Award-winning Chef Dylan Cashman has launched his first Sydney restaurant, The Blue Door, in Surry hills.

Cashman is known for leading the kitchen at Fin’s and has worked in the kitchens of Sean’s Panorama, Cottage Point Inn and Paper Daisy.

The intimate 24-seat fine diner will welcome guests from 20 October and has an emphasis on sustainable cooking practices.

Chris Dodd has been appointed as sous chef after time at Sydney’s Aria, Altitude and Prime in addition to Boardwalk Queenstown.

A rotating menu will begin with house-made bread with example dishes encompassing Aquna Murray cod Bacalau with smoked potato crisps and Camden Valley chicken with onion puree, leek ash with kale and honey sauce.

The produce seen on the menu will be sourced from farms the team has personally visited.

The kitchen will also generate their own produce using two Airgardens powered by innovative NASA technology that enable the restaurant to grow herbs, fruit and vegetables without needing soil.

General Manager Angelica Nohra has curated a wine list that is almost all Australian with the addition of a Secret Sips selection of vintage Champagnes, international wines and cocktail specials.

The Blue Door will open for lunch Thursday to Friday and dinner Wednesday to Saturday.