28 March 2025
39 mins Read
The dining landscape in this city is vast, varied and constantly evolving. Whether you’re in the mood for fabulous French fare, elevated modern Australian cuisine, or vibrant Asian-inspired dishes, there are both casual and fine dining restaurants to to suit every taste and occasion.
Here are the Australian Traveller editors’ picks of some of the best Sydney restaurants.
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Flashy scenes to be seen complimented by elegant menus, elevate wining and dining to sophisticated heights.
Franca takes inspiration from the traditional flavours of the Mediterranean coast.
The name Franca pays homage to lingua franca as the common language used for centuries to connect mainland France with the Mediterranean. And while the buzzy brasserie leans into indulgent French fare such as a pomme puree with truffles and upside-down tarte tatin, it also has one of the most budget-friendly menus in Sydney. The Potts Point restaurant slings out specials between 5pm and 6pm from Wednesday to Sunday each week offering an elegant and affordable escape from the scruffy streets of Kings Cross. The limited happy hour menu curated by chef Luke Davenport includes burgers and chicken liver parfait for a wallet-friendly $12 and chippies for an extra $6. The Steel + Stich designed space is decked out in marble and brass with leather booths with Kardashian curves.
Chef Lennox Hastie channels some big Texas BBQ energy at Firedoor. Hastie recently travelled to the US state with Travel Texas and he shares his passion for playing with fire with the Lone Star State’s pitmasters. Staffed by an army of waiters clad in black tees and custom aprons, the two-hatted restaurant is considered one of the best restaurants in Sydney thanks to Hastie’s obsessive interest in cooking over coals. The Michelin-trained chef – who appears on Season 1 of the Netflix series, Chef’s Table: BBQ, wields his tongs with precision to turn big hulking cuts of aged lamb or Rangers Valley beef in the open kitchen where diners get dinner and a show. Firedoor is just a short walk away from Gildas, Hastie’s sister venue which pays homage to the original pintxo created in San Sebastian.
Loligo squid chorizo with cannellini beans, tomatoes, and smoked almonds
Franca’s sister venue Parlar is just metres away, but rather than French fare, you’ll be spoilt with Catalan cuisine in a more intimate space. The menus change with the seasons, and rather than offering both a la carte and degustations, there’s just the latter, which solves the dilemma of what to order—just gauge your hunger! A 3-course-plus-snacks menu is available between 5-6pm, and the 5-course-plus-snacks Essence Menu and Adventure Menu ($129pp/$179pp respectively) take you on a more thorough culinary journey through northeastern Spain.
We can’t help but recommend the Adventure Menu which offers standout dishes like the uniquely presented loligo squid with chorizo with cannellini beans, tomatoes, and smoked almonds. Pair your meal with Spanish takes on classic cocktails like the Palma Margarita with olive-infused Volcan Blanco Tequila, Parla Curaçao, honeydew, and citrus, or opt for a wine pairing and sample a brilliant range of Australian and international wines.
The design-led space is cosy yet sophisticated, showcasing a welcoming medley of warm neutral tones, Alexander Calder artworks, and brass accents.
Indulge in classic interpretations of Italian dishes.
Crown Street in Surry Hills is at the forefront of Sydney’s restaurant scene. And the stretch that runs from the corner of Crown and Devonshire is a tightly knit pocket of gems. Sydneysiders are passionate about Italian restaurants and Pan Divino is one of the city’s most phenomenal. It’s the spot to indulge all your fantasies about that charming trattoria you stumbled upon in Trastevere. Executive chef Stefano Mondonico (ex-Gowings) is the prodigy in the kitchen where head chef Adam Bryce (Doyles, North Bondi Fish) turns out classic interpretations of Italian pasta. A signature dish is the prawn spaghetti with bottarga and gnocchi short rib ragu. Head to the crudo bar in the courtyard if you’re in the mood for a #girldinner.
Treat yourself to Cantonese classics with an Aussie twist. (Image: Petrina Tinslay)
Neil Perry’s new(ish) restaurant is perched above basement bar Bobbie’s, which has already established itself as one of the best bars in Sydney. Forget molecular cuisine. There are no foams or squiggles to be seen. Instead, the restaurant offers an upscale version of big, butch Cantonese classics with Neil Perry’s signature Aussie accents. You won’t have to spend your children’s inheritance to indulge in the Songbird banquet, which is just $138 per person. The menu is designed for sharing signature dishes such as the Peking duck with condiments and the blue swimmer crab with Shanghai noodles and XO sauce. Dessert of vanilla pavlova will blow you away as will the impossibly good-looking Double Bay diners.
