Chez Beckett's — Restaurant in Sydney

Set on an historic site in Glebe in Sydney’s Inner West once home to farm-to-table pioneer, Darling Mills, is now one of Sydney's most unique fine dining spaces, Becketts restaurant, which gives off mid New York classic bistro / Brasserie vibes. The venue also has a sub-terranean private dining space and wine cellar to host intimate, private and group dining experiences.

The menu at Becketts is curated by former Bistro Moncur and Bayswater Brasserie Chef Jeff Schroeter who has put together a range of classic European inspired dishes that are prepared to perfection with upmarket bistro elegance.

The meal started with a Tuna cevice, fearing a bonito soy and Tomato dressing, a lovely fresh palate cleanser.

Then came scallops and peas in butter with a parmesan crisp. A luscious starter, the beautifully soft, silky sweet translucent flesh of the scallops, combining nicely with the rich buttery parmesan sauce and pop of the peas in each bite.

The next menu item was picked up by the chef from working with French chefs in New York and it was beautifully decadent. Vanilla butter poached Canadian lobster tail with sea urchin was a stellar dish. The lobster was perfectly poached and topped with umami rich sea urchin roe and this was all nicely tied together with the sweetness of the vanilla.

The Fremantle Octopus was prepared the Japanese way, by boiling for 6hrs, then it was charred, providing lovely flavour and a bit of resistance to the bite. This was nicely complemented by the charred eggplant, peppers, ligurian olives and roasted chorizo oil. It looked like a work of art on the plate.

The full blood Wagyu bressaola was a treat, it had a luscious silky texture, the meaty, saltiness from the Bressaola, with the sweetness of the fig, and some crisp texture from the parmesan crisp as well as the elk lettuce providing a slight mustard flavour.

The next dish was certainly decadent, the Fois gras delucate. The fois was perfectly prepared, its delicate texture was melt in your mouth and we loved how the richness of this dish was balanced with the sweet acidic flavour of the poached strawberries, which provided the perfect combination and a great contrast and made it feel lighter than it actually was. It was simply stunning in its presentation too.

The Escargots en Cocotte, a tasty classic French dish, with the snails baked in a garlic butter, served with grandmas Tomato and sauteed spinach. This version was served like a pot pie and let's face it, everyone enjoys a pie. A parcel, that needed to be opened to see what's inside. The dish served this way, made it easier for the diners to eat, less fiddly and delicious. It was certainly impressive.

Next up was the French onion soup, another classic and always a favourite, the soup had a good mix of sweet and savoury, this is comfort food, served with the obligatory cheesy bread.

The next dish was a standout; the perfectly cooked medium rare Sirloin, MB9+ heritage opal wagyu 400g. This is one of the best steaks we have eaten. Served with a minty herbacious Chimichuri and an amazing truffle sauce, so good, we could have shotted it, but the restaurant was way too classy for that. This came with a side of Potato gratin from the savoy, a big portion, of creamy, cheesy deliciousness.

The the piece de resistance, especially being a whisky lover, we were very excited by the peated whisky creme brûlée. It featured a rich vanilla flavour, waxy honeycomb and it was beautifully rich and velvety, with plenty of vanilla bean, a touch of smoke and a nice crisp charred shell.

Our experience at Beckett's was exceptional in every way. It has to be one of Sydney's most amazing dining spaces, impeccable service and the cuisine was superb, a great mix of classic French with some welcome innovation. This was our dining highlight of the year thus far. We couldn’t recommend it more highly and urge you to book for your next...

Nestled in the charming heart of Glebe, Beckett’s Restaurant is a destination that effortlessly combines elegance and warmth. Located in an atmospheric heritage building, the venue exudes character, offering an intimate escape from the bustle of the city.

The ambiance is absolutely enchanting, with low lighting casting a soft glow that creates a relaxed, cozy vibe. Adding to the magic is the gentle sound of live piano, setting the tone for a refined yet comfortable dining experience.

The service was nothing short of exceptional. From the moment we stepped in, we were greeted by the delightful Connie, whose warmth and fantastic sense of humor immediately made us feel at home. Throughout the evening, French Jess ensured our every need was met with professional, friendly service that struck the perfect balance—neither overbearing nor distant. Aussie Jess and Cyril were equally impressive, adding to the seamless hospitality and making our night all the more memorable.

