The Palomar: Studio Paskin’s celebrated London restaurant makes its Sydney debut
Sydney is set to welcome The Palomar, one of London’s most celebrated restaurants, where the iconic flavours of Southern Europe, North Africa, and the Levant come together in a love letter to the Mediterranean. Founded by London-based hospitality siblings Layo and Zoë Paskin of Studio Paskin - known for creating acclaimed hospitality venues across London – the restaurant will open on 9 October in the former Grand Pacific Blue Room.
The Palomar blends the heritage of its renowned London predecessor with the best of Australian produce, offering a vibrant menu while reflecting the vitality and character of Sydney hospitality. The launch marks the arrival of an award-winning global brand in one of the world’s most dynamic culinary cities.
At the helm is Culinary Director Mitch Orr, a Sydneysider through and through, whose laid-back style and flavour-driven creativity have made him one of the city’s most distinctive culinary voices. Shaped by Sydney’s food scene, Orr brings a sensibility that feels both local and global. His time at The Palomar London, working alongside Layo and Zoë has only deepened that perspective, allowing him to reinterpret the restaurant’s lauded approach for Sydney while remaining true to the ethos that defines Studio Paskin.
Mitch Orr commented: "The Palomar is about more than bringing a restaurant to a new city – it’s about creating a space that feels true to its surroundings while carrying the identity that makes the original so beloved. Working with Layo and Zoë means we’re building something layered: a menu that’s delicious as hell and a style of hospitality that feels alive in the moment but grounded in detail. For me, it’s important that it sits comfortably within Sydney’s dining culture. The Palomar has always been a place where the hospitality community comes together with ease, and that’s the energy I want to capture here – a restaurant that is dynamic, welcoming, and authentically part of the city."
Joining Orr is Head Chef Luke Davenport, whose career comes full circle with his return to The Palomar. Luke began his journey at The Palomar London in 2016, before joining the team at Evelyn’s Table, where he built on his foundations within Studio Paskin’s kitchens. He went on to gain experience in some of the world’s most acclaimed kitchens, including Noma (Copenhagen), The Ledbury (London) and Alo (Toronto). Originally from Australia, he returned home to lead the team at Franca Brasserie, where he cemented his reputation for sophisticated, Mediterranean-inspired cuisine.
Luke Davenport said: "My time in London with Studio Paskin was incredibly formative, and returning to The Palomar in Sydney is an opportunity to bring that experience here. Together with Mitch, we want to create a kitchen-bar where vibrant, flavourful dishes meet a dining experience that truly embodies the spirit and energy of The Palomar."
Orr and Davenport form a partnership that is both dynamic and deliberate, rooted in creativity, craft, and shared vision. Their collaboration brings the warmth and convivial spirit of The Palomar together with Sydney’s own energy, shaping a dining experience that feels at once transportive and unmistakably local.
The Palomar’s menu takes inspiration from its London origins, reinterpreted through the lens of Australia’s exceptional produce. Central to the menu is the wood-fire grill, where ingredients are transformed with smoky, bright and nuanced flavours that celebrate both technique and seasonality. The team works closely with local farmers, fishermen, and oyster growers - including Sydney Rock oysters from Appellation Oysters and Wheeler’s, organic vegetables from Newcastle Greens and Sift Produce, line-caught fish and sustainable seafood from Blue Reef and SouEast Seafoods, retired dairy cows and Berkshire pork from Copper Tree Farms, and bread from local organic baker Pioik - to ensure the menu evolves with the seasons and showcases ingredients at their peak.
The menu includes cucumbers with green tahini and crispy chilli oil, Berkshire pork chop with roasted grapes and sherry, butterflied blue mackerel with chermoula, grilled southern calamari with preserved lemon, and a pistachio ice cream baklava sandwich - dishes that embody the essence of The Palomar and nod to its London roots.
The interiors of the 110 seat venue deliver a thoughtfully curated and inviting dining experience, reimagining of The Palomar London’s timeless design, tailored to its newest Paddington setting.
Heritage bricks from the original site have been retained where possible within the dining room, while design elements such as a pink quartzite bar top, rich navy leathers timber flooring, and marble mosaic tile inlays pay tribute to The Palomar London’s aesthetic.
The kitchen bar – a signature element of The Palomar experience - draws guests into a connection with those seated around them, while surrounding them with the energy of the entire team.
The Palomar will open on Thursday 9 October.
Bookings can be made via www.thepalomar.com.au
The Palomar, 9th October 2025