Pop into the light-filled dining setup at Margaret. (Image: Petrina Tinsley)
What a thrill it is to see chef Neil Perry at the pass at Margaret in Double Bay. One of Australia’s most high-profile and influential chef has achieved prominence and respect that is almost unsurpassed in this country. World’s 50 Best awarded the chef an Icon award in 2024 for his outstanding contribution to the hospitality industry worthy of a global recognition. If Margaret embodies fine dining in 2025, the menu emphasises Perry’s passion for Asian-Australian flavours and the very best ingredients sourced from local producers. Act cool as you walk past Perry into the Double Bay dining room where the luxury extends beyond the ingredients to the light-filled space itself.
Start with small but mighty Asian flavours like the spicy tuna tartare, trevally ceviche with chilli and coconut milk and fried coral trout wings. Steaks are also the stock-in-trade signature.
Try Pellegrino 2000’s signature Italian dishes.
Pellegrino 2000 popped up on many people’s radars after Taylor Swift was papped dining here, But Pellegrino 2000 has been rated by Sydney’s hospitality scene as the place to go if you’re in the know since it opened in 2022. The eatery dishes up some of the city’s most authentic Italian, including the pappardelle dish drenched in a sauce of truss tomatoes and stracciatella. The service is slick and there are no set sitting times which allows for time to linger over a leisurely dinner. The fritto misto is a generous selection of seafood fried to perfection and the spinach ripassata with garlic and chilli is a triumph that will transport you straight to the garage-style trattoria you stumbled on in Trastevere.
Feast your eyes and palate when you dine at Jane. (Image: Cameron Carter)
A cosy neighbourhood hole-in-the-wall whipping up inventive, mouth-watering dishes utilising quality local produce, Jane is a Surry Hills favourite. Along leafy Bourke Street, the restaurant pops up out of nowhere, blending right into the multi-million-dollar terrace homes. But while it feels casual, the food itself is anything but.
Expect plenty of native ingredients paired with fresh seafood and top-notch meat, including the kangaroo tartare with bush tomato harissa and the lamb dumplings with saltbush, chilli and yoghurt. Jane is delightful, personable and overflowing with personality.
The menu is distinctly French leaning.
Armorica feels very Midnight in Paris. The name is a nod to an ancient Celtic region of France and the food and wine served in the grand dining room is distinctly French leaning. Armorica marries the atmosphere of a power lunch place in Paris with a movie set vibe. The staff who welcome you at the entrance will welcome you with a mega-watt grin before whisking you to your table. The interiors of the brasserie mirror restaurateur Andrew Becher’s vision for sister venue Franca with statement artworks, warm lighting and acres of Italian marble. Savour steak frites and the gold-dusted chocolate bar concocted by executive chef Jose Saulog. The restaurant also has one of the best happy hours in Sydney with bottomless steak frites for $59.
10 William Street is the long-loved neighbourhood bistro of your La Dolce Vita dreams. Squeeze inside the discreet shopfront to score a table either upstairs or downstairs and prepare to be spoiled in the way of food and vino at the hatted restaurant, which has been loved by Paddo locals for about a decade. Staff will be surprised if you don’t order the pretzel with whipped bottarga – a cult favourite – but other knockouts include the tagliatelle al ragu and the ocean trout with fennel and onion puree. The drinks list has some top natural wines sourced from around the world. Allow one of the very knowledgeable team to help you pick the perfect pairing.
This pescatarian fine diner made it into the World’s 50 Best longlist for 2024. (Image: Christopher Pearce)
Josh and Julie Niland have turned up the dial at their innovative sustainable seafood restaurant Saint Peter at Sydney’s Grand National Hotel. The relocation to the Paddo Hotel expands the capacity of the pioneering pescatarian fine diner from 20 to 85, which includes a 40-seat dining room, 20-seat bar and 15-seat private dining room. Let the journey begin in the front bar with oysters, where the briny bivalves are shucked to order. Niland’s passion for seafood is also evident with the rock flathead grilled over coals and served with a rich and flavourful sauce Diane. King George whiting arrives in a pond of beurre blanc enlivened with pops of sudachi citrus, finger lime and tapioca. The Meyer lemon tart makes for a fine finish.
Try the Moreton Bay bug pasta crustacean butter at Ursula’s Paddington. (Image: Nikki To)
Lace up your Skechers and stroll to Ursula’s which is tucked away in the tree-lined backstreets of Paddington. The dining experience at Ursula’s is elevated by warm service and cosy interiors that give it the feel of a supper club. Chef Phil Wood (an ex-Rockpool rockstar) opened the restaurant in 2021 in a corner terrace that has a hospitality history dating back more than five decades. And his focus is on French-accented fare that is rooted in seasonal produce. An evening at Ursula’s might start with roast scallops with hazelnut miso and finish with Moreton Bay bug pasta with crustacean butter paired with top wines. Go for golden syrup dumplings for dessert. It’s no wonder locals want to keep it to themselves.
The Surry Hills fixture has received a slick, contemporary update. (Image: Gavin Green)
White horses are mythic symbols, often imbued with extraordinary qualities. So too is The White Horse, a Sydney stalwart that’s been a beloved watering hole for close to a century. It’s transfigured over the years, from piano bar to live music venue and brasserie, reopening this year in its newest iteration after a cool $6 million makeover.
