Truth on the palate, beauty on the plate, a little levity in the desserts – Quay still holds court with pomp and ceremony. Explore full information about restaurants in Sydney and nearby. Cirrus champions fresh, sustainably caught seafood and fish. Bric-a-brac beach house chic, let's call it. Paired with the laid-back feel of a wine bar, cool interiors and smart service, it spells good times – and Sydney's best fine vegetarian. Vegetables continue to shine in sides of broccolini jazzed up with anchovy and almonds, or in a creamy, chilli-spiked corn polenta, accompanying mains such as a whole roast chicken from the wood oven, crisp of skin, juicy of flesh. Want to grab a pre-dinner cocktail? All rights reserved. You'd be forgiven for missing it—but Crown Sydney has officially opened. The wine list that positions exceptional local bottles alongside international benchmarks. But it's not for the beauty of the dish, nor the theatre of mixing it tableside. Ad Choices. © 2021 Condé Nast. They're here for Hildebrandt's seamless wine list and pairing flair, and Savage's determinedly modern menu made up mostly of prime seafood and often curious vegetables: scallop tartare with plum, almond and lemon verbena, say, or apple cucumber with green kohlrabi, hazelnut and camel's milk curd. Pull up a seat. Service could use the same level of attention Hastie gives his craft, and a seat away from the grill can feel a step too far from the action, but the wine list is astute, and a smoked buttermilk panna cotta for dessert rightly jiggly. There's plenty to see in the two-level dining room, from the Shanghai colonial-era accents to the glassed-in wine cellar where staff ascend a ladder to reach the bottles above. Service is workmanlike, but a clipped list of natural wine and sake add even more excitement to a place that brings together the best of Sydney into one neat package. If you buy something, we may earn an affiliate commission. Plates are shared and flavours robust, the likes of pickled daikon spicing charred octopus; aged rib-eye sliced atop salty, garlicky rice; sirloin with house-made chimichurri, jalapeño mayo and mustard. The room itself almost demands it. The Amatriciana is proof of the former: house-made bucatini in a sauce of guanciale and its rendered fat with pecorino, chilli and tomato that's both rich and slippery, in a good way. It's a return to new-wave Italo form for chef Daniel Pepperell, too, who keeps one eye on tradition and the other on how to advance it. “... burrata and prosciutto and a cockta...”. Executive chef Peter Gilmore is tireless in his pursuit of what’s... Ester Restaurant & Bar. ), while generous, equally faultless main courses like roasted swordfish steak crowned with sweet slivers of fennel, bottarga and toasty buckwheat play it straighter. Best Restaurants in Sydney Quay. Heartier mains are cooked over wood and charcoal, from barbecued octopus and white beans to oven-baked lamb shoulder with lemon and Greek yogurt. Take the beef rump cap – pink, with a dark crust – for which the accompanying grains, called Job's tears, have been inoculated with koji for added savouriness. While the scene is quintessential Sydney, the menu is A Trip Through Italy – literally, the name of the dégustation. If the 147-day, dry-aged, grain-fed rib of beef is too pricey, consider the fire-roasted eggplant or the Murray cod with spinach and Hakurei turnips. Vegetarians and meat-eaters will also be satisfied though, with the menu representing diverse local ingredients, from pumpkins to plump steaks. This is a place that transcends trends – whether that lands as hushed or stifled, classic or stale, or polished or stiff in 2019 is in the eye of the beholder. A smart selection of wines by the glass or bottle will appeal to unconventional types, including skin-contact varieties from Australia and Europe. If "fire water" and "hot and numbing" aren't enough of a clue, or staff are lost in the dark corners of the dining room, a large part of the menu (the hottest part) is written in red font. But his scope is far wider: a single scallop, sliced and put back together with interleaved slivers of rhubarb and jalapeño, for example, is listed on the menu as ceviche, but plays like sashimi, and spins in a new wave crudo direction with a base of buffalo curd and rhubarb vinegar. The French-ish menu nods and winks at tradition: roasted snails with house XO sauce, and gratin spicy with kimchi. Ever since their earliest model, the Bentley crew has steadily stayed ahead of the pack. Sashimi and gnocchi. Run by celebrity chef, Matt Moran, you’ll have one of the best views of Sydney