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} callbacks.push({ "uuid": "99c4e3b9-fe98-4cc0-b8a8-b2f7ac3f933a", "resourceType": "travelinsider/components/structure/breadcrumb" }); </script> </div> <h1>Your List of the 30 Hottest Restaurants in Sydney to Book Now</h1> <div class="galleryDetails">October 01, 2024</div> <div class="authorDetails">By Travel Insider Writers</div> <section class="gallerySocial socialShareTop"> <p class="socialShareText">Share this article</p> <a class="socialShareButtons" data-sumome-share-id="3d85dce7-8700-498c-8684-cb0055b537f7"></a> </section> </header> <main class="verticalGalleryColumns"> <section class="verticalGalleryContent"> <div class="verticalGalleryContentTop"> <div class="text parbase"> <p><b>Sydney boasts one of Australia’s most dynamic food scenes, with new venues – from plush fine diners to hole-in-the-wall cafés – popping up on an almost weekly basis. </b>We’ve scoured the latest openings across Sydney in the past 12 months to give our pick of the top tables in town right now. Bon appetit! </p> </div> </div> <div class="gallerystacked parbase"> <div id="02676d46-e27c-4f8d-90f3-443b32c4e94c" data-render-time="25" data-render-engine="gvm"><div class="GalleryStacked__galleryWrapper___m78sT" data-reactroot=""><div class="gallery-element item-1"><div class="Image__galleryStackedImage___Zpi1D Image__galleryImageGradient___3qGOk Image__loadingImage___2U4wq"><div class=""><div class="LoadingIndicator__spinner____MHYu"><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span></div></div></div><div class="Credits__galleryStackedCredits___1Ksvo"><svg class="Credits__creditCameraIcon___2vBfM" viewBox="0 0 20 18" xmlns="http://www.w3.org/2000/svg"><path width="20" height="18" overflow="visible" fill-rule="evenodd" d="M11.96 0c.693 0 1.224.516 1.224 1.19v.754h4.122a2.493 2.493 0 012.49 2.421v10.318c0 1.349-1.143 2.42-2.49 2.42H2.49c-1.388 0-2.49-1.11-2.49-2.42V4.365c0-1.31 1.061-2.38 2.367-2.42V.991h1.919v.952H6.57V1.19C6.571.516 7.143 0 7.796 0zM9.877 4.246c-2.98 0-5.388 2.341-5.388 5.238 0 2.897 2.408 5.238 5.388 5.238s5.387-2.341 5.387-5.238c0-2.897-2.408-5.238-5.387-5.238zm0 1.23c2.285 0 4.163 1.826 4.163 4.048s-1.878 4.047-4.163 4.047c-2.286 0-4.164-1.825-4.164-4.047 0-2.222 1.878-4.048 4.164-4.048zm8.204-2.103h-1.714V5h1.714V3.373z"></path></svg><p class="Credits__imageCredits___13qKv">Image credit: Nic Walker</p></div><div class="Description__galleryStackedDescription___ahvQ3 "><div class="Description__descriptionHeading___1Uu-u"><h2>Song Bird, Double Bay</h2><span class="Description__galleryCounter___22YL2">1/31</span></div><div><p>Hot on the heels of receiving the Icon Award from The World’s 50 Best Restaurants, chef Neil Perry has opened his latest venue in Sydney’s Double Bay. The three-storey <a href="https://www.qantas.com/travelinsider/en/explore/australia/new-south-wales/sydney/song-bird-restaurant-double-bay-neil-perry.html" target="_blank" title="First Look at Neil Perry's New Restaurant Song Bird">Song Bird</a> is a love letter to Cantonese cooking housed in a Mid-Century-style former office building that’s been transformed with sleek metallic accents, dark timber and ceiling-to-floor windows overlooking the neighbourhood. Expect luxurious takes on classic dishes, such as Peking duck – using Wollemi birds dry-aged onsite – and prawn toast made with fresh Spencer Gulf king prawns. After eating your fill, amble downstairs to Bobbie’s where live jazz and French Martinis await in a cosy contemporary space.</p> </div></div></div><div class="gallery-element item-2"><div class="Image__galleryStackedImage___Zpi1D Image__galleryImageGradient___3qGOk Image__loadingImage___2U4wq"><div class=""><div class="LoadingIndicator__spinner____MHYu"><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span></div></div></div><div class="Credits__galleryStackedCredits___1Ksvo"></div><div class="Description__galleryStackedDescription___ahvQ3 Description__galleryStackedSansCredit___13mgt"><div class="Description__descriptionHeading___1Uu-u"><h2>Oborozuki, Circular Quay</h2><span class="Description__galleryCounter___22YL2">2/31</span></div><div><p>Located on “Macquarie Mile” at Sydney’s <a title="How to Spend 48 Hours in Circular Quay" href="https://www.qantas.com/travelinsider/en/explore/australia/new-south-wales/sydney/weekend-in-circular-quay-sydney.html" target="_blank">Circular Quay</a>,  two-storey Japanese-French fusion restaurant <a href="https://www.oborozuki.com.au/" target="_blank" title="Oborozuki">Oborozuki</a> (meaning “Hazy Moon”) takes fine dining to the next level. Opened in 2022, it’s helmed by head chef Daeun Kang (formerly of Aria) and plates up à la carte and teppanyaki menus, offering locally sourced, seasonal ingredients and Japanese flavours configured into French-style dishes. Think kingfish with Ichiban dashi, oyster cream, purple daikon and umibudo or beef tartare with lovage emulsion, butter lettuce, red kosho and aonori crisp – all served with a side of panoramic harbour views. Enjoy each course with a recommended pairing of wine or sake from the team’s expert sommeliers.</p> </div></div></div><div class="gallery-element item-3"><div class="Image__galleryStackedImage___Zpi1D Image__galleryImageGradient___3qGOk Image__loadingImage___2U4wq"><div class=""><div class="LoadingIndicator__spinner____MHYu"><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span></div></div></div><div class="Credits__galleryStackedCredits___1Ksvo"><svg class="Credits__creditCameraIcon___2vBfM" viewBox="0 0 20 18" xmlns="http://www.w3.org/2000/svg"><path width="20" height="18" overflow="visible" fill-rule="evenodd" d="M11.96 0c.693 0 1.224.516 1.224 1.19v.754h4.122a2.493 2.493 0 012.49 2.421v10.318c0 1.349-1.143 2.42-2.49 2.42H2.49c-1.388 0-2.49-1.11-2.49-2.42V4.365c0-1.31 1.061-2.38 2.367-2.42V.991h1.919v.952H6.57V1.19C6.571.516 7.143 0 7.796 0zM9.877 4.246c-2.98 0-5.388 2.341-5.388 5.238 0 2.897 2.408 5.238 5.388 5.238s5.387-2.341 5.387-5.238c0-2.897-2.408-5.238-5.387-5.238zm0 1.23c2.285 0 4.163 1.826 4.163 4.048s-1.878 4.047-4.163 4.047c-2.286 0-4.164-1.825-4.164-4.047 0-2.222 1.878-4.048 4.164-4.048zm8.204-2.103h-1.714V5h1.714V3.373z"></path></svg><p class="Credits__imageCredits___13qKv">Image credit: Arianna Leggiero</p></div><div class="Description__galleryStackedDescription___ahvQ3 "><div class="Description__descriptionHeading___1Uu-u"><h2>Morena, CBD</h2><span class="Description__galleryCounter___22YL2">3/31</span></div><div><p>Melbourne’s leading light of Latin American cooking, chef Alejandro Saravia of Farmer’s Daughters and Victoria by Farmer’s Daughters, has opened a sumptuous <a title="Morena" href="http://morenarestaurant.com.au" target="_blank">new venue</a> in the 19th-century Sydney GPO building at Martin Place. The menu is a food tour of Argentina, Peru, Venezuela, Mexico and more, with elevated takes on arepas and ceviches, plus desserts based on sweet guava and dulce de leche. Wines from Argentina and Chile make for exciting vinous exploration.</p> </div></div></div><div class="gallery-element item-4"><div class="Image__galleryStackedImage___Zpi1D Image__galleryImageGradient___3qGOk Image__loadingImage___2U4wq"><div class=""><div class="LoadingIndicator__spinner____MHYu"><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span></div></div></div><div class="Credits__galleryStackedCredits___1Ksvo"></div><div class="Description__galleryStackedDescription___ahvQ3 Description__galleryStackedSansCredit___13mgt"><div class="Description__descriptionHeading___1Uu-u"><h2>Al Aseel, Homebush</h2><span class="Description__galleryCounter___22YL2">4/31</span></div><div><p>Since opening in May 2024, <a title="Al Aseel" href="https://alaseel.com.au/accor-stadium/" target="_blank">this 300-seat Lebanese restauran</a>t, which overlooks the field from the second floor of Accor Stadium in Sydney’s Homebush, gives new meaning to the phrase “dinner and a show”. Treat yourself to a delicious banquet meal of authentic share plates laden with barbecued shish tawook (chicken skewers), batata bi kizbara (twice-cooked crispy potato, garlic, chilli oil and fresh coriander) and pastry croquettes of mince meat, served by arguably the friendliest waitstaff in the city. Head there for an unforgettable feast before a football game or concert.</p> </div></div></div><div class="gallery-element item-5"><div class="Image__galleryStackedImage___Zpi1D Image__galleryImageGradient___3qGOk Image__loadingImage___2U4wq"><div class=""><div class="LoadingIndicator__spinner____MHYu"><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span></div></div></div><div class="Credits__galleryStackedCredits___1Ksvo"></div><div class="Description__galleryStackedDescription___ahvQ3 Description__galleryStackedSansCredit___13mgt"><div class="Description__descriptionHeading___1Uu-u"><h2>Fior, Gymea</h2><span class="Description__galleryCounter___22YL2">5/31</span></div><div><p>Sunshiney crudo, a good plate of pasta and a fizzy spritz or two are exactly what a neighbourhood Italian spot should offer. With <a title="Fior" href="http://fiorrestaurant.com.au" target="_blank">Fior</a>, the team behind Jane and Arthur in Sydney’s Surry Hills is bringing a little bit of that Mediterranean magic to Gymea in the Sutherland Shire. The menu is packed with crowd pleasers, such as pork and fennel pappardelle and Skull Island prawns with ’nduja butter. Drop in from 4pm for the Tuesday to Sunday aperitivo hour that offers a generous range of snacks and most drinks for under $10.</p> </div></div></div><div class="gallery-element item-6"><div class="Image__galleryStackedImage___Zpi1D Image__galleryImageGradient___3qGOk Image__loadingImage___2U4wq"><div class=""><div class="LoadingIndicator__spinner____MHYu"><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span></div></div></div><div class="Credits__galleryStackedCredits___1Ksvo"></div><div class="Description__galleryStackedDescription___ahvQ3 Description__galleryStackedSansCredit___13mgt"><div class="Description__descriptionHeading___1Uu-u"><h2>Centro 86, CBD</h2><span class="Description__galleryCounter___22YL2">6/31</span></div><div><p>When your bar serves more than 100 types of tequila, as is the promise at <a title="Centro 86" href="https://www.centro86.com/" target="_blank">Centro 86</a>, you’d better have more ambitious plans than shots and Margaritas. Thankfully, the artful mixologists at this subterranean CBD spot, brought to you by the same folks as the award-winning Cantina OK! and Bar Planet, have limitless imagination. The emerald-green Rebujito blends the classic agave spirit with celery soda, Thai basil and Granny Smith apple, while the slushy Morada gets its magenta blush from dragonfruit. Along with the jewel-toned drinks, a mosaic bar, nattily waistcoated staff and colour-splashed artwork combine to make this a proper grown-up good time.