The Surry Hills fixture has received a slick, contemporary update with French oak tables, Scandi chairs and elegant quartz countertops. The White Horse isn’t quite a pub, nor is it a fine dining establishment, but a new entity that blends the best of both.
You can amble upstairs for a breezy beer on the luscious terrace or park yourself on a plush velvet ottoman at the bar. Or dine at the pared-back yet stylish restaurant downstairs, where dishes such as razor-thin snapper ceviche and succulent Manjimup marron with sweetcorn give the menu a fine dining slant, but at an affordable price point that knocks traditional high-end dining off of its high horse.
Spinning new takes on food influences from right around the globe, the Inner West excels at a variety of cuisines.
Get hold of Continental Delicatessen’s grape and cheese platter. (Image: Destination NSW)
No item is more associated with Continental Delicatessen than tinned fish. Just ask anyone who’s dropped into this deli with the cult following at lunchtime to find 12 tinned fish varieties on the menu. Think Olasagasti Anchovies, La Belle Iloise Sardines and Cambados Octopus. As would be expected, the Continental Deli also offers a selection of cheeses and charcuterie. There’s also an appointed space for a European bistro-style banquet dining experience with classic plates such as braised beans with charcuterie chilli paste, chickpea miso and aged cheddar. Expect out-of-the-box genius with canned cocktails (a ‘Mar-tinny’ is never a bad idea) and a wine list that roams the globe.
Lottie head chef Alejandro Huerta (ex-Comedor) uses sophisticated techniques he learned at Noma Copenhagen and Pujol in Mexico to perfect the food from the land of his ancestors. Alejandro worked with Liquid & Larder executive chef Pip Pratt to curate the exceptional menu, which he delivers with flawless execution. Sit at a high-top seat around the cayenne-hued terrazzo bar or at the lavish banquettes to enjoy supreme snacks such as raw scallop with celery, apple and pickled cucumber. Or beef chop with roasted onion, salsa picante served with fresh-made maize tortillas. The vibrant prawn and carrot aguachile with shrimp salsa matcha and pickled carrot and jicama is one of the most exciting dishes on the menu.
This charming eatery draws inspiration from Piedmont to Sicily.
Postino means ‘postman’ and the $4 million restaurant owned by restaurateurs Alessandria and Anna Pavoni (and co-owner Bill Drakopolous) is an elevated ode to the osteria. Postino Osteria is in the old Post Office which housed the much-loved One Penny Red. The Ormeggio team’s two-storey restaurant draws inspiration from Piedmont to Sicily with an emphasis on the north where the acclaimed chef hails from. Head here for Sunday lunch to join the adoring crowds of Italian-Australians who have a sentimental soft spot for spaghetti alla chitarra con pallotine and talking about the old country.
Wheel your luggage to the gate. It’s time to take off with the deep, comforting pleasures of roasted duck and pork belly skewies about to arrive on your plate. Firepop is the little Asian food stall that could. Expect a suitably groovy Enmore clientele in this striking space gathered at the counter overlooking the charcoal and wood grills chomping on firepops (yakitori-style skewers). Sit elbow-to-elbow with that Enmore entourage who are on a first-name basis with chef Raymond Hou and are here to enjoy standout dishes like chicken heart and wagyu beef cube fire pops.
Enjoy vegetarian bites in a welcoming setting. (Image: Hugh O’Brien)
Newtown locals already feel pretty smug about their neighbourhood. But the close-knit community now has a new place to convene. And it’s an all-day vegetarian restaurant, which will please the many climate-conscious denizens of the suburb. Flora is presented by Paisano & Daughters, the group behind Continental Deli, with chef Jude Hughes (ex-Three Blue Ducks and Barrio in Byron Bay) at the helm. Expect a warm, inviting environment with modern vintage touches and a no-fuss attitude toward creating soulful vegetarian fare. You can spin an entire day around the Australia Street precinct pinballing between Flora, Mister Grotto, Continental Deli and Osteria Mucca before booking a staycay at Australia Day Suites.
Duck and prune agnolotti with walnut. (Image: Dexter Kim)
Redfern locals took notice when part-owner and operator of Ragazzi and Fabbrica, Felix Colman, rounded up a few of his Love Tilly and Bentley Group alum – Toby Stansfield, Toby Davis and Dexter Kim – to open Attenzione! The news grabbed our attention like all Sydney Italian restaurants worth their salt with techniques and ingredients that would make Tony Soprano a happy man. The restaurant feels like you’re at Nonna’s for Sunday lunch in a dining room that reverberates with the sound of cutlery, clinking glasses and laughter. Choose a funky natural drop paired with a paccheri with king prawns, artichoke and Calabrian chilli that leans Italian with an Aussie twang.
Chef Nelly Robinson has taken pub fare to new heights.
