• Wed-Thurs 5pm-late
  • Fri-Sun 8am-late

$$ - $$$

  • Licensed
  • Takes Reservations
  • Cocktails

One step through the doors of Balmain’s Wilhelmina’s Liquid and Larder and you’ll be captivated ­– if not by the delicious aromas of prime Australian steak sizzling on the custom charcoal grill, but by the striking mural covering the restaurant’s main wall. An eye-catching assortment of colours, put together by artist Anya Brock, sets the scene for a truly unique Australian dining experience.

Owners James Bradey and Warren Burns opened the doors to Wilhelmina in 2016 to immense success. Having achieved a high standard of service in their previous two ventures, Grandma’s Bar and The Wild Rover, the pair decided to move beyond the bar scene and delve into the restaurant world, focusing on preparing high quality meals made with the best quality produce. Wilhelmina’s menu is seasonally inspired, centred around sustainability and uses the freshest ingredients, sourced as close to home as possible.

Head Chef, Pip Pratt, guides the kitchen in producing delicious meals for hungry Balmain locals. She’s more than qualified to do so, having worked at an array of top tier restaurants across London and Sydney, including Corrigan’s Mayfair, Club Gascon and Bentley Restaurant and Bar. The majority of plates are designed to share, with options like BBQ heirloom carrots with smoked feta and carrot vinaigrette, and duck breast with shiitake and rhubarb puree.

However, if you find yourself at Wilhemina’s on a Sunday, it’s hard to look past the Sunday Roast, designed to serve 2-4 people. The meat on offer differs from Sunday to Sunday, depending on what’s available, and guests are invited to choose their preferred cut. Served up with a selection of sides and Yorkshire pudding, it’s a traditional Sunday roast of lip-smacking proportions.

For brunch dwellers, Wilhelmina’s doors are open early from Friday through to Sunday. The menu ticks all the brunch boxes, with options like honey-roasted granola with local yoghurts, fresh berries and passionfruit, and chilli-roasted pumpkin with sumac yoghurt, dukkah and fig, topped with pomegranate jam. Add a freshly squeezed juice from their ‘liquid brunch’ menu, or kick-start your weekend with a cocktail from their list of fruity tipples. It’s 5 o’clock somewhere right?

The extensive wine list is an ode to Australia’s exquisite winemakers, and is predominantly sourced from across the country. Curated by General Manager, Mikey Hamilton, the list of Australian drops is ideally suited to Wilhelmina’s fresh and local cuisine. To showcase the wines on offer Wilhelmina’s also plays host to a wine tasting, organised by region. The tastings are hugely popular and the limited places are quick to fill up by loyal regulars, so get in there early to make sure you don’t miss out.

For the whole shebang, with dinner and wine tasting all in one, make sure you keep your calendar clear for the seasonal ‘Feast’ dinner, popping up throughout the year. Here, wines from one particular region are chosen to complement dishes produced from a single farm or butcher. What better way to spend a Sydney evening than sitting back with a glass of red and devouring a delicious Australian meal with mates?

Locate Wilhemina's Liquid + Larder

332 Darling St, Balmain


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