Entrees

We began with three exquisite starters: • Classic Hand-Cut Wagyu Beef Tartare: A masterful rendition featuring silky egg yolk cream and crispy fried taro, this dish was pure indulgence with every bite. • Cured Bluefin Tuna: The freshness of the tuna was beautifully enhanced by a vibrant chimichurri dressing, buttery confit Parmentier potatoes, sweet sun-dried tomatoes, and delicate baby herbs. A perfect harmony of flavors. • Escargots en Cocotte: While the snails baked with garlic butter, tomato Provençal, and sautéed spinach under a puff pastry lid were well-executed, they lacked the classic French preparation we were hoping for. Nonetheless, the other entrees more than compensated.

Mains

Each main course was a showcase of Beckett’s culinary artistry: • Crispy Skin Daintree Barramundi Fillet: Cooked to perfection, the barramundi was complemented by tender confit fennel, golden kipfler potatoes, and a bright, herbaceous sauce vierge. • Pan-Seared Wagyu Rump: The standout dish of the night! Served medium-rare, the wagyu was succulent and packed with flavor, paired with crispy potato and an umami-rich mushroom jus. • Grimaud Duck Breast: A beautifully balanced dish with tender duck, creamy parsnip purée, sweet caramelized peaches, earthy baby beetroots, and a luscious pistachio and duck jus.

To accompany the meal, we selected a Margaret River Chardonnay, which proved to be the perfect pairing, enhancing the flavors of each dish.

Beckett’s thoughtful promotion supporting local arts venues added an extra layer of joy to our evening. With tickets to a performance at the Seymour Centre, we received a 10% discount—a wonderful gesture that highlights their community spirit.

Beckett’s Restaurant is a shining star in Sydney’s dining scene. From the incredible food and wine to the impeccable service and magical ambiance, it delivers on every level. While the escargot preparation was a slight misstep, the rest of the meal more than made up for it.

We left with full hearts, satisfied palates, and a promise to return soon. Beckett’s is a must-visit for anyone seeking an unforgettable dining...

Time feels syrupy at Beckett's. There is an old-school glamour to the darkened sandstone space, with staff dressed in formal black and whites. Looking down the velvet-draped colonnade, I half expected to see a bejewelled starlet come strutting past in an evening dress, clutching a martini in one hand. The former Darling Mills site is divided into lounge bar, complete with baby grand piano, and a more comfortable dining room, with plush olive-toned chairs and banquettes arranged around cloth-draped tables each softly lit by its own table lamp.

A well-chosen vintage ska and Jamaican reggae soundtrack gives way to tinkling ivories as I sink into a Zen martini ($22). Teaming Martin Miller’s Westbourne gin with Mancino Sakura and pickled onions, it’s a bright peppery reinterpretation of the classic. The wine list is excellent too, the Chardonnay selection alone sparks joy, with the 2018 Bindi ‘Kostas Rind’ Chardonnay ($119) rising to meet the challenges of our diverse dish selection. Newly obsessed by caviar, I get started with Polanco Siberian Reserve Caviar ($134/30g) served in the tin on ice with buttermilk blini, creme fraiche and all the garnishes including a frozen vodka on the side. Treat yourself: it’s the kind of dish that begs eating in this sort of space.

Appellation rock oysters ($30/6) were from the Shoalhaven on the day I dined, and arrived dripping in liquor having been shucked to order. Curiously, Skull Island prawns ($36) come for us as a trio, and my neighbours as a foursome. They’re stuck to the shells after being butterflied and grilled for slightly too long. Despite this, the sheer quality of these Northern Territory prawns cuts through under a clever prawn butter topper. Escargots en Cocotte ($28), garlic snails under a golden pastry dome, has a retro appeal. I’m more taken with Strawberry Foie ($66/80g) where a lobe of seared foie gras is accentuated with poached strawberries, hibiscus flowers and a glass of late harvest chenin blanc. A bowl of pommes frites ($12) rounds out the corners with Victoire rustic sliced baguette ($3). Fine dining in Glebe is back on the agenda: Beckett’s feels like the restaurant us Inner Westies have always...