Sydney’s secret spots to get top chef food for half the price

Some in Sydney’s hospitality industry are fighting back as the cost of living bites, adjusting their menus to offer food from top chefs at pocket-friendly prices.

Top chef Joel Bickford with his pasta special. For eight weeks, Bickford will serve up pasta for $25 at his exclusive Menzies Bar in the CBD Picture: Justin Lloyd.

It seems that some in Sydney’s hospitality industry is getting the message that times are tough and are adjusting their menu accordingly.

The Menzies Bar at Shell House in the CBD has started a pasta lunch menu, created by their top chef Joel Bickford, for the same prices as a burger and fries at fast food venue, Five Guys

The Menzies Bar sits on the ground floor of Shell House, which has become a hot spot for celebrities like Margot Robbie and Leon Bridges.

Bickford, whose pedigree includes working at Aria, has created 12 pastas to be served across 12 weeks which cost $25 a dish. Add a glass of wine, and it comes to $35.

Pastas include a milk braised pork, conchiglie with crab and a lobster ravioli with orange butter and chilli.

Brett Robinson, CEO of the Point Group who runs Shell House, said he was hoping to “turn heads” with the menu.

Brett Robinson pictured at Shell House Sydney. Source: Supplied

“We’ve got one of the finest chefs in the country carefully preparing a hit list of 12 great pastas,” he said.

“We want people to hang out at Shell House regardless of budget.”

Spice Temple is offering $25 noodle dishes as lunch specials during the week. The price includes a beer or wine. Picture: Damian Shaw

The Menzies Bar isn’t the only top Sydney venue that‘s looking to make their menu more price accessible.

Spice Temple, which was opened by veteran chef Neil Perry in 2009, now offers up $25 lunchtime noodle specials which include a glass of Tsing Tao beer or wine.

The noodles include premium ingredients, like Beijing Noodles with Blackmore wagyu made from Executive Chef Andy Evans at a not-so-premium price.

All noodle bowls are $25 each, including a glass of Tsing Tao beer, or red/white wine.

The newly-opened French Brasserie Armorica in Surry Hills (which is the third venue from restaurateur Andrew Belcher following from Franca and Parlour) offers up a steak frites for $39, which is just $4 more than the pub next door.

Belcher said he wanted this new venue to be accessible for everyone.

“Brasserie cooking is for everyone. I don’t want to be exclusive. I want people on a budget to come in here. It’s not about making money, it’s about giving back,” he said.

“For me as a restaurateur the price of goods is going up but you can’t expect to charge people more money because I want to make sure it’s open to everyone.”