The people behind Restaurant Hubert.
Our talented chefs, musicians, waiters, maître d’s and bartenders - every service, every night.
Ten years of it.
Merci à tous.
La Grande Fromagerie. Pre-order for events only.
In Britain, cheese follows dessert, paired with something sweet, often a glass of port. In France, it comes before, alongside a proper red.
The selection is built on contrast. An aged Comté for depth, a soft, bloomy Camembert for richness, and a sharp Bleu d’Auvergne to cut through.
Simple and timeless.
10 years of Restaurant Hubert.
A decade of devoted hospitality and serving Sydney in a way it had never seen before.
For ten years, Hubert has been shaped by the people within it, our guests, musicians, chefs, bartenders, and floor team - the many hands and hearts behind every service.
This anniversary is a moment to acknowledge that history, to continue it and to share gratitude.
So, thank you, thank you to the beautiful people who have chosen Hubert to mark the occasions over the years.
With words from Calvin Welch.
Duck à l’Orange first published in Louis Eustache Ude’s 1813 book The French Cook as ducklings à la bigarade, later refined by Escoffier at the Savoy. Now at Hubert.
By the glass this Autumn, old‑world treasures and new world discoveries.
At the top of the list for our Head Sommelier, Danny is the 2022 Thibaud Boudignon ‘Grey Label’ Anjou Blanc; a focused Chenin with citrus, stone fruit and a honeyed finish.
Joyeux Pâques. Hubert’s Mocha & Coconut Mille Feuille. Layers of mocha cremeaux and salted coconut cream between crisp sheets of puff pastry. Topped with coconut sorbet. Crafted by @andybowdy
Tucked behind Bar Pincer and away from the charming chaos of Beatrix Dining room is the Port Cave, our most intimate table.
A candlelit private dining room lined with vintage clarets and loved bottles from the cellar.
Seating up to 10 guests, the Port Cave is idyllic for special occasions, or gathering your favourite people.
Live jazz accompanies every service at Restaurant Hubert. Curated and led by Calvin Welch, Sydney’s leading musicians take the stage for lunch and dinner, seven days a week.
The Year of the Fire Horse at Restaurant Hubert - a feast of auspicious delights.
Eight‑Treasure Wings, Crab de Mangrove and Steamed Coral Trout set the table for a year of luck.
