There is no predictability here.

The Sheraton Grand Sydney Hyde Park has unveiled a fresh culinary chapter with the debut of Sydney Common. Stepping beyond the hotel’s iconic facade, this new restaurant and bar invites guests to taste a menu that celebrates both classic comfort and contemporary flair, all anchored by the mesmerising backdrop of Hyde Park

Gone are the days of predictable hotel dining experiences. Sydney Common, helmed by rising star chef Jamie Robertson, reimagines the genre with a focus on ingredient-driven, wood-fired cooking that sings with seasonality and showcases the bounty of Australian producers. With tender chargrilled romano beans dancing with a paprika egg sauce, their smokiness perfectly balanced by the richness of the yolk or juicy Yamba king prawns, their sweetness amplified by the kiss of the flames, the proteins are given centre stage.

Robertson’s culinary journey, honed under the mentorship of the esteemed Martin Benn, shines through in his thoughtful yet unpretentious approach. Dishes like the charred monterosa tomatoes adorned with creamy goat’s curd and a touch of smoky magic, or the whole roasted flounder bathed in a vibrant Pil Pil butter, showcase his talent for coaxing out the essence of each ingredient.

Meat aficionados will find their holy grail in the dry-aged Hereford grass-fed rib eye, its inherent juiciness and depth of flavour masterfully amplified by a smoky veil spun by the smoked fat vinaigrette. And for those yearning for an undeniably luxurious experience, the specially sourced Blackmore wagyu short rib promises a concerto of melt-in-your-mouth succulence, leaving even the most discerning gastronome utterly fulfilled.

No meal is complete without a sweet ending, and Sydney Common’s dessert menu doesn’t disappoint. Your classic lemon tart is reimagined with the delicate touch of coconut chantilly, and roasted nectarines sing with the summery notes of raspberry and smoked maple.