By Matt Shea · Food / Eating out (Bris)
Read full story →By Matt Shea · Food / Eating out (Bris)
One of the city’s cherished small-bar spots rides again, dedicated to funky small-producer wines, approachable eats and vintage threads. September 7, 2026 SaveYou have reached your maximum number of saved items. Remove items from your saved list to add more. ShareAAALouise Marks couldn’t sleep. She and a colleague had gone to inspect the Valley premises previously occupied by Barry Parade Public House. “Shaun [Fugill, co-owner of Teneriffe’s Zero Fox] told me about Barry Parade closing and how beautiful the space is, and I thought, ‘We should go have look just for shits and giggles.’ And it was amazing. I could envisage exactly what it would look like.” Bar Lou Lou has opened in the premises previously occupied by Barry Parade Public House.Markus Ravik“It” would become Bar Lou Lou, a wine bar that Marks opened in the space mid-August. It completes a heady career change who Marks, who just nine months ago was working in media. In between, she’d been pouring beers with Fugill at Zero Fox. “I literally packed up my career,” she says. “Zero Fox had always been one of my favourite venues in Brisbane, and I said when I started that my goal was to one day have my own venue. It felt like such a pipe dream.” Restaurant reviews, news and the hottest openings served to your inbox. Brisbane’s best burger? There’s a new contender in NewsteadBar Lou Lou demonstrates an impressive degree of vision for a first-time owner. It perhaps helps that Marks was working with such good bones with the old Barry Parade Public House. The venue’s 1920s-built heritage facade is just as beautiful as ever, and the terrazzo floors, timber bar and globe pendant lights are all present and correct. Otherwise, Marks has swapped the green paint job for a rich burgundy and filled the bar with mismatched furniture and cushions, giving it a homey and lived-in vibe. At the back, there’s the same timber outdoor area but Marks has converted a side room into a mini op shop. The heritage facade remains much the same.Markus RavikAdvertisement“People are literally buying clothes and immediately putting them on and sitting there finishing their drink. It’s so fun,” she says. “Everything in the place is second hand. Even the plates are from the op shop, which was driving chef insane at first but he loves it now.” That same unfussy approach has been applied to the drinks list. Bar Lou Lou is billed as a wine bar first but it drills down on just 12 drops, all available by the glass and bottle. Much of the fitout remains unchanged from its Barry Parade Public House days, but the venue now has a more homey, lived-in vibe.Markus RavikMarks’ focus is the interesting and unusual. Expect the list to change regularly but you can currently order wines such as a Harrison grenache blanc from McLaren Vale, a Clare Valley Sigurd chenin blanc, and a Barossa Adlib GSM. “I’ve just tried to pick my favourite wines that I’ve tasted over the past year at Zero Fox and other places, and arranged them from different vendors or direct from the winemakers.” The venue still boasts its winsome courtyard.Markus RavikAlongside the wines there are three beers on tap – including Guinness – six more available by the stubbie or can, and a handful of cocktails – and that’s pretty much it. For food, chef Adnane Khattabi has created a fun but filling menu of bar eats. There’s fried chicken served with a Sriracha mayonnaise dipping sauce; toasted roti with a red curry satay sauce; banh mi crostinis; and tuna tataki served with house made blood orange ponzu, hazelnut crisp and avocado puree. The food menu is intended to be fun but filling.Markus RavikAdvertisement“I really want it to be a neighbourhood local, especially because of where it’s situated,” Marks says. “If you live in the Spring Hill area, it’s a stop before you head into the Valley. And other than The Alliance, there aren’t too many local-focused bars around here.” Open Wed-Sat 12pm-10pm, Sun 12pm-8pm 122 Barry Parade, Fortitude Valley barloulou.com.au SaveYou have reached your maximum number of saved items. Remove items from your saved list to add more. ShareLicense this articleMore:
By Adam Liaw · Food / Recipes
