As soon as you step through the doors of Solander Dining and Bar, the ground-floor noise of Sydney’s commercial centre is replaced with the comfortable hush of West Hotel’s velvet-lined lobby. Dark wood panelling, plush armchairs and a dense backdrop of greenery form an immediately intimate setting against which the fine-dining experience plays out. Led by Belgian chef David Vandenabeele, formerly of The Langham in New York, the menu hones in on native ingredients and their potential to be the stars, rather than the garnish, for exquisitely refined dishes such as Banksia-glazed root vegetables and Mountain Pepper-spiced venison.
65 Sussex Street
Sydney NSW 2000