Sydney goes French for four days and nights in July

Sydney's four-day Bastille celebration of all things French returns in July. 

Now in its 14th year, the Bastille Festival returns to Circular Quay and The Rocks from July 16-19. 

Free to attend and open to all, the festival will offers four days of gourmet food, French wine, live Gallic music and cultural performances in the heart of the city.

The expanded 2026 edition will feature 130+ exhibitors, 80+ dishes, 110+ free performances, and a new French-inspired flea market at Gateway Plaza. 

For the first time, the festival will extends beyond Circular Quay through a collaboration with the City of Sydney's busking program. 

“Every year, our aim is to share a slice of France right in the heart of Sydney,” says Vincent Hernandez, founder and festival director. 

“This edition promises to be our most ambitious so far, larger, more daring and more immersive, inviting visitors on a true ‘Tour de France’ of flavours, culture and experiences.

“Our goal is to make every dish feel like a journey, whether it’s a traditional specialty or something completely new inspired by French cuisine.” 

There will be close to 20 bars across Circular Quay and The Rocks. 

The program features cabaret and roaming mimes to a selection of incontournables, bringing Parisian energy to the harbour city. 

“At its core, Bastille Festival is about connection, to food, to culture, and to each other,” says Hernandez. “It’s about creating joyful, unexpected moments that bring people together.” 

See https://bastillefestival.com.au/sydney/

Meet the 82-year-old chef driving a new Sydney restaurant

An octogenarian chef is the kitchen driving force for a new family-run Greek restaurant that opened its doors last week in Sydney's historic The Rocks district.

Jimmy’s Kitchen is a tribute from hospitality industry veteran Chris Drivas - who has with over 50 years of experience in the industry - to his late father, Jimmy.

Chef Marko Taxidis, who is 82, leads the kitchen.

He first cooked with Jimmy Drivas n Sydney in the 1950s and has been part of the family business ever since.

The Greek taverna-style eatery is inspired by Chris’s childhood working alongside his dad in Greece from age seven.

The 22-seat restaurant aims to replicate a traditional Greek home with sandstone walls, royal blue accents, and shelves lined with olive oil, pastas, and preserved capsicum.

Menu highlights include the astakos lritharaki (lobster with orzo), lamb kKleftiko, and saganaki halloumi.

“When customers walk through your door, you treat them like they’re coming into your house,” Jimmy would say, his son recalls.

“It’s intimate, unpretentious, and designed to feel like you’ve stepped into a family kitchen - where the food is real, the welcome is genuine, and every dish brings people together.”

The drinks list is uniquely and proudly Greek - from crisp assyrtiko to bold xinomavro wines, alongside Greek beers, aperitifs, digestifs, cocktails, and mocktails.

Jimmy's Kitchen is at Bay 9/7-27 Circular Quay Wharf, The Rocks. See https://thevenuesco.au/jimmyskitchenbaynine/

Images: Leigh Griffiths 

Bastille Day celebrations will be a few days late this year in Sydney

With Bastille Day inconveniently falling on a Monday this year, Sydneysiders will have to be patient before Sydney’s iconic French festival returns from July 17-20.

The Bastille Festival - four days of food, wine, art and more - will be again be held across the Circular Quay/The Rocks precinct.

For over a decade, the Bastille Festival has been bringing joie de vivre to Sydney's Francophiles.

“Each year, we aim to recreate what we love about France right here in the heart of Sydney,” says Vincent Hernandez, the founder and event directorval Director. “This 12th edition is all about going bigger, bolder, and more immersive - offering Sydneysiders and visitors a true ‘Tour de France’ of flavours, sights, and sounds.”

Bastille Festival 2025 will feature more than 120 exhibitors and over 80 dishes.

Expect crowd favourites like raclette, escargots, crêpes, and macarons, along with international flavours reimagined with a French twist.

“Food is at the heart of French culture, and it’s at the heart of Bastille Festival too,” says Hernandez. “We want every bite to transport you - whether it’s through a traditional regional speciality or a creative new fusion you’ve never tried before.”