RecipesFruit dessertsAdam Liaw’s almond milk pudding with fruit syrupAdam LiawSeptember 7, 2026 SaveYou have reached your maximum number of saved items. Remove items from your saved list to add more. PrintShareAdvertisementAlmond milk pudding with fruit syrup.William MeppemeasyTime:2 hours +Serves:6Fruit dessertsMandarinsBerriesNutsContemporaryDessertDinner partyEntertainingFamily mealsYou can make this with cow’s milk or a mix of milk and cream if you want a creamier pudding, but I love the lightness of this version. 1 litre almond milk ½ cup sugar 18g gelatine powder 1 tsp natural almond essence ½ cup sugar 3 green grapes, halved 1 small seedless mandarin, peeled and separated into segments 3 strawberries, halved Combine the almond milk, sugar, gelatine and almond essence in a large saucepan and stir over medium heat until the sugar and gelatine are fully dissolved. Divide between 6 bowls for presentation and refrigerate for 3 hours or until completely set. For the syrup, combine the sugar and ½ a cup of water in a small saucepan. Bring to a simmer and stir to dissolve the sugar. Remove from the heat, add the fruit and allow to cool. Spoon a little of the fruit and syrup over the puddings and serve. The best recipes from Australia's leading chefs straight to your inbox. SaveYou have reached your maximum number of saved items. Remove items from your saved list to add more. PrintShareLicense this articleMore:
By Adam Liaw · Food / Recipes
RecipesMidweek dinnerAdam Liaw’s quick chilli prawns with coconut riceAdam LiawSeptember 7, 2026 SaveYou have reached your maximum number of saved items. Remove items from your saved list to add more. PrintShareAdvertisementQuick chilli prawns with coconut rice.William MeppemeasyTime:30 mins - 1 hourServes:2-4Midweek dinnerShellfishAsianSeafoodMain courseStir-fryQuick & easyHealthy eatingThe salty-sweetness of coconut rice is a perfect match for these chilli prawns. And don’t forget the lime: a generous squeeze or two is needed to complete the dish. 1 tbsp vegetable oil 1 brown onion, finely sliced 3 garlic cloves, roughly chopped 1 tsp grated ginger 1 tsp sambal oelek (or 2 large chillies, finely chopped) 1 cup tomato passata 2 tbsp tomato sauce ¼ tsp turmeric 3 tbsp fish sauce 1 tbsp sugar 12 large prawns, peeled and deveined sliced cucumber, to serve lime wedges, to serve 2 cups jasmine rice 200ml coconut milk 1 tsp salt For the coconut rice, rinse the rice and add to a medium saucepan with the coconut milk, salt and enough cold water to cover the rice by 2cm. Bring to a boil over medium-high heat and boil until the level of the liquid reaches the top of the rice. Reduce the heat to very low and cover the pot. Cook for 12 minutes, then turn off the heat and stand for a further 5 minutes without opening the lid, then fluff the rice. Heat a wok over high heat and add the oil, then the onion, garlic and ginger. Fry for a minute until fragrant, then add the sambal oelek (or chilli), passata, tomato sauce and turmeric and stir to combine. Add the fish sauce and sugar and bring to a simmer. Simmer for 5 minutes. Add the prawns, stir to combine and cook for about 3 minutes, until the prawns are cooked through. Serve with the coconut rice, sliced cucumber and a wedge of lime. The best recipes from Australia's leading chefs straight to your inbox. SaveYou have reached your maximum number of saved items. Remove items from your saved list to add more. PrintShareLicense this articleMore:
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SubscribeLoginSubscribeLoginSubscribeLogin{"@context":"https://schema.org","@type":"Article","mainEntityOfPage":{"@type":"WebPage","@id":"https://www.broadsheet.com.au/sydney/food-and-drink/article/best-cardamom-buns-sydney"},"headline":"Seven To Try: The Best Cardamom Buns in Sydney","description":"Find traditional Swedish knots, a crunchy monkey-bread riff, and a version spiked with saffron in bakeries across town – plus one down south that’s worth the trip.","image":[{"@type":"ImageObject","width":860,"height":600,"author":{"name":"Grace Mackenzie"},"url":"https://cdn.broadsheet.com.au/images/2026/09/04/CardamomBunWrapSydney-94d73ce0b6.gif","caption":""}],"datePublished":"2026-09-06T14:42:00.000Z","dateModified":"2026-09-07T01:37:54.860Z","author":{"@type":"Person","name":"Grace Mackenzie","url":"https://www.broadsheet.com.au/author/grace-mackenzie"},"articleBody":"Traditional cardamom buns are, quite simply, things of beauty. Glossy-topped and gently spiced, fluffy and chewy and crusted in sugar. And while kardemummabullar have been adored in Sweden since the 20th century – powered by cardamom that made its way to the continent from India at least 500 years ago – and become staples in bakeries across Scandinavia, they’ve had nowhere near as much Aussie uptake as