Winstons is tucked away in Glebe’s iconic Nag’s Head Hotel, regarded as one of the best pubs in Sydney. Billed as Sydney’s first true gastropub, Winstons delivers a refined dining experience with a modern edge. Led by acclaimed chef Nelly Robinson (NEL Restaurant), the gastropub offers a standout five-course degustation menu, showcasing elevated English classics crafted with premium local ingredients like Beef Wellington, Scotch Eggs, and Ginger Parkin. Winstons redefines pub dining with its warm, heritage-inspired setting and British racing green banquettes. Head here for the ultimate pub experience in Sydney’s Inner West.
The moodily lit restaurant serves elevated seafood plates. (Image: Hugh O’Brien)
This cave-like Mister Grotto is adjacent to Flora and part of the historic H. May building in Redfern. The lively 30-seater seafood restaurant is part of the Australia St Precinct, revitalised by Paisano & Daughters, which was founded in 2008 by brothers-in-law Joe Valore and Elvis Abrahanowicz. The project began with the opening of Continental Deli in 2015 and is now being realised with the addition of Flora, Mister Grotto, Osteria Mucca and the boutique Australia Street Suites accommodation. Order oysters shucked to order, fresh fish from the raw bar, and dishes kissed with fire before bunkering down at this ‘restaurant with rooms’ for a staycay.
Pudding Chômeur with buttermilk ice cream.
Shrug off your corporate stooge fit to establish a bit of Inner West cred when you head to Bistro Grenier with your new Bumble squeeze. This Odd Culture Group spot embodies a kind of low-key but kick-ass mood with the melding of great booze, tunes and food. Kick things up for the night with chef Jesse Warkentin’s version of a pisaladierre (savoury French tart) with Cantabrian anchovies – filleted in-house – confit onion and black olives on a slice of rich, buttery buckwheat puff pastry. And do study a few YouTube vids in order to nail the pronunciation of the coquille Saint-Jacques without sounding like an ass. The wine list gives a lot of love to the Loire Valley, southern Rhône and Burgundy. So Frenchy, so chic.
Move over, Melbourne. The beating heart of this city plays home to the most wonderous, envelope-pushing culinary experiences in Australia.
Kingfish in kimchi water, scallop bori-bap, and Ox tongue donuts.
Founded by husband and wife Daero Lee and Illa Kim, underrated city gem SOUL Dining offers elevated Korean dining within an Australian context. The menu changes seasonally and blends traditional Korean flavours with a modern twist like the diner favourite dish Kingfish in Kimchi Water.
The 10-course tasting menu is the most popular dining choice, and for good reason. The flavour journey begins with small plates like the pillowy SOUL signature rice bread followed by heartier dishes such as the moreish yamba prawn tteokbokki with capsicum sambal and nduja. The meal ends on a high note with the dessert of the day like sweet potato pastry with ice cream and a kimchi chip.
Korean childhood snacks inspire the cocktail list which features original tipples including the Melona and Sesame Sour. Can’t decide on what to drink? No problem! Sommelier Liz Dodd nails it every time with her wine pairing suggestions, and the bar can shake up a cocktail for you based on whatever flavour profiles you like.
The restaurant’s design complements the menu’s sophistication and features a chic blend of charcoal walls, marble accents, and metal finishes.
Golden Century is back baby. And the 2.0 version of the venue is a show-stopping celebration of the cuisine and community that made the family-run Chinese restaurant such an institution. Don your most extravagant piece of heirloom jewellery and sky-high heels so you can compete for attention with those harbour views at the new see-and-be-seen venue on Level 3 of Crown Barangaroo. Oh, and be sure to give those lazy Susans a spin so you can get your share of Cantonese banquet dishes such as the Peking duck pancakes or braised lobster plucked from the live tanks that line the wall. On any given night you’ll spot everyone from celebrity A-listers to political heavyweights at Golden Century, which mixes old school and new.
The menu showcases both traditional recipes and innovative twists. Image: Nikki To)
From Raggazzi to Dear Saint Eloise, the Love Tilly Group has had a massive impact on Sydney’s restaurant scene. Their largest venue, Italian eatery Palazzo Salato is an ode to Roman-inspired trattorias but with a modern edge. Expect velvety handmade pasta, a 600-strong wine list, top-notch seafood, and a dessert menu that will leave you delightfully torn—the light Torta Della Nonna is the perfect way to round off your meal.
Don’t miss the chance to order the Marron alla griglia and watercress sauce and the spanner crab, uni butter, chilli and sea blight—you’ll be thinking about both for the next week.
The cocooning interior features warm lighting, classic Thonet bentwood chairs, colourful artwork, and brass accents. Get cosy in one of the leather banquettes or perch yourself and the bar which features a Louis Wayling mural with Italian motifs.
