Cafe Del Mar Sydney
- 500 Max Attendees
- 8.9 km from Airport 6 miles from Airport
- 6 Event Rooms
- 0 Accomm. Rooms
Description
Café del Mar was founded on June 20th 1980 in San Antoni de Portmany on the Spanish Isle of Ibiza. Catalan architect Lluis Güell designed the look of the building and its remarkable interior. Well known for its spectacular sunsets and atmospheric music, Café del Mar is loved by people around the world for its masterfully curated chill-out,...
Café del Mar was founded on June 20th 1980 in San Antoni de Portmany on the Spanish Isle of Ibiza. Catalan architect Lluis Güell designed the look of the building and its remarkable interior. Well known for its spectacular sunsets and atmospheric music, Café del Mar is loved by people around the world for its masterfully curated chill-out, ambient and Balearic music compilations. To this day, Café del Mar is a favoured destination in Ibiza to watch the spectacular sundowns while listening to great tunes.
Café del Mar Sydney offers a new interpretation of the unique Balearic hedonism while honouring its proud heritage. The food and drinks offered pay homage to the Mediterranean basin with Spanish DNA, combined with light French, Italian, Moorish influences and an Aussie accent. The music flows from classic Café del Mar Balearic Chill-out to cool jazz, sexy deep house and nu soul.
The interior, designed by Sibella Court, oozes relaxed comfort and effortless style. Luxurious elements are combined with raw materials and a variety of niches feature within the large space. This magnificent interior is split into a contemporary dining room and a lounge bar area with lush sofas, plus an additional private dining room accommodating up to 22 seated guests. The massive sun deck has large shaded banquettes with plenty of table seating.
Join us for a quick bite, a long meal or a drink on the sun deck to watch the sundown in style. Whatever the occasion, Café del Mar will provide an oasis in the city with its effortlessly cool fusion of Sydney’s best music, food and drinks. The sun always sets in style at Café del Mar. Café del Mar offers a variety of chic and elegant functions areas such as an intimate dining room, which boasts two private terraces, a large and stunning outdoor terrace that overlooks the waters of Cockle Bay and Darling Harbour as well as a sophisticated, spacious and bright dining room.
Event Rooms
Dinning Room + Sunset Deck
Inside Lounge
Main Dinning
South Terrace
North Terrace
Terrace Exclusive
Packages
Canape Package
Canape Pckage Starting at- $30 pp 4 small 2 medium 1 large Read more
$30 pp
4 small
2 medium
1 large
$50 pp
5 small
3 medium
3 large
$70 pp
6 small
4 medium
2 large
SMALL Freshly shucked rock oysters, sherry mignonette ,Watermelon, Persian fetta, Jamon Serrano , Crisp polenta, fennel, and saffron confit, Quail egg, tomato, truffle and parmesan.
MEDIUM Chermoula crusted chicken, endive ,Buffalo mozzarella, olive and tomato dressing , Crumbed chorizo croquettes, basil sauce Snapper tartare, radish, ‘Yarra Valley’ roe Wagyu bresaola, potato skordalia, crisp capers, chives .
