The Blue Door Celebrates Two Years Of Fostering Connections Between Diners & Food

Eat, Sydney / 1 November 2023
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The Blue Door Celebrates Two Years Of Fostering Connections Between Diners & Food

Eat, Sydney / 1 November 2023

The Blue Door has established a lofty precedent for sustainability in the Sydney dining scene, offering a true farm-to-table experience in Surry Hills.

Along Waterloo Street, an alluring blue door offers a glimpse into one of Sydney’s most profound dining experiences. Over the past two years, The Blue Door has rekindled the connection between diners and their food, evolving into a safe space for discussions about sustainable dining in Sydney.

Co-owner and chef Dylan Cashman initially opened this restaurant in Palm Beach, garnering the title of “Best New Restaurant for Queensland” and a coveted hat in the Good Food Guide. Recognising a sustainability gap in Sydney’s dining scene, he resolved to make a difference by bringing The Blue Door to the city.

The menu rotates weekly to reflect the ebb and flow of seasonal produce from local farmers. Diners receive a newsletter detailing suppliers that will feature across their menu, and Angelica Nohra, a co-owner and restaurant manager, shares ingredient anecdotes at the table. We’re proud to have restaurants like The Blue Door in Sydney that truly practice what they preach.

Diners will always start with housemade Single Origin Lacer Wheat Sourdough, paired with cultured butter and salt from across the globe. Standout dishes from our visit included Yellow Beetroot with smoked crème fraiche and macadamias, Australian Bay Lobster Tartare featuring finger lime and lemon myrtle, Little Hill Farm Chicken Ravioli with fermented cabbage and chicken broth, and Chicken Thigh with roasted leek and mustard sauce. Chicken featured prominently on the menu, exemplifying The Blue Door’s commitment to zero waste through the resourceful use of whole ingredients.

Dessert featured a surprisingly decadent Gundooee Organics Artichoke Caramel with malted barley ice cream and artichoke butterscotch. Chef Cashman is not afraid to get creative with ingredients like artichoke if it means utilising produce that would have otherwise been neglected.

The Blue Door provides meticulously curated wine pairings by Angelica Nohra, the mastermind behind the New South Wales-dominated wine selection. It offers diners an educational journey from Orange to Gundagai and Murrumbateman in one sitting. Angelica’s ongoing wine diploma study underscores her extensive knowledge in the industry.

A meal at The Blue Door left us grateful to have such an experience in Sydney. We highly recommend a visit. Find out more here.