The Blue Door

Award-winning Chef Dylan Cashman has opened his first Sydney restaurant, The Blue Door in Surry Hills.

As we are well into the new year now, and (so far) no lockdowns insight, it has me as eager as ever to get back out there and explore Sydney’s culinary scene, and more specifically, the Award-winning Chef Dylan Cashman’s restaurant which opened last October in Surry Hills. After successfully opening up his first ‘Blue Door’ restaurant in sunny QLD, Cashman decided to spread his talented wings and open up another eatery down South in Surry Hills. 

Cashman’s early experiences took him on a culinary learning spree in reputable Australian kitchens such as Sean’s Panorama, Cottage Point Inn & Paper Daisy, before becoming Head Chef of Fin’s where he landed his first hat. Cashman has also worked in some of Europe’s finest restaurants, such as 3-Michelin Star restaurant Vendome in Germany and Brixton Laundry in London. Despite this, Cashman’s biggest achievement was opening his restaurant, The Blue Door on 5th in Palm Beach QLD, which launched to great acclaim. It was named Best New Restaurant for Queensland and was listed in the Good Food Guide with one hat. Now, he is determined to bring The Blue Door experience he created on the Gold Coast to Sydney.

The Blue Door Sous Chef Chris Dodd has worked in top Sydney restaurants, including two years at Aria, roles at Altitude and Prime, before becoming Head Chef of Boardwalk Queenstown. He has also worked in one of London’s finest restaurants, 1-Michelin Star Fera. Chris believes food should bring people together through shared, joyful experiences.

The ethos of The Blue Door, Surry Hills, centres around provenance and connection. Produce is sourced from farmers the team has personally visited or know. This ensures they are supporting the finest people in the industry who use the best, most sustainable, and ethical farming practices which contribute to improving the environment and our health. 95% of The Blue Door’s produce is also sourced from NSW farmers. Cashman buys whole or half animals, working with the farmers on a rotating basis to ensure they’re not being put under undue pressure to rapidly-produce animals via unethical methods.

The restaurant aims to create a connection between its diners and these producers, to encourage diners to make informed decisions around ethical food production and choices.  The 7-course tasting menu will reflect the rotating nature of the meat sourced from local farmers, changing weekly. Bread is freshly baked in-house. The intimate restaurant seats only 22 people per sitting, and the design is simple and clean, with a focus on food, connection, and exceptional service.

​​The 7-course degustation menu is $145 pp + wine pairing $85 pp.