Randwick’s beloved Corner 75 is back, but with a fresh twist.

The neighbourhood icon, known for its old-school Hungarian charm, has been handed over to a dream team of Sydney hospitality heavyweights—Dan Puskas (Sixpenny), Jean-Paul El Tom and Alex Kelly (Baba’s Place). Together, they’re reviving the legacy while bringing in a new era of Hungarian-Australian dining.

If you’ve been coming to Corner 75 for schnitzels the size of your head and home-style hospitality, don’t worry—the classics are here to stay. But this time around, there’s more seafood on the table, inspired by Hungary’s rich fishing culture (fun fact: at one point, the Danube was so full of fish, it was said there was “more fish than water”).

The kitchen is led by Carley Scheidegger (ex-Fred’s) as head chef, with Reece Little as sous chef, and they’re taking a deep dive into traditional Hungarian recipes, referencing The Cuisine of Hungary—a legendary cookbook packed with centuries-old dishes.

The bar is all about celebrating Eastern and Central Europe. That means:

Boutique Hungarian and Austrian wines, with a spotlight on small-batch winemakers
Hungarian-leaning cocktails (think a classic Americano, but with a splash of Unicum)
A bespoke, European-style beer brewed in collaboration with a local Sydney brewery

With just 40–50 seats, the interiors are getting a thoughtful refresh—expect rich colour palettes, electric wall treatments, and subtle artistic touches. It’s a nod to the past, with just enough Baba’s Place flair to keep things interesting.

The new custodians know they’ve got big shoes to fill, and they’re leaning into the nostalgia rather than shying away from it.

“We’re going to give really casual, warm, friendly service,” says Tremayne. “But with our experience in detail and attention—the finer parts—we can give that to people without it feeling stuffy.”

So, old fans and new faces alike—get ready. Corner 75 is back, and you can book your table here.