Randwick’s beloved Corner 75 is back, but with a fresh twist.
The neighbourhood icon, known for its old-school Hungarian charm, has been handed over to a dream team of Sydney hospitality heavyweights—Dan Puskas (Sixpenny), Jean-Paul El Tom and Alex Kelly (Baba’s Place). Together, they’re reviving the legacy while bringing in a new era of Hungarian-Australian dining.
The kitchen is led by Carley Scheidegger (ex-Fred’s) as head chef, with Reece Little as sous chef, and they’re taking a deep dive into traditional Hungarian recipes, referencing The Cuisine of Hungary—a legendary cookbook packed with centuries-old dishes.
Boutique Hungarian and Austrian wines, with a spotlight on small-batch winemakers Hungarian-leaning cocktails (think a classic Americano, but with a splash of Unicum) A bespoke, European-style beer brewed in collaboration with a local Sydney brewery
With just 40–50 seats, the interiors are getting a thoughtful refresh—expect rich colour palettes, electric wall treatments, and subtle artistic touches. It’s a nod to the past, with just enough Baba’s Place flair to keep things interesting.
The new custodians know they’ve got big shoes to fill, and they’re leaning into the nostalgia rather than shying away from it.
So, old fans and new faces alike—get ready. Corner 75 is back, and you can book your table here.
