Hatch Restaurant

HATCH offers a warm and inviting atmosphere where the art of fine dining meets a relaxed and inviting dining experience. Managed by Executive Chef Scott Greve and his team, each dish is crafted with a dedication to quality and a passion for blending tradition with a modern flair.

The seafood served is of the highest caliber and only the freshest produce is used, with each dish beautifully crafted and plated. Seafood lovers can indulge their taste buds with dishes such as the decadent hot and cold seafood platter, grilled Hokkaido scallop or the delicate kingfish ceviche. Here, the freshest seafood has been paired with perfectly balanced flavours.

The menu also highlights the incredible local produce available. Diners can choose from a selection of share plates, such as the impressive Collinson & Co. tomahawk or the roasted duck crown and the chef's favourite, the yellow belly flounder. Alternatively, go your own way with delicious mains from an aged pork rack to a mushroom cappelletti.

From snacks to share plates, the menu at HATCH has something for everyone.

The restaurant is quickly becoming a favourite in Sydney's dining scene. It offers unforgettable dining experiences that celebrate good food and great company. Bravo!