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22/05/2026
A petit four with a carrot shell. Built from carrot alone, steamed, blitzed and strained, and baked into a thin, delicate crisp. Filled with raspberry jam, honey cream and strawberry leather, finished with Davidson plum. A small bite defined by process, and made possible through Juwon’s technique.
22/05/2026
Lamb has taken many forms at Arthur.
Today, it is loin wrapped around native thyme and lamb sausage, slow cooked over charcoal and served with muntries, black garlic and mustard jus. Inspired by our neighbours, and Juwon’s early connection to sausage rolls after arriving in Australia, it reflects both memory and technique.
Across the years, it has returned across the menu.
23/04/2026
Beef tartare, rosti, egg butter, blackberry. From Kev’s snack selection.
22/04/2026
Kev is behind this next round of snacks at Arthur. When joining us in 2018 as a CDP, he moved through the ranks quickly, progressing to Sous Chef, and later Executive Chef when Jane opened. Tristan describes him as consistent, reliable and technically strong. A calm, steady presence and someone who naturally leads and teaches. For the coming weeks, his influence sits across the snack selection. A reflection of his time in our kitchens and the way he cooks.
03/04/2026
The pumpkin tart is back. Lavosh tart with roasted pumpkin purée, chickpea miso and blanched pumpkin, lifted with lemon dressing and fresh herbs. Built around the pumpkin in its different forms. Sweet, savoury and fresh.
02/04/2026
Bonito, now and back then.
A dish that helped define the early days of the restaurant, grounded in Tristan’s way of cooking.
For the Final Menu, Juwon revisits it. Lightly charred bonito, layered with sorrel and salted kohlrabi, finished with a fermented peach and wakame salsa verde and dressed with fermented daikon.
A different perspective. Shaped by fermentation and Juwon’s own approach, while holding onto what made the dish what it was.
01/04/2026
Right now, we’re in Will’s chapter. Many will remember him as Head Chef during one of Arthur’s most defining eras and when we opened Fior, he was there with us, helping shape what it has become. He’s now at Three Blue Ducks in Burradoo, but his influence has stayed with us.
For a short time, his snacks return to the menu. What sits alongside them on the final menu carries the same thread. A focus on produce. Everything else follows.
Coral trout with native curry. A sauce built over days, layered with native ingredients and macadamia, paired with one of Australia’s finest fish. Lamb saddle, revisited many times, always grounded in technique and heroing the ingredient. Most importantly, the Butternut Pumpkin Tart, first seen years ago. It was called “too sweet” at the time. We’ve always disagreed. New season pumpkin is meant to taste like this, early, bright, and full of natural sweetness before it settles.
It felt right to have him have a small say in this final menu. If you’ve met Will, you’ll understand why.
28/03/2026
Today marks the last day of Tristan’s snacks. A collection of dishes that have been part of Arthur’s story, brought back once more. From next week, the kitchen shifts to ex head chef, Will’s selection.
27/03/2026
Wattle seed crèmeux, macadamia praline and sponge, with pepper-berry poached rhubarb and pear sorbet. Each of the elements influenced by our head chefs over the years.
27/03/2026
Simple in composition, with a focus on flavour, balance and texture. An expression of Tristan’s cooking style. Letting the ingredients lead.
26/03/2026
The duck lasagne. A dish from the lockdown days. A staple on our takeaway menu, not only because it sold out quickly, but more importantly, it became something that many remember. It felt right for it to return as part of Tristan’s snack selection.
25/03/2026
Abalone has long been part of Juwon’s cooking. Returning to the menu in different forms over the years, shaped by the season. For the final menu, it's served gently steamed with mushrooms from the hibachi, smoked chicken broth and house-made earthy mushroom XO.
23/03/2026
Three snacks, each shaped by a different way of working. Spanner crab set into a crisp lavosh tart, layered with semi-dried tomato and finished with a tomato and sherry jelly, drawn from tomato water and gently intensified by a splash of sherry. The duck lasagne, first made during the lockdown years. Duck legs confited until soft, layered with béchamel and fresh mozzarella, and finished with a crisp parmesan tuile. Raw Shark Bay scallops, served on the shell, with melon, cultured cream, finger lime and coastal greens. Part of our snack service, a shorter, more relaxed way to experience Arthur.
22/03/2026
Tristan walks us through his scallop dish. On the Snack Service menu for one more week.
20/03/2026
The final touches on the spanner crab tart.
