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![[The Blue Doors of Europe & the UK] We aren’t going to lie, we were feeling quite nostalgic while we were away. Firstly,...](https://img4.sydneymeal.com/438/037/1571739554380370.jpg)
26/04/2026
[The Blue Doors of Europe & the UK] We aren’t going to lie, we were feeling quite nostalgic while we were away. Firstly, so many pretty blue doors and secondly, the amount of amazing food we ate made us so damn happy!
What was the one theme across all the food we ate? All the cuisine?
LOCAL produce.
Who would’ve thought?
The other thing we noticed? The smaller the venue, the better the food. Why do we constantly get pushed with the “bigger is better” rhetoric?
It all definitely got us thinking about what’s next….
We are thinking smaller…
We are thinking a book…
We are thinking pop ups…
Keep following for more!
29/03/2026
Cheers to The Blue Doors closing team!
.decruz .zd
A bag of misfits that seem to gel remarkably well in the heat of service. They endured ‘s annoying dad jokes and inappropriate humour and created a dining experience that was so unique for Sydney.
“Why didn’t you announce you were closing?”
Well, we feel like we did… but when we were going to do a press release, a number of other fine/finer dining venues (Quay, Oncore, Arthur, Ursulas) started announcing they were closing and the last thing we wanted is for people to start saying “fine dining is dying”.
This restaurant has been full with huge waitlist for 3 years straight. We’ve had insanely good reviews and we’ve worked our asses off to create a unique dining experience for our guests from across the globe.
Closing isn’t a financial decision for us, in fact we are shooting ourselves in the foot by closing. Closing for us is a supply chain issue and it’s a story for another post!
It’s bittersweet for us. Thank you to everyone who has worked so hard for us, thank you to everyone who celebrated special occasions with us and thank you to everyone that challenged us to get better every week.
Cheers to all of you!
![[Why it’s important for a Chef to travel]It’s only through travel that you can expand your palate. Not only the what but...](https://img4.sydneymeal.com/066/005/1542276080660051.jpg)
21/03/2026
[Why it’s important for a Chef to travel]
It’s only through travel that you can expand your palate. Not only the what but the why behind certain foods and dishes. What makes something so classic, simple and delicious? Having the “Aussie version” of something doesn’t really give you a solid understanding of dishes. (Also, usually the answer is most countries will just stick to what’s local rather than flying stuff all over the world… but that’s another story for another time)
Some food experiences are expected. Like having in with local, Spanish ingredients, sitting on the water, pretty classic but still exceptional.
Then some food experiences hit you different. Like sitting in a in and eating Chicken Rendang and thinking “damn, that’s new” whilst trying to analyse every ingredient that has gone into that rendang sauce to bring it home and test it for yourself. This is something that will stay with you and you are continually searching and travelling for more of these wow moments!
When we started The Blue Door, we always said there will be no rules, just make yummy food so yes, this week we served Fried chicken rendang with lime dressed zucchini and damn, it was tasty! Definitely the crowd favourite!
We also did a “riceless paella” using the drumsticks from these awesome Summerlad x Bress chickens and some chorizo made from Lauren’s Pasture Raised Pigs. Very meaty and delicious.
Then we surprised some people with a Radish salad from . 4 different types of radishes, zhoug made from the radish tops, ricotta and falafel crumb. Some would say it’s inspired by middle eastern food too!
Food is all about memory. Get out there and eat differently, challenge your thinking and try and push to find the flavours you discovered while you travelled!
21/03/2026
The votes are in!
Y’all wanted burgers? We will give you burgers. We also have some delicious pastrami and housemade slaw so will be slinging Reubens too!
See you for lunch next Friday and Saturday 27/28th March from 12pm!
If you want a bigger order (like 5+ burgs, please dm us to preorder!)
03/03/2026
Food is fuel. Food is nourishment. Food doesn’t need to be played with so much that it’s u recognisable. Why spend 10 days making a tomato taste like a tomato when you can just use better produce and let it shine?
Every dish we do, we would rather “take away” from the dish to ensure the produce shines. Thats why our food isn’t fancy. It’s considered, it’s balanced, it’s alive & it’s relatable…
When are you coming on a journey through the blue door?
23/02/2026
Life in general has been so busy lately that we forget to take photos of the dishes from the week… but as we just celebrated Lunar New Year, thought it would be fitting to do a dish inspired by the LNY.
