Sample Page – The Charles Brasserie & Bar

BEHIND THE SCENES AT THE CHARLES

Follow

Bluefin tuna crudo, paired with globe artichoke à

Bluefin tuna crudo, paired with globe artichoke à la barigoule and pickled lemon. Bright and refined, an opening course that sets the tone for what's to come.

#TheCharles #SydneyBrasserie #EtymonHospitality

Shortrib agnolotti. Foie gras velouté, truffle &

Shortrib agnolotti. Foie gras velouté, truffle & red wine.

Join us at the bar for a drink or two. Whether it

Join us at the bar for a drink or two.

Whether it’s a post-work aperitif, an evening catch-up, or a nightcap, The Charles bar is open late Monday to Saturday.

As the season shifts, so does the table. Bluefin

As the season shifts, so does the table.

Bluefin tuna crudo with globe artichoke à la barigoule and pickled lemon. Tiger prawn risotto enriched with lobster butter and N’duja. Short rib agnolotti, finished with foie gras velouté, truffle and red wine

#TheCharles #SydneyBrasserie #EtymonHospitality