The Devonshire, Surry Hills

Set in the heart of Surry Hills, The Devonshire is an intimate restaurant with classic elegance that draws you in from the moment you step inside.

The Devonshire, Surry Hills
The Devonshire, Surry Hills

Owner and head chef, Jeremy Bentley (formerly of The Square in London and Restaurant Balzac) brings an inventive contemporary menu that is accessible and affordable in a relaxed setting complete with one wall of decorative mirrors and crisp white tablecloths on small tables.

Every Friday lunch, The Devonshire offers a 3 course Prix Fixe Lunch for $35 with a set menu that changes weekly. The lunch has received acclaim and was voted one of the best value lunches in the 2014 Sydney Morning Herald Good Food Guide.

The Devonshire, Surry Hills
Bread with Salted Butter and Honey Butter

It is a full house at Friday lunch and the venue is humming with patrons enjoying what could well be the best value quick lunch in the inner city.

The Devonshire, Surry Hills
Smoked Pork Belly and Sage Beignets, Pumpkin Puree, Fennel and White Radish

The first course is Smoked Pork Belly and Sage Beignets, Pumpkin Puree, Fennel and White Radish. Crisp balls of smoky pork belly burst with flavour and the accompanying silky smooth pumpkin puree complements the pork. The bed of fennel and radish with shavings of green apple impart a little sweetness while the pepitas add texture to a moreish dish.

The Devonshire, Surry Hills
Seared Fillet of Barramundi, Celeriac, Rapini and Crisp Squid

The next course is a beautifully presented Seared Fillet of Barramundi, Celeriac, Rapini and Crisp Squid. The fish is perfectly cooked, with crisp and well seasoned skin, moist and flaky with a lovely texture sitting on a bed of garlicky greens which impart a little bitterness. The lightly-battered calamari pieces are a nice touch, and all components of this dish come together in harmony.

The Devonshire, Surry Hills
Triple Cooked Sebago Potatoes with Roast Garlic Oil

For an optional extra, the Triple Cooked Sebago Potatoes with Roast Garlic Oil ($9) are well worth having. Crisp on the outside, soft on the inside, they’re a delight to bite into. The roast garlic oil is subtle and doesn’t overpower the delicate flavours of the main course dish.

The Devonshire, Surry Hills
Rhubarb and Champagne Compote, Cheesecake Mousse and Milk Sorbet

Dessert makes use of the seasonal Rhubarb with Champagne Compote, Cheesecake Mousse and Milk Sorbet. The rhubarb compote is simply delicious and comforting with the right amount of sweetness. The accompanying champagne jelly with a mousse on top is the highlight along with the rich and creamy cheesecake mousse that packs a light tang.

The Devonshire’s Prix Fixe Lunch ($35) offers a fine dining experience with top value for money. The menu is inventive and enticing, changing weekly and based on seasonality. Bookings are highly recommended as this is a popular venue and you’ll find the menu posted mid-week on their Facebook page. Don’t save it for a special occasion, this is one Sydney lunch offering worth experiencing time and time again.

Photography © by Corinne Mossati for Gourmantic – Copyright: All rights reserved.

The Devonshire
204 Devonshire St
Surry Hills 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.