Chef Graeme Hunt (ex Chin Chin, Rockpool Group) is choreographing The Carter kitchen to a new beat, showcasing Asian fusion influence through a signature menu of share plates. 

The Carter has well-established its place in our hearts as Sydney’s go-to RnB destination, combining a love of music, art, and street food housed in a vibrant, multi-level space that transports you to the streets of New York. Adding to its unrivalled repertoire of RnB, Reggae, HipHop & Old School hits, The Carter has just launched an inspired new all-day dining menu designed to carry the weekend vibes through the week.  

Chef Graeme Hunt has been working on redefining and elevating the food and drinking experience, designing an entirely new menu, full of fresh produce and fried bites with his signature Asian fusion influence. 

Signature share plates include; Raw tuna with dashi cream, pickle ginger and puffed rice; and King prawns with tomato sambal and malfadine; move onto the mains and you’ll discover flavour-laden bites of crispy pork belly with sweet soy & pepper sauce sprinkled with sesame crunch, plus a 300gm Wagyu Tajima sirloin served with mirin soy glaze and miso cauliflower. 

The cocktail list extends the flavour-filled playlist with a curated combination of sweet, sour, and spicy options for every palate. Get ‘Hot in Here’ with jalapeño tequila, pink grapefruit, agave, and spicy salt or return to the stage for an ‘Encore’ with vodka, cold brew coffee topped with toasted marshmallow. 

For the first time ever, the new and improved menu will see The Carter will open its glass brass doors during the week for lunch and dinner, available on Wednesdays and Thursdays between 12pm – 10pm, and Fridays and Saturdays, from 12pm – 2am.   

To keep up to date with the line-up of local and international artists playing at The Carter, head to their website.