Harbour at this exclusive restaurant. Housed in a former gallery and bohemian artists' collective, Yellow exhibits vegetables with a cutting edge honed with a sharp sense of focus and creativity. Let the consummate staff guide you to the gems on the wine list and happily, willingly fall under Fred's spell. Throw in intriguing desserts built for comfort and there are plenty of reasons to stay back after class. Lucky Sydney. The initiated know to nab a table by the windows, with views of sea and sky, but luckily for the rest, at Pilu the sun shines through in more ways than one. Cocktails (Rum Uppercut! Elsewhere, properly roasted chicken and crumbed Murray cod, "Mum's style" with mash, elevate home comforts. The city has more than 80,000 places to eat out which includes different pubs, restaurants, and other food places. On the floor, meanwhile, the team has clearly imbibed the brief that having a good time is more about being engaged than pleases or thank yous. What's in a name? Thankfully, each table has its own. Her work has appeared in Lonely Planet, Fodor's Travel, Fashionista, and Refinery29. A glass of Tuscan sangiovese from the mostly Italian, largely natural wine list might take a while to arrive. “Especially enjoyed the tiramisu and can...”. Daily specials hail from the market, with a choice of à la carte or a larger 10-course banquet menu. Breads are baked in-house, and charcuterie and cheeses are made by the team. Combining tradition with new techniques, the team draws on freestanding Tuscan grills and a custom-made hearth to create dishes like fire-roasted lamb leg with turnips and lemon salsa verde. Come night, however, things take a turn for the Isaan, with funk and heat at the forefront. Arguably Aria Restaurant is one of the restaurants for sunset in Sydney and one of the best fine dining in Sydney for its prime location in front of the iconic opera house. Our hit-list features all of the top restaurants and places to eat in Sydney in 2021. This is dining freed from convention, humble and elevated all at once, a third way. Vegetarian sides are surprisingly strong, including the signature crispy fried Brussels sprouts with lentils and mint. Tetsuya’s offers a pocket of zen in the heart of the city. Condé Nast Traveler may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. And it's all mighty pleasurable. Share small plates like kingfish sashimi with lime, chilli, coconut, and Thai basil, or corn and coriander fritters before moving onto heartier dishes like Southern Thai goat curry. At Cirrus, the duo's shrine to seafood, every detail is given its due, and the execution across the board is of the highest order. Molly McLaughlin. The simple pleasure of fruit in season with peach-leaf ice-cream and a pastry twist speaks to the greater theme that the luxury of wholesome food prepared with care and attention wins out over fuss and frills. The menu that shows off pristine Australian produce, and a chef, Joel Bickford, set on eking the very best from them. The soundtrack steers clear of tango but there's a retro, sepia-toned glow over parquetry and chequerboard tiles, and charming waitstaff in black waistcoats, bow ties and white muscle shirts channel a Porteño vibe. Jarern Chai, the onsite grocer, plays background to the bustle, where the shelves heave with dry goods and the coolroom is packed with Thai produce from sibling Boon Luck Farm near Byron. Glide a spoon through the marsala-spiked tiramisù, order an Amaro Lucano and sit back to revel in the wonder that is this neighbourhood favourite. Where are the best places to eat in Sydney? Shared plates are designed to bring the table together—start with the more traditional taramasalata mullet roe dip with warm pita and olives or the more innovative saganaki cheese with honey and oregano. Address: 50 Holt St, Surry Hills Contact: (02) 9435 0800 Bastardo. If you like your food experimental and innovative, then Bentley’s modern Australian dishes will speak your language. Lacy hoppers, primed for tearing and dipping, are as unmissable as ever, as are the sambols, such as the coconut number (pol sambol) that's complex and funky with dried Maldive fish. The à la carte menu spans small plates and share-friendly dishes from the wood-fired grill, oven, and garden. 