Ananas to Reopen This May in The Rocks

On Wednesday May 7th Ananas will re-emerge in The Rocks, revived by the original custodians at Hunter St. Hospitality and settling into a new home within the same heritage pocket it once called its own. Opening on Level 1 above Sahtein on Argyle Street within Argyle Stores building, the modern French brasserie draws on what defined its 2012 to 2016 run.

French Brasserie, Led by Experience

At the helm is Executive Chef Mike Flood, formerly Executive Chef of Felix and a long-time figure in Sydney’s French dining landscape. Flood led the kitchen at Felix for more than six years, helping shape one of the CBD’s most respected brasseries. He is joined by Head Chef Christian Jones, who worked alongside him at Felix for over four years, with overarching culinary direction from Hunter St. Hospitality Culinary Director Santiago Aristizabal. Together, the team bring a confident but relaxed approach to French cooking, steering Ananas towards a more approachable expression than its earlier fine-dining leanings.

Signature plates will anchor the menu year-round, including Fruits de Mer, Soupe à l’Oignon, Navarin d’Agneau, Steak au Poivre with frites, and a salted caramel Paris-Brest. Around those constants, the offering evolves. At launch, expect dishes such as King George Whiting Grenobloise and confit duck leg finished with gastrique and paired with an heirloom chicory salad.

The drinks program will lean decisively French, with a wine list spanning approximately 800 to 1,000 vins and a strong emphasis on Champagne. Cocktails will be built around a cultural French icon, with the collection drawing inspiration from that figure in both flavour and tone, adding another layer of storytelling to the room.

The Room

Ananas sits directly above Lebanese restaurant Sahtein, which opened on the ground floor earlier this month. The two share the same 1881 sandstone bones, heritage timber pillars and restored floors, but beyond that, they diverge in look and feel.

Upstairs, the room feels distinctly Ananas. Two-toned Bentwood chairs sit alongside generous banquettes, while a mix of marble and timber tables return, some dressed in paper, others in cloth, echoing the layered feel of the original. Bold accents of navy, burgundy and gold move through the space, adding depth against the warmth of stone and timber.

The communal high-top marble table, once a defining feature, makes a comeback in the main dining room, encouraging a shared brasserie energy. Indoor palms will again punctuate the space, while gold pineapple lamps reappear as styling accents, a quiet nod to the name and its history.

At the top of the stairs, a stand-alone bar will pour champagne and cocktails, with cold seafood available for those seeking a lighter bite or a prelude to dinner. The restaurant seats approximately 100 guests, with a private dining room accommodating up to 60, complete with its own bar.