their cinnamon-laced cousins. But that’s all changing. “There’s not just one correct way to make the cardamom bun,” Swedish baker Alva Brattgard, of The Vicar’s Daughter, tells Broadsheet. “Every bakery and baker has their own preferred shape, size, amount of cardamom, recipe of the dough. I can definitely tell more people know about the cardamom bun – in the beginning [of my bakery], not many knew what cardamom tasted like, or would be brave enough to try it. But now people come in asking especially.” “Six years back, when we first did them, a lot of people would ask what cardamom was,” says Flour Shop’s Anu Haran. “That’s certainly not the case now.” So new Scandi bakeries could be behind the popularity, or maybe we’re on the hunt following all the postcards from Copenhagen Fashion Week. Whatever it is, C-buns are in town, Sydney. Here are seven of the best, plus one that’s worth a trip south. The Vicar’s Daughter, Collaroy Swedish baker Alva Brattgard is in her beachside kitchen from 4am (or earlier) each morning, kneading bread, laminating pastry and knotting her cardamom buns into a “Stockholm twist”. By the time you get one, it’s been cold-fermented overnight, proofed in the early morning light and then baked – arriving dark, glossy and ultra-fragrant courtesy of the course crushed cardamom. Thursday to Sunday, $8 each Flour & Stone, Woolloomooloo Nadine Ingram’s version goes big on fluffiness, thanks to the celebrated baker’s use of the Chinese tangzhong technique when making her brioche. The soft dough is layered with cardamom butter, twisted into a tight knot and then left to prove. The glazed C-buns are glossy-topped, with a crown of pearl sugar and cardamom powder – fragrant with the ground spice, vanilla bean and orange zest, gently sweet with maple syrup. Only available at the Flour & Stone counter. Monday to Thursday, $10.50 each The Bakery on Glenayr, Bondi The least traditional on this list, this cardy-B ventures into monkey bread territory – with some kouign-amann caramelisation, too. The beachy bakery’s riff delivers a definitive crunch on the outside, peelable layers of pastry heaving with cardamom, and a pillowy soft centre. Baker Michael Klausen mixes the nostalgia for his Danish childhood with his French techniques, and relies on single-origin Hellfire flour – giving his bakes a certain je ne sais quoi. Pieces of laminated dough are tossed in cardamom sugar, jumbled into a tin to prove and then hit the oven. They’re baked at 6am, so arrive when the shop opens at 6.30am for a freshie – and the floral notes of cardamom sweetening the corner block. Daily, $8 each Khanom House, Chippendale Yeen Verasenee’s corner joint serves some of Sydney’s most special bakes, infused with the flavours of his Thai heritage – pandan’s gentle sweetness and green hue layered through his honey cakes, Basque cheesecakes laced with milk tea. His cardamom buns play it straight, though: a simple, soft brioche dough, spread with butter spiced with “just the right amount” of cardamom, then hand-shaped into chubby swirls. The goal is fragrant, not overpowering. Khanom House’s buns are made in small batches for now, so go early. Daily, $8.50 each Flour Shop, Turramurra Anu Haran first baked these classic Swedish buns to use cardamom and saffron – Indian spices of her heritage – in a new way. “I found it intriguing and exciting that these two spices found their way into Swedish baked goods when there’s not much historical connection between Sweden and India,” she says. The scent of her north-of-the-bridge bakery’s buns is “intoxicating”: slightly caramelising sugar, heady cardamom and buttery brioche. “Even after all these years, as we glaze the hot buns, it’s very hard not to eat at least one.” The trick here is the use of whole cardamom, pods and all. The green shells are used in Indian desserts too, adding extra depth. The freshly ground spice is laced through a brioche dough, fermented overnight and then shaped, proofed and baked. You’ll find straight-up cardamom buns at Flour Shop, along with a sunnier version with added saffron. Hot tip: the first batch hits the counter at 7am. Rotating special, check Instagram for availability. $9 each Fika, Manly Fika has been serving beachy locals salmon-topped rye, Scandi brekkie plates and more since 2013 – along with a full line-up of scrolls. The team’s cardamom buns are squishy, and on the sweeter side. Plus, they’re baked throughout the day – so you’re likely to get one warm from the oven whenever you drop in, ready to eat