Chifley continues to grow as one of Sydney’s most exciting new food hubs with District Brasserie, a new opening helmed by Head Chef Mark Knox with a commitment to “refined yet casual” dining. The multifacted 200-seater restaurant, bar and bakery, designed by the stalwart Paul Kelly, has also recruited Jason Hillier-Leggatt, a former pastry chef at the famous La Renaissance who now oversees the restaurant’s in-house bakery.
The restaurant will be operating all day, delivering breakfast dishes like Ora king salmon poached egg served with green tahini, crispy quinoa and kelp salt; and on-the-run treats like a goats cheese tart as well as substantial dishes for lunch/dinner like steamed hapuka with button mushroom, warrigal greens, clams, mussels, lemon grass and ginger volute. Signatures include the Jack’s Creek ‘cote de beauf’ 800gm to share, with triple cooked chips, horse radish and mustards, as well as lighter options like the charcuterie board best paired with one of 120 wines curated by Sommelier Ben Moechtar.
“The opening of District Brasserie completes another piece of the repositioning of Chifley as a sophisticated food and beverage desintation,” offered Ipoh Group GM Victor Gaspar. “With its a la carte restaurant, wine bar, in-house bakery, lobby espresso bar and amazing interiors, the offer adds another tier to the number and quality of dining options available”
District Bakery hopes to be the area’s go-to breakfast spot, offering simple breakfast items like toasted organic sourdough with avocado, goats cheese, and dukka; banana bread with ricotta, beechworth honey, and pepitas; organic sandwiches like wood fired eggplant with romesco sauce, manchego, leaf salad and fresh tomato; and a selection of salads.
Meanwhile the now-open restaurant will be showcasing the innovation of Knox and his team as they hero local produce.
Address: Lower Ground Floor of Chifley, 2 Chifley Square, Sydney