For mains, diners can enjoy grilled swordfish with capers, black olives and lemon brown butter. Beloved Brasserie 1930 favourites including the whole roasted duck and rainbow trout with trout roe and citrus butter will remain on the menu.

Brent Savage commented, “We’re incredibly proud of what Brasserie 1930 has achieved in just over a year. However, given the current climate, we recognise the importance of offering affordable, high-quality dining options that appeal to everyone.

“By simplifying our menu and pricing, we’ve made our offerings more accessible while continuing to deliver an exceptional dining experience.’’

Capella Sydney’s General Manager, Marc von Arnim, commented, “To celebrate the launch of our refreshed menu, we’re delighted to offer a special promotion throughout August: Enjoy a complimentary express lunch for your guest when you purchase a meal from our main menu or the $35 express menu on Tuesdays and Wednesdays.”

He continued, “We’re also proud to support our hard-working industry colleagues with a new Brasserie & Friends promotion. Hospitality professionals can enjoy 25 percent off food at Brasserie 1930 on Tuesdays and Wednesdays in August and September simply by presenting their valid staff ID or RSA card.”

Named in honour of the year the original building was completed, the award-winning Brasserie 1930 offers guests a sophisticated yet welcoming dining experience in consultation with leading Sydney-based Bentley Restaurant Group.

In its opening year, Brasserie 1930 was awarded two hats in the Sydney Morning Herald Good Food Guide and Sous Chef Shashank Achuta was named Young Chef of the Year. Capella Sydney was recently named Metropolitan Deluxe Hotel of the Year at the 2024 NSW Accommodation Awards for Excellence.

The new menu and promotions are available at the restaurant from 14 August. For reservations and enquiries, please contact Brasserie 1930 at 02 9071 5000 or visit capellahotels.com/Sydney.

 

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