Folly's bar and grill menu

The much-anticipated opening of Folly’s happened last week! Get set for creative cocktails and a must-try menu with a Michelin-trained chef on board…

Yuzu gin-infused oysters, punchy cocktails, an extensive chilled red wine selection and a must-try rigatoni alla vodka using Australian raw vodka. This is what awaits at new neighbourhood bar and bistro Folly’s, which opened in Cammeray last week.

Folly's restaurant

Ex-Applejack Hospitality (RAFI, Bopp & Tone) group bars manager Lachy Sturrock and Camperdown’s Alfred Hotel licensee Sam Smith have transformed the site that was previously The Public and Epoque Belgian Beer Cafe on Miller Street into a relaxed but smart go-to for locals and Sydney foodies alike.

founders of Folly's bar and bistro

Lachy has drawn on his decade-plus experience crafting some of Sydney’s best cocktail and wine lists. The result is a sensational beverage offering to complement an approachable all-day dining menu by three Michelin star-trained chef Antonio “Ace” Espiritu (Fauna, Icebergs Dining Room & Bar).

Local produce and spirits feature heavily across the food and drinks menus, from Gospel Whiskey in the locally-sourced skirt steak’s peppercorn sauce, to Four Pillars Fresh Yuzu Gin-infused Sydney Rock Oysters and on-tap pilsner from Brookvale’s Freshwater Brewing Co.

Folly’s short, sharp cocktail list focuses on Australian spirits, paired with ingredients like charred peach, stewed strawberry and clarified watermelon. Highlights include Rise & Fall – a spritz spin, made with Rhubi Mistelle Rhubarb, sweet vermouth, blood orange cordial and prosecco; and the all-Australian Barrel of Laughs with Morris Whiskey, Okar Island Bitter, charred peach, lemon and Capital Brewing Co’s Hang Loose Juice New England IPA.

The wine list contains a strong selection of new world varietals from Australian producers like Rieslingfreak, Gentle Folk and Ravensworth, including half a dozen skin contact wines and same again for chilled reds, rounded out with a mix of old world favourites from Burgundy, Beaujolais and Piedmont.

With 18 wines by the glass, a stellar snacks menu featuring chef’s crispy potato aligot and a local salumi plate, a raft of delicious mains and a $75pp five-course set menu, Folly’s will be the place to pop in for a short time or stick around for a long time.

The 130-seat venue features an expansive bar-service area at the front with a custom-made terrazzo-topped bar and window seating. There’s also a bistro-style seated area with maroon leather banquette seating, marble and timber tables, and wine bottle-lined walls, and a private dining room for 30 people located at the rear.

Lachy says he and long-time mate Sam were excited to bring something new to the North Shore for his first-ever venue.

“There’s so much happening on this side of the bridge in terms of new dining experiences, and we’re looking forward to Folly’s being a part of that,” he says.

“We’ve created a space where you can just as easily pop in for mid-week drinks or dinner, as you can enjoy a long lunch or dinner, or special occasion.”

Folly’s, which is named in honour of nearby Folly Point, will open from 3pm until late Tuesday to Thursday, and from 12pm until late Friday to Sunday.

Reservations are recommended, and walk-ins are welcome. For more information or reservations, visit

Where: 429 Miller St Cammeray
Instagram: @follyssydney
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