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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.
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.
