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Ennui is a Haymarket restaurant and bar from a team with collective experience with the Love Tilly and Bentley Groups, as well as Hartsyard and Stillwater in Tasmania.

The Sydney venue covers two levels of a heritage sandstone building across the road from the Capitol Theatre, with owners Thomas Bromwich, Samuel Woods and Peter Chan aiming to deliver sustainability and creativity without being “prohibitively expensive”.

Ennui’s level-one restaurant sources from local and organic producers (including Newcastle Greens, Block 11, Stix Farm and Mussett Holdings) and applies French cooking techniques, plus influences from Woods’ Thai heritage and experiences in Japan.

Top picks from the menu include steamed Pacific oysters with Champagne sauce and tobiko, chicken liver parfait-filled eclairs dusted with burnt onion powder, cockles in parsley butter and lard,  and a signature duck dish somewhere between Peking and a l’orange.

On ground level, you'll find a lively bar where you can sip rare whiskies from Chan’s own collection, or classic cocktails with a twist. Standouts include a dark rum and banana milk punch, a strawberry gimlet with vermouth and basil oil, and an espresso martini made with macadamia liqueur. A menu of snacks is available in the bar too. 

Ennui’s historic digs date back to 1846, when the building was a minister's dwelling attached to a church and school. The team has lovingly restored the space, giving it modern charm with leather banquettes, brass accents, and a warm palette designed to evoke the Australian landscape.

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Image credit: Ennui | Supplied