Tempura Fried Fermented eggplant with XO sauce made from leftover charcuterie & lobster shells, tomatoes and fresh .au ! What a treat!!
come at me!
15/02/2026
Delicious glossy leg ham made from and nights at home with ’s niece Harper making a sourdough pizza…
Balance in life is important. Striving for excellence is also important. We dont practise “perfect” at the blue door, we practise innovation, we practise flavour and we strive for balance. Some things will hit and some may say we miss but that’s ok because we have integrity over using whole animal and trying to honour it a certain way.
Over the last week, we’ve enjoyed serving .getaways pasture raised outside, topside & chuck… not usually the most tender of cuts so we tenderised it by marinating it in Korean flavours and served it with gochujang and beef sauce and a mushroom ketchup. Was there a bite to the beef? Yes… but was it delicious? Absolutely.
It’s not about being perfect. It’s about being delicious and when guests consistently say “I’ve never tasted food like this in Sydney”, we know we’ve done our job correctly….
Thank you to everyone who shows up every week to help us achieve our dream, we appreciate you!
02/02/2026
in , the sun was shining and our menu was bright and fresh! Loads of this week but we also welcomed a .getaways beef body in this week so guests were treated to a beef tartare with 2 generations of tomatoes (using a tomato vinegar from 2 seasons ago and new season tomatoes from )
We also showcased dressed in a macadamia buttermilk (made from the buttermilk of our butter that we make), rhubarb, tarragon and white flox flowers.
We used the bones of line caught bonito to make a bonito stock to make our own little ramen with housemade rye noodles and smoked pork neck!
We also had pork belly rolled in Mexican spices, shish*tos and corbaci peppers and an orange chipotle sauce!
Finally, pork loin marinated in Korean spices! With carrots, spring onion and a gochujang pork sauce…
Yes, there was a lot of pork but the different flavours of every dish took our guests on a little tour around the world and it was very much enjoyed and hey, how awesome is it that no part of the animal goes to waste?
18/01/2026
And just like that, we are back from our break and straight into a full house! This week we are introducing our newest farmer, Lauren from ! These happy piggy’s were very well received by our guests this week and we look forward to seeing what else will do with this
Otherwise, this week featured stunning tomato’s from with housemade ricotta, fried pepitas, caramelised onion and basil, tartare dressed in gochujang & smoked soy mayo with rainfed brown rice on a perilla leaf and cured in a chorizo-ish spice with corn purée, Corbaci peppers and a bean salsa!
With the pork we did a pork shoulder rillette with spring onion sauce, zucchini and coriander leaves and for the main, pork loin with and roasted fennel!
And keep scrolling to see a delicious pork dumpling soup that we had for staff meal! Delicious!
09/12/2025
Let us know what you think the Blue Door Bangers Menu would look like!! What’s been your favourite dish over the last 4.5years? AND, would you come and have lunch with us? Nothing over $15!
Address
8/38 Waterloo Street
Surry Hills, NSW
2010
To reach the restaurant, you can take the train to Central Station and transfer to a bus heading towards Waterloo. Get off at the closest stop and walk a few blocks to reach your destination. Alternatively, driving is also an option with several parking spots available in the surrounding streets. However, keep in mind that parking availability may be limited during peak hours.
Opening Hours
| Monday |
4:30pm - 11pm |
| Tuesday |
4:30am - 11pm |
| Thursday |
5:30pm - 11pm |
| Friday |
5:30pm - 11pm |
| Saturday |
5:30pm - 11pm |
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What people say
The Blue Door Surry Hills is a contemporary Australian sustainable restaurant located on Waterloo Street in Sydney. The restaurant prides itself on working with local producers to create a 7-course tasting menu that reflects the most sustainable and ethical produce available from NSW's best farmers. The restaurant also offers a wine pairing that highlights the diversity of NSW wines.
Recently, The Blue Door Surry Hills has been offering exciting events such as their winemaker dinner with Aaron Mercer, where guests can enjoy an incredible 6-course tasting menu paired with wines by one of their favorite winemakers at an affordable price of only $180. Additionally, they have also hosted a Grassfed Wagyu night where guests could indulge in an 850g to 1kg gateaways pasture-raised 6-week dry-aged Rib Eye with condiments and side.
If you're looking for a unique dining experience that showcases the best of sustainable and ethical produce, then The Blue Door Surry Hills is definitely worth checking out. Book your table now and get ready to be taken on a culinary journey through the flavors of New South Wales.
