Barons is a grand dining room in the heart of Sydney’s CBD, devoted to the art of old-world hospitality, the pleasure of prime cuts and the theatre of proper service.
The kitchen celebrates time-honoured technique and British tradition: a nose-to-tail menu of roasted and flame-grilled meats, forequarter lamb chops, bone-in sirloin and a Yorkshire pudding made with due reverence. For pudding, there’s a nostalgic Knickerbocker Glory, trifle layered with mango, passionfruit, cream and the timeless treat of a perfectly jammy Victoria sponge.
An intimate, candlelit escape with leather-bound menus and an encyclopaedia of wines waiting to be discovered. The tables are topped with pressed white linen and brass candleholders, walls are lined with oil paintings and expressive works from the 1950s and 60s, and the cellar is a true treasury of wine: clarets from Bordeaux and Margaret River, Burgundies of pedigree, and pioneering new-world producers from Tasmania and the Clare Valley. Cocktails are Victorian classics: the Barons Martini stirred to precision, a Sherry Cobbler with rhubarb shrub, or a Brandy Alexander made for the close of the evening.