LARGE Slow roast lamb ‘sliders’, tzatziki Mushroom and tarragon risotto, tallegio , Grilled chorizo, tomato, basil, soft polenta Spinach and ricotta gnocchi, sage burnt butter ,Crisp barramundi, shaved fennel, orange and dill
Set Menu Package
Two Course Menu - $75 per head Three Course Menu - $95 per head Read more
Two Course Menu
ENTRÉES
“Blackmore” Beef bresaola, tomato, parmesan and truffle Buffalo mozzarella, roasted baby beets, glazed pecan and mizuna Salt and pepper squid, marinated artichoke, grilled chorizo and mint
MAINS
Crisp skin Snapper, saffron and fennel confit Slow roast Murryland lamb shoulder, cooked in paper, salsa verde Roast Holmbrae chicken, BBQ corn, wild garlic and tarragon
SIDES
Pommes frittes Steamed green beans, gremolatta Mixed leaves, chives, lemon and extra virgin olive oil
Three Course Menu
ENTRÉES
“Blackmore” Beef bresaola, tomato, parmesan and truffle Buffalo mozzarella, roasted baby beets, glazed pecan and mizuna Salt and pepper squid, marinated artichoke, grilled chorizo and mint
MAINS
Crisp skin Snapper, saffron and fennel confit Slow roast Murryland lamb shoulder, cooked in paper, salsa verde Roast Holmbrae chicken, BBQ corn, wild garlic and tarragon
SIDES
Pommes frittes Steamed green beans, gremolatta Mixed leaves, chives, lemon and extra virgin olive oil
SWEETS
Catalan crème brulee, muscat poached fruits, toffee wafer “cigar” Chocolate mousse, coffee granita, chocolate orange Florentine Raspberry tart with mascarpone and honeycomb
Canape Package
Canape Pckage Starting at- $30 pp 4 small 2 medium 1 large Read more
$30 pp
4 small
2 medium
1 large
$50 pp
5 small
3 medium
3 large
$70 pp
6 small
4 medium
2 large
SMALL Freshly shucked rock oysters, sherry mignonette ,Watermelon, Persian fetta, Jamon Serrano , Crisp polenta, fennel, and saffron confit, Quail egg, tomato, truffle and parmesan.
MEDIUM Chermoula crusted chicken, endive ,Buffalo mozzarella, olive and tomato dressing , Crumbed chorizo croquettes, basil sauce Snapper tartare, radish, ‘Yarra Valley’ roe Wagyu bresaola, potato skordalia, crisp capers, chives .
LARGE Slow roast lamb ‘sliders’, tzatziki Mushroom and tarragon risotto, tallegio , Grilled chorizo, tomato, basil, soft polenta Spinach and ricotta gnocchi, sage burnt butter ,Crisp barramundi, shaved fennel, orange and dill
Set Menu Package
Two Course Menu - $75 per head Three Course Menu - $95 per head Read more
Two Course Menu
ENTRÉES
“Blackmore” Beef bresaola, tomato, parmesan and truffle Buffalo mozzarella, roasted baby beets, glazed pecan and mizuna Salt and pepper squid, marinated artichoke, grilled chorizo and mint
MAINS
Crisp skin Snapper, saffron and fennel confit Slow roast Murryland lamb shoulder, cooked in paper, salsa verde Roast Holmbrae chicken, BBQ corn, wild garlic and tarragon
SIDES
Pommes frittes Steamed green beans, gremolatta Mixed leaves, chives, lemon and extra virgin olive oil
Three Course Menu
ENTRÉES
“Blackmore” Beef bresaola, tomato, parmesan and truffle Buffalo mozzarella, roasted baby beets, glazed pecan and mizuna Salt and pepper squid, marinated artichoke, grilled chorizo and mint
MAINS
Crisp skin Snapper, saffron and fennel confit Slow roast Murryland lamb shoulder, cooked in paper, salsa verde Roast Holmbrae chicken, BBQ corn, wild garlic and tarragon
SIDES
Pommes frittes Steamed green beans, gremolatta Mixed leaves, chives, lemon and extra virgin olive oil
SWEETS
Catalan crème brulee, muscat poached fruits, toffee wafer “cigar” Chocolate mousse, coffee granita, chocolate orange Florentine Raspberry tart with mascarpone and honeycomb
Canape Package
Canape Pckage Starting at- $30 pp 4 small 2 medium 1 large Read more
$30 pp
4 small
2 medium
1 large
$50 pp
5 small
3 medium
3 large
$70 pp
6 small
4 medium
2 large
SMALL Freshly shucked rock oysters, sherry mignonette ,Watermelon, Persian fetta, Jamon Serrano , Crisp polenta, fennel, and saffron confit, Quail egg, tomato, truffle and parmesan.
MEDIUM Chermoula crusted chicken, endive ,Buffalo mozzarella, olive and tomato dressing , Crumbed chorizo croquettes, basil sauce Snapper tartare, radish, ‘Yarra Valley’ roe Wagyu bresaola, potato skordalia, crisp capers, chives .
