about us

Pyrama opened its doors in early 2008 and swiftly became renowned for its Modern Australian cuisine and emphasis on fresh seasonal produce, expertly executed and full of flavour. The restaurant has an attractive outdoor terrace supported by sandstone which adds a special touch to its cool contemporary décor and contrasting red feature wall.

Pyrama is a proud sponsor of the local sloths dragon boat team, and has become a popular breakfast hangout. Its relaxed and friendly atmosphere beautifully transforms at night into an intimate and elegant ambiance without being intimidating. Pyrama offers locals and visitors alike a memorable dining experience that incorporates fine dining principals without any stiffness, intimidation or a hefty price tag.

Chef Jim Larcan

Pyrama's executive chef and owner Jim Larcan grew up in the Hunter Valley, home of fine wine and gourmet produce. After graduating from high school he left the Hunter's old world charm and relocated to Sydney to follow his passion. Jim began his culinary career in five star hotels and high end restaurants. His repertoire includes several years under the influence of Michelin star chef Kerry Brown and former Tetsuya sous chef Chris Bhere to name a few. Opening a restaurant from scratch was always his plan and with the backing of his wife and sister, both industry professionals, a solid foundation was laid for a family operated restaurant where Jim could create his style of dishes, and know that they would be served with genuinely friendly, professional and attentive service.

Jim's philosophy 'to use only the freshest and best seasonal produce' has earned him a reputation for creating menus that are light, innovative and full of flavour. Jim's food is best described as 'Modern Australian, simple food that utilises premium produce to its optimum'.

At pyrama the menu always includes vegetarian dishes, along with healthy, gluten-free and lactose-free options. Jim operates the kitchen using only organic poultry, vegetables, fruit, eggs, chemical free meats and Sungold milk. An effort is made to use fish that is sustainable such as farmed ocean trout and where possible Australian produce is bought. Jim's kitchen is 'as green as he can get it. We recycle, re-use and minimise power usage wherever possible.' Jim believes that to produce healthy premium quality food that tastes great you must really enjoy cooking otherwise 'without the love, the food on the plate is never your best'.