amare harbour room with sea view

Discover Sydney's best restaurants

With a gastronomical lineup led by some of the best talent in the Sydney food scene as well as some of the most sought-after chefs in the world, Crown Sydney offers bespoke dining experiences that can’t be replicated elsewhere.
Special Entrée's, encased in a glass with steam billowing out

Oncore by Clare Smyth

Experience award-winning Michelin-star Chef Clare Smyth’s first Australian restaurant at Crown Sydney. An exceptional dining experience overlooking one of the most incredible views of Sydney Harbour awaits.


Experience the refined elegance of authentic Cantonese fine dining at Silks. Meticulously crafted dishes complement the opulent surrounds, while elevated platforms ensure an immaculate view from every seat in the house.
A'Mare seafood dish


Nationally acclaimed and award-winning Sydney chef and restaurateur, Alessandro Pavoni brings classic Italian fine dining to Crown Sydney in his latest venture, a’Mare.
Nobu signature black Cod miso at Crown Sydney


Experience internationally acclaimed Chef Nobu Matsuhisa’s contemporary Japanese fusion menu at Nobu.
Epicurean variety of prepared dishes


Sydneysiders and guests alike can experience immaculate dining at Epicurean, with sophisticated “open kitchens” serving you the finest flavours from some of the world’s most exciting cuisines.
A prawns dish being served with oysters for a customer


Designed and curated by award-winning couple, Chef Ross Lusted and Sunny Lusted, Woodcut emphasises premium Australian produce prepared using traditional methods of wood, charcoal and steam.
TWR dishes


TWR lobby bar offers a selection of stylish classic dishes accompanying a bespoke beverage menu. The perfect spot for a light breakfast, lunch and dinner or stylish afternoon High Tea, step into a world of glamour and style that will take your breath away.
teahouse dishes


Allow your taste buds to be whisked away in the lavish mysticism of Teahouse. Ethereal and decadent, a menu of immaculately presented Chef’s selection of sweet and savoury Asian accented nibbles, bespoke inspired cocktails, world-class champagne and extensive selection of specialty teas provide the ultimate indulgence.
Chef Yoshii's sashimi dish

Yoshii's Omakase

Yoshii's Omakase offers intimate, unparalleled gastronomy prepared by Chef Yoshii himself within a twelve-seat fine dining room.
Private Dining

Celebrate your next event at Crown Sydney

Celebrate life’s special moments in bespoke luxury at one of Crown Sydney’s private dining rooms. With 11 restaurants and bars offering spectacular views of Sydney Harbour and personalised service, Crown Sydney can craft a private function set to impress.
Learn more
Woodcut private dining room
Chef profiles

The culinary team at Crown Sydney 

Crown Sydney boasts an exceptional culinary offering led by prominent chefs in the Sydney landscape as well as around the globe.
Sarah Briegel executive chef at Crown Sydney

Sarah Briegel, Culinary Director at Crown Towers Sydney

Australian-born and raised, Briegel brings to the role twenty-seven years' experience working alongside the best in the business in kitchens across leading food capitals of the world including London, Hong Kong, Dubai, Bangkok, New York and Shanghai. In her role as Crown Towers Sydney Culinary Director, Briegel develops and leads the culinary program across all aspects of the hotel offering including in-room dining, banquet events and functions.

Guillaume Brahimi

Guillaume Brahimi, Culinary Ambassador at Crown Towers Sydney

Building on a relationship with Crown that spans eleven years and involves Brahimi having established Bistro Guillaume – in both Melbourne and Perth with Crown, this latest extension of the partnership will see Brahimi work alongside Crown Sydney Culinary Director, Sarah Briegel, to help promote the precinct and the city more broadly as a major food destination for both local, interstate and international visitors.
A chef working at Crown Sydney

Clare Smyth at Oncore by Clare Smyth

Hailing from the United Kingdom, Clare grew up on a farm in Northern Ireland where her passion for food and nature began. Early in her career, she trained in some of the most celebrated kitchens in the world, including Alain Ducasse's Le Louis XV in Monaco. She also worked under Gordon Ramsay for 13 years where she was Chef Patron before opening her own restaurant in 2017 - Core by Clare Smyth in Notting Hill, London.
A'Mare chef Alessandro Pavoni

Alessandro Pavoni at a'Mare

Award-winning chef and restaurateur Alessandro Pavoni ignited his passion for food as a child in his nonna’s kitchen in Northern Italy. He has since pursued a successful career in the culinary arts, working in various Michelin star venues around the globe, establishing his own accolade awarded venue, writing a cookbook, and educating aspiring chefs at some of the country’s most renowned culinary schools. As a highly regarded pioneer of contemporary Italian cuisine, a’Mare is Pavoni’s latest venture, showcasing the finest seasonal ingredients and nodding to the customs of classic elegant service, a’Mare will create a classic fine dining experience
Chef Ross Lusted Woodcut

Ross Lusted at Woodcut

Acclaimed chef, sculptor, designer and restaurateur, Ross Lusted has distinguished himself in the culinary landscape through a thirty-year career that has earned him a myriad of highly regarded accolades such as Chef of the Year and Hottest Chef in Australia. Alongside his wife Sunny, Lusted’s latest venture Woodcut has now launched as part of Crown Sydney’s highly anticipated gastronomical line-up. “At the heart and soul of Woodcut is fire, steam, smoke and ice. Beautiful ingredients, simply cooked. The earthy and sensory cooking methods impart a tangible element of flavour and authenticity to the cooking process.”

Harold Hurtada at Nobu

Having worked with the Nobu Group for eleven years, Harold Hurtada takes the lead as Head Chef for Nobu at Crown Sydney’s highly anticipated culinary offering. With such a strong integration within the brand and a myriad of accolades under his belt, Hurtada understands that that the much-loved cornerstones of Nobu’s cuisine are instrumental to its success in every city it lands in, but each restaurant must also embrace the city it calls home. Nobu Sydney will be a testament to this learning.

Japanese chef Yoshii

Ryuichi Yoshii at Yoshii's Omakase

Ryuichi Yoshii is a second-generation Japanese Sushi Master, with his work in that area considered the benchmark in Australia. Born in Nagasaki, a suburban town near Fukuoka in the south of Japan, Yoshii learned the art of Japanese cuisine from his Sushi Chef father at a young age.

Sign up to our Crown Sydney newsletter

Have an appetite to learn more? Register your details to receive our latest news and offers.
Sign up