Arthur has reopened in Surry Hills, and this time it wants to be somewhere you drop into, not just somewhere you save for a special occasion.
After a complete rebuild, the Bourke Street favourite has swapped its former set menu format for a more relaxed à la carte approach, with walk ins welcomed and outdoor tables spilling onto Bourke and Nobbs Streets.
The thing Arthur has not changed is perhaps the most interesting part of the restaurant. Every ingredient on the food and drinks menu comes from Australia.
The old Arthur was somewhere you booked for an occasion. The new Arthur sounds like somewhere you could accidentally turn Tuesday night into one.
Arthur has returned to Bourke Street with a more relaxed way to eat.
Arthur has loosened up
Chef owner Tristan Rosier has given Arthur a substantial reset.
The restaurant reopened in July 2026 after a complete rebuild, with a new interior designed to feel just as comfortable for a quick drink as it does for a long dinner.
Inside, there are textured walls, dark timber bistro chairs, ceramic sconces by Sydney artist Alessandro di Sarno and plenty of candlelight.
Outside, tables now spill onto the surrounding Surry Hills streets.
It is still polished. It just sounds considerably easier to pop into.
Still completely Australian
Arthur’s commitment to Australian produce goes much further than simply buying local where possible.
The rule is absolute. If an ingredient cannot be sourced in Australia, the kitchen finds another way.
Group executive chef Beth Patterson, head chef Juwon Gwak and Rosier have built the new menu around that philosophy, with native ingredients woven throughout.
Current dishes include ama ebi prawns with cured swordfish belly, braised kangaroo tail with warrigal greens, South Australian Kinkawooka mussels with native curry and a wattleseed custard tart with Queensland vanilla cream.
No imported shortcuts. If they cannot source it in Australia, they rethink the dish.
Even the Negroni is Australian
The drinks list follows exactly the same rules.
Overseen by Noah Lust, the cocktail menu takes familiar classics and gives them an Australian spin.
There is a snap pea Gimlet, while the Negroni uses Australian amaro instead of Campari.
The wine list is Australian only too, with local producers taking over the whole list rather than appearing as an obligatory little section somewhere near the back.
And then there are the $3 prawns
Perhaps the biggest clue that Arthur genuinely wants locals to drop in more often is its new Australiano Hour.
$3 Australian prawns, snacks under $10, cocktails from $10, wines from $10 and rotating menu specials.
It is Arthur’s take on the afternoon aperitivo and, quite frankly, $3 prawns in Surry Hills is a fairly convincing argument for finishing work early.
You can come in for a drink and a snack, order a few dishes, or stay and turn it into dinner.
Which is really the whole point of the new Arthur.
Arthur is leaning into a more casual rhythm while keeping its Australian only philosophy intact.
If Arthur has lived in your “someday for a special dinner” folder, the new version gives you a much better excuse to move it into regular rotation.
Arthur
📍 Where: 544 Bourke Street, Surry Hills
🍽️ What: Modern Australian à la carte dining
🇦🇺 The rule: Every ingredient on the food and drinks menu is Australian
🍤 Australiano Hour: $3 prawns, snacks under $10, cocktails and wine from $10
🍷 Serving: Lunch and dinner
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