Bars Restaurants

The Victoria Room, Darlinghurst

The Victoria Room in Darlinghurst is renowned for serving some of the best cocktails in Sydney in opulent surrounds and British-Raj style décor.

The Victoria Room
The Victoria Room, Darlinghurst

The venue has also established a solid reputation for its elegant high tea and world class cocktails. By evening, the restaurant serves dinner and supper with a selection of Mediterranean-inspired dishes by Chef Joe Gambacorta who has been with The Victoria Room since it opened in 2003.

The Victoria Room
Fresh 75 cocktail

A drink from the bar is a fine way to start the dining experience with a range of Bach Flower Remedy Cocktails which we recently featured. Created by Bar Manager, Luke Hanzlicek, Fresh 75 ($19) uses the power of mimulus in an elegant and easy-drinking cocktail with floral notes.

The Victoria Room
Grilled Herb Bread ($8)

The food menu is versatile with some options that can be shared.

The Victoria Room
Pickled Vegetable Board

Start with the Pickled Vegetable Board ($19), a medley of locally-harvested produce such as radish, Dutch carrots and cauliflower served with house-made horseradish and mustard cream to prime the palate.

The Victoria Room
Fried Goats Cheese Balls

One bite of the Fried Goats Cheese Balls ($17) with balsamic onion marmalade and truffle honey and you’ll realise why this dish is a perennial on the menu. Lightly battered, the cheese melts in the mouth and cuts through the sweetness of the onion marmalade.

A glass of the Forest Hill Highbury Fields Sauvignon Blanc is a good accompaniment to both dishes, a crisp, fresh and zesty style of wine with lychee and green pear character.

The Victoria Room
Carpaccio of Salmon Gravlax

The Carpaccio of Salmon Gravlax ($21) with a mustard dill dressing and micro herbs packs a lot of flavour in a delicious fatty fish and an abundance of herbs,

The Victoria Room
Seared Atlantic Scallops with Cauliflower Puree

while the Seared Atlantic Scallops with Cauliflower Puree, Caper and Dill Butter ($28) is a little underwhelming, with the scallops lacking in flavour.

Both dishes pair well with the unwooded Yangarra Chardonnay, and its creamy texture from being left on lees for a long time.

The Victoria Room
Crispy Skin Barramundi

The Crispy Skin Barramundi ($33) is a delight, served with fennel, leek and saffron puree. The fish is moist and flaky beneath the seasoned crispy skin,

The Victoria Room
Grilled Asparagus

complemented by Grilled Asparagus with Salted Ricotta and Roasted Almonds ($16).

The Victoria Room
Oven Roasted Spatchcock with Gratin

For main course, the Oven Roasted Spatchcock ($31) is lightly flavoured with sage, lemon and verjuice with confit garlic and green olives.

The Victoria Room
Pasture-fed Angus Steak

For a hearty dish, the Pasture-fed Angus Chargrilled with Quattro Mushroom and Red Wine Jus ($35) hits the spot with an accompaniment of Gratin of Cauliflower and Potato ($13) with melted Gruyere cheese. Both courses go well with Running with Bulls Tempranillo.

The Victoria Room
Salted Caramel and Banana Tarte Tatin

To finish, the Salted Caramel and Banana Tarte Tatin ($16.50) satisfies sugar craving but fans of salted caramel will find the flavour a little lost among the pungent banana.

The Victoria Room
Panna Cotta with Fresh Berries

For a lighter alternative, the Elderflower and Vanilla Panna Cotta with Fresh Berries ($16.50) is silky smooth and finishes with a hint of tartness on the back palate. The dessert is well paired with a dry sparkling from Burgundy, De Perrière Rosé,with delicate bubbles and an elegant fruity finish.

With its glamour and style, The Victoria Room is known to host lavish events such as the Great Gatsby party and an intimate soiree with Dita Von Teese. On Sunday nights, Performance Carnival showcases international and local artists, from contortionists, magicians, dancers, showgirls. Entry is free from 6:30PM and the performances start at 7:30pm.

The Victoria Room
1/235 Victoria St
Darlinghurst NSW 2010


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About the author

Corinne Mossati

Corinne Mossati is the Founder/Editor of popular online magazine Gourmantic and Cocktails & Bars, a website dedicated to cocktail culture and the discerning drinker. She is named in Australian Bartender Magazine’s Top 100 Most Influential List since 2013, is a member of The Academy responsible for judging the World’s 50 Best Bars. She has also judged the inaugural Australasian Whisky Awards and various national cocktail competitions.

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