Bastille Festival’s wine program is promoted as its most extensive yet.

Eight wine regions will be offering a curated selection of four wines. From Bordeaux to Burgundy, Beaujolais to Provence, Languedoc to the Rhône Valley, and Alsace to the Loire Valley, it sounds a liquid delight.

“Our wine experiences aren’t just about tasting - they’re about storytelling,” says Hernandez. “Each glass is a journey through a region, its traditions, and its people.”

This year, Champagne will take centre stage, with pop-up stations throughout the festival and two distinctive wine bars offering Champagne paired with oysters and seafood.

There will also be mulled wine, spiced hot cider, beer bars, and cocktail stations with 18 bars dotted around Circular Quay and The Rocks.

The program includes over 100 free shows, including live concerts, street theatre, dance lessons, fire performances, acrobatic displays, and more. And entry is free.

See https://bastillefestival.com.au/sydney/

Culinary Tour de France aims to be a tour de force

The one week of the year when Sydney has a French accent will return in July.

The Bastille Festival will run from July 17-20 around Circular Quay and The Rocks and feature food, wine, music and French joie de vivre.

Organisers are promising more than 120 exhibitors and over 80 dishes on offer, ranging from traditional favourites to sweet treats. 

So expect crowd favourites like raclette, escargots, crêpes, moules and macarons. 

“Food is at the heart of French culture, and it’s at the heart of Bastille Festival too,” says founder and festival director Vincent Hernandez. “We want every bite to transport you - whether it’s through a traditional regional speciality or a creative new fusion you’ve never tried before.”

This year will be the 12th Bastille Festival with the food and music joined by cinema and cabaret. 

“Each year, we aim to recreate what we love about France right here in the heart of Sydney,” says Hernandez. “This 12th edition is all about going bigger, bolder, and more immersive - offering Sydneysiders and visitors a true Tour de France of flavours, sights, and sounds.”

And, of course, French wine will play a starring role. 

This year, the Festival will present tipples from eight iconic wine regions, each offering a curated selection of four wines. 

From Bordeaux to Burgundy, Beaujolais to Provence, Languedoc to the Rhône Valley, and Alsace to the Loire Valley, there should be something for everyone. 

“Our wine experiences aren’t just about tasting - they’re about storytelling,” explains Hernandez. “Each glass is a journey through a region, its traditions, and its people.”

This year, Champagne will also take centre stage, with pop-up stations throughout the festival and two  wine bars offering Champagne paired with oysters and seafood. 

For those seeking something heartier, mulled wine, spiced hot cider, beer bars, and cocktail stations will keep the winter chill at bay. There will be 18 bars in total. 

Visitors will be able to enjoy over 100 free shows, including live concerts, street theatre, dance lessons, fire performances and acrobatic displays. 

Two main stages and a dozen busking spots will operate from morning until late into the night.

“At its core, Bastille Festival is about connection - to food, to culture, and to each other,” says Hernandez. “We’re creating moments where Sydney can come together, celebrate, dance, and rediscover a little bit of magic in the middle of winter.”

See https://bastillefestival.com.au/sydney/

Wine on the Rocks: a popular festival returns

It's back. Sydney Cellar Door, a two-day celebration of wines from across New South Wales, returns this November.

 
November will mark the first-ever NSW Wine Month - which will be highlighted by the return of Sydney Cellar Door to be held on November 9-10.

Sydney Cellar Door will be held for the first time in almost a decade at Tallawolagah Lawn, outside the MCA in The Rocks.

The event will be run by NSW Wine in partnership with The Rocks precinct.

Sydney Cellar Door is designed as "the tentpole moment" of the debut NSW Wine Month in Sydney, which aims to be a celebration of the state’s best winemakers featuring tasting events, masterclasses and Sydney-wide venue promotions.

More information is available at www.sydneycellardoor.com

Sydney Cellar Door will showcase wines from 40 regional producers across 16 wine regions.

