A boisterous beer corner, a halcyon home for wine, and a lively, all-day kitchen for everything in-between. Inside the historic State Buildings — a destination steeped in the cultural history of our city, you’ll find contemporary Australian eatery Petition, together with Wine Merchant and Beer Corner. With a name that nods to its Barrack Street location — what was once a place where crowds would congregate and lobby over 100 years ago, Petition celebrates and curates what’s local and what’s seasonal.
Mother is a plant-based natural food & wine restaurant. Formerly ‘the raw kitchen’, our journey started in 2009 with a pretty simple mission: to inspire & support healthy, sustainable living. Our journey began as the raw kitchen in 2009 and has evolved over the last decade, to now become mother. We have been fortunate to run our beloved business and its sister businesses together as a family (with a lot of help from our own families) since its humble beginnings and through all its incarnations. Our focus is on enriching lives, and supporting healthy, sustainable options. Our restaurant celebrates delicious, nourishing, plant-based cuisine. It is food to be enjoyed, fuel our bodies, feed the soul & pay respect to mother earth. We use real, natural, nutrient-rich ingredients to create flavour-packed food. We’re interested in celebrating incredible, progressive cuisine. Everything we serve is free from refined, processed or artificial ingredients and almost all made completely from scratch on site, including our dairy-free cheeses, butter, yoghurts, ferments, pickles and sauces. We choose to only use healthy oils, alternative unrefined sweeteners and our own plant-based housemade ‘dairy’. At the heart and soul of all we do is our unwavering commitment to respecting and supporting this precious planet we all share. We aim to showcase & support positive sustainable practice in the industry.
Tetsuya’s Restaurant is located in the centre of Sydney at 529 Kent Street. Chef Tetsuya Wakuda refurbished this heritage-listed site, with influences of traditional Japanese-inspired style, to create a serene dining enclave in the city. Tetsuya Wakuda OAM grew up in the Japanese town of Hamamatsu in the Shizuoka Prefecture. With a limited knowledge of English, Tetsuya arrived in Australia at the age of twenty-two, never imagining he would one day be embraced as one of the nation’s favourite chefs. 2016 marked chef Tetsuya’s first Michelin Star, with Waku Ghin being recognised in Singapore’s first Michelin Guide. He was further honoured by Relais & Chateaux as the recipient of the annual Chefs Trophy 2017, a mark of great respect from his peers. In 2017, he received Two Michelin Stars for Waku Ghin from the Michelin Guide in Singapore, an honour he said he shared with his whole team. Tetsuya’s serves a degustation menu, based on the Japanese philosophy of using natural seasonal flavours, enhanced by classic French technique. Within the restaurant, chef Tetsuya Wakuda has designed his own on-site “test kitchen”. This personalised kitchen enables him to create the constantly evolving and inspiring dishes on which he has built his esteemed international reputation.
Established in 1988, family owned and operated for 3 generations Bodhi is a stunning restaurant located in the middle of Cook + Philip Park under St Mary's Cathedral in the heart of the city. Nestled under ancient Moreton Bay fig trees, this unique parkland oasis is a tranquil escape from the hustle and bustle of the city, with easy access parking and walking distance to public transport. Featuring 3 distinct entertainment areas with indoor and outdoor seating the restaurant can be formatted in a number of ways to cater for exclusive events, weddings and corporate functions. Bodhi is a critically acclaimed and award-winning restaurant that pioneered and specialises in vegan Yum Cha and Pan-Asian cuisine. With an emphasis on fresh ingredients our produce is locally sourced and organic where possible, the food is prepared daily and hand crafted using traditional techniques by expert chefs, creating a range of seasonal mouthwatering dishes to choose from. The cocktail menu uses the very best organic herbs, fruits, fresh pressed juices and bespoke syrups, whilst the range of craft beers and Australian boutique wines has been thoughtfully selected from local growers using organic, bio-dynamic or environmentally friendly farming practices to compliment our cuisine and go hand in hand with our business philosophy.