Award winning chef Daniel Collins has been entrusted with the job of putting Sydney’s newest eating and entertainment venue Yardhouse Bar and Brasserie on the city’s dining map after being appointed Head Chef.

Daniel has developed a menu designed to cater for a variety of tastes and appetites. While the lighter pre-theatre menu includes such dishes as spiced calamari with Szechuan pepper salt, chilli, coriander and citrus aioli or Beef and James Squire Porter pot pie, the full brasserie menu has a selection of four different steaks (including a 300g Wagyu rump), four types of skewers (each with a different international heritage) and six mains including slow-braised pork belly, Queensland spanner crab linguine and crisp skin salmon with tomato, white bean and fennel.

Yardhouse Bar and Brasserie is open for lunch from 12pm-3pm Monday to Friday and for dinner from 6pm. On weekends, the brasserie menu is available at any time during the day until late.

Yardhouse All Day Bar Menu

Yardhouse Autumn menu

Yardhouse Brasserie Menu

Theatre Menu