</p> </div></div></div><div class="gallery-element item-7"><div class="Image__galleryStackedImage___Zpi1D Image__galleryImageGradient___3qGOk Image__loadingImage___2U4wq"><div class=""><div class="LoadingIndicator__spinner____MHYu"><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span></div></div></div><div class="Credits__galleryStackedCredits___1Ksvo"></div><div class="Description__galleryStackedDescription___ahvQ3 Description__galleryStackedSansCredit___13mgt"><div class="Description__descriptionHeading___1Uu-u"><h2>Pleasure Club, Newtown</h2><span class="Description__galleryCounter___22YL2">7/31</span></div><div><p>The team behind Newtown’s Odd Culture bar and restaurant has fought valiantly to open the Sydney suburb’s first bar with a 4am liquor licence in more than 100 years and the spectacular end result doesn’t disappoint. Tucked into a basement underneath neighbourhood stalwart Thai Pothong restaurant, the <a title="Pleasure Club" href="https://oddculture.group/venue/pleasure-club/" target="_blank">moodily lit bar</a> serves off-kilter cocktails (co-created by Matt Whiley of Re Bar) based on nostalgic childhood memories – like the Cherry Ripe and Mr Whippy. The space will host regular live music and performance art.</p> </div></div></div><div class="gallery-element item-8"><div class="Image__galleryStackedImage___Zpi1D Image__galleryImageGradient___3qGOk Image__loadingImage___2U4wq"><div class=""><div class="LoadingIndicator__spinner____MHYu"><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span></div></div></div><div class="Credits__galleryStackedCredits___1Ksvo"></div><div class="Description__galleryStackedDescription___ahvQ3 Description__galleryStackedSansCredit___13mgt"><div class="Description__descriptionHeading___1Uu-u"><h2>Penelope’s, CBD</h2><span class="Description__galleryCounter___22YL2">8/31</span></div><div><p>Increasingly, Australian food is defined by its inclusivity; a seemingly limitless melting pot of cultures and cuisines. It’s how chef Cuong Nguyen (Hello Auntie, Hey Chu) approaches his own cooking and it’s an ethos he’s distilled in <a title="Penelope's" href="https://penelopes.com.au/" target="_blank">Penelope’s</a> at Sydney’s Quay Quarter. Fittingly, the menu dances all over the globe, from moreton bay bug linguine to miso glazed eggplant.</p> </div></div></div><div class="gallery-element item-9"><div class="Image__galleryStackedImage___Zpi1D Image__galleryImageGradient___3qGOk Image__loadingImage___2U4wq"><div class=""><div class="LoadingIndicator__spinner____MHYu"><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span></div></div></div><div class="Credits__galleryStackedCredits___1Ksvo"></div><div class="Description__galleryStackedDescription___ahvQ3 Description__galleryStackedSansCredit___13mgt"><div class="Description__descriptionHeading___1Uu-u"><h2>Bartiga, Double Bay</h2><span class="Description__galleryCounter___22YL2">9/31</span></div><div><p>Sydney diners are no strangers to fusion cuisine: Ms G’s infamous cheeseburger spring rolls; Mr Wong’s crispy salt and pepper fried Balmain bugs; Ito’s Hokkaido scallop ravioli. Cross-cultural creations are familiar fare in the Harbour City however at Double Bay newcomer <a title="Bartiga" href="https://www.bartiga.com.au/" target="_blank">Bartiga</a>, there are fusions so unexpected that even a seasoned restaurant goer is likely to encounter something new. A case in point: the Tom Yum bouillabaisse spaghettini, combining the succulent seafood of the traditional French stew with the hot and sour flavours of Thailand’s signature soup, and silken strands of Italian pasta. It’s surprising culinary collisions like this – Asian twists on classic dishes – that make the menu at this stylish new eatery such an adventure.</p> </div></div></div><div class="gallery-element item-10"><div class="Image__galleryStackedImage___Zpi1D Image__galleryImageGradient___3qGOk Image__loadingImage___2U4wq"><div class=""><div class="LoadingIndicator__spinner____MHYu"><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span></div></div></div><div class="Credits__galleryStackedCredits___1Ksvo"></div><div class="Description__galleryStackedDescription___ahvQ3 Description__galleryStackedSansCredit___13mgt"><div class="Description__descriptionHeading___1Uu-u"><h2>Sydney Common, CBD</h2><span class="Description__galleryCounter___22YL2">10/31</span></div><div><p>Hotel grande dame Sheraton Grand Sydney Hyde Park has a new flagship woodfired restaurant, <a title="Sydney Common" href="https://www.instagram.com/sydneycommon_/" target="_blank">Sydney Common</a>. Martin Benn (Sepia, Society) is on board in a culinary mentor-type role for head chef Jamie Robertson, who has designed a menu of elevated comfort classics such as charred tomatoes with goat’s curd, smoked oil and togarashi, and Hereford grass-fed rib eye with smoked fat vinaigrette and anchovy butter.</p> </div></div></div><div class="gallery-element item-11"><div class="Image__galleryStackedImage___Zpi1D Image__galleryImageGradient___3qGOk Image__loadingImage___2U4wq"><div class=""><div class="LoadingIndicator__spinner____MHYu"><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span></div></div></div><div class="Credits__galleryStackedCredits___1Ksvo"></div><div class="Description__galleryStackedDescription___ahvQ3 Description__galleryStackedSansCredit___13mgt"><div class="Description__descriptionHeading___1Uu-u"><h2>Kurumba, Surry Hills</h2><span class="Description__galleryCounter___22YL2">11/31</span></div><div><p>It’s taken generations to perfect the flavours of the dishes you’ll sample at this <a title="Kurumba" href="https://kurumbasyd.com.au/" target="_blank">family-run Sri Lankan diner</a> on Crown Street. However, this is more than just your average mom-and-pop outfit, although you’ll likely meet both mum – Dilki De Hoedt – and dad – head chef Augi – as well as their sons and daughter-in-law, Jason, Travin and Saaya. Between them, they list stints in the kitchens of top Sydney venues including Parlar, Sixpenny, Sokyo and Bennelong on their résumés. The menu summons all the spice and colour of familiar Sri Lankan favourites elevated by up-market ingredients, such as the WA lobster kottu curry served with house-made roti, or the Negombo prawn curry with finger lime.</p> </div></div></div><div class="gallery-element item-12"><div class="Image__galleryStackedImage___Zpi1D Image__galleryImageGradient___3qGOk Image__loadingImage___2U4wq"><div class=""><div class="LoadingIndicator__spinner____MHYu"><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span></div></div></div><div class="Credits__galleryStackedCredits___1Ksvo"></div><div class="Description__galleryStackedDescription___ahvQ3 Description__galleryStackedSansCredit___13mgt"><div class="Description__descriptionHeading___1Uu-u"><h2>Derrel’s, Camperdown</h2><span class="Description__galleryCounter___22YL2">12/31</span></div><div><p>Maybe you didn’t know you wanted to dip hot chips into butter chicken gravy but a visit to this colour-soaked, fun-forward Anglo-Indian diner in Sydney’s Camperdown will convince you of its culinary merit. <a href="https://www.derrels.com.au/" target="_blank">Derrel’s</a> is the handiwork of ex-Baba’s Place chef Brendan King, who has transplanted some of the electric energy of that cult Marrickville warehouse restaurant. Pull up a metal chair, try the mashup samosa chaat with tamarind chutney and don’t worry about how messy you leave the formica.</p> </div></div></div><div class="gallery-element item-13"><div class="Image__galleryStackedImage___Zpi1D Image__galleryImageGradient___3qGOk Image__loadingImage___2U4wq"><div class=""><div class="LoadingIndicator__spinner____MHYu"><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span></div></div></div><div class="Credits__galleryStackedCredits___1Ksvo"></div><div class="Description__galleryStackedDescription___ahvQ3 Description__galleryStackedSansCredit___13mgt"><div class="Description__descriptionHeading___1Uu-u"><h2>Poetica, North Sydney</h2><span class="Description__galleryCounter___22YL2">13/31</span></div><div><p>Limewashed floorboards, pastel décor and tropical accents aren’t what most people imagine in a woodfired, meat-focused restaurant. Nor do you generally expect the desserts, seafood and salads to make such a strong showing (the radicchio and gouda is a grand time). These are just some of the surprises at <a title="Poetica, Sydney" href="https://poetica.sydney/" target="_blank">Poetica</a> in North Sydney, a welcome whisper of fresh air compared to the moody <a title="5 Must-try Steak Restaurants in Australia" href="https://www.qantas.com/travelinsider/en/explore/australia/best-steak-restaurants-australia.html" target="_blank">steakhouses</a> that have sprung up in the city in the last 12 months. But it’s not all playful and pretty; huge Jack’s Creek sirloin steaks, Roast Hampshire pork and Ranger Valley MB3 tomahawk do their time in the dry-ageing cabinets before making their way to the plate via the fire.</p> </div></div></div><div class="gallery-element item-14"><div class="Image__galleryStackedImage___Zpi1D Image__galleryImageGradient___3qGOk Image__loadingImage___2U4wq"><div class=""><div class="LoadingIndicator__spinner____MHYu"><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span></div></div></div><div class="Credits__galleryStackedCredits___1Ksvo"></div><div class="Description__galleryStackedDescription___ahvQ3 Description__galleryStackedSansCredit___13mgt"><div class="Description__descriptionHeading___1Uu-u"><h2>Ito, Surry Hills</h2><span class="Description__galleryCounter___22YL2">14/31</span></div><div><p>The former Cuckoo Callay space on Crown Street in Surry Hills is now a spirited, Japanese-style <a title="Ito" href="https://www.itorestaurant.com/" target="_blank">izakaya</a> with hints of Euro flavours, thanks to the heritage of Italian head chef Erik Ortolani, who spent time in the kitchens of Nobu. Stick to the sashimi, chawanmushi and tempura to keep things strictly Japanese. Or lean into the Euro fusion and order Berkshire tonkatsu milanese with wasabi mustard. The cocktails are also worth a look – the refreshing take on a Gimlet includes lemongrass and rockmelon.