Head Chef Stuart Clarke and his team are determined to maintain The Point Bistro's reputation as one of the premier pub restaurants in Sydney.

In fact in 2004 The Point was runner-up in the Best Hotel Bistro category at the Australian Hotels' Association Awards, and went on to win this award in 2005.

More recently we have been named as one of Sydney's Top Ten Pubs by The Good Food Giude 2009. 

The reasons are pretty simple - fantastic food at great prices.

Stuart is passionate about building on that reputation. After 10 years in London cooking at such celebrated venues as Jerwood Space, Stuart is producing great ‘modern Australian’ food alongside favoured bistro classics using the best local ingredients.

The Bistro also caters for functions with the Functions Menu providing excellent flexibility, both in food and cost terms, for those planning events for as little as 10 people or as many as 300. Stuart is also available to design function menus based on your specifications and personal tastes - please contact adam@thepointhotel.com.au for further information on your next function or event.

Complementing our food is The Point's Wine List which boasts some of Australia's most awarded wines.