 
Philip Shaw and Ross Hill will be pouring wines from the cool-climate slopes of Orange, family-owned brands like Margan and Tyrrell’s will be representing the Hunter Valley while Lowe Family Wines and Robert Stein will be showcasing classic Mudgee drops.

 
The Sydney Cellar Door event will be free to attend, with guests able to purchase branded tasting glasses and tokens to sample their way through the different producers. There will be food trucks and live entertainment.

"The relaunch of Sydney Cellar Door in 2024 marks the revival of an important landmark event in Sydney’s wine culture, and one that we look forward to growing" said Mark Bourne, president, of NSW Wine.

"After 235 years since the first grapes were planted in Australia at Circular Quay, winemakers from across NSW are returning to showcase the diversity and quality of wines."

The complete NSW Wine Month program includes events like Margan’s Pop-up Cellar Door at Chiswick; Brokenwood Banquet at Luna Lu; High Altitude Wine at Sydney Tower’s Bar 83, and De Beaurepaire Wines winemakers dinner at Kin, Lane Cove. 

A barrelhouse of fun for Sydney drinks lovers

Lover of alcoholic drinks have a new "go to" address with the opening this week of Barrelhouse Cellars, a new bottle shop, outdoor tasting space and deli on George Street in Sydney.

The Barrelhouse Cellars is the brainchild of the team behind The Barber Shop, The Duke of Clarence and nearby Hickson House - and they boast its has spirits, wine and beers at all price points.

The new space complements an historic The Rocks' terrace that is also home to Frank Mac’s, Doss House, Orient Hotel and Mrs. Jones.

The historic paved courtyard, backing onto Kendall Lane, will offer individual tastings and themed flights, such as Australian gins and New World whiskies.

The tasting table will see regular meet-the-maker sessions for members of Barrelhouse Club, the Cellars' loyalty program.

The store will be managed by industry veteran Nick Minogue, who will showcase independent, craft producers with an Australian focus.

He has secured a cellared private wine collection, and his team has sourced spirits will complement the Hickson Rd gins.

“Whether you're a local popping in on a weeknight, or a traveller seeking a memorable, local shopping experience, we’ll find you the perfect drop,” Minogue says.

The Cellars team also offers bottled cocktails from leading local bars, hand-cut ice and cocktail garnishes; alongside artisanal cheeses, pates and charcuterie.

Check out the online store at www.barrelhousecellars.com.

Barrelhouse Group founders Julian Train and Mikey Enright said: “The Cellars is the next stage of our longer-term vision for The Rocks. We wanted to created an accessible, inviting, local bottle shop; drawing on our hospitality experience to add a few features we couldn’t find elsewhere. The paved tasting courtyard is particularly special.”

Barrelhouse Cellars is open at 10am daily until 8pm Mon-Tue-Wed, until 9pm Thu/Fri, until 8pm Sat, and until 6pm Sun.

Your chance to dance with Amy Shark on the Cahill Expressway

The ELEVATE Sydney festival literally stops the traffic on the Cahill Expressway from January 3-7.

The Expressway, which overlooks both the Sydney Opera House and the Sydney Harbour Bridge, will be transformed into a stage offering free music and entertainment.

Right above Circular Quay's ferry terminal, Elevate's stage will host four morning events from 10am-12.30pm, with a kids' street party and surprises at every turn.

In the afternoons, ELEVATE Social will feature some of Australia's leading electronic artists from 2.30pm-5pm.

Evenings offer the chance to boogie while enjoying spectacular views.

From 8pm-11pm, partygoers can enjoy performances from the likes of Amy Shark, Becca Hatch, The Veronicas, Betty Who, Client Liaison (DJ), Drax Project, Mallrat and Thelma Plum.

Tickets are free, but you do need to book.

For full details visit: https://www.therocks.com/whats-on/campaigns/elevate-sydney

Meet the Sydney bar with an eco focus

Meet the Sydney bar with a purpose: Daintree Sydney.

