Head Chef Mark Knox brings his magic out to venue, District Brasserie located at the bottom of Chiefly Square. For the corporate suits that work in Chiefly Tower, they would be aware of the two areas of District Brasserie, there’s the cafe and bakery and secondly also the bar and restaurant areas of District Brasserie. I personally don’t work in Chiefly Tower so I was pleasantly surprised to check this venue out on a Friday night as date night with MW.
French dining is experiencing a renaissance in Sydney with a spate of new bistros — like Hubert, Bistro Rex, LoLuk and the soon-to-open Eté and Frenchies — slowly but surely taking over. The latest is District Brasserie, a new fine dining venue committed to bringing affordable luxury to the masses. All we can say is, let the revolution begin.
Time is money, folks. So let’s see if the newly arrived District Brasserie at the foot of the Chifley tower can pull off the One Hour Business Lunch. After all, 5000 people work in this building, and they’re not the sort of people who like hanging around waiting for their steak.
If you’ve been looking for somewhere nicer than a boring ol’ food court to spend your lunch break, then look no further guys, because District Brasserie is here to save you from your sad lunches (and yourself). This place mixes French fine dining with casual take-away vibes with their new brasserie and bakery (a match made in foodie heaven, if we do say so). We’re suckers for the aged brass and polished marble fit out that brings just the right amount of fancy to your brekky/lunch meeting/dinner date/day. It’s sophisticated without being schmancy, so obviously it’s our kind of place.
Chifley continues to grow as one of Sydney’s most exciting new food hubs with District Brasserie, a new opening helmed by Head Chef Mark Knox with a commitment to “refined yet casual” dining. The multifacted 200-seater restaurant, bar and bakery, designed by the stalwart Paul Kelly, has also recruited Jason Hillier-Leggatt, a former pastry chef at the famous La Renaissance who now oversees the restaurant’s in-house bakery.