House of Bungalow is getting ready to open in Surry Hills, bringing a café, restaurant and basement cocktail lounge to a single multi-level Foveaux Street address.
The project comes from Bungalow Collective, the independent hospitality group behind Bungalow Petersham and has been designed as a proper day-to-night play: coffee in the morning, lunch when the day allows it, dinner when the inbox can wait, and cocktails when nobody is quite ready to go home.
Leading the charge is Bungalow Collective Founder and Director Binura Jayasuriya, who has spent more than a decade travelling, building brands and collecting ideas from hospitality venues around the world.
“House of Bungalow was always the plan. I’ve spent years collecting ideas, learning from different industries and travelling the world. This is where all of those experiences come together,” he said.
The cafe
The Cafe has already been operating on the ground floor since May, serving freshly baked pastries, sandwiches and coffee made using The Grounds beans. This is where the customer journey is intended to begin.
Guests are able to sit inside or alfresco, with the café open Monday to Saturday from 7 am to 3 pm.
The restaurant
The Restaurant will be led by award-winning chef Gianni Moretto, whose career has moved through some big hospitality moments.
Moretto launched Uma in Perth, created Western Australia’s first fine-dining plant-based restaurant at Ten Acre Block, and most recently led the kitchen at Morena inside Sydney’s historic GPO Building.
At House of Bungalow, he will head up the 80-seat restaurant, opening Tuesday to Sunday for lunch and dinner.
The menu is being pitched as elevated but approachable, with a hook-to-plate philosophy and modern Spanish-inspired food shaped by Asian and Latin American influences.
That global mix is not just menu fluff either. Moretto’s Chilean and Italian heritage, time living in Spain and Australia, and travels through Mexico, Peru, Malaysia, Indonesia and Japan all feed into the way he cooks.
“Coming from Chile with Italian heritage, then living in Spain and Australia while travelling through Mexico, Peru, Malaysia, Indonesia and Japan, every place has influenced the way I cook,” said Moretto. “That multicultural background fits House of Bungalow perfectly.”
Hero dishes include Smoked Eel Gilda, Peking Duck Canelons and Mochi de Turrón, giving a first look at the restaurant’s Spanish-meets-global direction.
The wine list is going big too, with a pairing-led program spanning Spain’s sherry houses and regions across France, Italy, Australia and New Zealand. It will move from approachable by-the-glass pours through to collector wines including Penfolds Grange, Pétrus and Château d’Yquem.
Front of house will be led by Veronica Prieto, who has risen through Bungalow Collective after previously managing sister venue Bungalow Petersham.
The basement
Downstairs, The Basement is where House of Bungalow switches to night mode.
The cocktail lounge will open Wednesday to Sunday with a bespoke cocktail list, VIP bottle service and a five-night music program.
The space is being positioned as a late-night destination for Sydney, with Nightlife and Entertainment Manager Julieana “Julz” Togiaono leading the team after working across major venues and entertainment operators including The Star.
“The Basement will bring back the energy of Sydney’s nightlife that people once knew and loved, and become the late-night destination in Sydney,” said Togiaono.
“Service touchpoints like the VIP bottle service bring that international level of entertainment and hospitality in a way Sydney has never seen before. Every guest will feel like a VIP.”
The design
House of Bungalow is taking shape inside the former Schweppes Building, giving the team a bit of history to work with before the first cocktail is even poured.
The fit-out will keep heritage details including brickwork, sandstone façade detailing and original timber elements, worked into a more contemporary hospitality setting.
M Studios has led the design, using layered lighting, textural finishes, and distinct moods across the venue while keeping the café, restaurant, and basement lounge connected under a single identity.
“We worked with the incredible M Studios to bring our vision to life,” said Jayasuriya.
“Their brief was to create a design-led hospitality precinct that balances the building’s heritage character with contemporary interiors, using lighting, materials and atmosphere to create distinct moods across each space while maintaining one cohesive identity. They absolutely delivered on that vision.”
The $2 million-plus hospitality project will take over 65–67 Foveaux Street, with the full venue set to launch in early October 2026.
Source: Curated Agency
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