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The Grill Dining Room

Head Chef John Collins has created an unadulterated opportunity to indulge in some of the best meat and seafood available, at The Grill at The Four.

In a change that’s reflective of Sydney’s evolving dining habits, The Grill at The Four now offers a heartier, more produce driven menu, that is only enhanced when cooked on the new charcoal grill.

To accompany the wonderfully carnivorous menu is a bold wine list that showcases the best of Australia and abroad.