Hey Melbourne. Did you know Sydney also has a huge Greek population? And chef Peter Conistis caters to a lot of them. ‘Ela ela’ means ‘come come’ and it’s what your yiayia might say when they’re calling you to the table. Ela Ela is one of five venues within the iconic 1898 pub, The Bristol, which is dishes up some of Sydney’s best pub grubs. Yes, when Peter Conistis is involved, we pay attention. The pioneering Greek chef offers elevated Greek cuisine within an Australian context. A modern-day mezedopolio if you will. Start your Greek odyssey with dips and cold meze before plumping for heartier dishes such as the fire-roasted king prawns and wood-grilled octopus. Finish with spanakopita. But don’t tell your yiayia that the chef’s take on spanakopita is better than hers.
This chic restaurant is nestled in Barangaroo. (Image: Steven Woodburn)
Annamese takes its name from Annam, the name of Vietnam before the French colonial era. And its reputation as a place to wine and dine for Sydney’s Asian-Australian community has quickly grown since it opened its doors a month or so ago. The 98-seat restaurant in the streets of Barangaroo precinct boasts views of Sydney Harbour and flows outdoors onto a terrace where the soundtrack includes murmurs of conversation and loud appreciative slurping. Annamese is led by executive chef Andy Pruksa (ex-Muum Maam) whose menu marries the rich culinary heritage of Vietnam with broader Asian influences. Order the lemongrass chicken skewers topped with hoisin and peanuts and served with a spicy nuoc cham. And the roasted duck and banana blossom salad which has been pelted with fresh Vietnamese herbs. Expect a strong focus on sustainable seafood and premium local produce. Do order the pho cocktail which has quite the kick.
Brasserie 1930 nods to the year the original building housing Capella Sydney was completed. This grand brasserie is à la mode with its checkered floor pattern, leather banquettes, pendant lighting and flower-filled vases. While the menu roams around Europe, Brent Savage uses the charcoal grill to great effect for dishes inflected with Aussie accents. Swirl a glass of wine selected by Nick Hildebrandt over an indulgent sirloin with a mixed-leaf salad and fries on the side. Expect Serge Gainsbourg as the sonic soundtrack as the waiters waltz to your table with the cheese trolley. Most magnifique is the express lunch option for just $35 from Tuesday to Friday.
Opt for rooftop dining at Kiln. (Image: Anson Smart)
Australian chef Beau Clugston (ex-Noma) is now leading the charge at Kiln at the Ace Hotel. And it’s the hottest hospitality news in the year to date. The rooftop restaurant remains one of the prime places to perch in Sydney. The lofty space designed by Fiona Lynch is evocative of the Australian landscape with its palette of rich reds, dusky pinks and eucalyptus green hues. Enjoy a few drinks while the DJ spins some tunes before indulging in dishes inspired by native Australian ingredients. The tomato, strawberry, oyster, ebi prawns, lemon aspen sprinkled with green ants or pork neck blanketed in kelp, mussel and a karkalla sauce are two of many we’re simply (Jatz) crackers about.
One of the most coveted spots at multi-dimensional venue The International is The Grill which rises above Harry Seidler’s Modernist Mushroom in the civic heart of Sydney. Book ahead as the tables on the terrace are as popular as the dishes on culinary director Joel Bickford’s menu. Half the city’s office workers seem to be here on a Friday afternoon: young couples, singles who want to mingle, and a corporate crowd keen to loosen the proverbial neckties. The multi-faceted venue is leading the restaurant renaissance in Sydney’s CBD. Order the flame-licked Magra lamb Barnsley chop with turnip, black olives and thyme just so you can pair it with a glass of rich cabernet sauvignon.
Chefs at Bennelong meticulously curate dishes. (Image: Destination NSW)
Acclaimed Australian chef Peter Gilmore continues to wow Sydneysiders and visitors alike with his utterly refined Bennelong experience. Sure, Quay has views of the Sydney Opera House and Sydney Harbour Bridge so epic they could feature on a Ken Done tea towel. But it’s the intimate buzz of Bennelong, found inside the sails of the Opera House itself, that cannot be replicated. The award-winning menu is a celebration of native ingredients and brilliant seasonal produce. Dine a la carte at the counter on dishes such as WA marron with finger lime, cultured cream, ume and buckwheat pikelets or ravioli of Hervey Bay scallops. Loosen a notch in your belt for the cherry jam lamington.
Canvas boats some of the best views in Sydney.
The MCA’s new Canvas restaurant has a pared-back palette so as not to compete with the stunning views over Sydney Harbour. Executive chef Josh Raine (ex-Tetsuya’s) considers Canvas a blank slate where he has been given creative license when it comes to the culinary arts. The pretty plating of dishes such as the prawn with passionfruit and furikake and Eton Mess – a smash hit – will add to the sensory experience for visitors to the gallery. The elegant interiors are stripped back to celebrate what is surely one of the best views of Sydney Harbour in the city.