</p> </div></div></div><div class="gallery-element item-15"><div class="Image__galleryStackedImage___Zpi1D Image__galleryImageGradient___3qGOk Image__loadingImage___2U4wq"><div class=""><div class="LoadingIndicator__spinner____MHYu"><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span></div></div></div><div class="Credits__galleryStackedCredits___1Ksvo"></div><div class="Description__galleryStackedDescription___ahvQ3 Description__galleryStackedSansCredit___13mgt"><div class="Description__descriptionHeading___1Uu-u"><h2>Martinez, Circular Quay</h2><span class="Description__galleryCounter___22YL2">15/31</span></div><div><p><a title="Martinez, Sydney" href="https://martinez.sydney/" target="_blank">Martinez</a>, in Sydney’s buzzing <a title="48 Hours in Circular Quay" href="https://www.qantas.com/travelinsider/en/explore/australia/new-south-wales/sydney/weekend-in-circular-quay-sydney.html" target="_blank">Circular Quay</a>, is an ambitious undertaking, serving breakfast, lunch and dinner in a sort-of southern French style, five days a week across a restaurant and terrace. The Spanner crab spaghetti with jamón xo, <br> tomato and shellfish butter is top of the must-order list</p> </div></div></div><div class="gallery-element item-16"><div class="Image__galleryStackedImage___Zpi1D Image__galleryImageGradient___3qGOk Image__loadingImage___2U4wq"><div class=""><div class="LoadingIndicator__spinner____MHYu"><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span></div></div></div><div class="Credits__galleryStackedCredits___1Ksvo"></div><div class="Description__galleryStackedDescription___ahvQ3 Description__galleryStackedSansCredit___13mgt"><div class="Description__descriptionHeading___1Uu-u"><h2>Clam Bar, CBD</h2><span class="Description__galleryCounter___22YL2">16/31</span></div><div><p>If you’re a fan of Australia’s gazillion New York-style steakhouses, <a title="Clam Bar" href="https://www.clambarsydney.com/" target="_blank">make sure you try this one</a>. Like all of Dan Pepperell and team’s venues (Pellegrino 2000 and Bistrot 916), there’s a wink and a nudge everywhere you look at Clam Bar, from the huge tin marlin on the wall to the upmarket diner desserts. Steaks come with every trimming imaginable, the prawn cocktail is one of the best in the city and you’ll dream of the corn & gruyere gratin for weeks. </p> </div></div></div><div class="gallery-element item-17"><div class="Image__galleryStackedImage___Zpi1D Image__galleryImageGradient___3qGOk Image__loadingImage___2U4wq"><div class=""><div class="LoadingIndicator__spinner____MHYu"><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span></div></div></div><div class="Credits__galleryStackedCredits___1Ksvo"><svg class="Credits__creditCameraIcon___2vBfM" viewBox="0 0 20 18" xmlns="http://www.w3.org/2000/svg"><path width="20" height="18" overflow="visible" fill-rule="evenodd" d="M11.96 0c.693 0 1.224.516 1.224 1.19v.754h4.122a2.493 2.493 0 012.49 2.421v10.318c0 1.349-1.143 2.42-2.49 2.42H2.49c-1.388 0-2.49-1.11-2.49-2.42V4.365c0-1.31 1.061-2.38 2.367-2.42V.991h1.919v.952H6.57V1.19C6.571.516 7.143 0 7.796 0zM9.877 4.246c-2.98 0-5.388 2.341-5.388 5.238 0 2.897 2.408 5.238 5.388 5.238s5.387-2.341 5.387-5.238c0-2.897-2.408-5.238-5.387-5.238zm0 1.23c2.285 0 4.163 1.826 4.163 4.048s-1.878 4.047-4.163 4.047c-2.286 0-4.164-1.825-4.164-4.047 0-2.222 1.878-4.048 4.164-4.048zm8.204-2.103h-1.714V5h1.714V3.373z"></path></svg><p class="Credits__imageCredits___13qKv">Image credit: Jason Loucas</p></div><div class="Description__galleryStackedDescription___ahvQ3 "><div class="Description__descriptionHeading___1Uu-u"><h2>Pellegrino 2000, Surry Hills</h2><span class="Description__galleryCounter___22YL2">17/31</span></div><div><p>Can Sydney handle any more <a href="https://www.qantas.com/travelinsider/en/explore/australia/your-ultimate-guide-to-australia-s-best-italian-restaurants.html" title="Italian restaurants, Sydney, NSW" target="_blank">Italian restaurants</a>, when the ones it already has are so excellent? Yes, said Dan Pepperell and his team (who took a similar punt with the louche French <a href="https://bistrot916.com/" title="Bistrot 916, Potts Point, NSW" target="_blank">Bistrot 916</a> in Potts Point) as they brought <a href="http://pubads.g.doubleclick.net/gampad/clk?id=6143108852&iu=/5129/qantastravelinsider" title="Pellegrino 2000, Sydney, NSW" target="_blank">Pellegrino 2000</a> to <a href="http://pubads.g.doubleclick.net/gampad/clk?id=6143109263&iu=/5129/qantastravelinsider" title="Surry Hills, NSW" target="_blank">Surry Hills</a>. The twist? Here, the spaghetti, pork alla milanese and foccacia are served with a little side of good times vibes.</p> </div></div></div><div class="gallery-element item-18"><div class="Image__galleryStackedImage___Zpi1D Image__galleryImageGradient___3qGOk Image__loadingImage___2U4wq"><div class=""><div class="LoadingIndicator__spinner____MHYu"><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span></div></div></div><div class="Credits__galleryStackedCredits___1Ksvo"><svg class="Credits__creditCameraIcon___2vBfM" viewBox="0 0 20 18" xmlns="http://www.w3.org/2000/svg"><path width="20" height="18" overflow="visible" fill-rule="evenodd" d="M11.96 0c.693 0 1.224.516 1.224 1.19v.754h4.122a2.493 2.493 0 012.49 2.421v10.318c0 1.349-1.143 2.42-2.49 2.42H2.49c-1.388 0-2.49-1.11-2.49-2.42V4.365c0-1.31 1.061-2.38 2.367-2.42V.991h1.919v.952H6.57V1.19C6.571.516 7.143 0 7.796 0zM9.877 4.246c-2.98 0-5.388 2.341-5.388 5.238 0 2.897 2.408 5.238 5.388 5.238s5.387-2.341 5.387-5.238c0-2.897-2.408-5.238-5.387-5.238zm0 1.23c2.285 0 4.163 1.826 4.163 4.048s-1.878 4.047-4.163 4.047c-2.286 0-4.164-1.825-4.164-4.047 0-2.222 1.878-4.048 4.164-4.048zm8.204-2.103h-1.714V5h1.714V3.373z"></path></svg><p class="Credits__imageCredits___13qKv">Image credit: Toko Restaurant; Phu Tang</p></div><div class="Description__galleryStackedDescription___ahvQ3 "><div class="Description__descriptionHeading___1Uu-u"><h2>Toko, CBD</h2><span class="Description__galleryCounter___22YL2">18/31</span></div><div><p><a title="Toko, CBD" href="http://tokorestaurant.com/" target="_blank">Toko</a>, the modern Japanese restaurant-slash-Sydney dining institution, is back. The slick new George Street digs have kept the izakaya ambience and taken the heat up a notch with a menu celebrating the flare of the robata grill and the knife skills of its sushi masters. And with a menu celebrating the past decade’s worth of favourites, be assured old friends like the hiramasa kingfish will be found here.</p> </div></div></div><div class="gallery-element item-19"><div class="Image__galleryStackedImage___Zpi1D Image__galleryImageGradient___3qGOk Image__loadingImage___2U4wq"><div class=""><div class="LoadingIndicator__spinner____MHYu"><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span></div></div></div><div class="Credits__galleryStackedCredits___1Ksvo"></div><div class="Description__galleryStackedDescription___ahvQ3 Description__galleryStackedSansCredit___13mgt"><div class="Description__descriptionHeading___1Uu-u"><h2>Petermen, Waterloo</h2><span class="Description__galleryCounter___22YL2">19/31</span></div><div><p>Sydney’s First Family of Fish, Josh and Julie Niland, are making their debut in the lower North Shore with the launch of <a href="https://www.petermen.com.au/" title="Petermen" target="_blank">Petermen</a>. Taking its name from a traditional word for ‘fishermen’, the venue will serve responsibly caught seafood and champion sustainable growers. A typical dish might be a dry-aged coral trout, sliced and fanned into a plated artwork, with a tumble of herbs and the trout’s offal as its centre. Another could be saltbush curry puffs or a head of whole roasted garlic that you squeeze yourself as DIY garlic bread. </p> </div></div></div><div class="gallery-element item-20"><div class="Image__galleryStackedImage___Zpi1D Image__galleryImageGradient___3qGOk Image__loadingImage___2U4wq"><div class=""><div class="LoadingIndicator__spinner____MHYu"><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span></div></div></div><div class="Credits__galleryStackedCredits___1Ksvo"><svg class="Credits__creditCameraIcon___2vBfM" viewBox="0 0 20 18" xmlns="http://www.w3.org/2000/svg"><path width="20" height="18" overflow="visible" fill-rule="evenodd" d="M11.96 0c.693 0 1.224.516 1.224 1.19v.754h4.122a2.493 2.493 0 012.49 2.421v10.318c0 1.349-1.143 2.42-2.49 2.42H2.49c-1.388 0-2.49-1.11-2.49-2.42V4.365c0-1.31 1.061-2.38 2.367-2.42V.991h1.919v.952H6.57V1.19C6.571.516 7.143 0 7.796 0zM9.877 4.246c-2.98 0-5.388 2.341-5.388 5.238 0 2.897 2.408 5.238 5.388 5.238s5.387-2.341 5.387-5.238c0-2.897-2.408-5.238-5.387-5.238zm0 1.23c2.285 0 4.163 1.826 4.163 4.048s-1.878 4.047-4.163 4.047c-2.286 0-4.164-1.825-4.164-4.047 0-2.222 1.878-4.048 4.164-4.048zm8.204-2.103h-1.714V5h1.714V3.373z"></path></svg><p class="Credits__imageCredits___13qKv">Image credit: Courtesy of Alice Bar</p></div><div class="Description__galleryStackedDescription___ahvQ3 "><div class="Description__descriptionHeading___1Uu-u"><h2>Alice Bar, The Rocks</h2><span class="Description__galleryCounter___22YL2">20/31</span></div><div><p>A cocktail bar hidden in the basement depths of a heritage-listed former bond store, Alice is the most glam spot in <a title="The Rocks, Sydney, NSW" href="http://pubads.g.doubleclick.net/gampad/clk?id=6143092538&iu=/5129/qantastravelinsider" target="_blank">The Rocks</a>. From the team behind <a title="Rockpool, Sydney, NSW" href="https://rockpoolbarandgrill.com.au/" target="_blank">Rockpool</a>, <a title="Saké, Sydney, NSW" href="https://sakerestaurant.com.au/" target="_blank">Saké</a> and <a title="Spice Temple, Sydney, NSW" href="https://spicetemple.com.au/" target="_blank">Spice Temple</a>, the velvet-draped bar seats just 65 and offers a premium caviar service, while a Tickled Pink cocktail mixing strawberry-infused gin with finger lime is the perfect kickstarter to any evening.</p> </div></div></div><div class="gallery-element item-21"><div class="Image__galleryStackedImage___Zpi1D Image__galleryImageGradient___3qGOk Image__loadingImage___2U4wq"><div class=""><div class="LoadingIndicator__spinner____MHYu"><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span></div></div></div><div class="Credits__galleryStackedCredits___1Ksvo"><svg class="Credits__creditCameraIcon___2vBfM" viewBox="0 0 20 18" xmlns="http://www.w3.org/2000/svg"><path width="20" height="18" overflow="visible" fill-rule="evenodd" d="M11.96 0c.693 0 1.224.516 1.224 1.19v.754h4.122a2.493 2.493 0 012.49 2.421v10.318c0 1.349-1.143 2.42-2.49 2.42H2.49c-1.388 0-2.49-1.11-2.49-2.42V4.365c0-1.31 1.061-2.38 2.367-2.42V.991h1.919v.952H6.57V1.19C6.571.516 7.143 0 7.796 0zM9.877 4.246c-2.98 0-5.388 2.341-5.388 5.238 0 2.897 2.408 5.238 5.388 5.238s5.387-2.341 5.387-5.238c0-2.897-2.408-5.238-5.387-5.238zm0 1.23c2.285 0 4.163 1.826 4.163 4.048s-1.878 4.047-4.163 4.047c-2.286 0-4.164-1.825-4.164-4.047 0-2.222 1.878-4.048 4.164-4.048zm8.204-2.103h-1.714V5h1.714V3.373z"></path></svg><p class="Credits__imageCredits___13qKv">Image credit: Steven Woodburn</p></div><div class="Description__galleryStackedDescription___ahvQ3 "><div class="Description__descriptionHeading___1Uu-u"><h2>Rafi, North Sydney </h2><span class="Description__galleryCounter___22YL2">21/31</span></div><div><p>With a vast outdoor terrace channelling the Amalfi coast, private gazebos and a glasshouse, North Sydney newcomer <a title="Rafi, North Sydney" href="http://rafisydney.com.au/" target="_blank">Rafi</a> was literally built for summer dining. The contemporary menu riffs on local seafood, either from the raw bar or cooked over charcoal (fear not carnivores, there’s also a choice of two steaks). A sustainably minded drinks program includes a salted paloma and pecan old fashioned. </p> </div></div></div><div class="gallery-element item-22"><div class="Image__galleryStackedImage___Zpi1D Image__galleryImageGradient___3qGOk Image__loadingImage___2U4wq"><div class=""><div class="LoadingIndicator__spinner____MHYu"><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span></div></div></div><div class="Credits__galleryStackedCredits___1Ksvo"><svg class="Credits__creditCameraIcon___2vBfM" viewBox="0 0 20 18" xmlns="http://www.w3.org/2000/svg"><path width="20" height="18" overflow="visible" fill-rule="evenodd" d="M11.96 0c.693 0 1.224.516 1.224 1.19v.754h4.122a2.493 2.493 0 012.49 2.421v10.318c0 1.349-1.143 2.42-2.49 2.42H2.49c-1.388 0-2.49-1.11-2.49-2.42V4.365c0-1.31 1.061-2.38 2.367-2.42V.991h1.919v.952H6.57V1.19C6.571.516 7.143 0 7.796 0zM9.877 4.246c-2.98 0-5.388 2.341-5.388 5.238 0 2.897 2.408 5.238 5.388 5.238s5.387-2.341 5.387-5.238c0-2.897-2.408-5.238-5.387-5.238zm0 1.23c2.285 0 4.163 1.826 4.163 4.048s-1.878 4.047-4.163 4.047c-2.286 0-4.164-1.825-4.164-4.047 0-2.222 1.878-4.048 4.164-4.048zm8.204-2.103h-1.714V5h1.714V3.373z"></path></svg><p class="Credits__imageCredits___13qKv">Image