The goal was to create Sydney’s leading hotel restaurant, competitive with top standalone CBD venues. Inspired by European brasseries in Paris and London, the concept was refined for the Sydney market with a focus on Australian cuisine and local ingredients.

Brasserie 1930 quickly became a success, offering modern Australian dining, traditional cooking techniques, and a wood-fired grill in partnership with Bentley Restaurant Group. With two hats, an extensive wine list by Nick Hildebrandt, and a welcoming atmosphere, it’s now a standout culinary destination in Sydney.