2. Whole steamed parrot fish from the live tanks – one of the pricier options on the market-price fish menu – with soy, ginger and shallots is a masterclass in Cantonese simplicity and elegance, while a hot-pot braise of beef brisket and turnip shows the kitchen can do rich and comforting, too. Sophisticated Japanese-inspired interiors mirror the food on the plates, and most tables overlook a verdant Japanese sculpture garden. No, the party has barely started. Precision rules on the menu, too: marron, prised from its shell, is filled with yuzu jam and topped with shellfish emulsion and a bloom of edible flowers; pork jowl, soft and giving, is crowned with curls of abalone and served with a rich pig's trotter broth. Dinners at the dim-lit Ester don’t feel like a big occasion, even though Mat Lindsay runs one of... LuMi Bar & Dining. Welcome to Saint Peter, where chef-owner Josh Niland gives as much reverence to fish offal as prime flesh, and every day is another opportunity for ingenuity. Designed to be shared the traditional Argentinean way, Porteño’s menu highlights fabulous flame-cooked meats from grass-fed sirloin and wagyu skirt steaks to short ribs with charred red cabbage. The soaring and gorgeous Bennelong Restaurant at the Sydney Opera House has four options for dining and drinking: the restaurant, the bar, the cured and cultured section, and the chef's table in the kitchen. The fries are properly seasoned, the tartare sauce textbook and the handsome whole flathead – boned, barring the head and tail – is crumbed with panko, puffed rice and amaranth. The sweet, sour flavours of honeydew sorbet with yuzu and peppermint recall the fizz of corner-shop sherbet. What a time to be alive. The world could be burning outside and the staff wouldn't miss a beat, pouring flutes of blanc de blancs from the Champagne trolley and checking the creases in the linen to the very last. Several Chinese provinces can be found down this darkened stairwell in Sydney's CBD: Sichuan, Yunnan, Hunan and Shaanxi among them. Trendy Restaurants in Sydney in The Rocks. Guests choose between two, three, or four course menus, or a full tasting with two levels of optional wine pairings. Sommelier Andy Tyson's wine offer is more natural than at Hubert, but excitement is the through-line, be it from one of many bottles under $100 or back-vintage Barolo from a section labelled "Il Rosso Divino". They arrive shiny and crisp-skinned, with an excellent fat-to-tender-meat ratio, primed for rolling in pancakes with cucumber and hoisin sauce. Bow down. But there's fun to be had around the edges; the toasty fingers of brioche smeared with chicken-fat butter and overloaded with trout roe, for one. A venue for all day and all comers, A1 has settled into its role nicely, servicing pre-, post- and mid-work crowds... Alberto's Lounge. 214 reviews Open Now. Green Moustache Best Date Restaurants North Sydney. Seiobo does fine dining like no one else, concerned not with fuss or fronting, but with exploring the breadth of cuisines in the Caribbean, unpicking threads of flavour in home-style dishes and spinning them with Australian produce to create something entirely new. Any day. The experience, from what's on the plate to what's in the glass, can be as classic or adventurous as you wish. A roasted prawn shipping crumbly capers drips with fermented shrimp butter. Even if the game plan involves nothing more than a glass of dusky sangiovese and some house-made charcuterie, snacking here feels just that little bit smarter. Instagram; Twitter; Molly McLaughlin is an Australian travel and culture writer. Albacore eye chip. Nick Hildebrant's wine list leans natural with bottles Australian and international, familiar and rare. The smell of salt and money wafts through open bifold windows that frame a million-dollar view of svelte powerboats with matching crew. There’s usually a choice of four entrées, mains, and desserts, or a spontaneous, five-course chef's tasting menu. Huge windows, lofty pillars and atmospheric lighting set the scene, with a dining room and adjacent bar beckoning you to linger. Fine dining restaurants are located throughout the city, as are everyday casual dining options. Australian ingredients rule, with quality meats grilled over charcoal. There are fancier dishes, too: pan rolls, those crisp crêpe cylinders, stuffed with curried minced beef, and a dark and broody goat curry fragrant with cardamom and clove. Don't miss quirky desserts like popcorn cheesecake with raspberry and yogurt sorbet. Litres of Negroni for the primed and primped Sunday-sessions crowd, orange cordial for the kids, big charry pillows of wood-fired bread with snacks – San Daniele prosciutto, burrata drenched in olive oil and heirloom tomatoes among them – for all and sundry. The North Sydney spot is already one of the best Japanese restaurants in Sydney, but now that Oe has brought his $180 30-piece sushi omakase, it’s beginning to look even better. For a chef's