Public Hospitality’s newly minted Group Creative Culinary Director Clayton Wells has teamed up with Head Chef Leigh McDivitt to revamp The Strand Hotel’s food offering.

The Darlinghurst venue originally launched with a classic Euro bistro-inspired menu, but is now leaning more French with a twist, which is now live at Strand Bistrotheque on the ground floor and Kasbah rooftop.

“Since joining Public, I’ve been able to explore my range in not only the culinary realm, but further in experiences and full-venue activation which is what I’ve conjured at The Strand,” says Wells.

Diners can now choose from small plates including chicken liver parfait éclair with maraschino cherry and cacao; a Gruyere soufflé; and black pudding with pickled beetroot and rosemary oil.

Mains chart a Wagyu cheeseburger; Copper Tree Farm sirloin with cafe de Paris butter, and frites; Spring Bay mussels with avruga, and Champagne veloute; and a whole roasted yellow belly flounder with piment d’ espelette and curry leaves.

A whole duck is also available to order, which is priced at $80 and teamed with prunes, wild oregano, and liquorice.

Drinks expert Mike Bennie has been called in to work on the drinks list, which features minimal-intervention drops alongside cocktails by Maybe Sammy.

Meanwhile, rooftop space Kasbah is focusing on small plates chanelling the flavours of Moroccan.

Yellowfin tuna is served with piquillo peppers and lemon and saffron vinaigrette; polenta bites stuffed with cheese; and grass-fed tartare is dialled up with ras el hanout, eschallots, and gaufrette potatoes.

The Maybe Sammy team are also the masterminds behind Kasbah’s cocktail program, with highlights including the Martini A La Rhus with gin, sumac, and orange flower water and the Le Camille with gin, bitters, mint, and spiced chai.

Strand Bistrotheque is open seven days a week, with Kasbah open from Wednesday to Sunday.