credit: Steven Woodburn</p></div><div class="Description__galleryStackedDescription___ahvQ3 "><div class="Description__descriptionHeading___1Uu-u"><h2>Porter House Hotel, CBD</h2><span class="Description__galleryCounter___22YL2">22/31</span></div><div><p>Sydney’s latest five-star hotel has the drinking and dining venues to match its heritage opulence. Spread over five levels of <a title="Porter House Hotel, Sydney, NSW" href="https://porterhousehotel.com.au/">Porter House Hotel</a> there’s Euro-styled deli and wine bar <a href="https://porterhousehotel.com.au/restaurant-bars/henrys-bread-wine/" title="Henry’s Bread & Wine, NSW">Henry’s Bread & Wine</a> on the ground floor, where coffee and bagels segue easily to Champagne and rillettes. The first floor, occupied by Asian-inspired brasserie <a title="Dixson & Sons, Sydney, NSW" href="https://dixsonandsons.com.au/" target="_blank">Dixson & Sons</a>, is just the place for dry aged angus beef rump cap with miso mustard and grilled mushroom, while top-floor bar <a title="Spice Trader, Sydney, NSW" href="http://pubads.g.doubleclick.net/gampad/clk?id=6140772216&iu=/5129/qantastravelinsider" target="_blank">Spice Trader</a> embraces a cast of exotic cocktails beneath a panelled-glass roof. </p> <p> </p> </div></div></div><div class="gallery-element item-23"><div class="Image__galleryStackedImage___Zpi1D Image__galleryImageGradient___3qGOk Image__loadingImage___2U4wq"><div class=""><div class="LoadingIndicator__spinner____MHYu"><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span></div></div></div><div class="Credits__galleryStackedCredits___1Ksvo"></div><div class="Description__galleryStackedDescription___ahvQ3 Description__galleryStackedSansCredit___13mgt"><div class="Description__descriptionHeading___1Uu-u"><h2>Bar Conte, Surry Hills</h2><span class="Description__galleryCounter___22YL2">23/31</span></div><div><p>A dedicated Negroni bar serving up to 20 variations on the bitter, blush-hued Florentine spirit? Resounding si. Named after the aperitivo’s inventor, Conte Camillo Negroni, Bar Conte (340 Riley Street, Surry Hills, (02) 7254 1170, <a title="Bar Conte, Surry Hills, NSW" href="https://www.instagram.com/barconte_surryhills/?hl=en" target="_blank">@barconte_surryhills</a>) sticks to the brief with a menu of small Italian plates, including Negroni-infused salami.</p> </div></div></div><div class="gallery-element item-24"><div class="Image__galleryStackedImage___Zpi1D Image__galleryImageGradient___3qGOk Image__loadingImage___2U4wq"><div class=""><div class="LoadingIndicator__spinner____MHYu"><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span></div></div></div><div class="Credits__galleryStackedCredits___1Ksvo"><svg class="Credits__creditCameraIcon___2vBfM" viewBox="0 0 20 18" xmlns="http://www.w3.org/2000/svg"><path width="20" height="18" overflow="visible" fill-rule="evenodd" d="M11.96 0c.693 0 1.224.516 1.224 1.19v.754h4.122a2.493 2.493 0 012.49 2.421v10.318c0 1.349-1.143 2.42-2.49 2.42H2.49c-1.388 0-2.49-1.11-2.49-2.42V4.365c0-1.31 1.061-2.38 2.367-2.42V.991h1.919v.952H6.57V1.19C6.571.516 7.143 0 7.796 0zM9.877 4.246c-2.98 0-5.388 2.341-5.388 5.238 0 2.897 2.408 5.238 5.388 5.238s5.387-2.341 5.387-5.238c0-2.897-2.408-5.238-5.387-5.238zm0 1.23c2.285 0 4.163 1.826 4.163 4.048s-1.878 4.047-4.163 4.047c-2.286 0-4.164-1.825-4.164-4.047 0-2.222 1.878-4.048 4.164-4.048zm8.204-2.103h-1.714V5h1.714V3.373z"></path></svg><p class="Credits__imageCredits___13qKv">Image credit: Courtesy of S’more</p></div><div class="Description__galleryStackedDescription___ahvQ3 "><div class="Description__descriptionHeading___1Uu-u"><h2>S’more, Castlecrag</h2><span class="Description__galleryCounter___22YL2">24/31</span></div><div><p>This hotly awaited opening from ex-<a title="Merivale, Sydney, NSW" href="https://merivale.com/" target="_blank">Merivale</a> duo ‘Big’ Sam Young and Grace Chen is Sydney hedonism of the most delicious order. Dishing up conspicuous indulgence in a low-lit, minimalist neighbourhood bistro setting, the menu at <a href="http://smoresydney.com.au/" target="_blank" title="Smore">S’more</a> leans all the way into luxe with lobster pasta, beluga caviar other culinary extravagance. </p> </div></div></div><div class="gallery-element item-25"><div class="Image__galleryStackedImage___Zpi1D Image__galleryImageGradient___3qGOk Image__loadingImage___2U4wq"><div class=""><div class="LoadingIndicator__spinner____MHYu"><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span></div></div></div><div class="Credits__galleryStackedCredits___1Ksvo"><svg class="Credits__creditCameraIcon___2vBfM" viewBox="0 0 20 18" xmlns="http://www.w3.org/2000/svg"><path width="20" height="18" overflow="visible" fill-rule="evenodd" d="M11.96 0c.693 0 1.224.516 1.224 1.19v.754h4.122a2.493 2.493 0 012.49 2.421v10.318c0 1.349-1.143 2.42-2.49 2.42H2.49c-1.388 0-2.49-1.11-2.49-2.42V4.365c0-1.31 1.061-2.38 2.367-2.42V.991h1.919v.952H6.57V1.19C6.571.516 7.143 0 7.796 0zM9.877 4.246c-2.98 0-5.388 2.341-5.388 5.238 0 2.897 2.408 5.238 5.388 5.238s5.387-2.341 5.387-5.238c0-2.897-2.408-5.238-5.387-5.238zm0 1.23c2.285 0 4.163 1.826 4.163 4.048s-1.878 4.047-4.163 4.047c-2.286 0-4.164-1.825-4.164-4.047 0-2.222 1.878-4.048 4.164-4.048zm8.204-2.103h-1.714V5h1.714V3.373z"></path></svg><p class="Credits__imageCredits___13qKv">Image credit: Courtesy of Blackwood</p></div><div class="Description__galleryStackedDescription___ahvQ3 "><div class="Description__descriptionHeading___1Uu-u"><h2>Blackwood Bondi</h2><span class="Description__galleryCounter___22YL2">25/31</span></div><div><p>The new Bondi outpost of Cronulla brunch favourite <a title="Blackwood Pantry, Bondi, NSW" href="https://www.blackwoodhospitality.com.au/" target="_blank">Blackwood Pantry</a> is an all-day affair. Swinging easily from breakfasts of salmon poké bowls and lunches of chicken schnitzel sandwiches, the menu stretches to spritz o’clock and beyond. You’ll sit pretty inside the chic pistachio-accented fit-out or on the sunshine trap of a terrace as the day slips away.</p> </div></div></div><div class="gallery-element item-26"><div class="Image__galleryStackedImage___Zpi1D Image__galleryImageGradient___3qGOk Image__loadingImage___2U4wq"><div class=""><div class="LoadingIndicator__spinner____MHYu"><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span></div></div></div><div class="Credits__galleryStackedCredits___1Ksvo"><svg class="Credits__creditCameraIcon___2vBfM" viewBox="0 0 20 18" xmlns="http://www.w3.org/2000/svg"><path width="20" height="18" overflow="visible" fill-rule="evenodd" d="M11.96 0c.693 0 1.224.516 1.224 1.19v.754h4.122a2.493 2.493 0 012.49 2.421v10.318c0 1.349-1.143 2.42-2.49 2.42H2.49c-1.388 0-2.49-1.11-2.49-2.42V4.365c0-1.31 1.061-2.38 2.367-2.42V.991h1.919v.952H6.57V1.19C6.571.516 7.143 0 7.796 0zM9.877 4.246c-2.98 0-5.388 2.341-5.388 5.238 0 2.897 2.408 5.238 5.388 5.238s5.387-2.341 5.387-5.238c0-2.897-2.408-5.238-5.387-5.238zm0 1.23c2.285 0 4.163 1.826 4.163 4.048s-1.878 4.047-4.163 4.047c-2.286 0-4.164-1.825-4.164-4.047 0-2.222 1.878-4.048 4.164-4.048zm8.204-2.103h-1.714V5h1.714V3.373z"></path></svg><p class="Credits__imageCredits___13qKv">Image credit: Cole Bennets</p></div><div class="Description__galleryStackedDescription___ahvQ3 "><div class="Description__descriptionHeading___1Uu-u"><h2>Lilymu, Parramatta</h2><span class="Description__galleryCounter___22YL2">26/31</span></div><div><p>With Brendan Fong (ex-<a title="Mr Wong, Sydney, NSW" href="https://merivale.com/venues/mrwong/" target="_blank">Mr Wong</a>) on the pans and an A-list position on shiny new Parramatta Square, <a title="Lilymu, Parramatta, NSW" href="https://www.lilymu.com/" target="_blank">Lilymu</a> does modern Asian with personality. The flashy indoor-outdoor space softens a semi-industrial vibe with murals and greenery, setting a good scene for a drink that turns into dinner. Come for the Singapore Sling Spritz, stay for the tom yum prawn dumplings and massaman curry.</p> </div></div></div><div class="gallery-element item-27"><div class="Image__galleryStackedImage___Zpi1D Image__galleryImageGradient___3qGOk Image__loadingImage___2U4wq"><div class=""><div class="LoadingIndicator__spinner____MHYu"><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span></div></div></div><div class="Credits__galleryStackedCredits___1Ksvo"><svg class="Credits__creditCameraIcon___2vBfM" viewBox="0 0 20 18" xmlns="http://www.w3.org/2000/svg"><path width="20" height="18" overflow="visible" fill-rule="evenodd" d="M11.96 0c.693 0 1.224.516 1.224 1.19v.754h4.122a2.493 2.493 0 012.49 2.421v10.318c0 1.349-1.143 2.42-2.49 2.42H2.49c-1.388 0-2.49-1.11-2.49-2.42V4.365c0-1.31 1.061-2.38 2.367-2.42V.991h1.919v.952H6.57V1.19C6.571.516 7.143 0 7.796 0zM9.877 4.246c-2.98 0-5.388 2.341-5.388 5.238 0 2.897 2.408 5.238 5.388 5.238s5.387-2.341 5.387-5.238c0-2.897-2.408-5.238-5.387-5.238zm0 1.23c2.285 0 4.163 1.826 4.163 4.048s-1.878 4.047-4.163 4.047c-2.286 0-4.164-1.825-4.164-4.047 0-2.222 1.878-4.048 4.164-4.048zm8.204-2.103h-1.714V5h1.714V3.373z"></path></svg><p class="Credits__imageCredits___13qKv">Image credit: Christopher Pearce</p></div><div class="Description__galleryStackedDescription___ahvQ3 "><div class="Description__descriptionHeading___1Uu-u"><h2>Aalia, CBD</h2><span class="Description__galleryCounter___22YL2">27/31</span></div><div><p>Goodbye MLC Centre, hello 25 Martin Place, and an even heartier welcome to the exceptional <a href="https://www.aaliarestaurant.com/" title="Aalia" target="_blank">Aalia</a>, a modern Middle Eastern restaurant from Paul Farag, who previously made his mark in Sydney at the delightful <a href="https://www.noursydney.com/" title="Nour, Sydney, NSW" target="_blank">Nour</a>. Signature dish? The food set can’t stop raving about the lamb neck shawarma served with tahini and tart, crisp pickles.</p> </div></div></div><div class="gallery-element item-28"><div class="Image__galleryStackedImage___Zpi1D Image__galleryImageGradient___3qGOk Image__loadingImage___2U4wq"><div class=""><div class="LoadingIndicator__spinner____MHYu"><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span></div></div></div><div class="Credits__galleryStackedCredits___1Ksvo"><svg class="Credits__creditCameraIcon___2vBfM" viewBox="0 0 20 18" xmlns="http://www.w3.org/2000/svg"><path width="20" height="18" overflow="visible" fill-rule="evenodd" d="M11.96 0c.693 0 1.224.516 1.224 1.19v.754h4.122a2.493 2.493 0 012.49 2.421v10.318c0 1.349-1.143 2.42-2.49 2.42H2.49c-1.388 0-2.49-1.11-2.49-2.42V4.365c0-1.31 1.061-2.38 2.367-2.42V.991h1.919v.952H6.57V1.19C6.571.516 7.143 0 7.796 0zM9.877 4.246c-2.98 0-5.388 2.341-5.388 5.238 0 2.897 2.408 5.238 5.388 5.238s5.387-2.341 5.387-5.238c0-2.897-2.408-5.238-5.387-5.238zm0 1.23c2.285 0 4.163 1.826 4.163 4.048s-1.878 4.047-4.163 4.047c-2.286 0-4.164-1.825-4.164-4.047 0-2.222 1.878-4.048 4.164-4.048zm8.204-2.103h-1.714V5h1.714V3.373z"></path></svg><p class="Credits__imageCredits___13qKv">Image credit: Kitti Gould</p></div><div class="Description__galleryStackedDescription___ahvQ3 "><div class="Description__descriptionHeading___1Uu-u"><h2>Besuto, Circular Quay</h2><span class="Description__galleryCounter___22YL2">28/31</span></div><div><p>With more courses (18) than seats (only 12), <a href="https://besutosydney.com.au/" title=" Besuto" target="_blank">Besuto</a> (it translates to “the best” in Japanese), a tiny omakase restaurant at Circular Quay, is the epitome of intimate decadence. Seafood is naturally the focus; the jewel-like nigiri courses are an exercise in both visual and palate perfection.