Brasserie 1930 matches the luxury of its surroundings. Located within one of Sydney’s most elegant hotels, Capella Sydney, the restaurant is a grand French experience. The space is immaculately designed but not overly formal and you could say the same about the menu. One of the signatures is a whole dry-aged duck, artfully arranged on a platter with crispy skin roast duck, homemade duck sausage, roasted plums and entire heads of roast garlic. The restaurant’s owners, Brent Savage and Nick Hildebrandt (also behind Bentley, Monopole, Cirrus and Yellow), describe it as classic French but reimagined through Australian flavours and produce.
