Following a sell-out debut in 2025, RAFI North Sydney is bringing back its much-loved Winter Arbour experience for a second season, unveiling a striking new winter transformation and an exclusive new Chef’s Kitchen dining experience in partnership with premium Australian producer Westholme Wagyu.
Launching Monday 29 June and running through to Father’s Day on Sunday 6 September, the Winter Arbour will once again see RAFI’s iconic Arbour transformed into an immersive winter dining destination. It’s a celebration of the warmth of open-fire cooking, seasonal produce and exceptional Australian Wagyu.
The reimagined Winter Arbour draws inspiration from the rugged beauty of Northern Australia. It transforms RAFI’s signature entrance into an atmospheric winter dining destination complete with striking botanical installations, immersive lighting and a fireside-inspired ambience.
For the 2026 season, Executive Chef Matias Cillóniz and Head Chef Keith Dsouza have created a new $128pp banquet menu celebrating Westholme Wagyu and the best of winter produce. Designed for sharing, highlights include Wagyu tartare with horseradish, eschalot and quail egg; slow-braised Westholme Wagyu cheek with garlic chive kimchi and fermented black bean; Toothfish with koji and charred lemon salsa; and grilled leek and fennel escabeche with oregano and aji Amarillo.
New this year is RAFI’s exclusive Chef’s Kitchen experience, offering one of North Sydney’s most intimate private dining experiences. Seating just 12 guests, the hidden dining space pairs personalised service with the full Winter Arbour banquet. This creates a premium setting for EOFY celebrations and milestone occasions. Available for a limited time throughout the Winter Arbour season, the Chef’s Kitchen offers guests a front-row seat to RAFI’s acclaimed hospitality in a truly private setting.
The Taste of Westholme banquet menu will be available throughout the venue. Guests can choose to dine within the transformed Arbour or reserve the Chef’s Kitchen for an elevated private dining experience.
The Westholme partnership will also extend to RAFI’s popular bar menu, introducing a Wagyu tartare with horseradish and pickled chilli on toasted brioche ($18). This is available alongside a Westholme beef burger featuring gorgonzola dolce, Dijon mustard and confit onions on a potato bun ($28, or $15 during Happy Hour, Monday to Saturday from 3-6pm).
A Taste Of Westholme Banquet Menu
$128 per person
RAFI signature sourdough wholemeal pita
Hummus with crispy chickpea & green chilli
Westholme Wagyu tartare with horseradish, eschalot, quail egg & leaves
Toothfish with koji, charred lemon salsa & rocket
Crispy eggplant with honey, spices & herbs
Grilled leek and fennel escabeche, oregano & aji Amarillo
Slow braised Westholme wagyu cheek with garlic chive kimchi & fermented black bean
Crispy potatoes with French onion dip & chives
Coal roasted beets with goat curd, pickled eschalot & black currant balsamic dressing
Rafi North Sydney Winter Arbour 2026
📍 99 Mount St, North Sydney
📅 Monday 29th June – Sunday 6th September 2026
🌐 rafisydney.com.au/winter-experience