Be at the beating heart of Sydney. (Image: Nikki To/Destination NSW)
Have you even been a food tourist in Sydney if you haven’t been to Quay? It’s incredible to think just one restaurant could present so many iconic moments. The location, smack-bang in front of Sydney Harbour Bridge and Sydney Opera House, is unrivalled. But there is nothing but awe reserved for the food and wine. Expect a lot of oohs and ahhs as plates are set down and sauces poured. Quay no longer serves the snow egg (RIP) with the cult following that made a few cameos on Masterchef. But Quay Restaurant still excels in crafting dishes that are as iconic as the views it commands from the top of the Overseas Passenger Terminal. Quay is one of a kind.
Prepare to go on a wild ride when you tumble down the rabbit hole into Sydney’s new subterranean restaurant Neptune’s Grotto. It looks like a brothel madame had a collab with Donatella Versace on the interiors which feature a zebra carpet, a statue of Neptune, the god of the sea, as the centrepiece, and portraits of people dining. There are also columns clad in tortoiseshell, waiters wheeling around in purple jackets, and sommelier Andy Tyson rocking a pinstriped suit and red bow tie. Tyson and business partners Dan Pepperell and Mikey Clift have also gifted Sydneysiders with the Pellegrino 2000 and the Clam Bar. Settle into the space, which is carved into Sydney sandstone, to enjoy chicken liver crostini, tagliatelle al ragu and cotoletta alla Bolognese.
Experience elevated Korean gastronomy.
There’s a lot to be thankful for when it comes to Korean fine diner Allta in Sydney’s CBD, the two-hatted sister venue to Funda. Allta seats 12 guests, all of whom have ringside seats to watch Michelin-trained chef Jung-su Chang (ex-Jungsik, Seoul) making sure everything is just so. Commit to the 15-course degustation while being waited on by the venue manager and sommelier. Choose between five excellent champagnes or premium blends of tea in the elegant space, which is all marble and handcrafted ripples of wood. Highlights include the gukbap soup of beef shin served with grilled oyster mushrooms and sticky rice. The drinks list includes whisky, beer, soju, barley tea and wines by the glass.
Modern European meets Japanese cuisine and design.
Gomi. Goshiki. Goho. Gotei. Gokan are the five core elements of ‘taste, colour, cooking, moderation and the senses’. And they’re incorporated in every aspect and element at Five. The menu at the modern European restaurant has been carefully curated by Michelin-trained chef Hiroshi Manaka to take diners on a culinary journey. And the chef has nailed the knack of making every ingredient shine. Start with a crudo of ocean trout with heirloom tomato umeboshi and rhubarb vinaigrette followed by a Blackmore’s wagyu chuck tail flap with a marble score of M9+. Five is one of the jewels in the crown at Prefecture 48, Sydney’s new heritage dining precinct in the old Foley Brothers building in the CBD. The prefecture is also where you’ll find Omakase, one of the most intimate restaurants in Sydney. The space bows to Japanese craftsmanship.
This intimate restaurant focuses on diverse cuisines from across Latin American cultures. (Image: Arianna Leggiero)
Celebrate your year-long language learning streak on Duolingo so you can practise your Spanish on the Morena Sydney waitstaff. The kitchen at Morena is run by Alejandro Saravia and the flavours of Latin America, from Spain to Peru (Saravia’s homeland) are underscored by the staff’s accents. Take the night off cooking so you can explore the flavours of Latin America with the chef’s selection, which is a very reasonably priced $95 per person. If you opt for a la carte and your waiter is Argentinan they will likely suggest the Abrolohos Island scallop empanada. But if your server is from Mexico, you might veer toward the snapper and Fremantle octopus ceviche. The bar stocks more than 200 Latin American wines, one of the biggest collections in the country.
This refined restaurant serves Japanese-French fare. (Image: Steve Woodburn)
Oborozuki whispers elegance and is one of Sydney’s best restaurants for fine dining. It’s big and bustling, with the scene set for a prime Sydney Harbour dining experience. There are two distinct offerings: French-Japanese a la carte (2- and 3-course option for lunch and a 3- and 4-course option for dinner) and a premium Teppanyaki experience (6-course lunch or 8-course dinner). The a la carte menu offers refined dishes such as kingfish with Ichiban dashi, oyster cream, purple daikon, and umibudo, and Glacier 51 toothfish with summer squash and sake kasu, mussels, miso and verjus.
Order a side of sake with your meal so you can select your own delicate sake crystal glasses from a Louis Vuitton case. The sleek interior is equally as stunning as the menu and features a dramatic spiral staircase, rippled ceilings, and walls lined with sake magnums.
Hiramasa Kingfish, Sweet Miso, Wasabi, Green Pea Furikake.