</p> </div></div></div><div class="gallery-element item-29"><div class="Image__galleryStackedImage___Zpi1D Image__galleryImageGradient___3qGOk Image__loadingImage___2U4wq"><div class=""><div class="LoadingIndicator__spinner____MHYu"><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span></div></div></div><div class="Credits__galleryStackedCredits___1Ksvo"><svg class="Credits__creditCameraIcon___2vBfM" viewBox="0 0 20 18" xmlns="http://www.w3.org/2000/svg"><path width="20" height="18" overflow="visible" fill-rule="evenodd" d="M11.96 0c.693 0 1.224.516 1.224 1.19v.754h4.122a2.493 2.493 0 012.49 2.421v10.318c0 1.349-1.143 2.42-2.49 2.42H2.49c-1.388 0-2.49-1.11-2.49-2.42V4.365c0-1.31 1.061-2.38 2.367-2.42V.991h1.919v.952H6.57V1.19C6.571.516 7.143 0 7.796 0zM9.877 4.246c-2.98 0-5.388 2.341-5.388 5.238 0 2.897 2.408 5.238 5.388 5.238s5.387-2.341 5.387-5.238c0-2.897-2.408-5.238-5.387-5.238zm0 1.23c2.285 0 4.163 1.826 4.163 4.048s-1.878 4.047-4.163 4.047c-2.286 0-4.164-1.825-4.164-4.047 0-2.222 1.878-4.048 4.164-4.048zm8.204-2.103h-1.714V5h1.714V3.373z"></path></svg><p class="Credits__imageCredits___13qKv">Image credit: Steven Woodburn</p></div><div class="Description__galleryStackedDescription___ahvQ3 "><div class="Description__descriptionHeading___1Uu-u"><h2>Rekōdo Restaurant and Vinyl Bar, Barangaroo</h2><span class="Description__galleryCounter___22YL2">29/31</span></div><div><p>Matt Moran’s nod to the listening bars of post-war Tokyo, <a title="Rekōdo Restaurant and Vinyl Bar, Barangaroo" href="https://www.barangaroohouse.com.au/rekodo" target="_blank">Rekōdo</a> spins a playlist of Japanese dishes (try the delicious soft shell crab baos and bang bang chicken) while some of Australia’s best DJs work the decks.</p> </div></div></div><div class="gallery-element item-30"><div class="Image__galleryStackedImage___Zpi1D Image__galleryImageGradient___3qGOk Image__loadingImage___2U4wq"><div class=""><div class="LoadingIndicator__spinner____MHYu"><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span></div></div></div><div class="Credits__galleryStackedCredits___1Ksvo"></div><div class="Description__galleryStackedDescription___ahvQ3 Description__galleryStackedSansCredit___13mgt"><div class="Description__descriptionHeading___1Uu-u"><h2>Manon, CBD</h2><span class="Description__galleryCounter___22YL2">30/31</span></div><div><p>This new addition to the Queen Victoria Building is the opulent European brasserie <a href="https://www.manonbrasserie.com.au/" title="Manon" target="_blank">Manon</a>, brought to the city by Marco Ambrosino and Manny Spinola, the duo behind Bondi darling, Lola’s Level 1. You’ll find French favourites on the menu including steak frites, and in the morning, opt for the decadent croque madame or have your pick of pastries to go.</p> </div></div></div><div class="gallery-element item-31"><div class="Image__galleryStackedImage___Zpi1D Image__galleryImageGradient___3qGOk Image__loadingImage___2U4wq"><div class=""><div class="LoadingIndicator__spinner____MHYu"><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span><span class="LoadingIndicator__spinnerDot___1NOuU"></span></div></div></div><div class="Credits__galleryStackedCredits___1Ksvo"></div><div class="Description__galleryStackedDescription___ahvQ3 Description__galleryStackedSansCredit___13mgt"><div class="Description__descriptionHeading___1Uu-u"><h2>Up Next </h2><span class="Description__galleryCounter___22YL2">31/31</span></div><div><h2><a title="The Best Way to See the Australian Open" href="https://www.qantas.com/travelinsider/en/explore/australia/victoria/melbourne/australian-open.html" target="_blank">The Best Way to See the Australian Open</a></h2> <p> </p> </div></div></div></div></div> <script id="02676d46-e27c-4f8d-90f3-443b32c4e94c-props" type="application/json">{"galleryItems":[{"description":"\u003cp\u003eHot on the heels of receiving the Icon Award from The World’s 50 Best Restaurants, chef Neil Perry has opened his latest venue in Sydney’s Double Bay. The three-storey \u003ca href\u003d\"https://www.qantas.com/travelinsider/en/explore/australia/new-south-wales/sydney/song-bird-restaurant-double-bay-neil-perry.html\" target\u003d\"_blank\" title\u003d\"First Look at Neil Perry\u0027s New Restaurant Song Bird\"\u003eSong Bird\u003c/a\u003e is a love letter to Cantonese cooking housed in a Mid-Century-style former office building that’s been transformed with sleek metallic accents, dark timber and ceiling-to-floor windows overlooking the neighbourhood. Expect luxurious takes on classic dishes, such as Peking duck – using Wollemi birds dry-aged onsite – and prawn toast made with fresh Spencer Gulf king prawns. After eating your fill, amble downstairs to Bobbie’s where live jazz and French Martinis await in a cosy contemporary space.\u003c/p\u003e\r\n","heading":"Song Bird, Double Bay","credit":"Nic Walker","textIsRich":true,"resourceType":"travelinsider/components/content/adaptiveimage","imageWidths":["480","768","1024","1440"],"path":"/content/travelinsider/en/explore/australia/new-south-wales/sydney/best-new-restaurants-sydney/jcr:content/verticalGalleryMain/gallery/galleryItems/121_1728857190273","image":{"alt":"Song Bird Restaurant in Double Bay","src":"/content/dam/travelinsider/images/explore/australia/new-south-wales/sydney/song-bird-restaurant-double-bay-neil-perry/lazy-susan-song-bird-double-bay-sydney-credit-nic-walker.jpg/1728857242924.jpg"}},{"description":"\u003cp\u003eLocated on “Macquarie Mile” at Sydney’s \u003ca title\u003d\"How to Spend 48 Hours in Circular Quay\" href\u003d\"https://www.qantas.com/travelinsider/en/explore/australia/new-south-wales/sydney/weekend-in-circular-quay-sydney.html\" target\u003d\"_blank\"\u003eCircular Quay\u003c/a\u003e,\u0026nbsp; two-storey Japanese-French fusion restaurant \u003ca href\u003d\"https://www.oborozuki.com.au/\" target\u003d\"_blank\" title\u003d\"Oborozuki\"\u003eOborozuki\u003c/a\u003e (meaning “Hazy Moon”) takes fine dining to the next level. Opened in 2022, it’s helmed by head chef Daeun Kang (formerly of Aria) and plates up à la carte and teppanyaki menus, offering locally sourced, seasonal ingredients and Japanese flavours configured into French-style dishes. Think kingfish with Ichiban dashi, oyster cream, purple daikon and umibudo or beef tartare with lovage emulsion, butter lettuce, red kosho and aonori crisp – all served with a side of panoramic harbour views. Enjoy each course with a recommended pairing of wine or sake from the team’s expert sommeliers.\u003c/p\u003e\r\n","heading":"Oborozuki, Circular Quay","textIsRich":true,"resourceType":"travelinsider/components/content/adaptiveimage","imageWidths":["480","768","1024","1440"],"path":"/content/travelinsider/en/explore/australia/new-south-wales/sydney/best-new-restaurants-sydney/jcr:content/verticalGalleryMain/gallery/galleryItems/122_1728857248227","image":{"alt":"Dishes at Oborozuki","src":"/content/dam/travelinsider/images/explore/australia/new-south-wales/sydney/best-new-restaurants-sydney/oborozuki-restaurant-sydney.jpg/1728857320768.jpg"}},{"description":"\u003cp\u003eMelbourne’s leading light of Latin American cooking, chef Alejandro Saravia of Farmer’s Daughters and Victoria by Farmer’s Daughters, has opened a sumptuous \u003ca title\u003d\"Morena\" href\u003d\"http://morenarestaurant.com.au\" target\u003d\"_blank\"\u003enew venue\u003c/a\u003e in the 19th-century Sydney GPO building at Martin Place. The menu is a food tour of Argentina, Peru, Venezuela, Mexico and more, with elevated takes on arepas and ceviches, plus desserts based on sweet guava and dulce de leche. Wines from Argentina and Chile make for exciting vinous exploration.\u003c/p\u003e\r\n","heading":"Morena, CBD","credit":"Arianna Leggiero","textIsRich":true,"resourceType":"travelinsider/components/content/adaptiveimage","imageWidths":["480","768","1024","1440"],"path":"/content/travelinsider/en/explore/australia/new-south-wales/sydney/best-new-restaurants-sydney/jcr:content/verticalGalleryMain/gallery/galleryItems/177_1722409137538","image":{"alt":"Morena, CBD","src":"/content/dam/travelinsider/images/explore/australia/new-south-wales/sydney/best-new-sydney-restaurants/morena-credit-arianna-leggiero.jpg/1722409270298.jpg"}},{"description":"\u003cp\u003eSince opening in May 2024, \u003ca title\u003d\"Al Aseel\" href\u003d\"https://alaseel.com.au/accor-stadium/\" target\u003d\"_blank\"\u003ethis 300-seat Lebanese restauran\u003c/a\u003et, which overlooks the field from the second floor of Accor Stadium in Sydney’s Homebush, gives new meaning to the phrase “dinner and a show”. Treat yourself to a delicious banquet meal of authentic share plates laden with barbecued shish tawook (chicken skewers), batata bi kizbara (twice-cooked crispy potato, garlic, chilli oil and fresh coriander) and pastry croquettes of mince meat, served by arguably the friendliest waitstaff in the city. Head there for an unforgettable feast before a football game or concert.\u003c/p\u003e\r\n","heading":"Al Aseel, Homebush","textIsRich":true,"resourceType":"travelinsider/components/content/adaptiveimage","imageWidths":["480","768","1024","1440"],"path":"/content/travelinsider/en/explore/australia/new-south-wales/sydney/best-new-restaurants-sydney/jcr:content/verticalGalleryMain/gallery/galleryItems/123_1728857326590","image":{"alt":"Dining at Al Aseel at Accor Stadium","src":"/content/dam/travelinsider/images/explore/australia/new-south-wales/sydney/best-new-restaurants-sydney/al-aseel-accor-stadium-sydney.jpg/1728857401818.jpg"}},{"description":"\u003cp\u003eSunshiney crudo, a good plate of pasta and a fizzy spritz or two are exactly what a neighbourhood Italian spot should offer. With \u003ca title\u003d\"Fior\" href\u003d\"http://fiorrestaurant.com.au\" target\u003d\"_blank\"\u003eFior\u003c/a\u003e, the team behind Jane and Arthur in Sydney’s Surry Hills is bringing a little bit of that Mediterranean magic to Gymea in the Sutherland Shire. The menu is packed with crowd pleasers, such as pork and fennel pappardelle and Skull Island prawns with ’nduja butter. Drop in from 4pm for the Tuesday to Sunday aperitivo hour that offers a generous range of snacks and most drinks for under $10.\u003c/p\u003e\r\n","heading":"Fior, Gymea","textIsRich":true,"resourceType":"travelinsider/components/content/adaptiveimage","imageWidths":["480","768","1024","1440"],"path":"/content/travelinsider/en/explore/australia/new-south-wales/sydney/best-new-restaurants-sydney/jcr:content/verticalGalleryMain/gallery/galleryItems/176_1722409003452","image":{"alt":"Fior, Gymea","src":"/content/dam/travelinsider/images/explore/australia/new-south-wales/sydney/best-new-sydney-restaurants/fior-sydney-food.jpg/1722409132429.jpg"}},{"description":"\u003cp\u003eWhen your bar serves more than 100 types of tequila, as is the promise at \u003ca title\u003d\"Centro 86\" href\u003d\"https://www.centro86.com/\" target\u003d\"_blank\"\u003eCentro 86\u003c/a\u003e, you’d better have more ambitious plans than shots and Margaritas. Thankfully, the artful mixologists at this subterranean CBD spot, brought to you by the same folks as the award-winning Cantina OK! and Bar Planet, have limitless imagination. The emerald-green Rebujito blends the classic agave spirit with celery soda, Thai basil and Granny Smith apple, while the slushy Morada gets its magenta blush from dragonfruit. Along with the jewel-toned drinks, a mosaic bar, nattily waistcoated staff and colour-splashed artwork combine to make this a proper grown-up good time.