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The Gantry Restaurant and Bar

  • Restaurants
  • Dawes Point

Time Out says

A well-travelled chef with serious culinary cred is rattling pans at this waterfront venue

As part of its recent renovation and overhaul, the gorgeous Walsh Bay landmark Pier One Sydney Harbour has brought executive chef Chris Irving on board to man the kitchen at this indoor/outdoor eatery. He once worked side by side with Gordon Ramsay, headed a kitchen at the Bangkok Marriott Hotel Sukhumvit, has cooked for the Queen and even served as personal chef to David and Victoria Beckham. Now the Canada-born chef is laying out a menu of sustainable, paddock-to-plate meals. In addition to the a la carte options, The Gantry offers a set lunch menu, a pre-show menu for Sydney Playhouse attendees, a group menu, and a seven course degustation menu. 


11 Hickson Rd
View Website
Opening hours:
Daily 12-2.30pm, 6-10pm

What’s on

Mirazur Beyond Borders

  • French

In March, Sydneysiders can be transported for a day to the Côte d'Azur, as one of the world’s best restaurants, Mirazur, takes up a three-week residency in the Emerald City. World-renowned chef Mauro Colagreco and his team from this three-Michelin star, French Riviera restaurant are on a world tour, with a Sydney leg at Pier One Sydney Harbour. Bookings for this one-off experience opened today.  Mirazur, located in a town near Nice, has been voted the number one restaurant in the world by the World’s 50 Best Restaurants – a title it held for three years from 2019 to 2021. Now, like the rock stars that they are, the culinary team is on a ‘Mirazur Beyond Borders’ tour, travelling the globe to learn from new cultures, cook in new environments, use different ingredients, and continue expanding their knowledge around sustainability. Colagreco and the restaurant are well known for their dedication to sustainability (in fact, Mirazur was the first restaurant to obtain a ‘Plastic Free’ certification), and the tour will help the team continue to develop their knowledge about protecting nature and biodiversity as they source produce.  “It’s very important for me and my team to learn from and experiment with the ingredients we find in the country we visit, and to learn from all the people and products we encounter on the way,” says Colagreco. The Mirazur team will use high-quality, sustainable Australian produce to design an all-new menu. “I have visited Australia a few times, and what

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