Sugaroom is located on the old CSR Sugar Refinery site at Jacksons Landing, overlooking the waterfront at the end of Harris Street, Pyrmont. It’s location, casual and relaxed ambience along with the simple yet innovative menu has made it a popular choice with the locals and fine dining aficionados living further afield.

 

Sugaroom features a comfortable interior dining area with an open kitchen and a modern, lounge and bar and also a comfortable outside terrace seating area just metres from the water.  The restaurant serves lunch Tuesday to Sunday and dinner Monday to Saturday nights.

 

Designed by the renowned architect, Neil Bradford, the interior has been created to invoke a warm and inviting atmosphere, without detracting from the view across the water to Balmain. The goal for Bradford was to create a special place on the water where people could feel at home.

 

The menu is ‘Modern Australian’ using fresh ingredients including a wide and changing variety of seafood and meats prepared in an uncomplicated manner.

 

The menu features dishes such as an entrée of duck liver parfait with toasted sourdough and the signature baked eshallot tart with beetroot and goats cheese. The dessert menu includes favourites such as a buttermilk panna cotta with poached pear and almond tuile. Entrees are priced at $15, mains $28 - $32 and desserts $15.

 

The wine list is extensive and well priced, with a focus on boutique winemakers and lesser-known vineyards as well as a selection of international wines.

 

The bar stocks boutique beers on tap as well as the regular brews by the bottle. Sugaroom have also designed a creative cocktail list that will stand up to some of Sydney’s best bars.