on the beach. Daily, $9.50 each Goodwood, Marrickville One of Sydney’s best bakeries – from husband-and-wife team Jamie Goodin and Alex Alewood – exclusively uses NSW-grown flour for its ever-changing, ever-popular line-up. That includes a glazed scroll with swirled layers carrying cardamom, whole pecans and orange, aptly named The Cardi P. Not the one for you if you’re looking for something trad, but a bloody excellent choice for everyone else. Thursday to Sunday Worth the trip: Under, Canberra The C-buns at Under are the work of chef and baker Lachlan Cutting, who perfected his knots after returning home from a stint in Copenhagen. They’ve been on the menu since his 2019 market days, and since 2020 in Cutting’s first proper shop in Canberra’s Mawson. Now there are two shops, with racks stacked with breads of all sorts, pastries and a trio of buns (cinnamon and vanilla both joining the show). Those glorious cardamom buns, though, are the ever-shiny, ever-spicy star of the show – and well worth a trip south. Wednesday to Sunday, $5 each","publisher":{"@type":"Organization","name":"Broadsheet","logo":{"@type":"ImageObject","url":"https://broadsheet.com.au/assets/image/logo-full-white.png","width":520,"height":53}},"inLanguage":"en-AU"}(self.__next_s=self.__next_s||[]).push([0,{"children":"\n const fusetag = window.fusetag || (window.fusetag = { que: [] });\n window.__fuseInitPath = window.location.pathname;\n fusetag.que.push(function() {\n fusetag.pageInit({\n blockingFuseIds: [\"96225910\"],\n pageTargets: [{\"key\":\"sessionalcohol\",\"value\":[\"any\"]},{\"key\":\"sessionautomotive\",\"value\":[\"any\"]},{\"key\":\"sessionfinance\",\"value\":[\"any\"]},{\"key\":\"sessiontechnology\",\"value\":[\"any\"]},{\"key\":\"sessiontravel\",\"value\":[\"any\"]},{\"key\":\"pagetype\",\"value\":[\"article\"]},{\"key\":\"campaign\",\"value\":\"\"},{\"key\":\"sponsor\",\"value\":\"\"},{\"key\":\"sponsorcategory\",\"value\":\"\"},{\"key\":\"sponsorname\",\"value\":\"\"},{\"key\":\"tags\",\"value\":[]},{\"key\":\"suburb\",\"value\":\"\"},{\"key\":\"vertical\",\"value\":\"Food & Drink\"},{\"key\":\"city\",\"value\":\"sydney\"}]\n });\n });\n ","id":"load-publift"}]){"@context":"https://schema.org","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"item":{"@type":"Thing","name":"Sydney","@id":"https://www.broadsheet.com.au/sydney"}},{"@type":"ListItem","position":2,"item":{"@type":"Thing","name":"Food & Drink","@id":"https://www.broadsheet.com.au/sydney/food-and-drink"}}]}SydneyFood & DrinkSeven To Try: The Best Cardamom Buns in SydneyFind traditional Swedish knots, a crunchy monkey-bread riff, and a version spiked with saffron in bakeries across town – plus one down south that’s worth the trip.Words by Grace Mackenzie · Updated on 07 Sep 2026 · Published on 06 Sep 2026 Read laterTraditional cardamom buns are, quite simply, things of beauty. Glossy-topped and gently spiced, fluffy and chewy and crusted in sugar. And while kardemummabullar have been adored in Sweden since the 20th century – powered by cardamom that made its way to the continent from India at least 500 years ago – and become staples in bakeries across Scandinavia, they’ve had nowhere near as much Aussie uptake as their cinnamon-laced cousins. But that’s all changing. “There’s not just one correct way to make the cardamom bun,” Swedish baker Alva Brattgard, of The Vicar’s Daughter, tells Broadsheet. “Every bakery and baker has their own preferred shape, size, amount of cardamom, recipe of the dough. I can definitely tell more people know about the cardamom bun – in the beginning [of my bakery], not many knew what cardamom tasted like, or would be brave enough to try it. But now people come in asking especially.” “Six years back, when we first did them, a lot of people would ask what cardamom was,” says Flour Shop’s Anu Haran. “That’s certainly not the case now.” So new Scandi bakeries could be behind the popularity, or maybe we’re on the hunt following all the postcards from Copenhagen Fashion Week. Whatever it is, C-buns are in town, Sydney. Here are seven of the best, plus one that’s worth a trip south. Swedish baker Alva Brattgard is in her beachside kitchen from 4am (or earlier) each morning, kneading bread, laminating pastry and knotting her cardamom buns into a “Stockholm twist”. By the time you get one, it’s been cold-fermented overnight, proofed in the early morning light and then baked – arriving dark, glossy and ultra-fragrant courtesy of the course crushed cardamom. Thursday to Sunday, $8 each