Chef Sam Bull is part of an impressive team of Sydney industry stalwarts that have come together to make the Prince of York a reality. In the kitchen, they have backgrounds that include Icebergs, North Bondi Italian, The Winery and Gazebo, with the rest of the team converging from places like the Keystone Group, Bar Brosé, ACME, and Chula.
Located in an old bank and cash reserve, the multi-level space is restaurant, bar, café and club, and with the experience base of the crew – they are doing all things well.
You can simply snack on cold cuts, oysters, tins of fish and some cheese if you wish, but the real excitement is in the clever and innovative menu that includes deceptively simple dishes like Greek-style smoked octopus, which is tender and textural, uncomplicated and delicious. Things start to get really interesting with the venison tartare, which comes with a rich cheese and bone marrow toastie and a fried egg on top … may sound unusual, but this decadent, rich and balanced dish really works.