Arras MK II opened in late 2011 – the room bucks the trend with its crisp white interior and oversized, abstract graffiti mural along the length of the restaurant.
At Arras strove for thought provoking, interesting food. They looked to their past for inspiration, to evolve our food into the future. They were not followers of fashion in food. They believed in what’s on the plate and found immense joy in the humblest of ingredients.
At Arras the focus had always been to create a team that has a shared belief. A belief in this common goal of working together to create a dining experience that exceeds guests expectations goes a long way to the success of Arras.
At Arras the kitchen team taught that their cooking is born from reliance on quality ingredients and sound technique, and to always add some personality too.
Their Daily Menu
Pork belly and jelly cabbage and bacon
cured tomato, aubergine, olives
Potato and dried fruit terrine
hazelnut, green bean and duck liver
Pan roasted market fish
“summer fish pie”
Roast rump Riverina beef, cauliflower
“mac n cheese” and almond dressing
Milly Hill lamb rump
spring vegetables, gravy
Arras Leaf Salad
White peanut nougat, coffee ice cream
Strawberry “Fois Gras”
raspberry and rose
Yorkshire cream tea
Cheese from the trolley
Two course – Three course –
Coffee, Tea – , Arras Petit Fours –
Lunch: Tuesday to Friday 12pm until 2.30pm Dinner: Tuesday to Saturday 6pm until 10pm
204 Clarence Street, Sydney NSW 2000