Nadine Ingram’s version goes big on fluffiness, thanks to the celebrated baker’s use of the Chinese tangzhong technique when making her brioche. The soft dough is layered with cardamom butter, twisted into a tight knot and then left to prove. The glazed C-buns are glossy-topped, with a crown of pearl sugar and cardamom powder – fragrant with the ground spice, vanilla bean and orange zest, gently sweet with maple syrup. Only available at the Flour & Stone counter. Monday to Thursday, $10.50 each The least traditional on this list, this cardy-B ventures into monkey bread territory – with some kouign-amann caramelisation, too. The beachy bakery’s riff delivers a definitive crunch on the outside, peelable layers of pastry heaving with cardamom, and a pillowy soft centre. Baker Michael Klausen mixes the nostalgia for his Danish childhood with his French techniques, and relies on single-origin Hellfire flour – giving his bakes a certain je ne sais quoi. Pieces of laminated dough are tossed in cardamom sugar, jumbled into a tin to prove and then hit the oven. They’re baked at 6am, so arrive when the shop opens at 6.30am for a freshie – and the floral notes of cardamom sweetening the corner block. Daily, $8 each Yeen Verasenee’s corner joint serves some of Sydney’s most special bakes, infused with the flavours of his Thai heritage – pandan’s gentle sweetness and green hue layered through his honey cakes, Basque cheesecakes laced with milk tea. His cardamom buns play it straight, though: a simple, soft brioche dough, spread with butter spiced with “just the right amount” of cardamom, then hand-shaped into chubby swirls. The goal is fragrant, not overpowering. Khanom House’s buns are made in small batches for now, so go early. Daily, $8.50 each Anu Haran first baked these classic Swedish buns to use cardamom and saffron – Indian spices of her heritage – in a new way. “I found it intriguing and exciting that these two spices found their way into Swedish baked goods when there’s not much historical connection between Sweden and India,” she says. The scent of her north-of-the-bridge bakery’s buns is “intoxicating”: slightly caramelising sugar, heady cardamom and buttery brioche. “Even after all these years, as we glaze the hot buns, it’s very hard not to eat at least one.” The trick here is the use of whole cardamom, pods and all. The green shells are used in Indian desserts too, adding extra depth. The freshly ground spice is laced through a brioche dough, fermented overnight and then shaped, proofed and baked. You’ll find straight-up cardamom buns at Flour Shop, along with a sunnier version with added saffron. Hot tip: the first batch hits the counter at 7am. Rotating special, check Instagram for availability. $9 each Fika has been serving beachy locals salmon-topped rye, Scandi brekkie plates and more since 2013 – along with a full line-up of scrolls. The team’s cardamom buns are squishy, and on the sweeter side. Plus, they’re baked throughout the day – so you’re likely to get one warm from the oven whenever you drop in, ready to eat on the beach. Daily, $9.50 each One of Sydney’s best bakeries – from husband-and-wife team Jamie Goodin and Alex Alewood – exclusively uses NSW-grown flour for its ever-changing, ever-popular line-up. That includes a glazed scroll with swirled layers carrying cardamom, whole pecans and orange, aptly named The Cardi P. Not the one for you if you’re looking for something trad, but a bloody excellent choice for everyone else. Thursday to Sunday The C-buns at Under are the work of chef and baker Lachlan Cutting, who perfected his knots after returning home from a stint in Copenhagen. They’ve been on the menu since his 2019 market days, and since 2020 in Cutting’s first proper shop in Canberra’s Mawson. Now there are two shops, with racks stacked with breads of all sorts, pastries and a trio of buns (cinnamon and vanilla both joining the show). Those glorious cardamom buns, though, are the ever-shiny, ever-spicy star of the show – and well worth a trip south. Wednesday to Sunday, $5 each About the author Grace MacKenzie is Broadsheet Sydney’s food and drink editor. More like this MORE FROM BROADSHEET VIDEOS 04:33 01:00 02:18 More Guides RECIPES
