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520 at Prefecture 48

Not every gesture needs grand words.

From 16–23 May, we’re continuing the season of romance through a quieter kind of connection through shared plates, lingering cocktails, late conversations, and the moments that stay with you long after the night ends.

Across the precinct, guests can enjoy hand-drawn portraits in the courtyard and our limited-time ‘Rose After Dark’ cocktail, slowly blooming as it melts.

A week for good company, and more reasons for nights worth remembering.

Reserve via the link in bio.

520 at Prefecture 48

Not every gesture needs grand words.

From 16–23 May, we’re continuing the season of romance through a quieter kind of connection through shared plates, lingering cocktails, late conversations, and the moments that stay with you long after the night ends.

Across the precinct, guests can enjoy hand-drawn portraits in the courtyard and our limited-time ‘Rose After Dark’ cocktail, slowly blooming as it melts.

A week for good company, and more reasons for nights worth remembering.

Reserve via the link in bio.

Robata meets Nikkei.

For two nights, @ibushi.sydney and @morena.sydney come together over charcoal.

Chef Chris @chris_kim_90and Chef @chefalejandrosaraviabring two distinct approaches to fire: one grounded in Japanese robata, the other shaped by Nikkei and Latin American flavours. The result is a shared menu built around smoke, heat, and balance.

A 7-course set menu designed to move between both kitchens, with each dish shaped by technique rather than tradition alone.

Join us from 13–14 May

Two seatings nightly

$180pp

Bookings open 20 April via our link in bio.

Tuesdays at FIVE: BYO has arrived.

Bring the bottle. We'll set the table.

Every Tuesday, your personal collection meets our new Autumn menu — with our Sommelier on hand to consult on pairings and handle your selection with cellar-level care.

$25 corkage per bottle. Book your table — link in bio.

@fiveatp48

Five days to her favourite table.
This Sunday, every venue at Prefecture 48 opens for Mother’s Day with limited tables remaining across the precinct.

Enjoy special menus across Garaku @garakup48 , FIVE @fiveatp48 , Ibushi @ibushi.sydney and Dear Florence @dearflorenceatp48 , each designed for a considered celebration.

On us: a complimentary guided sake tasting in the courtyard, and the chance to win $1,000 toward The Signature Path — our multi-venue dining tour.

Lunch from 12pm. Dinner from 5pm.
Secure your table via the link in bio.

Five days to her favourite table.
This Sunday, every venue at Prefecture 48 opens for Mother’s Day with limited tables remaining across the precinct.

Enjoy special menus across Garaku @garakup48 , FIVE @fiveatp48 , Ibushi @ibushi.sydney and Dear Florence @dearflorenceatp48 , each designed for a considered celebration.

On us: a complimentary guided sake tasting in the courtyard, and the chance to win $1,000 toward The Signature Path — our multi-venue dining tour.

Lunch from 12pm. Dinner from 5pm.
Secure your table via the link in bio.

Behind every dish in our 13–14 May collaboration is a conversation between techniques. Whether it's the precise discipline of the Japanese Robata or the bold, soulful heat of Nikkei flavors, the craftsmanship remains the same.

Two chefs, one grill, and a room built for the kind of night people talk about for weeks. Watch Chef @chris_kim_90and Chef @chefalejandrosaravia , cooking side by side.

Two nights only. Seats are going fast.
13–14 May | Two seatings nightly | $180pp

Link in Bio to Secure Your Spot.

Diners will also receive 10% off at Whisky Thief to round off the night.

Take a little Dear Florence home with you today.

Cakes, tarts, and thoughtful small treats — made to enjoy now, or to share later around the table.

Available in limited quantities each day, with pre-orders also available online.

Don’t forget to pre-order a Florence cake this Mother’s Day (5–16 May) and personalise a complimentary chocolate plaque in-store yourself — a small detail, made just for her.

Take a little Dear Florence home with you today.

Cakes, tarts, and thoughtful small treats — made to enjoy now, or to share later around the table.

Available in limited quantities each day, with pre-orders also available online.

Don’t forget to pre-order a Florence cake this Mother’s Day (5–16 May) and personalise a complimentary chocolate plaque in-store yourself — a small detail, made just for her.

Take a little Dear Florence home with you today.

Cakes, tarts, and thoughtful small treats — made to enjoy now, or to share later around the table.

Available in limited quantities each day, with pre-orders also available online.

Don’t forget to pre-order a Florence cake this Mother’s Day (5–16 May) and personalise a complimentary chocolate plaque in-store yourself — a small detail, made just for her.

Halfway through autumn, the Hassun at Garaku has settled into its rhythm. It begins gently with a steamed zucchini flower and ebi shinjo under Kristal caviar, followed by a bright reworking of sushi using cuttlefish and grilled okra. The depth of the tray lies in the skewer, a three layered composition of abalone, wagyu tongue and pickled shiitake with rich liver, before finishing with a clean, torched aburi scampi. Four expressions of the season as it stands now @garakup48

Book via link in bio.

Nearing the end of April. Figs at peak, maybe ten days left. Plums raw, lightly macerated by Thursday. Olives in first cure today, three brines to test. This is where the autumn menu begins each morning at @fiveatp48

Nearing the end of April. Figs at peak, maybe ten days left. Plums raw, lightly macerated by Thursday. Olives in first cure today, three brines to test. This is where the autumn menu begins each morning at @fiveatp48

A quieter moment within the precinct.

The season shifts, and new menus move quietly across each space.

Reserve your table via the link in bio.

A glimpse of what’s on the grill this season at Ibushi @ibushi.sydney

From pork jowl to delicately charred scallops, the Autumn menu moves with the season and its freshest ingredients.

Reserve your table via the link in bio.

A glimpse of what’s on the grill this season at Ibushi @ibushi.sydney

From pork jowl to delicately charred scallops, the Autumn menu moves with the season and its freshest ingredients.

Reserve your table via the link in bio.

A glimpse of what’s on the grill this season at Ibushi @ibushi.sydney

From pork jowl to delicately charred scallops, the Autumn menu moves with the season and its freshest ingredients.

Reserve your table via the link in bio.

From the first stir to the final garnish, we ensure your weekend begins with a masterpiece.

Join us at the bar @whiskythiefatp48

Introducing Florence: The defining signature of Dear Florence.

Built on a foundation of soft chocolate sponge, Florence is a harmonious blend of white miso ganache and hazelnut mousse. Valrhona 70% chocolate mousse brings depth and clarity, finished with a smooth glaze that seals each layer in decadence.

Perfectly balanced and made for sharing (serves 6-8).

Secure yours for your next celebration via the link in our bio or in-store.

Introducing Florence: The defining signature of Dear Florence.

Built on a foundation of soft chocolate sponge, Florence is a harmonious blend of white miso ganache and hazelnut mousse. Valrhona 70% chocolate mousse brings depth and clarity, finished with a smooth glaze that seals each layer in decadence.

Perfectly balanced and made for sharing (serves 6-8).

Secure yours for your next celebration via the link in our bio or in-store.