位于悉尼十字区的Farmhouse餐厅自2013年开业以来，已稳定运营13年1。这家由Mike Mu Sung和Tristan Rosier联合创办的餐厅以固定四道菜式的菜单著称，每月推出新的搭配，为食客营造亲切且舒适的用餐体验1。餐厅初始菜单价格为55澳元，目前已调整至每人100澳元（不含酒水）1。
餐厅在厨房团队上经历了几番变化。Mike Mu Sung曾在著名餐厅Est与海鲜大师Peter Doyle共事，积累了扎实的烹饪功底1。目前的厨师团队由Michael Halim和Ivan Hwang组成1。联合创办人Tristan Rosier已离开餐厅，转而在Surry Hills创办了Arthur餐厅1。同时，Mike Sung还在经营其他餐饮项目，包括Ken's Continental和Bones Ramen，其中Bones Ramen于去年9月迁至Darlinghurst1。
Farmhouse, a restaurant in Sydney's Kings Cross neighbourhood, has carved out a distinctive place in the city's dining landscape by prioritizing comfort and consistency over culinary trends.1 Opened in 2013 by Mike Mu Sung and Tristan Rosier, the restaurant has now operated for thirteen years, establishing itself as a beloved destination for returning diners who are greeted warmly by staff.1 The establishment maintains a fixed four-course menu that changes monthly, creating a sense of familiarity while allowing for seasonal variation.1
The restaurant's pricing has evolved considerably since its inception, with the initial menu priced at 55 Australian dollars, now standing at 100 Australian dollars per person excluding beverages.1 Chef Mike Mu Sung, who previously worked at Est restaurant alongside seafood specialist Peter Doyle, co-founded Farmhouse with a vision of providing genuine hospitality.1 The kitchen is now led by Michael Halim and Ivan Hwang, while co-founder Tristan Rosier has since departed to establish Arthur restaurant in Surry Hills.1 Mu Sung has also expanded his ventures with Ken's Continental and Bones Ramen, the latter relocating to Darlinghurst in September of last year.1
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