The Sheaf is one of those places that has something and somewhere for everyone. Six separately styled spaces are complemented by one of Sydney’s biggest beer gardens and a bistro.
An eastern suburbs institution, The Sheaf has been operating since 1948 and shows no signs of slowing down. Managed by restaurant-bar experts, the Solotel Group, The Sheaf is just one of their many popular haunts in a strong portfolio, which now includes ARIA, North Bondi Fish and Opera Bar.
Head Chef, Samuel Brading, has more than 15 years’ experience in kitchens throughout Brisbane, Noosa and now Sydney, most notably under the wing of Gary Skelton at the Season Restaurant. Samuel’s food philosophy is all about fresh and local, using produce such as Sydney Rock oysters, Yamba prawns and Hawkesbury River squid.
The menu offers great sharing options, as well as mains to suit any occasion. Start with sweetcorn and manchego croquettes with smoked chipotle mayo or a fresh swordfish ceviche with ruby grapefruit, avocado, mint and puffed rice. A small selection of gourmet pizzas are available, as well as a selection of salads such as the roast peach with baby kale, blue cheese and almonds.
For mains, keep it simple with beer battered flathead or choose the Middle Eastern-style roast lamb rump with Moroccan eggplant, warrigal greens and dukkah. The grill offers high quality cuts such as grass-fed Cape Grim scotch fillet and grain-fed sirloin with a range of sides and house condiments.
Dessert presents a difficult choice between a choc fudge brownie with vanilla ice cream, toasted marshmallow and salted caramel, or the buttermilk panna cotta with caramelised mango and pistachio shortbread.
Sommelier, Matt Dunne, has been in the industry for more than 20 years, including an eight-year stint as head sommelier at ARIA Restaurant. With the great responsibility as Group Sommelier for Solotel, Matt has created an Australian-focused wine list for The Sheaf. The cocktail list is short, sharp and creative and includes the Salted Caramel Colada, with Havana Club especial, coconut sorbet, pineapple, lime and salted caramel; and the Popcorn Paloma, an unusual combination of popcorn-infused tequila, lime, vanilla, grapefruit soda and salted popcorn.
The six bars and restaurant areas are open and spacious, with giant hanging paper lanterns, bent steel furniture and wooden tables. Relax on one of the lounges on the terrace or sip on a martini in the luxury Soda Bar. The Beer Garden is home to all things entertainment, shaded under a giant Moreton Bay fig tree with high chairs and tables and plenty of greenery. The Canopy is nestled in the treetops of the beer garden just like the name suggests, and the Public Bar is the place to go if you’re a sports fan. Depending on which night you decide to frequent, The Sheaf offers all manners of jazz, soul, live music and DJs switching it up between a casual pub and social night out.
With its ever-evolving look and menu, there’s no reason The Sheaf won’t be sticking around for another 70 years.