[category] [title] [category] [title] The clocks change soon – here's what that means for your sunrise routine, your post-work plans and your sleep schedule ShareCopy LinkFacebookTwitterPinterestEmailWhatsAppPhotograph: Supplied | Destination NSW | Camp Cove, Watsons BayAdvertising window.rawSlots = window.rawSlots || []; window.rawSlots.push('{"adSlotId":"/5185/body1/post","adContainerId":"ad-body-1-1598","isOutOfPage":false,"isRegistered":false,"adSizes":[{"viewport":[992,50],"slotSize":[]},{"viewport":[320,50],"slotSize":[[1,1],[320,100],[320,50],[300,600],[300,250],[300,100],[300,50]]},{"viewport":[0,0],"slotSize":[]}],"adTags":[{"key":"type","value":"body1"},{"key":"ad_slot_number","value":"ad-body-1"},{"key":"refresh","value":"30"}],"adSenseTags":[],"adSlotGroup":"body","breakpoints":["xs","sm"],"loadsAutomatically":true}'); Along with backyard barbies, long days at the beach and Weis Bars, one of the real joys of summer* (*or "almost summer") is the return of daylight saving. (And yes, technically it’s daylight saving, but for some reason most of us seem to add an 's'.) The great news is that those longer, light-filled evenings are almost here – and there’s a very good chance your phone will change its clock without you having to lift a finger. Here’s a handy explainer covering what you need to know about daylight saving starting in NSW in 2026, and what it means for your precious sleep schedule. Daylight saving begins every year on the first Sunday in October at 2am local time. This year, that date falls on Sunday, October 4, 2026. At 2am, clocks will jump forward one hour to 3am, meaning we lose an hour overnight but gain more daylight in the evening. So, from Sunday onwards, you can look forward to longer afternoons and those glorious post-work hours when it’s still light enough to squeeze in a beach walk, sunset drink or dinner outdoors. Unfortunately, this is the part that stings: when the clocks jump forward at 2am on October 4, we lose an hour of sleep as the time skips straight to 3am. It’s a small price to pay, though, for those gloriously long afternoons and sunset catch-ups that follow. Your phone or computer should sort itself out automatically, but if you’ve got an analogue clock on the wall or by your bed, you’ll need to move it forward by one hour when daylight saving begins. You can do this before you go to bed on Saturday night so you don’t wake up on Sunday wondering whether you’re early, late or simply very tired. Always forget which way the clock goes? Just think of the classic saying: “Spring forward, fall back.” Daylight saving is observed in New South Wales, Victoria, South Australia, Tasmania, the Australian Capital Territory and Norfolk Island. The rest – Queensland, Western Australia, the Northern Territory, Christmas Island and the Cocos (Keeling) Islands – don't change their clocks. So if you're travelling interstate or planning a video call across borders, take note of the time difference. In summer, Sydney will be one hour ahead of Brisbane, for example. Australia's first nationwide daylight saving period began during World War I, from January 1 to March 25, 1917, as a way of conserving fuel and making better use of daylight. It returned during World War II before being reintroduced in NSW in 1971. NSW has observed daylight saving every year since 1971. In 1976, a referendum was held on whether daylight saving should continue, with more than 68 per cent of voters voting in favour. Today, the system is pretty simple: daylight saving starts on the first Sunday in October and ends on the first Sunday in April. You’ll get that lost hour back when daylight saving wraps up on Sunday, April 4, 2027. At 3am daylight saving time, clocks will move back one hour to 2am, giving us an extra hour of sleep and officially marking the return to standard time. But let's not think about that just yet. We've got months of long balmy evenings, late swims and sunset drinks ahead of us. Plenty! Longer daylight hours mean more time to get outdoors – whether that’s sport, a beach session, a walk with mates or a twilight dinner in the park. The NSW Government says daylight saving helps make better use of natural daylight during the warmer months and provides more daylight for outdoor activities after work or school. And, perhaps most importantly, it means that sweet spot of the year when you can leave the office and still have enough daylight left to actually do something with your evening. Happy *summer, NSW!Stay in the loop: sign up for our free Time Out Sydney newsletter for more news, straight to your inbox. Been there, done that? Think again, my friend. By entering your email address you agree to our Terms of Use and Privacy Policy and consent to receive emails from Time Out about news, events, offers and partner promotions. 🙌Awesome, you're subscribed! Thanks for subscribing! Look out for your first newsletter in your inbox soon! Popular on Time Out [category] [title] [category] [title] Discover Time Out original video
