pork Belly or Sustainable Farmed Barramundi Fillet, followed by a Raspberry Soufflé for dessert. Vegetarian option available.

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Good food for bad people. Latin street flavours from Mexico to Colombia. Open  for dinner from Monday to Saturday plus late night dining Thursday to Saturday. Park your sweet truck outside.

Menu: Fish ceviche, morcilla con huevo.

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Located in the heart of Parramatta's Eat Street, and on picturesque Walsh Bay, El-Phoenician provides its guests with a tantalising selection of succulent Middle Eastern dishes that fuse the modern with tradition, complemented by a wine list from well known Sydney Sommelier Nicole Galloway. 5.30pm-7.30pm availability only.

Menu: A mixed plate of tabouli, homous, shish kebab, shish tawouk and kafta, served with unlimited fresh and grilled Lebanese bread. Vegetarian option available.

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Located on picturesque Walsh Bay, El-Phoenician provides its guests with a tantalising selection of succulent Middle Eastern dishes that fuse the modern with tradition, complemented by a wine list from well known Sydney Sommelier Nicole Galloway.

Menu: A mixed plate of tabouli, homous, shish kebab, shish tawouk and kafta, served with unlimited fresh and grilled Lebanese bread. Vegetarian option available.

Or choose from two courses from a premium Fast Festival Feast for $55

Menu: Entrée - Garden salad (Fatoush) tomatoes, cucumbers, lettuce, radish, parsley, onion and mint. Tossed with grilled bread. In a lemon and olive oil dressing or
Mixed Dips labne, homous and baba ganouje or
Salt and pepper Squid lightly fried, served on a bed of rocket with lemon wedges and aioli sauce

Main - King prawns -chilli or garlic, marinated in a lemon butter sauce or
Lamb (Shish kebab) marinated in our favourite spices-vinegar and a touch of wine or
Quail marinated in garlic, mixed herbs, lemon and olive oil

Dessert - Traditional Lebanese baklava or
Water melon plate served with mixed berries

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Food Society is based in the heart of East Sydney, its open plan living room space and a grand red carpet entrance welcomes a casual dining experience showcasing Modern Eastern European cuisine. Bookings are essential and the Menu Items will be available before 7pm and after 9pm during the Sydney Festival dates.

Menu: Appetiser: Cevap sitting on cos lettuce with red pepper puree, sour cream and crispy speck. Main: Squid ink risotto with marinated grilled cuttle fish and parmesan foam. Vegetarian option available.

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glass brasserie combines the acclaimed design of New Yorker Tony Chi, with the exceptional culinary expertise of Luke Mangan. Placing a contemporary spin on Australian cuisine, glass offers a fusion of flavours and textures comprised of the freshest seasonal produce. Glass also has over 900 local and international wines on show in their impressive wine wall.

Menu: Vanilla & celery poached Marlborough salmon, fennel puree, pickled celery & white asparagus salad. Vegetarian option available.

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Golden Century is a Cantonese Hong Kong style restaurant with 24 fish tanks holding live king crab, lobster, abalone, coral trout and more.

Menu: BBQ Pork, Sauteed Prawns with Snowpeas Leaves and Steamed Rice. Vegetarian option available.

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Kingsleys has a vibrant yet relaxed atmosphere. Great food, superb wine & friendly staff, combined with an iconic location, makes Kingsleys a perfect experience for anyone at any time of year.

Menu: 300g Aged Rump with steakhouse chips. Vegetarian option available.

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The Meat & Wine Co Parramatta specialises in "Steaks you'll leave home (or work) for..." Enjoy the warm autumnal surrounds while the talented chefs work at the open-flame grill preparing their trademark dishes. From the food to the décor, your senses are bound to be aroused. Bookings required. $5 Sunday surcharge per person. Menu not available on public holidays.

Menu: Monte Select Rump 300g served with super crunchy chips. Vegetarian option available.

Ocean Room offers diners a taste of modern Japanese cuisine, serving an Ocean Tasting Plate for this year's festivities. From the architecturally applauded dining space to the delicate cuisine, Ocean Room ensures guests a memorable culinary adventure.

Menu: Ocean Tasting Plate pan-seared daily fish fillet, spicy tuna roll, salt and peppered king prawn. Vegetarian option available.

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Your choices at Opera Bar are as endless as the views, with entertainment nightly and our kitchen open until midnight you decide - drink or dine, inside or out, day or night.

Menu: Roasted King Salmon, Sweet corn puree & shallots with black bean salsa. Vegetarian option available.

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Our Mediterranean cuisine will delight with seafood, steak, pollo and vegetarian selections to suit every palate.... And to complete the dining experience we have an extensive selection of wines, cocktails, international beers and coffee all day long.

Menu: Choice between 200gms grain fed Scotch Fillet, cooked to your liking served with grilled Prawns on a tossed salad of Cos and Rocket with tomatoes, snow peas, cucumber and Spanish Onions dressed in Lemon and Olive Oil and Pollo Pesto e Pomodoro Chicken breast sauteed with sun dried tomatoes and basil pesto topped with a Napolitano sauce and served with creamy mash potato and seasonal vegetables. Vegetarian option available.

Atelier is one of the few fine diners in multicultural Glebe. Chef Darren Templeman's food dances between daring and delicious. Berkshire pork rillettes come with crispbread and pickles while the Alaskan snow crab salara arrives with twice-cooked parmesan soufflé, crab bisque and baby fennel. Poussin (lil' baby chicken) is wrapped around a core of foie gras.

Menu: Roasted Cap of Wagyu Rump with Mushroom Custard, Shiitake Mushrooms and Roasted Salsify. Vegetarian option available - please advise at time of booking.

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Rubyos is the perfect place to celebrate. The new seasonal menu offers a selection of sensational grazing dishes, combining influences from all over the world, all designed to share from the middle of the table - in the style of tapas or yum cha. Minimum of two guests per table / not valid with any other special promotions or discounts.

Menu: Rubyos tasting menu - Daily selection of 5 grazing dishes to share. Vegetarian option available.

Offering a contemporary Australian menu, featuring an open plan kitchen and wood fire grill, Steel champions the finest cuts of meat and freshest seafood as well as their signature shared plates. Soak in the vibe with a cocktail on the balcony or choose a glass from the 2000 bottle wine cellar. Available Lunch 12-1pm and Dinner from 6pm. Vegetarian option available.

Menu: Wood fire grilled Rangers valley beef flank, salad of roasted pears, radicchio, binnoire feta, red onion, balsamic vinaigrette.

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With a 'New York meets Barcelona' vibe and a choice of25 exceptional Spanish Tapas and authentic Portuguese Spit Roasted Espetada Grills presented theatrically at your table, as well as 30 Spanish wines to choose from, Subsolo is the perfect pre-show dinner locale.

Menu: Subsolo Tapas Box - Extensive selection of Subsolo's signature Tapas. Vegetarian option available.

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Revolving 47 floors above Sydney harbour, with totally uninterrupted views as far as the eye can see, this venue is nothing short of breathtaking. Celebrity chef and owner, Michael Moore delivers world class food using top quality local produce in an innovative and contemporary menu. Reservations essential.

Menu: Dry-spiced and roasted hiramasa kingfish, quinoa, mud crab and smoked corn. Vegetarian option available.

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In its eighth year as one of Sydney's most popular and award-winning cocktail bar and restaurants, The Victoria Room exudes all the opulence and olde-worlde glamour of a by-gone era. Available dinner only.

Menu: Grilled Porterhouse with Sicilian Salmoriglio (a fresh, herbaceous & zesty parsley-based sauce). Vegetarian option available.

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