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Atelier by Sofitel

A Taste of Spring

French-Inspired Dining, Reimagined for Spring

A new season arrives at Atelier by Sofitel, bringing together the finesse of French technique and the best of Australian produce.

Discover bright citrus, fresh herbs and garden vegetables alongside charcoal-grilled seafood, Gundagai lamb and Atelier’s signature dry-aged duck, all served against the backdrop of Darling Harbour.

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A New Season at Atelier

Spring brings a lighter expression to the Atelier menu, with fresh produce and vibrant flavours complementing the restaurant’s signature French-inspired approach.

Begin with Ulladulla bluefin tuna cru with basil, radish and finger lime, or southern squid grilled over charcoal with capsicum and black garlic.

For mains, roasted Gundagai lamb loin is paired with zucchini flower, charred pea purée and minted lamb jus, while pan-seared Aquna Murray cod is served with sauce vierge and wilted spinach.

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The Signature Dry-Aged Duck

An Atelier favourite returns for spring.

Moorabool Valley corn-fed duck is carefully dry-aged to develop flavour before being cooked for crisp skin and a beautifully rendered finish. This season, the duck breast is accompanied by boudin noir, blackberry and cassis duck jus, balancing richness with bright fruit notes.

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From the Mibrasa

Fire remains at the heart of Atelier’s Boucherie selection, with the Mibrasa charcoal oven bringing depth and character to premium Australian beef.

Discover O’Connor Black Angus tenderloin, Lockyer Valley Wagyu rump cap, Black Onyx striploin and an 800g O’Connor Angus T-bone, accompanied by classic French sauces and seasonal sides.

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A Sweet Taste of Spring

The season continues through dessert, where French pâtisserie meets Australian spring flavours.

Discover chocolate and cardamom with blood orange, chocolate choux with Davidson plum, strawberry-rhubarb parfait, or the delicate oeuf à la neige with honey cream and blueberry jam.

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Choose Your Spring Experience

Explore the new menu your way with à la carte dining or experience the season through Atelier’s five-course tasting menu.

The five-course tasting menu is $135 per person, journeying from spring leek velouté and tuna cru through Gundagai lamb and dry-aged duck before finishing with oeuf à la neige.

A group menu is also available from $115 per person, featuring a selection of dishes from the spring collection with two shared sides.

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