ABOUT
Sydney’s award winning all-day dining bistro and bar, offers diners and hotel guests a stylish and modern restaurant.  

Set in an invigorating multi-spaced interior, ABODE draws upon natural earthy tones mixed with striking carpets and wallpaper from Catherine Martin against Florence Broadhurst lattice works. With a dining area seating 150 people and spacious bar, you can make yourself at home in ABODE.

The menu revolves around modern bistro concepts with seasonal, locally grown and sourced produce which are being used in a variety of ways. Innovative shared plates are designed to bring people together and promote conversation.

HEAD CHEF
For more than 20 years, Dublin born Anthony Naylor has gained incredible skills and knowledge from a variety of internationally renowned restaurants, highlighted in 2015 with the award of two chef hats in the Gault & Millau Restaurant Guide as Head Chef of Prime Restaurant. His philosophy of highlighting each ingredient’s flavour and texture has driven him to create a refreshing dining experience.

“Food needs to be honest. By enhancing the flavours of each element, guests can experience local, seasonal produce to its full potential. As Head Chef at ABODE Bistro & Bar, this is a wonderful opportunity to showcase these elements to both visitors and Sydney locals alike."

​Indulge in components of char-grilled local meats, fresh seafood, delectable cheeses, house-made chutneys, breads and ice-creams all complimented with fresh produce from local small growers.