Culinary figure Guillaume Brahimi is the force behind The Waiting Room’s (TWR) new menu, which combines the chef’s French background with the creme de la creme of local produce.

The Crown Sydney culinary ambassador’s creations are available seven days a week from 12pm-8pm, and chart everything from freshly shucked oysters with mignonette dressing to a charcuterie plate with cured meats sourced from Victor Churchill.

“I’m excited to be able to collaborate with the TWR team to bring all of the things that I love to the menu; my favourite producers, my favourite dishes like the comforting club sandwich, and of course some French classics as well,” says Brahimi.

Entrees see iconic salads, including a Caesar as well as a nicoise, listed alongside hand-cut organic grass-fed beef tartare with condiments.

Guests can then move onto steak frites, a classic beef burger with brandy confit onions, or market fish served with a caper and parsley sauce.

The drinks menu combines French and Australian influences, with the bar serving Ruinart and Dom Perignon as well as an extensive Blanc de Blancs offering and drops selected by Brahimi.

TWR is open for bookings and walk-ins.