selection of the best dishes, opt for the "Maa Long Chim" menu, which includes steamed jasmine rice, dessert, and an optional wine pairing. Fresh, herbal, astringent flavours are offset cleverly – with the likes of a creamy smoked pil-pil sauce (with just-cooked bass groper), perhaps, or a deeply meat-like onion broth (served with WA marron). Time Out's ultimate guide to dining in the CBD, from high end Cantonese crab-houses to sleek European offerings. Even potatoes get the luxury treatment, salt-baked and crushed into a discus drenched in slushy seaweed butter of eye-opening intensity. Niland pushes fish to the edge, dry-ageing bass groper for 25 days, say. When the waiter is there, they're there – accented, crisply uniformed and prepped to decode the Italian scribbles on the blackboard against a soundtrack of jazz and a room of soft lighting. "Everything," says the sommelier. This alternative izakaya will whisk you straight to Tokyo. Case in point: a glass of funky, crunchy Cota 45 palomino from Sanlúcar in Spain's sunny south. The range is impressive, branching out from chef Paul Carmichael's roots in Barbados and Puerto Rico into wider island territory– Haitian creole tops crisp green banana, and coconut rundown, a Tobagonian specialty, underscores Tasmanian sea urchin brightened with horseradish. At the restaurant, you'll need a reservation, but for the bar, you can just walk in and enjoy the jaw-dropping views of Sydney Harbor while sipping bubbly and sampling some Sydney rock oysters. At Lankan, even the most humble ingredients are transformed into something special. The local meats, fish, and seafood are all cooked to order here, and the kitchen uses different types of wood to flavor the food, from apple, cherry, and chestnut to wood-salvaged from aged wine barrels. The Best Restaurants in Sydney CBD, Sydney (NSW) Right in the heart of the city, Sydney’s CBD offers venues for every type of occasion. For your trip-planning pleasure, we've collected the places we endorse no matter what time of year, no matter which visit (first or fifth). The short, ever-evolving menu features original combinations like raw scallops with sea lettuce and finger lime, or king prawns with fermented shrimp butter and capers. Vegetable plates, like cauliflower with almond sauce and mint aren't just boring side dishes here, either. Dine amongst the treetops in Green Moustache's beautiful main dining room. (That said, add a simple salad – a garden of white cucumber, herbs and leaves that's wildly bright and acidic – to take the edge off.) Start with guen gai yaang, gristly skewers of chicken gizzards with a dressing of fish sauce and smoked chilli and ground rice, then add a side of sticky rice to a spicy and fragrant pork-and-herb sausage to cool burning mouths and fingers (follow with house-churned gelato stuffed into a brioche bun if the fire keeps raging). The waitstaff are agile in more ways than one, deftly ducking and weaving through the narrow space while replenishing hopper supplies, though orders can go missing if not taken through the tick-the-menu system. These are Sydney's best bars right now. For the bolder, and the hungrier, Brent Savage's intricate, idiosyncratic share plates hold the answers. The show might open with brown butter playing as a nutty backbeat to lemon emulsion accompanying just-cooked Moreton Bay bug, then follow with pull-apart confit duck leg that reaches a higher note amid a textural harmony of brittle skin, sweet persimmon and pickled black fungus. Even a salad of oranges is cooked in embers then tossed with buttermilk ricotta. Together, it makes a place that's excelling in its own skin, a local restaurant with international credentials. Lovers canoodle in the tête-à-tête booths; a band limbers up for jazz and chansons; a magnum of Louis Roederer arrives at an already lively table of revellers. And trust Nick Hildebrandt to propose a spot-on pairing from his perfectly pitched wine list – a textural, oxidative macabeu blend – and pour it from a fetching Brian Hirst decanter. Fingers crossed the Snow Egg dessert will survive. View ratings, addresses and opening hours of best restaurants. Beside the open kitchen, the birds hang raw and resplendent in a glass display, quietly awaiting the five-spice and roasting treatment. There's an ease here, and a willingness to update old favourites that rewards return visits, tomato butter coating spanner crab topped with salmon roe and purple daikon in the latest spin on a signature an example. Dining in Sydney, New South Wales: See 360,404 Tripadvisor traveller reviews of 6,369 Sydney restaurants and search by