What they say

“We want to encourage a spirit of community, collaboration, and compassion through our engaging events, classes, speakers, art exhibitions, and by donating 100 per cent of our profits to fostering positive change in the world.”

Signature Dishes

Halloumi and tapioca croquette with tomato relish and Manchego; charred beetroot with coconut labneh, apricot dressing, and hempseed; and braised beef cheeks with fregola, dried apricot, and blackcurrant.

What we say

Short for “for love not money“, this principle-driven restaurant happily puts its takings towards the greater good. Along with neighbouring café Gratia and sister venue, Symbol in North Sydney, Folonomo splits its earnings between The Pure Foundation (the non-profit behind these social enterprises) and a rotation of charities that diners vote for.

Folonomo has a real neighbourhood feel, and has collaborated with The School of Life, a global organisation dedicated to developing emotional intelligence. They run a classroom on weeknights and have a bookshop.

The menu is purpose-driven: it’s vegetarian-friendly, multicultural, dedicated to using every ingredient scrap (such as surprisingly meaty fish collars with chilli, coriander, and lime), and a heartfelt counterstrike to the industrialisation of food.

What others say

“Not only does the food taste amazing, but 100 per cent of the restaurant’s profits go to not-for-profit organizations.”

Time Out Sydney


Sydney’s first “profit for purpose” restaurant, bar & café


Nicolas Degryse & Matthew Byrne, owners


Dinner Tuesday to Saturday


370 Bourke Street, Surry Hills, Sydney, NSW 2010


+61 (0)2 8034 3818




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