The Charles

restaurant

A grand Art Deco brasserie on King Street where whole dry-aged duck is pressed tableside and a dessert trolley roams between white-clothed tables.

4.6

(1,191 reviews)Google

Happy Hour Deals

Happy Hour

$2 oysters
$7 beers
$12 house wines
cocktails from $13

Monday – Saturday

4:00pm – 7:00pm

Best For

BarBrunchTakes ReservationsWheelchair Accessible

66 King Street, Sydney CBD 2000

View on Google Maps

Opening Hours

Monday11:30am – 12am

TuesdayToday11:30am – 12am

Wednesday11:30am – 12am

Thursday11:30am – 12am

Friday11:30am – 12am

Saturday12pm – 12am

SundayClosed

The Vibe

Art Deco grandeur: Soaring ceilings and art deco details create the feeling of a brasserie that's been here since the 1930s, despite opening almost a century later. A stately timber staircase leads to the mezzanine level above the main dining room.
Theatre and elegance: White-clothed tables line curved banquettes before the open kitchen, while three booths sit within wall niches. The real spectacle comes from the tableside duck service - whole dry-aged birds presented on silver platters before being carved and pressed through copper-plated equipment.
Two-level energy: The ground floor buzzes with the open kitchen and duck press theatre, while the mezzanine offers a quieter perch above the action. A dessert trolley roams both levels, loaded with house-made cakes and chocolates.

What People Love

The duck press: The canard à la presse is the undisputed star - a 10-day dry-aged Maremma duck presented whole at your table, then returned to the kitchen to be fried crispy and carved. Parts go through a copper-plated press to create rich sauce, with the deconstructed bird arriving on silver trays.
Dessert trolley: A rarity for Sydney, the roaming trolley carries Rhiann Mead's creations including 28-layer Russian honey cake that takes two days to make, classic lemon meringue tart and moulded chocolates riffing on Snickers bars and Ferrero Rocher.
Wine selection: The 600-plus bottle list heroes grower champagne from small French producers, while cocktails match the food's elegance - Negroni en Blanc served by the glass or decanter and cacao Manhattans poured over ice emblazoned with The Charles logo.

The Neighbourhood

King Street positioning: Set in the Art Deco ACA Building at 66 King Street, The Charles sits in the heart of the CBD's dining strip. The grand entrance signals serious intent on a street where most venues lean casual.
Part of a bigger project: This is the centrepiece of Etymon Projects' three-part development that will include an all-day diner and wine bar next door, plus a basement bar below. The Charles Bar next door already operates from 7am serving breakfast and lighter fare.
CBD dining destination: Unlike the quick-service spots that dominate this part of King Street, The Charles brings old-world hospitality to office workers and CBD visitors looking for a proper restaurant experience. It's positioned as special occasion dining in a neighbourhood that mostly does lunch meetings and after-work drinks.

Nearby in Sydney CBD

Ratings from Google

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Contact

The Vibe

Art Deco grandeur: Soaring ceilings and art deco details create the feeling of a brasserie that's been here since the 1930s, despite opening almost a century later. A stately timber staircase leads to the mezzanine level above the main dining room.

Theatre and elegance: White-clothed tables line curved banquettes before the open kitchen, while three booths sit within wall niches. The real spectacle comes from the tableside duck service - whole dry-aged birds presented on silver platters before being carved and pressed through copper-plated equipment.

Two-level energy: The ground floor buzzes with the open kitchen and duck press theatre, while the mezzanine offers a quieter perch above the action. A dessert trolley roams both levels, loaded with house-made cakes and chocolates.

What People Love

The duck press: The canard à la presse is the undisputed star - a 10-day dry-aged Maremma duck presented whole at your table, then returned to the kitchen to be fried crispy and carved. Parts go through a copper-plated press to create rich sauce, with the deconstructed bird arriving on silver trays.

Dessert trolley: A rarity for Sydney, the roaming trolley carries Rhiann Mead's creations including 28-layer Russian honey cake that takes two days to make, classic lemon meringue tart and moulded chocolates riffing on Snickers bars and Ferrero Rocher.

Wine selection: The 600-plus bottle list heroes grower champagne from small French producers, while cocktails match the food's elegance - Negroni en Blanc served by the glass or decanter and cacao Manhattans poured over ice emblazoned with The Charles logo.

The Neighbourhood

King Street positioning: Set in the Art Deco ACA Building at 66 King Street, The Charles sits in the heart of the CBD's dining strip. The grand entrance signals serious intent on a street where most venues lean casual.

Part of a bigger project: This is the centrepiece of Etymon Projects' three-part development that will include an all-day diner and wine bar next door, plus a basement bar below. The Charles Bar next door already operates from 7am serving breakfast and lighter fare.

CBD dining destination: Unlike the quick-service spots that dominate this part of King Street, The Charles brings old-world hospitality to office workers and CBD visitors looking for a proper restaurant experience. It's positioned as special occasion dining in a neighbourhood that mostly does lunch meetings and after-work drinks.