Kensington Street Social


The largest venue within The Old Clare Hotel, Kensington Street Social seats 120 and is open for breakfast, lunch and dinner seven days a week, and also offers a Sunday brunch menu. With a relaxed all-day menu focused on British-Mediterranean share plates, the restaurant is designed to be flexible in its approach, from a cocktail and a snack, to a multi-course meal with paired wines.

The menu is broken up into snacks, vegetables, raw and cured, sourdough flatbreads, fish and shellfish, meat, cheese and desserts. Culinary director Atherton, and Australian executive chef Rob Daniels, are working closely with Australian producers to ensure Kensington Street Social is a true reflection of the country, with a wine list that shows the best of local wine regions and some international favourites. Daniels has worked with Atherton on a number of restaurants in the past twelve years, first at Maze London and later at Maze One & Only Cape Town.

Highlights from the all day menu include ‘English Breakfast tea and toast’ – a play on tea and toast with wild mushroom tea served in a teapot with relish and bone marrow toast; marinated salmon, tatsoi salad, chilli, wasabi ponzu; sea urchin risotto, Moreton Bay bug tail, lemon, bottarga; and Zokoko alto beni soufflé with macadamia ice-cream. Cheese plays a starring role on Atherton and Daniels’ menu with a number of cheese dishes including Aussie favourite Holy Goat La luna goats cheese being served with pickled fennel, bitter orange jam and cress. The breakfast menu will offer innovative and healthy options including organic seed and grain oatmeal porridge, pineapple, chilli and mint and lightly smoked flathead baked omelette, bacon
and spring onion.

Beverage director Matt Fairhurst, who has come from Atherton’s Michelin-starred London restaurant City Social, is looking after beverages across the hotel. He has created different cocktail lists for each venue in a similar playful, pun-filled vein to Atherton’s award-winning London bars. Kensington Street Social’s Fruit Looped Cereal Killer cocktail of vodka, ‘Fruit Loop milk’, apricot and Aperol served in a milk carton and The Clare bar’s Kahuna Colada of pineapple rum and Batch Brewing’s coconut brown ale are two highlights from the
constantly evolving list.

Of opening Kensignton Street Social, Atherton said, “I’m so excited to be opening my first restaurant in Sydney. I’m all about sourcing the best produce, and here the ingredients are just incredible – Australian black truffles, the seafood – so I’m looking forward to using them to reinterpret a few of the signature dishes from my London restaurants. I’ve had many Australian chefs in my brigade over the years, including my executive chef Rob and pastry chef Adrian Crabb, so it seemed like a natural step to come to Sydney and get the team back together.“

Our Chefs


3 Kensington Street,


Tel No: (02) 8277 8533