Photography by Elle Haramis
From November 21, LB’s Restaurant at View Sydney introduces a menu built around one clear idea: what you see through the window should connect to what’s on your plate.
The new menu reflects Sydney and the New South Wales coast through ingredient choice, familiar dishes and considered preparation. We’ve designed it for hotel guests who want a restaurant experience worth staying in for, and for locals who expect food that feels connected to where they are.
“Our previous menu leaned toward French cuisine,” says Chef Jeff Hays. “We wanted to get back to a place that felt really authentic. Something our kitchen team and staff would genuinely enjoy on any given day. That enthusiasm and understanding shows up on the plate.”
The shift has been gradual. Our kitchen has been trialling dishes over recent months, refining based on your response. The result is a menu of familiar Australian dishes prepared with intention: rigatoni with spiced pork sausage ragu, chicken breast schnitzel with burnt caper butter, steak frites with O’Connor hanger steak. These aren’t reinventions. They’re grounded plates you keep coming back for.
Seafood anchors the menu’s connection to place. Market-fresh Sydney Rock oysters are shucked to order and served with citrus mignonette. Shark Bay scallops are seared with chilli and orange butter. Kingfish crudo is dressed simply with jalapeno, baby cucumber and olive oil. The approach is restrained: let the ingredient speak, don’t overcomplicate it.
The grill section features O’Connor steaks, Tasmanian lamb rump and whole flounder, each prepared to highlight quality over embellishment. Sides are straightforward: shoestring fries, crispy potatoes, steamed green beans.
LB’s sits above Sydney Harbour, and the menu now matches that setting. Food that reflects where you are, prepared with the kind of care that turns dining in into a choice, not a compromise.
The new menu launches November 21 at LB’s Restaurant, View Sydney.