[category] [title] [category] [title] The new ferry service will sail Sydneysiders straight from Circular Quay to the Walsh Bay – meaning your journey to the theatre just got a whole heap more scenic ShareCopy LinkFacebookTwitterPinterestEmailWhatsAppPhotograph: Supplied | INSW | Walsh Bay SydneyAdvertising window.rawSlots = window.rawSlots || []; window.rawSlots.push('{"adSlotId":"/5185/body1/post","adContainerId":"ad-body-1-5432","isOutOfPage":false,"isRegistered":false,"adSizes":[{"viewport":[992,50],"slotSize":[]},{"viewport":[320,50],"slotSize":[[1,1],[320,100],[320,50],[300,600],[300,250],[300,100],[300,50]]},{"viewport":[0,0],"slotSize":[]}],"adTags":[{"key":"type","value":"body1"},{"key":"ad_slot_number","value":"ad-body-1"},{"key":"refresh","value":"30"}],"adSenseTags":[],"adSlotGroup":"body","breakpoints":["xs","sm"],"loadsAutomatically":true}'); We already considered ferry rides one of Sydney’s great pleasures. Where else in the world can you board a historic boat and sail across a world famous harbour for less than a coffee? And from early next year, Sydney’s ferry network is scoring an artsy new addition – with Walsh Bay (the harbourside performing arts precinct home to Sydney Theatre Company, Sydney Dance Company, Bangarra Dance Company, Australian Theatre for Young People and the Australian Chamber Orchestra) scoring its very own ferry stop from early 2027. The new ferry stop is being introduced by the NSW Government following long-running community calls for better public transport to Walsh Bay. And frankly, it’s hard to imagine a more Sydney way to get to the theatre. The new service will operate from the Walsh Bay Wharf 2 pontoon, connecting the precinct with Western Sydney via the F3 Parramatta route during commuter peaks, and with the wider harbour network via the F8 Cockatoo Island route during off-peak periods and weekends. That means arts enthusiasts travelling from the Parramatta River will be able to glide right into the heart of Walsh Bay, and those coming from the eastern harbour can get there from Circular Quay.RELATED READ: Here’s the lowdown on Sydney Theatre Co’s new NYC-coded bar Before passengers can start hopping on and off, Transport for NSW will spend around six months upgrading the Walsh Bay Wharf 2 pontoon. Works will include new lighting, power, Opal equipment, CCTV, wayfinding, passenger information displays and a Help Point. According to Transport for NSW, the Walsh Bay service will predominantly be operated by Parramatta River Class ferries on the F3 and First Fleet Class ferries on the F8, although the exact fleet deployment and route structure are still yet to be officially confirmed. NSW Minister for Transport and the Arts John Graham says the new service will bring together two of Sydney’s biggest drawcards: ferries and the arts. “It’s time to match Sydney’s most iconic transport mode with the world’s most picturesque performing arts precinct,” he said. “Riding the ferry to Manly and Taronga Zoo is a bucket list experience for tourists all around the world. Now they can add Walsh Bay to the list.” We’re inclined to agree. There’s something pretty special about sailing across Sydney Harbour before stepping off straight into a show. The new ferry stop is part of a push to make some of Sydney’s waterfront precincts easier to reach by public transport. It follows the reactivation of the Pirrama Park ferry stop in Pyrmont in March 2025 and the upcoming Sydney Fish Market ferry service, which is due to begin next year. A Rozelle Bay stop is also planned, although that will come later as part of the wider redevelopment of the Bays West precinct.The new stop is set to start operating in early 2027 – meaning our route to and from the annual Sydney Festival is getting a whole lot more scenic. Stay in the loop: sign up for our free Time Out Sydney newsletter for more news, travel inspo and activity ideas, straight to your inbox. Been there, done that? Think again, my friend. By entering your email address you agree to our Terms of Use and Privacy Policy and consent to receive emails from Time Out about news, events, offers and partner promotions. 🙌Awesome, you're subscribed! Thanks for subscribing! Look out for your first newsletter in your inbox soon! Popular on Time Out [category] [title] [category] [title] Discover Time Out original video