cuisine, price, location, and more. Enter Bert's and step into a seaside fantasy. And how about that seadas, a crisp disc of pastry filled with ricotta and sultanas with floral honey that nails the dessert trifecta of crunch, creaminess and sweetness. For those that are lucky enough to make a reservation in 2021 be on the lookout for the bonito, tamarillo, palm heart, wasabi and the margra lamb, andean gold, treviso, and black olive. The name hails from iconic Icebergs saltwater pool right below. The 15 Best Restaurants in Sydney. Tomato reappears in a deep green broth where John Dory plays backup to zucchini and snow peas. Make your way around the city without moving your feet; located in the Centre Point tower, 360 Bar and Dining is the only revolving restaurant in Sydney. On the main menu, top-notch beef and seasonal seafood star in dishes like Bloody Mary tuna tartare, grilled snapper with summer greens, and wagyu Rump Cap steak with minted kipfler potatoes. Don't wait for an occasion. Throw in the late-night license, and the prospect of lobster Australienne, and Mary's is a new model for Sydney dining coming right when we need it. The elements are at play at Firedoor. With its lofty setting overlooking Bondi Beach’s sweeping surf, Icebergs Dining Room and Bar flaunts one of Sydney’s most dramatic locations. Pasta-centric mains like macaroni with pig's head and egg yolk, or linguine with black garlic and burnt chili center the meal, while starters and desserts funk things up—think a bologna sandwich or a carpaccio 'halal snack pack’ and chamomile ice-cream with stone fruit. At the shadow of the iconic Sydney Harbour Bridge stands The Rocks, one of the liveliest neighbourhoods in town. Peter Doyle may have retired from the kitchen, but Est carries on. Fried coconut bakes showered in fresh coconut come alongside for dabbing and mopping. More impressive is the evolution. Sydney's best restaurants right now A1. Sliced marbled rump cap, served with pine mushrooms and a herb sauce, is an exceptionally handled piece of beef, but when the whir of the bandsaw and the couple at the next table are screaming "order the 185-day aged rib-eye" it's probably worth listening – just save your pennies. Cucina Porto. “Especially enjoyed the tiramisu and can...”. There's loud applause. Standout dishes include the eggplant miso sticks, pork katsu steam buns, and prawn toast to start, and the king crab omelet and charcoal chicken with sesame yogurt for mains. Popular dishes include yellowfin tuna with sea urchin and silken tofu or Champagne lobster with French toast and Sterling caviar. Dishes change often but always reflect the restaurant's Asian-fusion origins, the chef’s Caribbean roots, and Sydney's subtropical produce. Italian, Pizza $$ - $$$ Menu. But don't sweat it. Best Dining in Sydney, New South Wales: See 360,945 Tripadvisor traveller reviews of 6,373 Sydney restaurants and search by cuisine, price, location, and more. Chef David Thompsom (formerly of Bangkok’s Nahm) knows the ins and outs of Thai cuisine, from long-forgotten heritage recipes to fiery street food dishes. The low-key House Bar has 12 beers on tap, a small, but solid, cocktail list featuring the classics, and lamb on the spit for all-day kebabs. This restaurant boasts two large bars, a wood-fired kitchen, indoor and outdoor seating, a large outdoor terrace, plus multiple private and semi-private dining spaces. Neil Perry's flagship fine-diner has no shortage of frills and thrills, from the dramatic Art Deco building and the luxurious Riedel glassware to the 3000-plus bottle wine list and, it must be said, the hefty bill at the end. Enthusiastic waitstaff encourage sharing, and it's a good idea, but dishes as moreish as an al dente linguine coated in bright green pesto and smothered in herbs and parmesan may convince otherwise. It's still a thrill to behold the signature confit ocean trout, draped elegantly over matchsticks of green apple and witlof, to feel the pop of the unpasteurised trout roe, to savour the length of flavour in the crumbled kombu coating. Menu representing diverse local ingredients, from pumpkins to plump steaks tossed with buttermilk ricotta and...., works well if you like prettiest restaurants sydney food experimental and innovative, Bentley... Crew has steadily stayed ahead of the best fun you 'll need to work out is which table best. Turn left for the Isaan, with a persimmon sauce and slivers is plenty engaging,.... Fish to the modern Italo-style menu, with optional drink pairings and two multi-course Saturday menus in town with... 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