Arthur- Surry Hills
Eat Here! Stories from my favourite tables around town…
Tucked away on Bourke Street in Surry Hills is Arthur, a casual fine dining restaurant that proudly transforms exclusively Australian grown produce into a considered set menu, showcasing the best of seasonal dining Sydney has to offer.
The restaurant is housed in a charming Victorian-era terrace house, thoughtfully refurbished to display a wonderful marriage of old and new. The walls have a rustic finish, warm wood furnishings and lived-in banquettes encourage conversation, and the marble topped bar framed by ceiling height racks of wine is a natural focal point. As you walk in, you're greeted by the words 'Cafe Niki' inlaid into the dark, burgundy floor—an ode to the old restaurant that occupied the space before Arthur took over.
My first visit to Arthur was a few years ago for a special evening, and as I returned for a long lunch on a sunny Sunday afternoon, I felt the same warmth in the service and ambience. The food was just (if not twice) as delicious as I remembered.
Though the fine dining restaurant only offers set menus and the menu changes seasonally, I’m sharing some of the dishes I loved while dining at this Surry Hills restaurant in 2025.
6 Must-Try Dishes at Arthur Surry Hills -
Start with…
I have a deep fondness for any restaurant that serves their bread warm and frustratingly, it’s much rarer than you’d think. The substantial slice of wholemeal sourdough made with Arthur’s own starter (six years strong!) is served with a side of salted cultured butter. Steam escapes as I tear into the bread, the already softened butter gliding across smoothly - a strong start indeed.
A sunset-hued dish follows suit–the tuna with kohlrabi, tomato and saffron jelly. As the server described the combination, I have to admit I didn’t expect much, but this ended up being one of my favourite dishes. Made with fresh yellowfin tuna mixed with smoked seaweed and a slow-cooked tomato and pepper sauce, it was salty, smoky and well balanced. Topped with a delicate Tasmanian saffron jelly, that had a pleasant almost floral texture, this dish was hard to describe but immensely pleasurable as the flavours melted together in my mouth.
Continue with…
A little shared plate of assorted treats are next, which included a delicate blue swimmer crab tart with salted egg yolk, and the cobia and seaweed doughnut. Arthur describes this nibble as sourdough dough made in the style of a beignet, piped into hot oil. It’s filled with a smoked seaweed puree and served with raw fish- in this instance, finely sliced cobia.
A substantial mackerel fillet made up the first half of the mains. The fish was cooked so perfectly, it flaked apart at the touch. Served in a simple broth like sauce with kale and mussels, it was simple yet substantial.
Finish with…
A long standing staple on Arthur restaurant’s menu is the Bruny Island cheese tart. An add on to the set menu and frankly such a highlight, it features a delicate pastry shell laced with Bruny Island cheddar, filled with seasonal jam (pepperberry and caramelised pear in the past), then topped with cheddar custard and a blizzard of more cheese. Despite the richness, the jammy layer cuts through it beautifully, creating a balanced yet sharp contrast of textures and flavours.
We finished with the seasonal mandarin, strawberry and lemon myrtle dessert. While I always prefer a warm dessert, this combination ended up being the perfect antidote to the cheese tart and other sauce-rich mains. It had a refreshing, citrusy sweetness, and the juicy strawberries topped with a granita added a satisfying textural bite.
Read more stories on The Journal or my select articles here.
