OB真人视讯

Overlooking leafy Hyde Park, Sydney Common is the latest in Sydney's growing list of excellent woodfire grill steak restaurants.

Up on the first floor of the Sheraton Grand Sydney, it is also an exceeds-expectations hotel restaurant, complete with a champagne bar, a long list of martini variations, and up-and-coming chef talent Jamie Robertson in the kitchen. 

Robertson was mentored by Martin Benn when creating his menu for Sydney Common, but also draws experience from Michelin-starred The Capital in London, and Ester and The Bridge Room here in Sydney. 

His philosophy is centred on letting produce shine—something you'll taste in the clear citrus burst of finger lime-topped Rock oysters, the LP's guanciale-wrapped radish with garlic cream, and the wagyu short scotch served with smoked fat vinaigrette and anchovy butter.

With produce to the front and the woodfire grill as the centrepiece of the restaurant, elevated and original dishes come through—like the Kurobuta prosciutto served on the striking pink fleshy pulp of black figs, drizzled in white sesame oil, and dusted with sumac. 

Alongside showstopping steak cuts, Robertson's menu includes seafood too, like Yamba king prawns served with salted shiso butter and grilled John Dory with scallop basil mousse. 

To drink, sommelier Sebastian Brogren (ex-Bentley Restaurant and Bar) has a 260-strong list of largely Australian wines with some notables from around the world, as well as pages of Champagne, signature cocktails, and an entire page dedicated to martinis. 

The fit-out, by Melbourne-based Mitchell & Eades, is clean and fresh with soft lighting, warm timbers, and elegant splashes of marble. Surrounding the open kitchen are various dining spaces, including a handsome and spacious private dining room with space for 16 seated guests. 

For more great restaurants in the Sydney CBD, head over here. 

Image credit: Sydney Common | Supplied 

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