The menu will be a celebration of Australian seafood and producers, with highlights such as Pacific Oysters with Ajo Blanco; “en brochette” skewers of Clarence River baby octopus and Skull Island tiger prawns; Jack’s Creek Angus bone-in Wagyu striploin with butter-poached lobster tail, and moreish wood-fired flatbread with smoked garlic chickpea hummus.
Complementing this will be a list of endless summer soirée-style wines from Australian and European regions – think a Soave, a chilled Chianti or a Provence Rosé – alongside free-flowing spritzes on tap and cocktails and curated by Sydney cocktail czar Kurtis Bosley, named after famous historical local yachts from years gone by like Champagne Charlie and Rum Runner.
St Sandria will bring back classics like “Surf and Turf” in a 5-star way.
Interiors by renowned local designer Sally Taylor (Felix, Queen Chow Manly, Beaux Rumble and Elva) will transport diners to the Amalfi Coast with the ground floor St Siandra dining room and bar featuring sunny yellow walls, terracotta tiling, golden veined white marble, Italian iron furniture, woven loveseats and ornate plaster.
The second-floor Bluebird Room & Deck function space will be soft-blue hued and flooded with natural light, complete with a private bar and deck overlooking the water.
Diners can expect interiors of sunny yellow walls, terracotta tiling and golden veined white marble.
Named after the famous Middle Harbour-based yacht which won a Sydney to Hobart Yacht Race double in the 1950s and 1960s, St Siandra will have access to two private moorings for arrivals via private boat or water taxi.
It is the first standalone venue by seasoned Sydney hospitality duo, chefs-turned-restaurateurs Mitchell Davis and Gavin Gray of Great Eats, the catering consultancy behind many of Sydney’s top local eateries including Bondi Icebergs Club.
“We’re incredibly excited to create this new venue offering a unique dining experience in one of the most beautiful spots in Sydney with one of the country’s finest young chefs, Sam McCallum helming the kitchen,” said Gavin.
We’re told to expect the finest Australian seafood when dining at St Siandra at The Spit.
“This is definitely the highlight of our combined 40+ years experience running kitchens and hospitality businesses across the country to date.”
St Siandra will start taking bookings in the New Year for lunch Wednesday to Sunday, dinner Thursday to Sunday, and breakfast on weekends, and events in the Bluebird function space.
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