Almanac Chef's Table
Almanac accepts a single booking of up to fourteen guests per evening, making it one of the most sought-after dining reservations in Pyrmont and, increasingly, in Sydney at large. Chef Marisol Reyes designs each evening's menu the morning of service, responding to what arrived from the fish market and the growers' stalls rather than printing a fixed card weeks in advance. The experience is as much kitchen theatre as it is a meal - guests are seated at a horseshoe counter facing the pass, watching every technique, every plating decision, and every conversation between the team unfold in real time.
Single-Seating Exclusivity
Only one group dines at Almanac each evening, meaning the kitchen's full attention - every course, every garnish, every explanation - belongs entirely to your table.
Market-Responsive Menu
Chef Reyes visits the Sydney Fish Market each morning and builds that evening's tasting menu around whatever is freshest, ensuring no two Almanac evenings are ever identical.
Open-Kitchen Counter Seating
Fourteen seats wrap around a curved marble pass so guests observe the entire cooking process - a format that transforms dinner into a collaborative, conversational event rather than a transactional meal.
Personalised Menu Card Keepsake
Each guest receives a printed, hand-signed menu card listing every course as it was served that evening - a specific, dateable record of a meal that cannot be repeated.
Dietary Architecture Service
The Almanac kitchen contacts each guest 48 hours before their reservation to map dietary needs and preferences, then engineers the full menu around those parameters without reducing its ambition.
Private Dining Room Add-On
Groups seeking total enclosure may book the adjacent eight-seat private room, which opens onto a small terrace overlooking Cockle Bay and includes a dedicated service team separate from the main Almanac crew.