Some of Chef Dylan Cashman’s favourite food memories are walking into a little hole in the wall in a different country, the owners sit you down and nourish you with locally sourced, delicious food. No menus, just passionate people serving what they love to cook. Dylan aims to capture that feeling and memory with The Blue Door in Surry Hills. Serving an ever-changing 7 course tasting menu based on local, ethical and sustainably sourced produce.

After spending the last 2.5 years working in some of the best Michelin starred kitchens in Europe covid bought Cashman back to Australia where he met wine lover, Angelica Nohra.

After a year in the making, and a few false starts, the couple bring their love of food and wine to Surry Hills.

The restaurant is driven by provenance with a menu that sees Dylan only serve protein from farmers he’s personally visited to assure their ethics and farming practices are contributing to improving the environment and our health. The menu changes weekly to reflect what he is sent from the farmers to ensure there is no pressure put on supply chains. With a philosophy of eat less, eat better, Dylan shows how much flavour and nutrients we can consume by eating food direct from these kind of farmers, so we can eat less but feel more nourished.

To accompany the heavily producer focused food offering Angelica has put together a wine list that features only NSW wine by the glass, with the whole list comprising of about 98% NSW Wine.

This restaurant is built on the inspiration we draw from our farmers and our history and we look forward to welcoming you through The Blue Door.