\u003c/p\u003e\r\n","heading":"Centro 86, CBD","textIsRich":true,"resourceType":"travelinsider/components/content/adaptiveimage","imageWidths":["480","768","1024","1440"],"path":"/content/travelinsider/en/explore/australia/new-south-wales/sydney/best-new-restaurants-sydney/jcr:content/verticalGalleryMain/gallery/galleryItems/20_1714457994130","image":{"alt":"Centro 86, CBD","src":"/content/dam/travelinsider/images/explore/australia/new-south-wales/sydney/best-new-restaurants-sydney/Centro-86.jpg/1722409101293.jpg"}},{"description":"\u003cp\u003eThe team behind Newtown’s Odd Culture bar and restaurant has fought valiantly to open the Sydney suburb’s first bar with a 4am liquor licence in more than 100 years and the spectacular end result doesn’t disappoint. Tucked into a basement underneath neighbourhood stalwart Thai Pothong restaurant, the \u003ca title\u003d\"Pleasure Club\" href\u003d\"https://oddculture.group/venue/pleasure-club/\" target\u003d\"_blank\"\u003emoodily lit bar\u003c/a\u003e serves off-kilter cocktails (co-created by Matt Whiley of Re Bar) based on nostalgic childhood memories – like the Cherry Ripe and Mr Whippy. The space will host regular live music and performance art.\u003c/p\u003e\r\n","heading":"Pleasure Club, Newtown","textIsRich":true,"resourceType":"travelinsider/components/content/adaptiveimage","imageWidths":["480","768","1024","1440"],"path":"/content/travelinsider/en/explore/australia/new-south-wales/sydney/best-new-restaurants-sydney/jcr:content/verticalGalleryMain/gallery/galleryItems/19_1714457921095","image":{"alt":"Pleasure Club, Newtown","src":"/content/dam/travelinsider/images/explore/australia/new-south-wales/sydney/best-new-restaurants-sydney/pleasure-club.jpg/1722409087592.jpg"}},{"description":"\u003cp\u003eIncreasingly, Australian food is defined by its inclusivity; a seemingly limitless melting pot of cultures and cuisines. It’s how chef Cuong Nguyen (Hello Auntie, Hey Chu) approaches his own cooking and it’s an ethos he’s distilled in\u0026nbsp;\u003ca title\u003d\"Penelope\u0027s\" href\u003d\"https://penelopes.com.au/\" target\u003d\"_blank\"\u003ePenelope’s\u003c/a\u003e\u0026nbsp;at Sydney’s Quay Quarter. Fittingly, the menu dances all over the globe, from\u0026nbsp;moreton bay bug linguine to\u0026nbsp;miso glazed eggplant.\u003c/p\u003e\r\n","heading":"Penelope’s, CBD","textIsRich":true,"resourceType":"travelinsider/components/content/adaptiveimage","imageWidths":["480","768","1024","1440"],"path":"/content/travelinsider/en/explore/australia/new-south-wales/sydney/best-new-restaurants-sydney/jcr:content/verticalGalleryMain/gallery/galleryItems/44_1710472097936","image":{"alt":"Penelope’s, CBD","src":"/content/dam/travelinsider/images/explore/australia/new-south-wales/sydney/best-new-restaurants-sydney/penelopes.jpg/1722407918540.jpg"}},{"description":"\u003cp\u003eSydney diners are no strangers to fusion cuisine: Ms G’s infamous cheeseburger spring rolls; Mr Wong’s crispy salt and pepper fried Balmain bugs; Ito’s Hokkaido scallop ravioli. Cross-cultural creations are familiar fare in the Harbour City however at Double Bay newcomer \u003ca title\u003d\"Bartiga\" href\u003d\"https://www.bartiga.com.au/\" target\u003d\"_blank\"\u003eBartiga\u003c/a\u003e, there are fusions so unexpected that even a seasoned restaurant goer is likely to encounter something new. A case in point: the Tom Yum bouillabaisse spaghettini, combining the succulent seafood of the traditional French stew with the hot and sour flavours of Thailand’s signature soup, and silken strands of Italian pasta. It’s surprising culinary collisions like this – Asian twists on classic dishes – that make the menu at this stylish new eatery such an adventure.\u003c/p\u003e\r\n","heading":"Bartiga, Double Bay","textIsRich":true,"resourceType":"travelinsider/components/content/adaptiveimage","imageWidths":["480","768","1024","1440"],"path":"/content/travelinsider/en/explore/australia/new-south-wales/sydney/best-new-restaurants-sydney/jcr:content/verticalGalleryMain/gallery/galleryItems/42_1710471275468","image":{"alt":"Bartiga, Double Bay","src":"/content/dam/travelinsider/images/explore/australia/new-south-wales/sydney/the-best-new-sydney-restaurants-of-2017/bartiga.jpg/1710471489979.jpg"}},{"description":"\u003cp\u003eHotel grande dame Sheraton Grand Sydney Hyde Park has a new flagship woodfired restaurant, \u003ca title\u003d\"Sydney Common\" href\u003d\"https://www.instagram.com/sydneycommon_/\" target\u003d\"_blank\"\u003eSydney Common\u003c/a\u003e. Martin Benn (Sepia, Society) is on board in a culinary mentor-type role for head chef Jamie Robertson, who has designed a menu of elevated comfort classics such as charred tomatoes with goat’s curd, smoked oil and togarashi, and Hereford grass-fed rib eye with smoked fat vinaigrette and anchovy butter.\u003c/p\u003e\r\n","heading":"Sydney Common, CBD","textIsRich":true,"resourceType":"travelinsider/components/content/adaptiveimage","imageWidths":["480","768","1024","1440"],"path":"/content/travelinsider/en/explore/australia/new-south-wales/sydney/best-new-restaurants-sydney/jcr:content/verticalGalleryMain/gallery/galleryItems/45_1710472689220","image":{"alt":"Sydney Common, CBD","src":"/content/dam/travelinsider/images/explore/australia/new-south-wales/sydney/the-best-new-sydney-restaurants-of-2017/sydney-common.jpg/1722408001092.jpg"}},{"description":"\u003cp\u003eIt’s taken generations to perfect the flavours of the dishes you’ll sample at this\u0026nbsp;\u003ca title\u003d\"Kurumba\" href\u003d\"https://kurumbasyd.com.au/\" target\u003d\"_blank\"\u003efamily-run Sri Lankan diner\u003c/a\u003e\u0026nbsp;on Crown Street. However, this is more than just your average mom-and-pop outfit, although you’ll likely meet both mum – Dilki De Hoedt – and dad – head chef Augi – as well as their sons and daughter-in-law, Jason, Travin and Saaya. Between them, they list stints in the kitchens of top Sydney venues including Parlar, Sixpenny, Sokyo and Bennelong on their résumés. The menu summons all the spice and colour of familiar Sri Lankan favourites elevated by up-market ingredients, such as the WA lobster kottu curry served with house-made roti, or the Negombo prawn curry with finger lime.\u003c/p\u003e\r\n","heading":"Kurumba, Surry Hills","textIsRich":true,"resourceType":"travelinsider/components/content/adaptiveimage","imageWidths":["480","768","1024","1440"],"path":"/content/travelinsider/en/explore/australia/new-south-wales/sydney/best-new-restaurants-sydney/jcr:content/verticalGalleryMain/gallery/galleryItems/163_1706749292814","image":{"alt":"Kurumba, Surry Hills","src":"/content/dam/travelinsider/images/eat-and-drink/best-new-sydney-restaurants/kurumba-best-new-restaurants.jpg/1722407981077.jpg"}},{"description":"\u003cp\u003eMaybe you didn’t know you wanted to dip hot chips into butter chicken gravy but a visit to this colour-soaked, fun-forward Anglo-Indian diner in Sydney’s Camperdown will convince you of its culinary merit. \u003ca href\u003d\"https://www.derrels.com.au/\" target\u003d\"_blank\"\u003eDerrel’s\u003c/a\u003e\u0026nbsp;is the handiwork of ex-Baba’s Place chef Brendan King, who has transplanted some of the electric energy of that cult Marrickville warehouse restaurant. Pull up a metal chair, try the mashup samosa chaat with tamarind chutney and don’t worry about how messy you leave the formica.\u003c/p\u003e\r\n","heading":"Derrel’s, Camperdown","textIsRich":true,"resourceType":"travelinsider/components/content/adaptiveimage","imageWidths":["480","768","1024","1440"],"path":"/content/travelinsider/en/explore/australia/new-south-wales/sydney/best-new-restaurants-sydney/jcr:content/verticalGalleryMain/gallery/galleryItems/165_1706749365133","image":{"alt":"Derrel’s, Camperdown","src":"/content/dam/travelinsider/images/eat-and-drink/best-new-sydney-restaurants/derrels-best-new-restaurants.jpg/1722408052764.jpg"}},{"description":"\u003cp\u003eLimewashed floorboards, pastel décor and tropical accents aren’t what most people imagine in a woodfired, meat-focused restaurant. Nor do you generally expect the desserts, seafood and salads to make such a strong showing (the radicchio and gouda is a grand time). These are just some of the surprises at\u0026nbsp;\u003ca title\u003d\"Poetica, Sydney\" href\u003d\"https://poetica.sydney/\" target\u003d\"_blank\"\u003ePoetica\u003c/a\u003e\u0026nbsp;in North Sydney, a welcome whisper of fresh air compared to the moody\u0026nbsp;\u003ca title\u003d\"5 Must-try Steak Restaurants in Australia\" href\u003d\"https://www.qantas.com/travelinsider/en/explore/australia/best-steak-restaurants-australia.html\" target\u003d\"_blank\"\u003esteakhouses\u003c/a\u003e\u0026nbsp;that have sprung up in the city in the last 12 months. But it’s not all playful and pretty; huge Jack’s Creek sirloin steaks,\u0026nbsp;Roast Hampshire pork and\u0026nbsp;Ranger Valley MB3 tomahawk do their time in the dry-ageing cabinets before making their way to the plate via the fire.\u003c/p\u003e\r\n","heading":"Poetica, North Sydney","textIsRich":true,"resourceType":"travelinsider/components/content/adaptiveimage","imageWidths":["480","768","1024","1440"],"path":"/content/travelinsider/en/explore/australia/new-south-wales/sydney/best-new-restaurants-sydney/jcr:content/verticalGalleryMain/gallery/galleryItems/166_1706749433470","image":{"alt":"Poetica, North Sydney","src":"/content/dam/travelinsider/images/eat-and-drink/best-new-sydney-restaurants/poetica-best-new-restaurants.jpg/1722408064110.jpg"}},{"description":"\u003cp\u003eThe former Cuckoo Callay space on Crown Street in Surry Hills is now a spirited, Japanese-style\u0026nbsp;\u003ca title\u003d\"Ito\" href\u003d\"https://www.itorestaurant.com/\" target\u003d\"_blank\"\u003eizakaya\u003c/a\u003e\u0026nbsp;with hints of Euro flavours, thanks to the heritage of Italian head chef Erik Ortolani, who spent time in the kitchens of Nobu. Stick to the sashimi, chawanmushi and tempura to keep things strictly Japanese. Or lean into the Euro fusion and order Berkshire tonkatsu milanese with wasabi mustard. The cocktails are also worth a look – the refreshing take on a Gimlet includes lemongrass and rockmelon.