LARGE Slow roast lamb ‘sliders’, tzatziki Mushroom and tarragon risotto, tallegio , Grilled chorizo, tomato, basil, soft polenta Spinach and ricotta gnocchi, sage burnt butter ,Crisp barramundi, shaved fennel, orange and dill
Set Menu Package
Two Course Menu - $75 per head Three Course Menu - $95 per head Read more
Two Course Menu
ENTRÉES
“Blackmore” Beef bresaola, tomato, parmesan and truffle Buffalo mozzarella, roasted baby beets, glazed pecan and mizuna Salt and pepper squid, marinated artichoke, grilled chorizo and mint
MAINS
Crisp skin Snapper, saffron and fennel confit Slow roast Murryland lamb shoulder, cooked in paper, salsa verde Roast Holmbrae chicken, BBQ corn, wild garlic and tarragon
SIDES
Pommes frittes Steamed green beans, gremolatta Mixed leaves, chives, lemon and extra virgin olive oil
Three Course Menu
ENTRÉES
“Blackmore” Beef bresaola, tomato, parmesan and truffle Buffalo mozzarella, roasted baby beets, glazed pecan and mizuna Salt and pepper squid, marinated artichoke, grilled chorizo and mint
MAINS
Crisp skin Snapper, saffron and fennel confit Slow roast Murryland lamb shoulder, cooked in paper, salsa verde Roast Holmbrae chicken, BBQ corn, wild garlic and tarragon
SIDES
Pommes frittes Steamed green beans, gremolatta Mixed leaves, chives, lemon and extra virgin olive oil
SWEETS
Catalan crème brulee, muscat poached fruits, toffee wafer “cigar” Chocolate mousse, coffee granita, chocolate orange Florentine Raspberry tart with mascarpone and honeycomb
Canape Package
Canape Pckage Starting at- $30 pp 4 small 2 medium 1 large Read more
$30 pp
4 small
2 medium
1 large
$50 pp
5 small
3 medium
3 large
$70 pp
6 small
4 medium
2 large
SMALL Freshly shucked rock oysters, sherry mignonette ,Watermelon, Persian fetta, Jamon Serrano , Crisp polenta, fennel, and saffron confit, Quail egg, tomato, truffle and parmesan.
MEDIUM Chermoula crusted chicken, endive ,Buffalo mozzarella, olive and tomato dressing , Crumbed chorizo croquettes, basil sauce Snapper tartare, radish, ‘Yarra Valley’ roe Wagyu bresaola, potato skordalia, crisp capers, chives .
LARGE Slow roast lamb ‘sliders’, tzatziki Mushroom and tarragon risotto, tallegio , Grilled chorizo, tomato, basil, soft polenta Spinach and ricotta gnocchi, sage burnt butter ,Crisp barramundi, shaved fennel, orange and dill
Set Menu Package
Two Course Menu - $75 per head Three Course Menu - $95 per head Read more
Two Course Menu
ENTRÉES
“Blackmore” Beef bresaola, tomato, parmesan and truffle Buffalo mozzarella, roasted baby beets, glazed pecan and mizuna Salt and pepper squid, marinated artichoke, grilled chorizo and mint
MAINS
Crisp skin Snapper, saffron and fennel confit Slow roast Murryland lamb shoulder, cooked in paper, salsa verde Roast Holmbrae chicken, BBQ corn, wild garlic and tarragon
SIDES
Pommes frittes Steamed green beans, gremolatta Mixed leaves, chives, lemon and extra virgin olive oil
Three Course Menu
ENTRÉES
“Blackmore” Beef bresaola, tomato, parmesan and truffle Buffalo mozzarella, roasted baby beets, glazed pecan and mizuna Salt and pepper squid, marinated artichoke, grilled chorizo and mint
MAINS
Crisp skin Snapper, saffron and fennel confit Slow roast Murryland lamb shoulder, cooked in paper, salsa verde Roast Holmbrae chicken, BBQ corn, wild garlic and tarragon
SIDES
Pommes frittes Steamed green beans, gremolatta Mixed leaves, chives, lemon and extra virgin olive oil
SWEETS
Catalan crème brulee, muscat poached fruits, toffee wafer “cigar” Chocolate mousse, coffee granita, chocolate orange Florentine Raspberry tart with mascarpone and honeycomb
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