Darling Glebe’s Naughty List Makes Christmas in July Worth Celebrating
Four weeks. Four menus. One reason to keep coming back.
Christmas in July has become a winter tradition across Sydney, but Darling Glebe has taken the idea a step further. Instead of offering one festive menu all month, the team has created The Naughty List. Every week throughout July, Chef Jeff Schroeter unveils a completely new menu inspired by the season.
It gives diners four opportunities to experience something different. We joined Chef Jeff and the Darling Glebe team to discover one of the weekly menus.
Meet the Chef
Behind The Naughty List is Chef Jeff Schroeter, whose career spans more than four decades across some of Australia’s most respected kitchens and internationally renowned restaurants, including London’s iconic Savoy Hotel. Having cooked for royalty, celebrities and fashion icons, Jeff’s approach remains refreshingly understated. His cooking is grounded in classic French technique, allowing seasonal ingredients to shine. Watching him plate each dish, it was clear that every detail mattered. Even removing the core from the poached Bosc pear reflected the care and precision that defines his cooking.
The Perfect Way to Begin
Every celebration deserves Champagne. Our evening began with a glass of Charles Heidsieck Brut Réserve, a fitting way to toast Christmas in July. It was rich and beautifully balanced, it offered layers of brioche, baked apple and roasted nuts, always a delight.
It immediately set the tone for the evening. As the first course arrived, it became clear we were in for something special. The classic French onion soup looked inviting from the first spoonful.
Slow-cooked onions created a deeply flavoured broth, while melted Gruyère added richness and texture. Then came the finishing touch. Fresh black truffle was shaved generously over the top. How decadent! The earthy aroma of the truffle elevated an already comforting classic into something memorable.
French Comfort Food at Its Best
The hero of the evening was the Cassoulet de Canard, one of France’s most celebrated comfort dishes. It brought back memories to our first Cassoulet we had many years ago with Jason at Carcassonne, France.
Tender confit duck sat alongside slow-cooked white beans and pork sausage that had absorbed every bit of flavour from the rich cooking broth, The dish was hearty without feeling heavy. Every bite reminded us why classic French cooking has stood the test of time.
As the main course arrived, so did our next wine. Trent went for a glass of 2024 Te Mata Estate Syrah from Hawke’s Bay proved to be an inspired pairing. Its vibrant dark fruit, savoury spice and fine tannins complemented the duck beautifully without overpowering the dish. It was one of those pairings where the food and wine simply made each other better.
A Dessert That Took Us to London
If we had to choose one dish from the evening, it would be dessert. Standing by the pass, we watched Chef Jeff put the finishing touches on the mulled red wine poached Bosc pear. When it arrived at our table, it looked almost too beautiful to eat.
Before taking the first bite, the aroma filled the table. Warm notes of mulled wine, cinnamon, clove and citrus immediately transported us to winter in London. It brought back memories of strolling through the Christmas Winter Wonderland with a warm cup of mulled wine in hand. It was wonderfully nostalgic.
Then we noticed another thoughtful detail. Chef Jeff had removed the pear’s core completely. It’s something many diners may never notice consciously, but it made the dessert effortless to enjoy while preserving its elegant presentation. Sometimes it’s the smallest details that leave the biggest impression.
Even better, the Te Mata Syrah continued to shine alongside the dessert. Its bright fruit and gentle spice echoed the flavours of the mulled wine beautifully, creating an unexpected pairing that brought the evening to a memorable close.
A Few Naughty Extras
As if one weekly menu wasn’t enough, Chef Jeff had one more surprise waiting for us. He treated us to two dishes from the previous week’s Naughty List.
The cider slow-braised pork cheek was meltingly tender, with the roasted spiced apples and savoy cabbage, the rich flavours balanced by the gentle sweetness of the cabbage. YUM!
To finish, we sampled last week’s eggnog brûlée. Trent can’t say no to a good brûlée! The crisp caramel cracked beautifully to reveal a silky smooth vanilla custard underneath. It was easy to see why guests have been returning to experience each new weekly menu.
More Than Great Food
One of the things we appreciate most about Darling Glebe is the attention to detail beyond the plate. From the heritage sandstone dining room to the intimate wine cellar, every space feels warm and inviting.
Watching Chef Jeff and his team work during service reinforced the passion behind every dish leaving the kitchen. Nothing felt rushed. Nothing felt overcomplicated. Everything had purpose. That same philosophy extends to the service.
Knowledgeable staff guided us through the evening with genuine warmth.
The Wined Up Verdict
The Naughty List is more than a clever Christmas in July promotion. It’s a celebration of winter produce, classic French cooking and thoughtful hospitality.
Chef Jeff Schroeter has created an experience that rewards diners for returning, with a brand-new menu released every week throughout July.
Our highlights included the truffle-laden French onion soup, the cider slow cooked pork and a mulled wine poached pear that instantly transported us to a London’s Winter Wonderland..
Starting the evening with Charles Heidsieck Champagne and finishing with Te Mata Estate Syrah brought the entire experience together beautifully.
If this week’s menu is any indication of what’s still to come, we’d happily find ourselves on Darling Glebe‘s Naughty List again.
Plan Your Visit
Ready to experience Darling Glebe‘s Christmas in July? The Naughty List menus are available for a limited time throughout July, with a brand-new menu released each week. If this week’s menu is anything to go by, you’ll want to book before the next one arrives.
Darling Glebe
134A Glebe Point Road, Glebe NSW 2037
Opening Hours
- Wednesday: 5:30pm – 10:00pm
- Thursday: 5:30pm – 10:00pm
- Friday: 12:00pm – 3:00pm & 5:30pm – 10:00pm
- Saturday: 12:00pm – 3:00pm & 5:30pm – 10:00pm
- Sunday: 12:00pm – 3:00pm
Reservations: Bookings are highly recommended, especially for the Christmas in July Naughty List menus, as each weekly menu is only available for a limited time.
🍷 The Wined Up Tip
If you’re planning your visit, ask the team for a wine pairing recommendation. Starting with a glass of Charles Heidsieck Brut Réserve and finishing with Te Mata Estate Syrah made our evening even more memorable.
Book your table today and discover why Darling Glebe‘s Naughty List is one of Sydney’s standout winter dining experiences.
