Sydney institution The Greenwood Hotel has undergone a complete overhaul – a dramatic new vision for one of the city’s most inspired hotel venues.
2013 AHA NSW Chef of the Year, Brad Sloane is the executive chef at Greenwood Hotel. Sloane delivers the sort of food most of us go out to dine for — big, full-flavoured deliciousness.
Brad Sloane, whose background includes working under the legendary Marco Pierre White at The Belvedere in London and the critically favoured Matthew Kemp closer to home, Sloane’s food philosophy is a humble one: to create simple but refined dishes, using the best seasonal ingredients.
Monday – Friday 9am to late
Saturday 5pm to late
Sunday open for functions.
We are open for coffee and fresh juices in our sundrenched courtyard from 9am every Monday to Friday morning.