Dragoncello

Dragoncello is the brainchild of Chef Roy McVeigh who has done the rounds of fine restaurants, in Sydney and beyond, including Berowra Waters Inn and Bathers Pavilion, and has extended his food craft interstate and overseas.

He designs his modern Australian cuisine in layers, and thinks about the harmony of the dish, salt, sour, bitter, sweet and umami. What's interesting here is the ability of McVeigh to harmonise and contrast with outstanding precision, to delight the senses, to intrigue the mind. He offers sontemporary cuisine using super seasonal availability, using produce that is local. The leaves come from within walking distance as well from our local Sydney gardens.

Now there are two levels, the Surry Hills ground floor offers a bar menu but upstairs the new spacious dining room, offers a la carte only on the white cloths.