Wild-caught
Pan-Seared Barramundi
Pan-Seared Barramundi
Chimichurri Verde
Crisp-skinned fillet, parsley-coriander chimichurri, roasted sweet potato, charred broccolini.
- The kitchen A decade in fine dining across Europe and Sydney
- Cooked Every Sunday morning in Zetland
- Delivered By hand across inner Sydney, the same afternoon
"You truly are what you eat — the choices you make today shape how you'll feel thirty years from now."Julian Luczyc-Wyhowski · Founder & Executive Chef
How it works
How Sunday
How Sunday
works.
A quiet rhythm you only have to remember once a week.
01
Reserve by Thursday
Choose your meals for Sunday's service. The menu rotates with the seasons — no dish ever lingers past its moment.
02
Delivered Sunday
Hand-delivered across inner Sydney between midday and evening — the same afternoon they're plated in the Zetland kitchen.
03
Ten minutes to the table
Oven or stovetop. Plate as you would at home. Pour the wine.
From the kitchen
What's cooking.
A taste of the dishes coming out of Sunday's service. The menu rotates with the seasons — every plate built around a proper portion of fresh protein.
Free-range
Slow-Simmered
Slow-Simmered
Butter Chicken
Free-range chicken in a tomato-cream masala, cardamom basmati, fresh coriander.
Free-range
Peruvian Chicken
Peruvian Chicken
Aji Verde
Charred chicken thigh, lime-coriander green sauce, jasmine rice, mango salsa.
Wild-caught
Harissa Prawn
Harissa Prawn
Orzo
King prawns in rose harissa, slow-cooked orzo, preserved lemon, dill, charred peppers.
What we will never compromise
The standard.
These are not marketing claims. They are the non-negotiable conditions under which this food is made. If we cannot meet them, we don't send the box.
01
Cooked & delivered the same day
Every meal is prepared Sunday morning and in your hands Sunday afternoon. The gap between our kitchen and your table is measured in hours, not days.
02
Never frozen. Not once.
We don't have a freezer in this operation. Fresh means fresh. If the supply chain can't support that standard, we change the supply chain.
03
150g of protein, minimum, always
Not a garnish. A proper portion of grass-fed beef, free-range chicken, or wild-caught fish — at the centre of every plate, every time.
04
The menu changes every week
Because seasons change and great cooking follows them. No meal repeats on a fixed rotation. If it's on the menu, it's what's best right now.
A quiet accounting
The cost of a
The cost of a
Sydney Sunday.
One Sydney restaurant evening out. Or a full week of restaurant-grade dinners at your own table. The numbers are uncomfortably close — and only one of them ends with six more dinners ahead of you.
One Sydney Sunday, out · for two
- Two mains, a nice restaurant$78
- A bottle of wine from the list$65
- Rideshare, both ways$48
$191
One evening
One week of Sundays, in · for two
- Fourteen restaurant-grade meals$182
- Your own bottle, your own couch—
- Rideshare$0
$182
Seven evenings
Restaurant prices illustrative — your Sydney evening may differ. Chef In De Box prices are exact at the 12+ meal tier ($12.99 per meal), before the 10% weekly subscription discount.
The category question
Not meal prep.
Not meal prep.
Not takeaway.
Something in between.
If you arrived searching for Sydney meal prep or ready-to-eat meals, we don't mind. Here's what's actually in the box — and how to know whether it's for you.
What you came looking for
Meal prep
Yes — chilled, portioned, on the plate in ten minutes. In that functional sense, exactly what you searched for. What's different: every box is cooked personally by Julian, in one Zetland kitchen, on Sunday morning. No commissary. No factory line. No freezer in the operation.
What you came looking for
Takeaway
A restaurant kitchen's food at your own table. Yes. But from a single chef on a single day a week — reserved by Thursday, eaten Sunday. The quiet rhythm a proper restaurant has always run on, not the random tempo of a delivery app.
What's actually in the box
A chef's Sunday service
Delivered to your door instead of served at a restaurant table. Everything else — the pedigree, the portion, the craft, the Sunday afternoon timing — is unchanged. If it sounds more like restaurant than like meal prep, that's because it is.
Sunday · 09:42
Inside the kitchen
Sunday
Sunday
morning.
Every meal that lands on your table tonight was being plated this morning. Same kitchen. Same chef. No commissary, no factory line, no overnight truck.
The phone in the corner is the order list — that's how we know exactly how many to make. By 2:00 PM the Zetland kitchen is empty and the boxes are on their way.
How delivery works
The standing order
Reserve your
Reserve your
weekly table.
Subscribe and Sunday's meals arrive like clockwork — plated that morning in Zetland, at your door by evening. Skip, pause or cancel any week before Thursday noon.
25%
First subscription order
Use code WELCOME25 at checkout
1–5 meals / week
$15.50/meal
Pickup from Zetland · Perfect introduction
Most Popular
6–11 meals / week
$14.99/meal
Free Sunday delivery · Save 10% on subscription
12+ meals / week
$12.99/meal
Best value · Free delivery · Save over $30/week
All subscriptions include 10% off every order · Cancel anytime
Julian Luczyc-Wyhowski
The chef
Julian
Julian
Luczyc-Wyhowski
"My goal is to make it easier for you to enjoy food that not only tastes amazing but also makes you feel good — now, and well into the future."
Founder & Executive Chef · Sydney
Read his full story