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Let's Talkabout

Angela Heracleous of The Sardine Room

The Sardine Room’s kitchen energy, intimate setting and valiant owner, Angela Heracleous gives it an authentic dining intimacy often only found in European backstreets. Said to be the place where flamboyance meets fish, Angela talks us through what sharing a meal is all about.

How did your journey start?
The Sardine Room was born January 2007 after noticing a gross undersupply of affordable seafood restaurants in Sydney. Potts Point seems like the perfect location to launch the vision.

Who do you admire?
Nigella Lawson. Her passion is driven by a simple, stress free approach to cooking – delicious!

Can you talk us through the aesthetic of your restaurant space in Potts Point?
The Sardine Room tries to capture the ambience of a casual and friendly setting. The wooden jarrah tables & chairs along with the candle lit room with its wall mounted chandeliers, capture an inviting feeling of being at home.

Can you share the story behind one of the dishes on the menu?
The baked whole baby red snapper, is a dish inspired by my Cypriot family and one we like to indulge in. It’s a baked whole fish, placed in a deep dish to serve and quite literally drowned in a marinade of olive oil, lemon juice and fresh garlic. Perfect with a side of grilled haloumi.

How has your relationship with the Potts Point community changed since you opened?
The loyalty demonstrated by the locals is humbling.

What is the key to contemporary dining?
Being accommodating to your customers needs is key to dining in Sydney. Apart from being friendly, customers are grateful for being adaptable with the menu. Having the option of being BYO also helps.

What’s Sydney’s best-kept secret (outside of your business)?
The local passionate restaurant in your suburb (without the glitz, the attitude or the inflated prices)!

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Angela Heracleous of The Sardine Room

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