EOFY at Bellevue Woolloomooloo
Celebrate EOFY with banquet menus from $85pp and a complimentary glass of selected bubbles, red or white wine on arrival.
Bellevue Express Menu
Experience the Bellevue Express at Bellevue Woolloomooloo, a refined $55 set menu designed for effortless indulgence.
Valentine’s Day
Celebrate Valentine’s Day with a decadent 3-course dinner for $130 per person. Choose from gourmet starters, mains, and desserts, including vegetarian options.
Now with 20% Off - Ring in 2026 in Refined Style
Celebrate New Year’s Eve at Bellevue Woolloomooloo
Enjoy a festive multi-course dinner and Champagne toasts on arrival and at midnight. An elegant way to welcome the New Year at the iconic Finger Wharf.
Christmas at Woolloomooloo
Available on the 24 & 25 December for lunch and dinner.
Join us at Bellevue Woolloomooloo this Christmas and indulge in an 7-dish French and Japanese-inspired festive feast
Brunch at Woolloomooloo
Indulge in our brand new gourmet brunch from 8 am every Saturday and Sunday – French creations paired with exquisite waterfront & city views at Woolloomooloo.
Melbourne Cup
Step into a Melbourne Cup Day of elegance and indulgence. From the moment you arrive, a complimentary glass of Burgundy Sparkling Lafitte welcomes you, setting the stage for an afternoon of exquisite flavours, sophistication, and style.
Father’s Day
This Father’s Day, celebrate Dad with a feast fit for a king, along Sydney’s iconic Finger Wharf.
End of Financial Year Events
Whether it’s a long lunch or an evening affair, Bellevue Woolloomooloo is perfectly suited to host your team.
Mother’s Day
Indulge in refined French cuisine with a modern Japanese twist - something truly unique to make Mum feel extra special.
Official Launch Event
Join us as we celebrate our official launch with an evening of coastal elegance and Mediterranean charm.
Mother’s Day, Sunday May 10th
Celebrate Mum this Mother’s Day at Woolloomooloo, for both lunch and dinner. A shared menu that moves from starters like kingfish crudo and baked brie, through to slow-cooked lamb and barramundi, finished with a strawberry millefeuille.