Established in 2018, Arthur is owner and chef, Tristan Rosier’s contemporary Australian exploration of the season’s best produce located in a stately Victorian-era terrace in Surry Hills, Sydney.
Tristan, working closely with Arthur’s Head Chef, Juwon Gwak, create an Australian-only menu using ingredients native to Australia while sourcing exclusively Australian grown and produced products.
We do not limit ourselves by global technique, instead use different influences from all over the world to try and define or add to the structure of what Australian cuisine is, a constantly redefined category of dining.
We source the best ingredients available at the time making the menu a reflection of what is available on any given day. With this, the menu changes frequently due to the nature of small growers who produce to quality, not quantity.
Our aim is and always will be to produce flavour-driven dishes using the highest-quality ingredients and preparing them in a unique yet uncomplicated way. Multiple courses allow you to enjoy the tastes of Australia and are designed to be matched with one or more of the restaurants all-Australian wines with our list curated by our in house sommelier, Henry Quinn.