King Clarence is the new jewel in the Bentley Restaurant Group’s crown. While the restaurant space itself looks like it’s been salvaged from several abandoned building sites, there’s nothing about chef Khanh Nguyen menu that says Work in Progress. The Scandi-industrial chic interiors are enhanced by pops of pink neon and artful splotches of paint on the polished concrete floors and the DJ spinning electro house with a four-on-the-floor beat. Editor of the Good Food Guide, Callan Boys, awarded this slick operation two hats and you’ll understand why if you order the fish finger wrapped in a steamed bao with American cheese and tartare. Order a couple of drunken chicken liver skewers, lacquered with vegemite and miso eggplant with pickled enoki.
Tuck into a modern Australian feast. (Image: Tom Wholohan)
Chef Natalie Murphy has stepped into the spotlight at Glass Brasserie to take the Hilton Sydney restaurant formerly led by Luke Mangan in a new direction. Murphy has wasted no time in putting her stamp on the menu which is both concise and seasonal, her cooking careful and precise. Expect scene-stealing dishes such as steak tartare, southern Tasmania squid cooked over charcoal and grass-fed rib-eye at the Euro-styled brasserie overlooking the dome of the QVB. The wine experience is as extraordinary and creative as the menu. Head sommelier Mauro Bortolato’s expertise is on show in the dramatic floor-to-ceiling wall of wine showcasing more than 3500 bottles. Murphy has worked at Glass since starting her apprenticeship at the age of 18 and is excited to honour the legacy of the storied institution. Tables overlooking the QVB are coveted, so book ahead.
Smyth and her team champion exceptional dining using sustainable ingredients.
Helmed by Three Michelin-starred British chef Clare Smyth, Oncore is the successor to the esteemed London fine dining restaurant Core. Sitting pretty at twenty-six levels high in Crown Towers, diners enjoy sweeping 180-degree views of Sydney Harbour and unparalleled fine dining service.
There are two menus to choose from: The Classic menu which highlights iconic Clare Smyth dishes with Australian influences such as ‘Potato and roe’ with seaweed beurre blanc, herring, and trout roe, or the Seasonal menu.
Attention to detail and sentimentality is showcased throughout the entire dining experience from the tableware which is embossed with Smyth’s fingerprint, to the delicate dishes that hark back to her Irish heritage.
The city’s culinary heartland nails international flavours and techniques with total authenticity.
Italian influences and seasonal ingredients unify the menu.
Culinary tourists keen on scouring Sydney for Italian restaurants need to relax. There’s more on offer than ever in the NSW capital thanks to the next wave of Italian migrants weaving themselves into our culinary fabric. You’ll find a few of them working here at Modo Mio, including Michelin-trained chef Stefano Bozza who grew up working in his family’s bakery in Rome and went on to train under three-Michelin-starred chef Niko Romito. Italian influences and seasonal ingredients unify the menu which features tortellini served with a touch of tableside theatre in a brodo that is so complex you must order it three days in advance. The corner restaurant has a cool, contemporary feel with tan leather banquettes, charcoal walls and white tablecloths and a wood-fired pizza oven as the centrepiece.
Head to Al Aseel to build a banquet of Lebanese dishes. (Image: Kera Wong Photography)
The Paper Mill Food precinct has been reimagined under new ownership, emerging as a must-visit destination for denizens of Sydney’s western suburbs. The expansive 600-seater restaurant complex has three new dining concepts: Middle Eastern restaurant Al Aseel, casual eatery Ana’s Kitchen and The Vault (an upscale dining experience) that has Liverpool locals lining up. Platinum Hospitality Group is behind the revitalised venue, which began life as a paper mill in 1868. The storied building has soaring ceilings and is one of the few surviving early 20th-century buildings in Liverpool. The dynamic culinary hub is located on the Georges River and worth a jaunt. Head to Al Aseel to build a banquet of Lebanese dishes such as cold mezza like labneh, crispy whiting, haloumi, kibbeh and shish barak.
With more nature at its feet, Sydney’s Northern suburbs play home to legendary spots mastering exceptional local catches and produce.
The neon-lit space is a modern-day shrine to Japanese cuisine. (Image: Steven Woodburn)
Can’t wait for your next big ski trip to Nagano in 2026? Well, as they say, matte iru hito ni wa yoi koto ga otozureru (good things come to those who wait). In the meantime, head to Genzo, one of the new neon-lit crown jewels in North Sydney. This modern-day shrine to Japanese cuisine is one you might find tucked down an alleyway in Tokyo. The restaurant is well connected to the new Sydney Metro station so you can catch public transport and sink a few sneaky cocktails or sakes on a school night. If you need guidance on the menu, we’d say start with the kushiyaki (skewers), a bowl of fat slippery noodles and dishes from the raw bar.
Poetica presents like the love child of a New York steakhouse and swanky North Sydney diner. The eatery operated by Etymon Projects is like a palace for meat lovers, serving up hefty slabs of beef and fish which have been aged for a more robust flavour. While the Josper charcoal oven and wood-burning hearth are the focal point in the open kitchen, the 120-seater light-filled eatery also features an attention-stealing 700-bottle wine wall and glass-fronted ageing cabinets. The dimly lit dining room is perfect for both quiet dates and big groups. Infrastructure geeks should arrive to Poetica via the new metro nearby. The swanky restaurant straddles the floor of a North Sydney office building and is popular with corporate types and carnivores.