\u003c/p\u003e\r\n","heading":"Ito, Surry Hills","textIsRich":true,"resourceType":"travelinsider/components/content/adaptiveimage","imageWidths":["480","768","1024","1440"],"path":"/content/travelinsider/en/explore/australia/new-south-wales/sydney/best-new-restaurants-sydney/jcr:content/verticalGalleryMain/gallery/galleryItems/167_1706749490591","image":{"alt":"Ito, Surry Hills","src":"/content/dam/travelinsider/images/eat-and-drink/best-new-sydney-restaurants/ito-best-new-restaurants.jpg/1722408081442.jpg"}},{"description":"\u003cp\u003e\u003ca title\u003d\"Martinez, Sydney\" href\u003d\"https://martinez.sydney/\" target\u003d\"_blank\"\u003eMartinez\u003c/a\u003e, in Sydney’s buzzing\u0026nbsp;\u003ca title\u003d\"48 Hours in Circular Quay\" href\u003d\"https://www.qantas.com/travelinsider/en/explore/australia/new-south-wales/sydney/weekend-in-circular-quay-sydney.html\" target\u003d\"_blank\"\u003eCircular Quay\u003c/a\u003e, is an ambitious undertaking, serving breakfast, lunch and dinner in a sort-of southern French style, five days a week across a restaurant and terrace. The\u0026nbsp;Spanner crab spaghetti with jamón xo, \u003cbr\u003e\r\ntomato and shellfish butter\u0026nbsp;is top of the must-order list\u003c/p\u003e\r\n","heading":"Martinez, Circular Quay","textIsRich":true,"resourceType":"travelinsider/components/content/adaptiveimage","imageWidths":["480","768","1024","1440"],"path":"/content/travelinsider/en/explore/australia/new-south-wales/sydney/best-new-restaurants-sydney/jcr:content/verticalGalleryMain/gallery/galleryItems/168_1706749547257","image":{"alt":"Martinez, Circular Quay","src":"/content/dam/travelinsider/images/eat-and-drink/best-new-sydney-restaurants/martinez-best-new-restaurants.jpg/1722408109471.jpg"}},{"description":"\u003cp\u003eIf you’re a fan of Australia’s gazillion New York-style steakhouses,\u0026nbsp;\u003ca title\u003d\"Clam Bar\" href\u003d\"https://www.clambarsydney.com/\" target\u003d\"_blank\"\u003emake sure you try this one\u003c/a\u003e. Like all of Dan Pepperell and team’s venues (Pellegrino 2000 and Bistrot 916), there’s a wink and a nudge everywhere you look at Clam Bar, from the huge tin marlin on the wall to the upmarket diner desserts. Steaks come with every trimming imaginable, the prawn cocktail is one of the best in the city and you’ll dream of the corn \u0026amp; gruyere gratin for weeks.\u0026nbsp;\u003c/p\u003e\r\n","heading":"Clam Bar, CBD","textIsRich":true,"resourceType":"travelinsider/components/content/adaptiveimage","imageWidths":["480","768","1024","1440"],"path":"/content/travelinsider/en/explore/australia/new-south-wales/sydney/best-new-restaurants-sydney/jcr:content/verticalGalleryMain/gallery/galleryItems/169_1706749606331","image":{"alt":"Clam Bar, CBD","src":"/content/dam/travelinsider/images/eat-and-drink/best-new-sydney-restaurants/clam-bar-best-new-restaurants.jpg/1722408179022.jpg"}},{"description":"\u003cp\u003eCan Sydney handle any more\u0026nbsp;\u003ca href\u003d\"https://www.qantas.com/travelinsider/en/explore/australia/your-ultimate-guide-to-australia-s-best-italian-restaurants.html\" title\u003d\"Italian restaurants, Sydney, NSW\" target\u003d\"_blank\"\u003eItalian restaurants\u003c/a\u003e, when the ones it already has are so excellent? Yes, said Dan Pepperell and his team (who took a similar punt with the louche French\u0026nbsp;\u003ca href\u003d\"https://bistrot916.com/\" title\u003d\"Bistrot 916, Potts Point, NSW\" target\u003d\"_blank\"\u003eBistrot 916\u003c/a\u003e\u0026nbsp;in Potts Point) as they brought\u0026nbsp;\u003ca href\u003d\"http://pubads.g.doubleclick.net/gampad/clk?id\u003d6143108852\u0026amp;iu\u003d/5129/qantastravelinsider\" title\u003d\"Pellegrino 2000, Sydney, NSW\" target\u003d\"_blank\"\u003ePellegrino 2000\u003c/a\u003e\u0026nbsp;to\u0026nbsp;\u003ca href\u003d\"http://pubads.g.doubleclick.net/gampad/clk?id\u003d6143109263\u0026amp;iu\u003d/5129/qantastravelinsider\" title\u003d\"Surry Hills, NSW\" target\u003d\"_blank\"\u003eSurry Hills\u003c/a\u003e. The twist? Here, the spaghetti, pork alla milanese and foccacia are served with a little side of good times vibes.\u003c/p\u003e\r\n","heading":"Pellegrino 2000, Surry Hills","credit":"Jason Loucas","textIsRich":true,"resourceType":"travelinsider/components/content/adaptiveimage","imageWidths":["480","768","1024","1440"],"path":"/content/travelinsider/en/explore/australia/new-south-wales/sydney/best-new-restaurants-sydney/jcr:content/verticalGalleryMain/gallery/galleryItems/135_1706748231155","image":{"alt":"Pellegrino 2000, Surry Hills","src":"/content/dam/travelinsider/images/trending/best-new-restaurants-australia-2022/pellegrino-2000-food-pasta-sydney-credit-jason-loucas-SINGLE-USE.jpg/1722408231992.jpg"}},{"description":"\u003cp\u003e\u003ca title\u003d\"Toko, CBD\" href\u003d\"http://tokorestaurant.com/\" target\u003d\"_blank\"\u003eToko\u003c/a\u003e, the modern Japanese restaurant-slash-Sydney dining institution, is back. The slick new George Street digs have kept the izakaya ambience and taken the heat up a notch with a menu celebrating the flare of the robata grill and the knife skills of its sushi masters. And with a menu celebrating the past decade’s worth of favourites, be assured old friends like the hiramasa kingfish will be found here.\u003c/p\u003e\r\n","heading":"Toko, CBD","credit":"Toko Restaurant; Phu Tang","textIsRich":true,"resourceType":"travelinsider/components/content/adaptiveimage","imageWidths":["480","768","1024","1440"],"path":"/content/travelinsider/en/explore/australia/new-south-wales/sydney/best-new-restaurants-sydney/jcr:content/verticalGalleryMain/gallery/galleryItems/136_1706748293934","image":{"alt":"Toko, CBD","src":"/content/dam/travelinsider/images/explore/australia/new-south-wales/sydney/best-new-sydney-restaurants/toko-sydney.jpg/1722408248862.jpg"}},{"description":"\u003cp\u003eSydney’s First Family of Fish, Josh and Julie Niland, are making their debut in the lower North Shore with the launch of\u0026nbsp;\u003ca href\u003d\"https://www.petermen.com.au/\" title\u003d\"Petermen\" target\u003d\"_blank\"\u003ePetermen\u003c/a\u003e. Taking its name from a traditional word for ‘fishermen’, the venue will serve responsibly caught seafood and champion sustainable growers. A typical dish might be a dry-aged coral trout, sliced and fanned into a plated artwork, with a tumble of herbs and the trout’s offal as its centre. Another could be saltbush curry puffs or a head of whole roasted garlic that you squeeze yourself as DIY garlic bread.\u0026nbsp;\u003c/p\u003e\r\n","heading":"Petermen, Waterloo","textIsRich":true,"resourceType":"travelinsider/components/content/adaptiveimage","imageWidths":["480","768","1024","1440"],"path":"/content/travelinsider/en/explore/australia/new-south-wales/sydney/best-new-restaurants-sydney/jcr:content/verticalGalleryMain/gallery/galleryItems/137_1706748325388","image":{"alt":"Petermen, Waterloo","src":"/content/dam/travelinsider/images/explore/australia/new-south-wales/sydney/best-new-restaurants-sydney/fish-butchery-waterloo-josh-julie-niland-sydney.jpg/1706831134562.jpg"}},{"description":"\u003cp\u003eA cocktail bar hidden in the basement depths of a heritage-listed former bond store, Alice is the most glam spot in\u0026nbsp;\u003ca title\u003d\"The Rocks, Sydney, NSW\" href\u003d\"http://pubads.g.doubleclick.net/gampad/clk?id\u003d6143092538\u0026amp;iu\u003d/5129/qantastravelinsider\" target\u003d\"_blank\"\u003eThe Rocks\u003c/a\u003e. From the team behind\u0026nbsp;\u003ca title\u003d\"Rockpool, Sydney, NSW\" href\u003d\"https://rockpoolbarandgrill.com.au/\" target\u003d\"_blank\"\u003eRockpool\u003c/a\u003e,\u0026nbsp;\u003ca title\u003d\"Saké, Sydney, NSW\" href\u003d\"https://sakerestaurant.com.au/\" target\u003d\"_blank\"\u003eSaké\u003c/a\u003e\u0026nbsp;and\u0026nbsp;\u003ca title\u003d\"Spice Temple, Sydney, NSW\" href\u003d\"https://spicetemple.com.au/\" target\u003d\"_blank\"\u003eSpice Temple\u003c/a\u003e, the velvet-draped bar seats just 65 and offers a premium caviar service, while a Tickled Pink cocktail mixing strawberry-infused gin with finger lime is the perfect kickstarter to any evening.\u003c/p\u003e\r\n","heading":"Alice Bar, The Rocks","credit":"Courtesy of Alice Bar","textIsRich":true,"resourceType":"travelinsider/components/content/adaptiveimage","imageWidths":["480","768","1024","1440"],"path":"/content/travelinsider/en/explore/australia/new-south-wales/sydney/best-new-restaurants-sydney/jcr:content/verticalGalleryMain/gallery/galleryItems/139_1706748393475","image":{"alt":"Alice Bar, The Rocks","src":"/content/dam/travelinsider/images/explore/australia/new-south-wales/sydney/best-new-sydney-restaurants/alice-bar-the-rocks-tickled-pink-cocktail-sydney.jpg/1722408294428.jpg"}},{"description":"\u003cp\u003eWith a vast outdoor terrace channelling the Amalfi coast, private gazebos and a glasshouse, North Sydney newcomer\u0026nbsp;\u003ca title\u003d\"Rafi, North Sydney\" href\u003d\"http://rafisydney.com.au/\" target\u003d\"_blank\"\u003eRafi\u003c/a\u003e\u0026nbsp;was literally built for summer dining. The contemporary menu riffs on local seafood, either from the raw bar or cooked over charcoal (fear not carnivores, there’s also a choice of two steaks). A sustainably minded drinks program includes a salted paloma and pecan old fashioned.\u0026nbsp;\u003c/p\u003e\r\n","heading":"Rafi, North Sydney ","credit":"Steven Woodburn","textIsRich":true,"resourceType":"travelinsider/components/content/adaptiveimage","imageWidths":["480","768","1024","1440"],"path":"/content/travelinsider/en/explore/australia/new-south-wales/sydney/best-new-restaurants-sydney/jcr:content/verticalGalleryMain/gallery/galleryItems/140_1706748435715","image":{"alt":"Rafi, North Sydney ","src":"/content/dam/travelinsider/images/explore/australia/new-south-wales/sydney/best-new-sydney-restaurants/rafi-north-sydney.jpg/1722408313994.jpg"}},{"description":"\u003cp\u003eSydney’s latest five-star hotel has the drinking and dining venues to match its heritage opulence. Spread over five levels of\u0026nbsp;\u003ca title\u003d\"Porter House Hotel, Sydney, NSW\" href\u003d\"https://porterhousehotel.com.au/\"\u003ePorter House Hotel\u003c/a\u003e\u0026nbsp;there’s Euro-styled deli and wine bar\u0026nbsp;\u003ca href\u003d\"https://porterhousehotel.com.au/restaurant-bars/henrys-bread-wine/\" title\u003d\"Henry’s Bread \u0026amp; Wine, NSW\"\u003eHenry’s Bread \u0026amp; Wine\u003c/a\u003e\u0026nbsp;on the ground floor, where coffee and bagels segue easily to Champagne and rillettes. The first floor, occupied by Asian-inspired brasserie\u0026nbsp;\u003ca title\u003d\"Dixson \u0026amp; Sons, Sydney, NSW\" href\u003d\"https://dixsonandsons.com.au/\" target\u003d\"_blank\"\u003eDixson \u0026amp; Sons\u003c/a\u003e, is just the place for dry aged angus\u0026nbsp;beef rump cap with miso mustard and grilled mushroom, while top-floor bar\u0026nbsp;\u003ca title\u003d\"Spice Trader, Sydney, NSW\" href\u003d\"http://pubads.g.doubleclick.net/gampad/clk?id\u003d6140772216\u0026amp;iu\u003d/5129/qantastravelinsider\" target\u003d\"_blank\"\u003eSpice Trader\u003c/a\u003e\u0026nbsp;embraces a cast of exotic cocktails beneath a panelled-glass roof.\u0026nbsp;\u003c/p\u003e\r\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\r\n","heading":"Porter House Hotel, CBD","credit":"Steven Woodburn","textIsRich":true,"resourceType":"travelinsider/components/content/adaptiveimage","imageWidths":["480","768","1024","1440"],"path":"/content/travelinsider/en/explore/australia/new-south-wales/sydney/best-new-restaurants-sydney/jcr:content/verticalGalleryMain/gallery/galleryItems/141_1706748468783","image":{"alt":"Porter House Hotel, CBD","src":"/content/dam/travelinsider/images/explore/australia/new-south-wales/sydney/best-new-sydney-restaurants/the-porterhouse-hotel-spice-trader-sydney.jpg/1722408368336.jpg"}},{"description":"\u003cp\u003eA dedicated Negroni bar serving up to 20 variations on the bitter, blush-hued Florentine spirit? Resounding si. Named after the aperitivo’s inventor, Conte Camillo Negroni, Bar Conte (340 Riley Street, Surry Hills, (02) 7254 1170,\u0026nbsp;\u003ca title\u003d\"Bar Conte, Surry Hills, NSW\" href\u003d\"https://www.instagram.com/barconte_surryhills/?hl\u003den\" target\u003d\"_blank\"\u003e@barconte_surryhills\u003c/a\u003e) sticks to the brief with a menu of small Italian plates, including Negroni-infused salami.