Jasmine Crittenden

But the owner never lost faith. The Levantine restaurant opens with a flame grill, an ex-Nour chef and reverence for its historic home. Don’t miss the Moreton Bay Bug borek, sesame-wrapped dolma and sour plum highballs.

Bistro Bondi opens with anchovy-topped latkes, juicy steak frites and more Euro fare. Plus umbrella-topped cocktails, chocolate mousse and the personality we know and love.

Feast on gazpacho bonbons, Basque cheese tart and truffled Marche-style lasagne among chandeliers, caramel-hued banquettes and grand 150-year-old architecture.

Black Star Pastry alum Jaemin Song is passionate about getting the classics right – without any twists. Expect croissants and cookies, not cronuts and brookies.

After two years conquering hearts in Marrickville, the team delivers number two. Meaning those cream-topped cold brews and Japanese-leaning brunch dishes are closer to the city.

Sydney’s hospitality scene is seeing a rise of quick pivots, and the latest is Elliott’s. Head in for vinyl DJs and live bands with cocktails and snacks – or a more refined meal in an arty dining room upstairs.

“If you don’t like steak and chips, this isn’t the place for you.”

The elegant sibling to Milsons Point’s French eatery is an all-day dining room serving caramelised brioche with fromage blanc in the morning, and French bistro classics (and CBD exclusives) at night. Plus, a $2 escargot happy hour.

“When you own a small business, you spend every single hour thinking about it.”

The 62-year-old Malaysian restaurant is proof shiny and new doesn’t always win. While there are a few changes expected, the 1963 laksa recipe is staying the same.

This will be the 12th venue for the family-run bakery – and their second go at opening a bar. Come early for just-baked croissants, slow-cooked shakshuka and hotcakes. Stay late for Moroccan hotpots, share plates aplenty and small-batch wines.

Chef Phil Wood and his partner Lis Davies are taking on brekkie (and a more casual dinner service). And a citrusy Woollahra-famous baked good is being resurrected for the occasion.