Foys Food Philosophy - A Taste of the Harbour
Celebrating Our Culinary Heritage with a Modern Twist
At Foy's Kirribilli, our food philosophy is designed to align with our brand values of being welcoming, inclusive, and accessible. We strive to offer a mid-level price point menu that delivers good food and beverages, creating a lifestyle experience for both Sydney locals and visitors seeking an accessible and memorable harborside adventure, evoking a sense of an endless Australian summer.
Inspired by the Legacy of Mark Foy
Our culinary ethos finds its roots in our larrikin and seafaring heritage, inspired by the legacy of Mark Foy. It centres around seafood and bistro classics, showcasing a selection of both familiar and elevated dishes. We emphasise seasonal ingredients and handcrafted creations, all designed to cater to a diverse range of tastes.
A Menu for Every Taste
Our menu boasts small bar-style snacks and individual main dishes, perfect for sharing or pairing with a drink. Favourites like the burrata & bruschetta salsa, antipasto plate, prawn rolls and bear’s barramundi burger abound. Our menu offers plated dishes for individual dining, while groups of up to 30 can relish our share-style banquet options.
A Toast to Australian Vineyards
Notably, our wine list predominantly features Australian wines, showcasing the best of local vineyards and varietals. Drawing from elevated club menus, we blend tradition with contemporary touches, celebrating Australia's rich culinary heritage in every dish.
Our Sustainable Seafood Commitment
At Foy's, our goal is to evoke inclusivity and our maritime legacy, inviting you to savour our heritage against the stunning backdrop of Sydney's harborside.
We have made a Sustainable Seafood Commitment under The GoodFish Project. The GoodFish Sustainable Seafood Guide is Australia’s first entirely independent consumer source of reference, offering a holistic approach to assessing the environmental impact of fisheries and aquaculture operations.
It uses a simple traffic light system to classify fisheries based on scientific assessment of their environmental impacts: Green = better choice, Amber = think twice, Red = avoid. Our commitment means we pledge not to use any red-listed species on our menus.
