Sydney Common, a new woodfire grill restaurant and bar located within the esteemed Sheraton Grand Sydney Hyde Park, has just opened its doors this week.

A reimagining of the coveted but cavernous space, this gastronomic venture comes from head chef Jamie Robertson, mentored by the renowned and award-winning chef Martin Benn, former owner and chef of Sydney’s Sepia. Jumping on the bandwagon of Golden Age Euro-style hotel restaurants sweeping Australia, Sydney Commons promises an elegant but laid-back experience at one of Sydney’s most iconic addresses. For Benn, the old-world glamour of a lobby restaurant is a huge drawcard for his first dip into the hotel game, via an intensive mentorship program by which he plans to continue fostering future talent.

“For me, the Sheraton Grand is the grand dame of Sydney hotels, a hotel that has possibly the best location – that being smack bang on Hyde park. In amongst the boutiques and bustling department stores, close to the theatre and stroll to downtown Sydney itself: it oozes that old time elegance and nostalgia of yesteryear, as soon as you are greeted by the Porter who leads you through to the main entrance.

But for me it was an opportunity to mentor not only Jamie Robertson the head chef of Sydney Common but also the young chefs that came to work here. Mentoring has always been a passion for me, and this is a passion project.

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I have always said that there is no better place to mentor chefs than having your own restaurant, and since closing Sepia back in 2018, it has been something I have missed greatly. I feel privileged that the Sheraton Grand has given me this opportunity to be able to mentor again and I believe that the hotel is invested in creating new talent for the future.”

For lifelong Sydneysiders, it’s natural to feel a little sceptical, particularly those who have waited for a truly exceptional offering at the ritzy hotel they’ve walked past on innumerable workdays. 

For London-born Robertson, it’s an exciting opportunity to translate the great European tradition of the lobby restaurant experience.

“Back in London, where I’m from, hotel restaurants are an integral part of the dining scene. However, when I first arrived in Australia, it seemed like this wasn’t really the case. It’s exciting to see Sydney embracing this trend with top chefs now opening establishments in hotels, which is gradually shifting the perception of hotel dining.

There’s no denying that the work I’ve been doing with Martin at Sydney Common represents a complete transformation from what was here in previous years. The hotel’s willingness to invest in such a dramatic change is a clear indication of their ambition,” says Robertson.

The produce and dishes lined up for the Sydney Common menu actively reflect the local talent of Australian growers and producers, as well as the increasingly knowledgeable clientele the duo are catering to. Familiar names dot the pages and bring a touch of familiarity to the dishes planned not just for the restaurant and bar, but for the hotel at large.

“Regarding the talented local suppliers I collaborate with, such as Baker Bleu, LP’s Quality Meats, and Coppertree Farm, it’s fantastic to see the Sheraton now using these guys throughout the hotel too.

Martin has been influential in helping me find my own voice as a chef and understanding the importance of nurturing close relationships with suppliers, and I think this will resonate strongly with our guests.”

In terms of what to expect from the revamped and re-energised Sheraton, for Benn it’s all about the protein.

“Firstly, the woodfired king prawns with salted shiso butter and taberu rayu (a Japanese garlic-chilli sauce). Yamba king prawns are cooked in minutes inside the Josper oven, and then served in a pool of lightly spiced salted shiso butter that shows true elegance.

Another is the whole roasted Bannockburn chicken that is brined in house then cooked in the Josper oven ironbark that gives a beautiful smoked hue to the skin. Served on a clever play of both bread sauce and panzanella salad (fried bread tomato garlic and olive oil) Jamie has combined the two to make an unctuous silky sauce that is then finished with a roasted chicken and smoked fat vinaigrette.” We are salivating already.

“Lastly, I am excited about the steak selection that offers everything from an O’Connor Grass Fed (marble score 2-4) minute steak, a 200g Blackmore wagyu short scotch and 600g Rangers Valley dry aged club steak all cooked in smoked beef fat and seared over charcoal. Served with a smoked beef vinaigrette and anchovy butter, they really are the stars of the show.”

“With a slab of Baker Bleu bread to mop up with of course,” adds Robertson.

For the fitout, Sheraton has enlisted designers Mitchell&Eades (Beverly, the Tote, Hinchcliff House), who have drawn inspiration from the moody grandeur of a Euro bistro, with intimate spaces, ambient lighting and timber finishes for a romantic atmosphere without detracting from the natural beauty of the Hyde Park backdrop. Floor-to-ceiling windows and the existing light-flooded atrium highlights the opulence of a truly 5-star experience.

Sydney Common
Sheraton Grand Sydney Hyde Park, 161 Elizabeth St, Sydney
Sun – Thurs 6:30am – 10:30am, 5:30pm – 11:30pm
Fri – Sat 6:30am – 10:30am, 12:00pm – 3:00pm, 5:30pm – 11:30pm
02 9286 6787
Sydneycommon.com.au