The Strand Hotel in Darlinghurst has revealed its long-awaited culinary revival, with its reintroduced rooftop bar Kasbah and ground floor French venue, Strand Bistrothèque now offering guests a new exciting menu developed by renowned chef, Clayton Wells. 

Wells assumed the role of Group Creative Culinary Director for the prominent hospitality group PUBLIC earlier in the year and steered The Strand Hotel’s new culinary direction.  

Strand Bistrothèque

Strand Bistrothèque will retain its existing laidback interpretation of French cuisine but with a little more fun injected into it, making it the perfect late-night haunt. The new menu will serve Wells’ take on classic French with key highlights including Liver parfait Eclair with Maraschino Cherry and Cacao, Gruyere Cheese Soufflé and Whole Roasted Yellow Belly Flounder with Piment D’Espelette and Curry Leaves.

There will be a natural wine bar approach at Strand Bistrothèque with the wine list curated by Mike Bennie, P&V Wine Merchants Co-Founder. For the beverage menu, guests can expect an excellent aperitif, digestif and cocktail selection curated by the lauded Maybe Sammy team as well as classic and craft beers. 

The Strand Hotel Kasbah


The rooftop of The Strand Hotel, Kasbah, will also offer guests a taste of Clayton Wells’ creative culinary expertise along with a distinctively different setting to the Ground Level. The new Strand Hotel rooftop bar Kasbah will be an idyllic open escape showcasing the city skyline and channelling Mediterranean nights surrounded by Balearic music. Kasbah will serve French Moroccan-inspired small grazing plates designed to be enjoyed on the vintage lounges of the rooftop oasis.

Key dishes will include yellowfin Tuna Crudowith piquillo peppers, lemon and saffron vinaigrette, Duck, Pistachio and Burnt Honey Pastilla and Spiced Tiger Prawns with ginger, turmeric, and coriander. Similar to Strand Bistrothèque, Kasbah’s cocktail menu will be designed by the Maybe Sammy team with key highlights such as The Silk Road and Ficus, along with a short and concise menu of natural wines with an emphasis on sparkling, whites, and rosé. 

Each dining concept will take Clayton’s less is more approach allowing for vivid colours and unlikely flavour combinations to create an unexpected and delightful experience of ingredients

Where: The Strand Hotel, Strand Bistrothèque and Kasbah, 99 William Street Darlinghurst, NSW, 2010

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