New Sydney restaurants bring back luxury dining

Diners are defying rate hikes and rising costs to spoil themselves with the finer things in life, spending big dining dollars on sides of old school glamour, decadent dessert trolleys and silver service.

Continued interest rate hikes and the rising cost of produce has not dampened the restaurant penchant for offering Sydney the finer things in life.

A host of new venues have opened in the city that aim to bring back the luxe life.

Inspired by the luxury hotels of London and Paris, grand new brasserie and bar The Charles hopes to bring old school glamour back to Sydney.

As well as its caviar offering (some of which can be found on top of old fashioned boiled eggs and soldiers) and duck a la press offering, it has introduced a champagne high tea, with a dessert trolley.

Situated in the heart of the CBD on King Street in an art deco, heritage listed building, it’s the latest project from new hospitality player Etymon, who are an offshoot of the Aqualand property group.

Tyerra Lowe and Emmanuelle Querard photographed with venue manager Steven Lebreuilly at The Charles. The new venue is bringing old school glamour back to Sydney's food scene. Picture: Daily Telegraph / Monique Harmer

High tea at the Charles. Picture: Daily Telegraph / Monique Harmer

Culinary director Sebastien Lutaud believes that despite living in a time where cost of living is a daily conversation, when people do go to restaurants they want a glamorous experience.

“After the last few years of largely staying home, we’re noticing that when people dine out they’re looking for a full experience, not just a meal,” he said.

Japanese fine dining fusion kaiseki and teppanyaki restaurant and bar, Oborozuki, is officially opening in Sydney’s iconic, Circular Quay. Source: Supplied

Kaiseki is a traditional Japanese multi-course dinner which is often called the finest in the world. Picture: Supplied

“Opening doors, table side service, dessert trolleys, flawless old school service – it’s those elegant touches that take a dining out experience from great to exceptional,” he said.

“A few years ago, I was dining at [Haute French venue] Restaurant Paul Bocuse and a waiter in white gloves appeared pushing a beautiful dessert trolley. It was a wow moment for me, and I realised I missed that kind of service and hospitality!”

Meanwhile, downstairs they’ve opened Tiva, a live music and cocktail bar that again aims to bring the glamour with table service and curated music. The group will celebrate the opening with a soiree on Thursday evening.

Meanwhile, across town, a new Japanese fine dining fusion restaurant is set to open, which for $380pp offers a kaiseki experience, which is often called the finest dining experience in the world. Oborozuki, is officially opening in Sydney’s iconic Circular Quay