Chef Dylan Cashman brings the The Blue Door to Sydney

Award-winning chef Dylan Cashman has waited all lockdown to open this Sydney restaurant but says it will be tiny on purpose.

Award-winning chef Dylan Cashman has waited all lockdown to open his first Sydney restaurant and when he swings open those doors tomorrow, he’s deliberately made sure only a small amount of diners will be able to walk through.

Cashman, from Sean’s Panorama and Fin’s in Kingscliff, is bringing his The Blue Door experience to Surry Hills and when he’s able to reach full capacity, it will only seat 24 guests.

Chef Dylan Cashman at his new restaurant The Blue Door, in Surry Hills. It only seats 24 people and is all about sustainable produce. Picture: Justin Lloyd.

“You need less staff and you can be more hands on with your staff and diners,” Cashman said if his decision to keep the numbers intimate.

The decision comes at a good time as the hospitality industry grabbles with a staff shortage due to the lack of international workers.

“For me, [the small amount of diners] is really where the future is for restaurants to be sustainable as an industry.”

The Blue Door will focus on seasonal produce and to avoid waste, buy a whole animal and use that for the week. Picture: Justin Lloyd.

Cashman’s ethos around The Blue Door (which originally opened on the Gold Coast) is to focus on produce and connection. Food served is sourced from farmers the team have personally visited and who use sustainable and ethical farming practices.

The menu will also change weekly as to only use what’s in season and not to put pressure on farmers to rapidly produce animals via unethical methods.

“It’s probably not the best time to be opening, considering it’s off season and a lot of produce was smashed with last week’s hail. It’s been more challenging to get produce, but that’s the whole point,” Cashman said.

Dylan Cashman (right) pictured with his General Manager Angelica Nohra. Nohra has created a wine list that focuses on wine from NSW.

“It definitely would be easier for me to just pick a set menu, but it keeps me and the staff engaged.”

His small team includes General Manager Angelica Nohra, who has created an entirely Australian wine list which is heavily focused on the diversity of wine from all over NSW. A Secret Sips menu will showcase hidden vintage champagnes, a small, ever-changing array of international wines, and cocktail specials.

Despite only opening this week, The Blue Door is already close to capacity with bookings.