Given the current climate surrounding COVID-19, many authorities are placing restrictions on social gatherings. In the best interest of everyone’s safety, we are continuously updating the availability of our partner restaurants to reflect these measures. We encourage people to still support the restaurant industry in other ways.Learn how
Modern Australian cuisine, an elegant setting, and fantastic service combine for an amazing experience over at Booth St Bistro, one of Annandale’s favourite gourmet destinations. A hub for the city’s foodies, this chic restaurant and bar on Booth Street reminds one of a comfortable European cafe, where locals meet to discuss everyday happenings and going ons, and where guests come to indulge in some of the finest dishes that Sydney has to offer.
A weekend Breakfast is always good at the Booth St Bistro . Coffee good, service good, food ranges between average and good. Overall a positive experience,
Head chef Wayne Borgese-Coom – who owns the restaurant along with his wife Teresa – has spent nearly two decades working as a chef, and thanks to his passion for new flavours and gourmet ingredients, he’s been able to essentially carve a niche for himself in Sydney with his European-influenced take on modern Australian cuisine at Booth St Bistro (on Booth Street) . The Annandale restaurant is very stylish and sophisticated, ideal for private dining and functions, so enquire within if you’re looking to throw an unforgettable bash.
Booth St Bistro in Sydney’s Annandale serves breakfast, lunch and dinner every day of the week except Monday, giving you ample time to try out all of the delicious specialities on offer. Thankfully, breakfast is available all day, so you can eat buttermilk pancakes, eggs benedict, cheese toasties and smashed avocado in the evening if that’s what you’re in the mood for. On the other hand, you could order up mains like baked pumpkin gnocchi with Persian feta, asparagus and cherry tomatoes, the roasted free-range lamb rump with eggplant pickle and pea puree, or the pan-fried mulloway fillets served alongside jerusalem artichoke, olive cheeks, radish and celeriac foam. To end, take a cheese board to share, a glass of dessert wine, or a piece sticky date pudding with vanilla ice cream and butterscotch sauce to round it all off.