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With its beautiful waterside locale and stunning interiors, St Siandra has been transporting diners to the Mediterranean since its recent opening at The Spit.

The restaurant, bar and events venue serves up Amalfi Coast-inspired interiors, beach views, endless summer soirée-style wines and a Mediterranean-inspired menu by Head Chef Sam McCallum (formerly of two-hatted Nomad) celebrating local seafood and producers.

Arrive via foot, wheels or water – with wharf access for water taxi or private boat – to enjoy takeaway St Dreux coffee and pastries from Seaforth’s Staple Bakery, and dine in for breakfast, long lunch and dinner choosing from the a la carte menu or chef’s tasting menu.

St Siandra restaurant manager and head chef
Adam George (restaurant manager) and Sam McCallum (head chef)

Highlights of the menu include summer holiday-inspired cocktails named after local luxury yachts like Champagne Charlie and Rum Runner, skewers of Skull Island tiger prawns and Angus MB4 short rib cooked on charcoal, seven spice slipper lobster, chickpea pancakes with vanilla ricotta and date syrup, and apple brik pastry pie topped with almonds and cardamom ice cream.

Breeze in for cocktails at sunset in the golden-veined white marble-clad bar with iron and antique mirror back bar, ornate timber mouldings and terracotta tiling, before moving into the sunny yellow-hued dining room with beach views from picture windows which line the walls.


Interiors by Sally Taylor (Felix, Queen Chow Manly and Elva) feature woven loveseats sourced from Italy, rust-red marble-topped tables, decorative plaster lighting and flourishing olive trees. A staircase winds up to St Siandra’s first-floor events venue, Bluebird Room & Deck – a soft-blue hued, naturally-lit space catering for functions of up to 70 people, with a private bar and deck overlooking the water.

Adding to the breezy beach holiday vibes is St Siandra’s smiley front of house team donning white linen and sunny yellow aprons, led by General Manager Adam George, fresh from his time running Revolver Espresso in Bali, as well as beachside Watson’s Bay Boutique Hotel and The Fernery Mosman prior to that.

“From sunset cocktails and chilled bottles of Laurent Perrier to long, leisurely lunches overlooking the water while soaking up the sea breeze, St Siandra is all about having a holiday state of mind, offering a sensory escape to the Amalfi Coast without the need to leave Sydney,” said Adam.

St Siandra menu

Named after the famous Middle Harbour-based yacht which won a Sydney to Hobart Yacht Race double in the 1950s and 1960s, St Siandra is the first standalone venue by Sydney hospitality duo, chefs-turned-restaurateurs Mitchell Davis and Gavin Gray of Great Eats, the catering consultancy behind Sydney’s top local eateries including Bondi Icebergs Club.

St Siandra opens for breakfast Friday to Sunday, lunch Wednesday to Sunday and dinner Thursday to Saturday, as well as takeaway coffee and breakfast pastries every morning, while Bluebird Room & Deck is available to host events seven days.

To make a reservation or for more information, visit www.stsiandra.com.au.