\u003c/p\u003e\r\n","heading":"Bar Conte, Surry Hills","textIsRich":true,"resourceType":"travelinsider/components/content/adaptiveimage","imageWidths":["480","768","1024"],"path":"/content/travelinsider/en/explore/australia/new-south-wales/sydney/best-new-restaurants-sydney/jcr:content/verticalGalleryMain/gallery/galleryItems/142_1706748526722","image":{"alt":"Bar Conte, Surry Hills","src":"/content/dam/travelinsider/images/explore/australia/new-south-wales/sydney/best-new-sydney-restaurants/bar-conte-surry-hills-sydney.jpeg/1706748551861.jpeg"}},{"description":"\u003cp\u003eThis hotly awaited opening from ex-\u003ca title\u003d\"Merivale, Sydney, NSW\" href\u003d\"https://merivale.com/\" target\u003d\"_blank\"\u003eMerivale\u003c/a\u003e\u0026nbsp;duo ‘Big’ Sam Young and Grace Chen is Sydney hedonism of the most delicious order. Dishing up conspicuous indulgence in a low-lit, minimalist neighbourhood bistro setting, the menu at\u0026nbsp;\u003ca href\u003d\"http://smoresydney.com.au/\" target\u003d\"_blank\" title\u003d\"Smore\"\u003eS’more\u003c/a\u003e\u0026nbsp;leans all the way into luxe with lobster pasta, beluga caviar other culinary extravagance.\u0026nbsp;\u003c/p\u003e\r\n","heading":"S’more, Castlecrag","credit":"Courtesy of S’more","textIsRich":true,"resourceType":"travelinsider/components/content/adaptiveimage","imageWidths":["480","768","1024","1440"],"path":"/content/travelinsider/en/explore/australia/new-south-wales/sydney/best-new-restaurants-sydney/jcr:content/verticalGalleryMain/gallery/galleryItems/143_1706748553067","image":{"alt":"S’more, Castlecrag","src":"/content/dam/travelinsider/images/explore/australia/new-south-wales/sydney/best-new-sydney-restaurants/s_more-castlecrag-sydney.jpg/1722408488409.jpg"}},{"description":"\u003cp\u003eThe new Bondi outpost of Cronulla brunch favourite\u0026nbsp;\u003ca title\u003d\"Blackwood Pantry, Bondi, NSW\" href\u003d\"https://www.blackwoodhospitality.com.au/\" target\u003d\"_blank\"\u003eBlackwood Pantry\u003c/a\u003e\u0026nbsp;is an all-day affair. Swinging easily from breakfasts of salmon poké bowls and lunches of chicken schnitzel sandwiches, the menu stretches to spritz o’clock and beyond. You’ll sit pretty inside the chic pistachio-accented fit-out or on the sunshine trap of a terrace as the day slips away.\u003c/p\u003e\r\n","heading":"Blackwood Bondi","credit":"Courtesy of Blackwood","textIsRich":true,"resourceType":"travelinsider/components/content/adaptiveimage","imageWidths":["480","768","1024","1440"],"path":"/content/travelinsider/en/explore/australia/new-south-wales/sydney/best-new-restaurants-sydney/jcr:content/verticalGalleryMain/gallery/galleryItems/144_1706748607511","image":{"alt":"Blackwood Bondi","src":"/content/dam/travelinsider/images/explore/australia/new-south-wales/sydney/best-new-sydney-restaurants/blackwood-bondi-sydney.jpg/1722408632315.jpg"}},{"description":"\u003cp\u003eWith Brendan Fong (ex-\u003ca title\u003d\"Mr Wong, Sydney, NSW\" href\u003d\"https://merivale.com/venues/mrwong/\" target\u003d\"_blank\"\u003eMr Wong\u003c/a\u003e) on the pans and an A-list position on shiny new Parramatta Square,\u0026nbsp;\u003ca title\u003d\"Lilymu, Parramatta, NSW\" href\u003d\"https://www.lilymu.com/\" target\u003d\"_blank\"\u003eLilymu\u003c/a\u003e\u0026nbsp;does modern Asian with personality. The flashy indoor-outdoor space softens a semi-industrial vibe with murals and greenery, setting a good scene for a drink that turns into dinner. Come for the Singapore Sling Spritz, stay for the tom yum prawn dumplings and massaman curry.\u003c/p\u003e\r\n","heading":"Lilymu, Parramatta","credit":"Cole Bennets","textIsRich":true,"resourceType":"travelinsider/components/content/adaptiveimage","imageWidths":["480","768","1024","1440"],"path":"/content/travelinsider/en/explore/australia/new-south-wales/sydney/best-new-restaurants-sydney/jcr:content/verticalGalleryMain/gallery/galleryItems/146_1706748680980","image":{"alt":"Lilymu, Parramatta","src":"/content/dam/travelinsider/images/explore/australia/new-south-wales/sydney/best-new-sydney-restaurants/lilymu-parramatta-sydney.jpg/1722408826896.jpg"}},{"description":"\u003cp\u003eGoodbye MLC Centre, hello 25 Martin Place, and an even heartier welcome to the exceptional\u0026nbsp;\u003ca href\u003d\"https://www.aaliarestaurant.com/\" title\u003d\"Aalia\" target\u003d\"_blank\"\u003eAalia\u003c/a\u003e, a modern Middle Eastern restaurant from Paul Farag, who previously made his mark in Sydney at the delightful\u0026nbsp;\u003ca href\u003d\"https://www.noursydney.com/\" title\u003d\"Nour, Sydney, NSW\" target\u003d\"_blank\"\u003eNour\u003c/a\u003e. Signature dish? The food set can’t stop raving about the lamb neck shawarma served with tahini and tart, crisp pickles.\u003c/p\u003e\r\n","heading":"Aalia, CBD","credit":"Christopher Pearce","textIsRich":true,"resourceType":"travelinsider/components/content/adaptiveimage","imageWidths":["480","768","1024","1440"],"path":"/content/travelinsider/en/explore/australia/new-south-wales/sydney/best-new-restaurants-sydney/jcr:content/verticalGalleryMain/gallery/galleryItems/148_1706748764050","image":{"alt":"Aalia, CBD","src":"/content/dam/travelinsider/images/trending/best-new-restaurants-australia-2022/aalia-restaurant-martin-place-sydney-interior-dining-booths-credit-christopher-pearce.jpg/1722408899013.jpg"}},{"description":"\u003cp\u003eWith more courses (18) than seats (only 12),\u0026nbsp;\u003ca href\u003d\"https://besutosydney.com.au/\" title\u003d\" Besuto\" target\u003d\"_blank\"\u003eBesuto\u003c/a\u003e\u0026nbsp;(it translates to “the best” in Japanese), a tiny omakase restaurant at Circular Quay, is the epitome of intimate decadence. Seafood is naturally the focus; the jewel-like nigiri courses are an exercise in both visual and palate perfection.\u003c/p\u003e\r\n","heading":"Besuto, Circular Quay","credit":"Kitti Gould","textIsRich":true,"resourceType":"travelinsider/components/content/adaptiveimage","imageWidths":["480","768","1024","1440"],"path":"/content/travelinsider/en/explore/australia/new-south-wales/sydney/best-new-restaurants-sydney/jcr:content/verticalGalleryMain/gallery/galleryItems/149_1706748806992","image":{"alt":"Besuto, Circular Quay","src":"/content/dam/travelinsider/images/explore/australia/new-south-wales/sydney/best-new-restaurants-sydney/besuto-omakase-sydney-new-restaurant-credit-kitti-gould.jpg/1722408908581.jpg"}},{"description":"\u003cp\u003eMatt Moran’s nod to the listening bars of post-war Tokyo,\u0026nbsp;\u003ca title\u003d\"Rekōdo Restaurant and Vinyl Bar, Barangaroo\" href\u003d\"https://www.barangaroohouse.com.au/rekodo\" target\u003d\"_blank\"\u003eRekōdo\u003c/a\u003e\u0026nbsp;spins a playlist of Japanese dishes (try the delicious soft shell crab baos and bang bang chicken) while some of Australia’s best DJs work the decks.\u003c/p\u003e\r\n","heading":"Rekōdo Restaurant and Vinyl Bar, Barangaroo","credit":"Steven Woodburn","textIsRich":true,"resourceType":"travelinsider/components/content/adaptiveimage","imageWidths":["480","768","1024","1440"],"path":"/content/travelinsider/en/explore/australia/new-south-wales/sydney/best-new-restaurants-sydney/jcr:content/verticalGalleryMain/gallery/galleryItems/152_1706748903699","image":{"alt":"Rekōdo Restaurant and Vinyl Bar, Barangaroo","src":"/content/dam/travelinsider/images/explore/australia/new-south-wales/sydney/best-new-sydney-restaurants/rekodo-barangaroo-sydney.jpg/1722408934177.jpg"}},{"description":"\u003cp\u003eThis new addition to the Queen Victoria Building is the opulent European brasserie\u0026nbsp;\u003ca href\u003d\"https://www.manonbrasserie.com.au/\" title\u003d\"Manon\" target\u003d\"_blank\"\u003eManon\u003c/a\u003e, brought to the city by Marco Ambrosino and Manny Spinola, the duo behind Bondi darling,\u0026nbsp;Lola’s Level 1. You’ll find French favourites on the menu including steak frites, and in the morning, opt for the decadent croque madame or have your pick of pastries to go.\u003c/p\u003e\r\n","heading":"Manon, CBD","textIsRich":true,"resourceType":"travelinsider/components/content/adaptiveimage","imageWidths":["480","768","1024","1440"],"path":"/content/travelinsider/en/explore/australia/new-south-wales/sydney/best-new-restaurants-sydney/jcr:content/verticalGalleryMain/gallery/galleryItems/156_1706749063764","image":{"alt":"Manon, CBD","src":"/content/dam/travelinsider/images/explore/australia/new-south-wales/sydney/best-new-restaurants-sydney/manon-brasserie-queen-victorias-building-sydney-nsw-interior-credit-nikki-to.jpg/1722408993339.jpg"}},{"description":"\u003ch2\u003e\u003ca title\u003d\"The Best Way to See the Australian Open\" href\u003d\"https://www.qantas.com/travelinsider/en/explore/australia/victoria/melbourne/australian-open.html\" target\u003d\"_blank\"\u003eThe Best Way to See the Australian Open\u003c/a\u003e\u003c/h2\u003e\r\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\r\n","heading":"Up Next ","textIsRich":true,"resourceType":"travelinsider/components/content/adaptiveimage","imageWidths":["480"],"path":"/content/travelinsider/en/explore/australia/new-south-wales/sydney/best-new-restaurants-sydney/jcr:content/verticalGalleryMain/gallery/galleryItems/172_1706749743545","image":{"alt":"Up Next","src":"/content/dam/travelinsider/images/newsletter/20240803/qnp-native-ao.jpg/1722565431184.jpg"}}],"resourceType":"travelinsider/components/content/gallerystacked"}</script> <script> if (window.callbacks === undefined) { window.callbacks = []; } callbacks.push({ "uuid": "02676d46-e27c-4f8d-90f3-443b32c4e94c", "resourceType": "travelinsider/components/content/gallerystacked" }); </script> </div> <div class="aemComponent"> <div id="fcc665dd-9769-40ec-86e6-0495e415d07c" data-render-time="0" data-render-engine="gvm"></div> <script id="fcc665dd-9769-40ec-86e6-0495e415d07c-props" 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class="HeroTeaser__heroContainer___1jG0p"><a class="CategoryTag__categoryTag___3aOID HeroTeaser__heroCategoryTag___eTCni" href="/travelinsider/en/explore/australia.html">Australia</a><h1 class="PageTitle__pageTitle___2Q1rl HeroTeaser__heroTeaserTitle___1Ynox "><a href="/travelinsider/en/explore/australia/best-dessert-places-australia.html">The Best Dessert Places in Australia – According to the Experts</a></h1></div><div class="HeroTeaser__heroContainerImage___5wi_z" style="height:710px"><span class="TeaserIcon__teaserIcon___2Fnnn "><svg width="20" height="18" viewBox="0 0 20 18" class="TeaserIcon__light___1JF5M"><g fill="none" fill-rule="evenodd" transform="translate(-2 -2)"><path d="M0 0h24v24H0z"></path><circle class="TeaserIcon__cameraCircle___3FAkm" cx="12" cy="12" r="3.2"></circle><path class="TeaserIcon__cameraPath___2JDeF" d="M9 2L7.17 4H4c-1.1 0-2 .9-2 2v12c0 1.1.9 2 2 2h16c1.1 0 2-.9 2-2V6c0-1.1-.9-2-2-2h-3.17L15 2H9zm3 15c-2.76 0-5-2.24-5-5s2.24-5 5-5 5 2.24 5 5-2.24 5-5 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