Recent social media posts
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
To access the restaurant at Customs House in Sydney, visitors can take public transportation such as buses and trains to Circular Quay Station. From there, the location is a short walk away. If driving, they can park at nearby parking lots or park on the street if available. It is recommended to check for parking availability beforehand due to limited space in the area.
Opening Hours
| Monday |
12pm - 11:30pm |
| Tuesday |
12pm - 11pm |
| Wednesday |
12pm - 11pm |
| Thursday |
12pm - 11pm |
| Friday |
12pm - 11pm |
| Saturday |
12pm - 11pm |
Alerts
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What people say
Cafe Sydney is a must-visit Australian restaurant that captures the essence of Sydney with its amazing location on the rooftop of Customs House, offering spectacular harbour views. The restaurant boasts a relaxed and contemporary interior, an outdoor terrace, and a cocktail lounge. Cafe Sydney is known for its delicious food that will leave you wanting more. The French onion soup with fresh black truffle and Comte brioche crouton is divine winter nourishment that will warm your soul. If you love oysters, then you must indulge in the Wild Tasmanian Belon Oysters sourced from North East Tasmania, hand-harvested by divers, and aged 10-12 years to deliver a unique flavour and texture only found in wild oysters. The Abrolhos Island scallop with pork jowl, pickled eschalot, and frisée or the New Zealand mulloway with lemongrass sauce, garlic chives, and cimi de rapa are both excellent choices for seafood lovers. For meat lovers, the MB4+ Wagyu flank with preserved lemon, cornichon tomato j is a must-try dish. Whether it's a perfect autumn evening or a beautiful day out, Cafe Sydney offers ethereal and atmospheric experiences that will leave you feeling satisfied.
