Arthur

Arthur has long been one of Surry Hills' most beloved restaurants, but in 2026 chef-owner Tristan Rosier has decided to tear up the rulebook and start again.

Reopening in July following a complete rebuild, the new Arthur swaps its set-menu format for a more relaxed à la carte approach, with walk-ins welcomed, outdoor tables spilling onto Bourke and Nobbs Streets, designed to feel equally suited to a quick drink or a long dinner with friends. Think textured walls, dark timber bistro chairs, ceramic sconces by Sydney artist Alessandro di Sarno and plenty of candlelight.

The one thing that remains unchanged is Arthur's commitment to Australian produce. Unlike most restaurants, which might champion local ingredients where possible, Arthur takes things a step further—every ingredient on the food and drinks menu comes from Australia, without exception. If an ingredient can't be sourced locally, the team simply finds another way.

That philosophy runs throughout the menu from group executive chef Beth Patterson, head chef Juwon Gwak and Rosier himself. Expect dishes like ama ebi prawns with cured swordfish belly, braised kangaroo tail with warrigal greens, South Australian Kinkawooka mussels with native curry and a wattleseed custard tart finished with Queensland vanilla cream. Indigenous ingredients feature prominently throughout, woven into the menu as part of an ongoing exploration of Australia's culinary identity.

The drinks list follows the same rules. Overseen by Noah Lust, the cocktail offering reimagines classics through a wholly Australian lens, while the wine list champions local producers exclusively. Even familiar orders come with a twist, from a snap pea Gimlet to a Negroni built around Australian amaro rather than Campari.

One of the biggest additions is Australiano Hour, Arthur's answer to the afternoon aperitivo. Expect $3 Australian prawns, snacks under $10, cocktails from $10, wines from $10 and rotating menu specials that make dropping in mid-week a very easy habit to form.

If the old Arthur was built around the occasion, the new one is built around the habit—the set menus may be gone, but the commitment to Australian produce remains as uncompromising as ever.

Image credit: Leigh Griffiths | Supplied