Luchetti Krelle designed the richly layered space.
North Sydney has had somewhat of a renaissance in recent years with fantastic eateries popping up in the area. One such gem is RAFI. Applejack Culinary Director, Patrick Friesen and Executive Chef, Matias Cilloniz (formerly Central) serve the freshest of menus inspired by the coastal elements of Sydney.
The menu is designed to share and, unsurprisingly, has a strong emphasis on seafood including ceviche, oysters, whole fish, lobster, and prawns. There are also ample choices for meat lovers and vegetarians including roasted free-range chicken with spinach, jus, pickled chilli, and lemon and Koji roasted pumpkin with lentils, cumin, and coconut.
Our recommendation is to order the hummus with crispy chickpeas and green chilli and the South Coast tuna with tomato, tahini, and fragrant chilli oil – you won’t be disappointed.
And while the restaurant and bar generously seats 300 patrons, design firm Luchretti Krelle thoughtfully calved-out nooks that foster more intimate dining settings, making it perfect for dates or special occasions. There’s also a lush wraparound terrace for warm summer days.
The Sardinian ravioli filled with potato, mint, and pecorino, served with burnt butter and sage is a must-order. (Image: Rachael Thompson)
Located within a heritage-listed beach house in picturesque Freshwater, Pilu has been a local favourite on the Northern Beaches for the last 20 years. Executive Chef and owner Giovanni presents a menu that takes cues from classic Sardinian cuisine, re-interpreted using modern techniques.
There are plenty of seafood offerings that feel fitting given the beachside location, including spaghetti alla chitarra with calamari, Pilu bottarga, and preserved lemon, as well as mirto cured snapper with beetroot and sheep milk yoghurt. Vego options such as the Sardinian ravioli filled with potato, mint, pecorino, and dressed in burnt butter will delight even meat eaters, and finishing with the tiramisu for two served tableside will round off the meal perfectly.
Aside from the delicious bites, the Pilu team excel at being attentive, offering smart food and beverage pairings, and allowing you to fully enjoy your dining experience.
Sitting by the windows in this white weatherboard house overlooking the ocean makes you feel like you’re on a beach vacation. And to make the experience even more special, if you book a lunch sitting during the whale migrating season, you can catch glimpses of these beauties breaching while you enjoy your meal.
If you’re looking for a more casual experience, Pilu’s sister cafe Baretto is next door and is a great spot to pick up good coffee and breakfast bruschetta.
Just a 50-minute zip from the city is Berowra Waters Inn, a destination restaurant held alongside Australia’s best since its 1984 inception. Housed on Berowra Creek, the rugged gorges and gum-tree-lined site is only accessible to diners by boat or seaplane.
Head chef Brian Geraghty owns and runs the space, which boasts a frequently changing menu based on availability. If you’re a stickler for cuisine, however, you could say it’s a mix of classic French with modern Australian.
The degustation menu heroes the venue, explained ever so pleasantly by the delightful staff. And with floor-to-ceiling windows, every table has a window seat.
The menu features a finely tuned roster of seafood-centric dishes.
Benny’s is the new kid on the block in Cronulla, offering stunning views of sun-splashed Gunnamatta Bay. Owner Benny Sweeten has lured hatted chef RJ Lines (ex-One Penny Red) to Sydney/Warrane’s south to serve a finely tuned roster of seafood-centric dishes that speak to the waterfront location. Think fresh-shucked oysters, bluefin tuna carpaccio and the signature ‘barra in a bag’ with clams and sherry. Watch seagulls and swimmers and boats bobbing in the bay. Australian gin champion of the year Nelson Braid is behind the drinks list so order a gin-based cocktail for starters. Meanwhile, book ahead as Lines spent years in the kitchen at hatted restaurant One Penny Red and has a city-wide following.
This coastal beauty serves classic Greek plates. (Image: Jason Loucas)
Arrive by bicycle to Ammos restaurant in Brighton Le Sands so you can justify starting with pillowy pita bread and house-made dips such as the dreamy taramasalata (it should be white, not pink people) topped with bottarga caviar. Acclaimed chef Peter Conistis (ex-Apollo) is behind this neighbourhood gem that has become the next big destination for big fat Greek gatherings. Ammos means ‘sandy ground’ a nod to the beachfront views over Botany Bay from the Novotel Sydney hotel which has been rebranded as The Brighton. Keep it simple with the slow-roasted Sovereign lamb shoulder with tzatziki and the horiatiki Greek salad
Written by Carla Grossetti with additions by Rachael Thompson, Emily Murphy, and Kristie Lou-Adams
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