20/03/2026
An iconic moment in the history of Arthur, now back as a snack to kickstart your meal. Tristan, our owner, has been back in the Arthur kitchen to open our new Snack Service. The snacks will be changing every three weeks with dishes created by the chefs that have shaped Arthur over the past seven years.
19/03/2026
Some dishes remained on the final menu. The cheese tart is one of them.
18/03/2026
Our brand new Snack Service starts at 5pm daily. Stop by, enjoy the three snacks on our current menu, created by our owner, Tristan. A more casual way to enjoy Arthur, made even better with a glass of wine.
13/03/2026
Coral trout, native curry sauce, warrigal
08/03/2026
Snacks have always opened the menu at Arthur.
Today marked the final day to taste our Lunar New Year menu. Seven-year sourdough turned doughnut, tuna and scampi caviar. Layered crisp potato, fire-kissed greens, mussel cream. Moreton Bay bug, glazed and grilled, on brioche with seaweed butter.
From next week, snack service begins. A more casual way to join us and a new round of snacks to come.
07/03/2026
Fortune cookies have been our petit four throughout our Lunar New Year menu. Every single one made in house by the team, complete with good fortune.
05/03/2026
Steamed coral trout resting in an aromatic ginger and leek butter, served over g*i lan. Seafood sits at the heart of this Lunar New Year menu, a nod to abundance, generosity, and gathering.
05/03/2026
Sashimi-style Kingfish layered with fresh yellow peach and thinly sliced green tomato. Topped with fermented peach salsa verde, chargrilled kale, and wakame, finished with Pendleton extra virgin olive oil from South Australia’s ancient limestone coast. Simple in appearance, layered in flavour.
04/03/2026
Fortune cookies, made in-house and finished with Davidson plum. A small detail at the end of the meal that speaks to the way we work. Join us for the final week of our Lunar New Year menu before our final chapter begins.
03/03/2026
Arthur as you know it is coming to a close.
After seven amazing years, we will be closing the doors on this chapter on 31st May.
Arthur has been shaped by the people who filled the room. You’ve celebrated milestones here, brought first dates, got engaged and returned knowing you’d be in the hands of a team who loved what they did. Those moments built this place.
After seven years, it feels like the right time to evolve, both for the restaurant and for Tristan, who is ready to get back on the pans with renewed energy for what’s ahead.
From 11th March, we’ll be celebrating this chapter with a farewell series of menus and experiences. We’d love to see you here before it closes.
You can read about it on our website, or check out the article where Tristan talks to about what this means for Arthur.
With love,
Tristan & Bec
Address
544 Bourke Street
Surry Hills, NSW
2010
To get to the restaurant, you can take the train or bus to either Central Station or Museum Station. From there, it's a short walk to Bourke Street.
If driving, you can park on-street or at a nearby parking garage. However, please note that parking in this area can be quite limited and expensive.
Opening Hours
| Wednesday |
6pm - 11pm |
| Thursday |
6pm - 11pm |
| Friday |
6pm - 11pm |
| Saturday |
12:30pm - 3pm |
|
6pm - 11pm |
| Sunday |
12:30pm - 3pm |
|
6pm - 10pm |
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What people say
Australian restaurants are known for their focus on local produce and creative dishes that showcase the best of the country's culinary offerings. Arthur Surry Hills, located on Bourke Street in Sydney, is a shining example of this trend. This new restaurant offers a set menu served by the chefs themselves, ensuring that every dish is prepared with care and attention to detail.
One standout dish at Arthur Surry Hills is their annual "perfectly paired with truffle" creation. This year's winter dish features silky mushroom egg custard, mushroom & smoked wakame broth, Australian black barley, crisp pan-fried oyster & shiitake mushrooms with wood sorrel for some punchy acidity. The team at Arthur Surry Hills sources only the freshest ingredients from local suppliers to create dishes that are both delicious and sustainable.
In addition to their exceptional cuisine, Arthur Surry Hills also offers special promotions and events throughout the year. For example, they recently offered complimentary oysters and mini gin 'tinis on arrival for guests who wrote "we love oysters" in their booking notes. They also have special sitting times during holidays like Easter weekend.
Overall, Arthur Surry Hills is a must-visit destination for anyone looking to experience the best of Australian cuisine in a welcoming and stylish setting. With its focus on local produce and creative dishes, this restaurant is sure to impress even the most discerning foodies.
