The Blue Door is a pinnacle of fine dining, meticulously curated by Chef Dylan Cashman and Sommelier Angelica Nohra. After a year of dedication and anticipation, they have unveiled a culinary haven driven by a passion for provenance and sustainability. The menu at The Blue Door is a testament to this ethos, featuring a dynamic array of dishes crafted exclusively from ethically sourced proteins, sourced directly from farms championing environmental stewardship and animal welfare.
Chef Cashman’s commitment to quality extends beyond taste, ensuring each ingredient reflects a dedication to improving both the environment and diners’ health. Complementing the menu, Sommelier Nohra has meticulously curated a wine list predominantly showcasing Australian wines, with a particular emphasis on New South Wales selections available by the glass. This dedication to local producers and sustainable practices is woven into every aspect of the dining experience at The Blue Door, creating a synergy of exquisite flavors and conscientious dining. Whether you’re savoring a seasonal tasting menu or exploring the depths of their thoughtfully selected wine offerings, The Blue Door promises a culinary journey rooted in respect for tradition and a celebration of Australian gastronomy.
