0°C | Thursday November 13, 2025 
7 August 2025
One of North Sydney’s top fine dining venues, RAFI, recently launched its ‘Winter Arbour’ experience, highlighted by a creative, quality menu and reimagined seasonal dining space.
RAFI’s unique front Arbour has been transformed into a space inspired by Westholme’s Northern Australian pastures. The room now features an installation of native grasses, Australian botanicals, and moody, immersive lighting, capturing the quiet stillness of the season and the primal allure of fire-led cooking.
Executive Chef Matias Cillóniz and Head Chef Keith Dsouza have partnered with Westholme to create the limited-time, banquet-style menu. They hope to showcase the distinct character of its nature-fed Australian Wagyu. RAFI describes the Westholme Wagyu as “renowned for its fine, even marbling, rich complexity, and deeply caramelised flavour.”
The Sun sat down to try the menu, so let’s take a closer look at the items.
Let’s get started with a drink. Three special classic cocktails are available as part of the seasonal menu. The Rye Highball features Gospel straight dry, Oscar.697 Bianco, spiced apple, and fizz. It is extremely refreshing, with a crisp, sweet, and clean taste. The Old Fashioned is made up of Gospel solera rye, amaro, wagyu fat, demerara, and bitters. And finally, the Manhattan combines Gospel straight rye, Oscar.697 rosso, dark chocolate, and macadamia. Recommended for later in the meal, this cocktail is as smooth as they come, with a deep dessert flavouring.
Now to the food. First up is RAFI’s signature sourdough wholemeal pita, served with hummus that features crispy chickpea & green chilli. It’s a unique, refreshing twist on a daily staple. At the same time, Wagyu tartare with capers, quail egg yolk & shiso is served. The inclusion of the capers is a master stroke, bringing tangy notes to dance with the smoothness of the tartar and yolk.
Arguably the best item in the lineup is the Glacier 51 toothfish with koji, charred lemon salsa & rocket. The fish melts in one’s mouth, with a slight crispiness on the outside and a soft, salty taste on the inside, all brought together by the lemon salsa. The crispy eggplant with honey, spices & herbs may seem simple, yet is a comforting delight with the batter cooked to perfection. Meanwhile, the cucumber with labneh, dried olives, Calabrian chilli & dill is a refreshing side dish that cleanses the palate.
The final course is headlined by the Westholme Wagyu scotch fillet with chimichurri. Succulent and unbelievably rich are just some words that come to mind when trying this dish. It is a lean cut, with hints of marble, but overall it is naturally juicy. The quality of the cut is complemented by the mastery with which it is cooked. On the side is a Radicchio with persimmon, pecorino & hazelnuts, which balances out the fillet well, as well as the creative yet classic crispy potatoes with French onion dip & chives.
RAFI is redefining fine dining north of the bridge with well-thought-out, creative, and quality offerings. The Winter Arbour initiative is just another example of this approach.
While walk-ins are welcome, bookings are recommended before its conclusion on Sunday, August 31st.