The Rocks venue has a new café and wine bar on site, just in time for the festive season.

Daintree Sydney aims to inspire social change and demonstrate a path forward for sustainability within the hospitality industry.

The micro-bar is a partner of HalfCut - an environmental movement that engages people to raise funds to protect rainforests and wildlife.

HalfCut, with Daintree Sydney’s fundraising support, is currently focusing on preserving the Daintree Rainforest in Queensland, working closely with the traditional owners.

Daintree Sydney says it donates half of all its profits to HalfCut.

Since opening its doors in July 2022, the bar has raised more than $52,000.

The cocktail list features drinks with seasonal native ingredients and, where possible, fresh herbs grown by the bar.

Cocktail classics with a native twist include a Gumnut Negroni, Quandong Daiquiri and a Piña Nut, and Daintree Sydney’s take on the Piña Colada with coconut-wash white rum, macadamia butter and wattle seed.

Alongside the cocktails is a wine and beer list that champions New South Wales producers and highlights minimal intervention and natural wines.

As a further nod to Daintree Sydney’s transparent environmental pledge, the menu also points out how far each of their wines and beers have travelled as a real carbon cost.

The food menu has a sustainable focus and features share dishes including kangaroo tataki, Goolwa pipi chowder, Mojo pork cubano sandwiches and locally sourced Australian cheeses.

Daintree Sydney also has sustainability at the heart of the business, adopting a ‘from the ground up’ approach to its operations by tracking and monitoring the bar’s eco-footprint every step of the way. From reducing electricity, gas and water consumption, using the excess water from the ice well to water the plants after service and choosing recycled furniture for the bar fit out. 

“We want Daintree Sydney’s vision to inspire other venues in the hospitality industry to also give back – whether that’s supporting community initiatives, inspiring social change or adopting sustainability measures within their own businesses,” says beverage manager Tom Bulmer. 

Patrons are also encouraged to directly support HalfCut, with donations accepted via QR codes at each table within the venue.

Daintree Sydney is open Tuesday-Saturday 4pm-midnight at Cadman’s Cottage Stairs, 106b George Street, The Rocks, NSW, 2000.

To donate and support the preservation of the Daintree Forest and HalfCut’s vital work, see https://go.halfcut.org/t/daintree-sydney.

Eat, drink and be merry: a new venue for an iconic Sydney space

Sydney's historic The Rocks quarter will be home to an ambitious new distillery, bar and kitchen opening in June. 

Hickson House Distilling Co is the latest venture from Mikey Enright and Julian Train, the team behind The Barber Shop and The Duke of Clarence, along with distiller Tim Stones (ex-Manly Spirits).

The trio’s multi-faceted project will add a key new venue to the area, in line with City of Sydney’s vision to create one of the world’s best heritage precincts.

 

Hickson House will open among the soaring brickwork and girders of the former Saatchi & Saatchi garage, scene of many infamous warehouse parties.

 

The distiller will craft gins, aperitifs, whiskies and specialist spirits; starting with a range of Hickson Road gins, including a culinary-inspired gin paired with a complementary kangaroo dish; all crafted with locally-sourced ingredients, such as native botanicals from The Loch farm at Berrimah in New South Wales’ Southern Highlands.

 

There will be immersive, experiential tours, culminating with tastings, a spirit store and private dining experiences; with a mezzanine lounge sitting above an expansive bar, serving bespoke cocktails alongside a botanical-inspired menu.

 

The space has been designed by Sydney’s Steel & Stitch and Sara Mathers from the UK, working together to create a New York warehouse-style bar beside an active distillery.

 

“Our vision is to create a city distillery that feels balanced by a fully-stocked bar serving all of our favourite spirits, so patrons can come for a behind-the-scenes distilling experience, modern Australian cuisine or just a simple G&T," Enright said. 

"Julian, Tim and I are so looking forward to rolling up Hickson House’s iconic door this June to welcome Sydneysiders, visitors from all states and, hopefully sooner rather than later, overseas travellers to our unique venue.”