Sun Street Hotel’s main restaurant is just one of many dining destinations hidden inside the building’s designer walls (see also the Orangery and bar area). Here, head chef Steve Engelfield looks after a menu of classic British dishes with a modern twist, following the seasons wherever he can to bring diners the best possible produce.
Steve began his career in Melbourne and has since worked at a cohort of well-known restaurants including the Caravan Group, Gridiron and the Art Yard Bar & Kitchen at Bankside Hotel. At Sun Street, Steve draws on his classical training to create a menu that revolves around British ingredients and flavours.
Highlights from the a la carte menu include popcorn shrimp with spicy mayonnaise, wild mushroom and leek tart with Stilton and chicory salad, as well as Black Angus beef short rib croquettes, all as smaller plates.
Mains or large plates, include dishes such as crispy chicken rendang burger with kimchi, pickles and fries, alongside fish and chips and Cheswell Grange Aberdeen Angus rump steak. Meanwhile, those who like to dine feasting style are in luck with a selection of sharing boards including a seafood spread of potted smoked mackerel, smoked salmon roe, tempura tiger prawn, chive cream and grilled sourdough, with similar layouts for those who prefer meats, cheeses or mezze.
Interiors-wise, the Orangery is a unique space with its vaulted, sky-light ceiling and a brass-finished central feature which sees old-fashioned street lamps hang over diners, creating ambience and warmth. The Chesterfield banquette seating is a nice touch, too, all together offering historic nods to this contemporary space.
While the all-day dining menu is a sure-fire win, if you're looking for other ways to enjoy the space, you could also book yourself in for an afternoon tea or champagne brunch. The latter takes place on Saturdays and offers two or three course options, accompanied by flowing bubbles for a limited amount of time.