
08 Feb 2023
There’s a reason the Sunday roast is a tradition that’s still going strong. We’ve rounded up a list of excellent versions you’ll find in pubs and upmarket diners across Sydney. If you’re feeling more adventurous, we can even recommend the drive to the Southern Highlands for a roast that will knock your socks off.
Why limit the Sunday roast to one day of the week, when you can have it every day at Sunday in Potts Point? Here you will experience the essence of a relaxed Sunday roast every night of the week and for lunch from Wednesday to Sunday.
This upmarket chicken diner celebrates the humble roast by building a whole restaurant ethos around it. In their own words “the roast chicken is the hero”, and at Sunday it most certainly is, along with the accompaniments: coleslaw, roast potatoes, pumpkin and the rest.
Dish Cult’s top pick: Sunday roast plate – Weekly roast, roast vegetable, roast potato & gravy ($30) (only available Saturday and Sunday)
The Duke of Clarence is relatively new on the Sydney pub and bar scene and has picked up several awards in its first few years, including best new bar, best new venue, and best Sunday roast.
The impressive Sunday roasts – beef sirloin, turkey, lamb or roasted pumpkin with wild rice – are only part of the story. Try, for example, the scotch egg with hot English mustard mayo or even better, the Christmas pudding – served with brandy anglaise. Christmas pudding all year round: that’s an idea that should catch on!
Add an impressive selection of beer, wine, whisky, cocktails, gin and punch bowls as well as occasional live music, and you’ll understand why bookings are recommended!
Dish Cult’s top pick: British-bred roast beef sirloin served with house-made gravy, Dutch carrots, broccolini, peas, beef fat-roasted potatoes and Yorkshire pudding ($31)
Forresters, an inner-city historic pub, has been given a new lease of life by owners Applejack. The enticing menu can be enjoyed in all of the four spaces – the Public Bar, the Art Rooms, “Upstairs”, and, my favourite, Phylli’s garden and cocktail bar.
The Sunday roast is represented by the big Yorkie: the roast of the week served inside an oversized Yorkshire pudding. Chooks are available every day of the week thanks to the half roast chicken with corn on the cob, cabbage salad, and hot sauce. A non-roast special mention is the fish pie with sustainable local fish, mussels, leeks, sweetcorn and filo pastry.
Add the range of – mostly local – craft beers and you have the ingredients for a great pub experience.
Dish Cult’s top pick: The big Yorkie, filled with the roast of the week, crispy spuds, peas and carrots ($32)
4 Pines Brewpub is the quintessential Manly pub and microbrewery, It celebrates more than just great ales, though, as the food is excellent and the Sunday roast is a winner.
The roast of the week is a Sunday-only special and on other days roast-like meals and sides can be sampled. Like the miso glazed organic pumpkin or the pork belly roll. The Asian influence extends to other meals including our favourite: the grilled barramundi with pickled green paw-paw, Asian herbs, chilli, ginger nuoc cham, coconut rice and peanuts.
One of the many things we like about 4 Pines is its commitment to sustainability and to the local community, and there is no better time to lap this up than on a chilled Manly Sunday afternoon.
Dish Cult’s top pick: Sunday roast ($25)
Sunday is not only about roasts. It’s also about the Sunday drive. Why not combine both and head out on the Hume Highway to the Southern Highlands? If you do, lock in a booking for the Lodge Restaurant at Berrima Vault House.
Executive Chef Tommy Prosser’s menu is focussed on local and seasonal produce. This winter includes chicken, duck, lamb and beef dishes, a potato of the week (from nearby Robertson) and other local vegetables. We love a menu that puts brussel sprouts front and centre, so you can also sample the brussel sprouts with Duckfoot Farm carrot, spiced maple pecans and cashew cheese.
And then there’s the English Sunday Roast: locally-sourced meat (rotating each week), Yorkshire puddings, truffled cabbage slaw, roast potatoes, carrots and broccolini.
Dish Cult’s top pick: Maremma duck breast, celeriac puree, fennel, leek and brandy fig jus ($40)