At Sydney’s Two Hat restaurant, the seasonal menu brings together seafood at its finest, handmade pasta, world-class Australian beef and dishes made for the cooler months. Generous, polished and deeply satisfying, it is built for the rhythm of the city.


Begin with opening dishes that set the tone for the experience, from Yellowfin Tuna Crudo with cucumber, olive and mascarpone to Raw Beef with king oyster mushroom, black mustard and bone marrow. From there, discover seafood treated with the same seriousness as steak, signature cuts from Australia’s leading producers, comforting pastas designed for cooler days and desserts worth lingering over.


Whether it’s lunch between meetings, dinner before a show or an evening that unfolds course by course, this season’s menu offers more reasons than ever to return to The Grill.