The Royal exchange of Sydney

French & British Fare

Classic ++ Honest ++ Nostalgic

 

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REVIVING ONE OF SYDNEY'S OLDEST LUNCHTIME VENUES

For an easy going vibe, kick back in The Wool & Wheat Bar with country bistro classics, comfy chairs and casual tunes. 

For a fancy feast, head into The Dining Room for some classic old school French and British Fare. 


reservations

Events  ++  Private Dining Room  ++  Parties

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The Kitchen

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Joey Ingram

EXECUTIVE CHEF

With in excess of 15 years experience, Joe Ingram begin his career as a chef's apprentice at the Bathers Pavilion, Balmoral. In 2004 after finishing his apprenticeship, and blinded by the silver of fine dining, his love of food took him to France where he worked at the Michelin starred restaurant La Dome Poisson Cafe, Paris. After returning to Sydney the desire to continue this path of cooking in only the best, saw him spend two and half years working under the watchful eye of Martin Benn at Tetsuya’s before moving to Restaurant Balzac where, alongside Matthew Kemp, he headed up the pastry kitchen as junior sous chef. Keeping abreast of the fast changing Sydney food scene, Joe worked at Claudes’ under Chui Lee Luk before gaining a coveted sous chef position with Grant King and Greg Doyle at the then, three hatted Pier Restaurant, Rose Bay.  In 2010 with good friend and mentor Jeremy Bentley, Joe opened The Devonshire as co-chef and was awarded one chef’s hat by SMH Good Food Guide. After two years in the environment of a small a la carte restaurant, a change was needed and Joe took on the incredibly challenging role of Executive Chef of The Sydney Mint, Justice & Police Museum and Australian Museum, where in conjunction with the National Culinary Director for Restaurant Associates, he oversaw the daily operations of 3 retail venues and 2 function venues which included Bistro Mint, the Macquarie Street bistro that was awarded 1 star in the inaugural launch of Sydney’s Gault Millau Food Guide. It is the combined experience of all of these restaurants that he will draw on when relaunching The Royal Exchange of Sydney, with the goal of creating a restaurant similar to the grand dining rooms and salons of London and Paris.