41 of the Hottest Dishes and Drinks in Sydney Right Now

The Hot List is the definitive guide to Sydney’s most essential food and drink experiences, updated weekly. Learn more.

This week, we asked our Hot-Listed venues what their best-selling dishes were last month (or, in the case of set menu-only spots, what new addition guests were vibing with the most). And you can see evidence of this April’s temperature tug-of-war all over the shop. Some of you are jumping jacket-first into winter mode with comfort food, while plenty of others are still dedicated to ice-cold cocktails.

In any case – let last month’s most popular dishes and drinks guide your menu-surfing in May. Because it’s a rough feeling when you finally tick a restaurant or bar off your list, only to learn you didn’t order the one thing everyone gets.

Phuket curry with Mooloolaba king prawn, Porkfat – $46

“We combine our fresh curry base with a concentrate of prawn head stock. It makes this deep, complex, silky and rich umami flavour – plus we season it with two-year-aged fish sauce and authentic palm sugar. When our staff clears the table, there’s nothing left in the bowl.” – Narin “Jack” Kulasai, owner

Royal red prawn and Abrolhos Island scallop hot dog with Yellowfin tuna nduja, Saint Peter Bar – starts from $32

“We first made this hot dog at the original Fish Butchery in Paddington as a way of utilising fish trim alongside the beautiful scallops or prawns that we had. Many years later and with supplements that you can add to the hot dog, it’s now found itself a perfect home on the Saint Peter Bar menu.”- Josh Niland, co-owner

Porn Star Martini, Bobbie’s – $28

“This has been our standout – and most popular – drink this past month. It’s made from Skyy vodka, cachaca, passionfruit, guava, vanilla and prosecco. It’s presented on a silver tray and served with a wedge of fresh passionfruit – and it’s difficult to stop at just one.” – Bobbie’s

Poached cuttlefish salad, Baba’s Place – $28

It’s olive oil-poached cuttlefish from Shark Bay in Western Australian with an ink and fennel sauce. Cuttlefish was once simply a fisherman’s bait and secondary to the squid. Eastern and Central European migrants brought with them a love and knowledge for cephalopods of all shapes and sizes – adapting and integrating them into Australian eating habits through migrant knowledge; A tale as old as Australian migration. – Baba’s Place

Clam pizza, Bella Brutta – $32

“It comes as no surprise to us that the clam pizza takes out the top spot. It’s been a hit from the very beginning. It was a controversial one from the start, but most quickly approve that it’s undeniably delicious. It hits all the flavour highs as well as balance – rich, briny, bright and charred!” – Luke Powell, co-owner

O’Connor Superior T-Bone, Porteno – $185

“We have an extensive list of steaks, but the T-bone remains a favourite and one of the most ordered. It’s a one-kilo cut of Angus x Hereford cattle, grain-finished for 250-plus days. Cooked over native Australian hardwood and charcoal, it showcases some of the best beef in the country.” – Porteno

Tuna, peperonata, potato hash, Bessie’s – $15

“Beautiful yellowfin tuna sliced and marinated in garlic, anchovy and soy vinegar. This is placed on a mini hash brown adorned with peperonata and a single fried caper. It’s a new dish that’s quickly risen to the height of popularity – it’s a delicious snack to get the food party started, and because they’re sold individually everyone at the table gets to enjoy one.”– Sali Sasi, co-owner

Hortobágyi palacsinta, Corner 75 – $24

“A beautiful bouncy crepe covered in a smokey paprikash sauce. Creamy. Tangy. Divine. This version of hortobágyi is vegetarian. A deviation from what has been considered to be tradition. Oyster mushrooms cooked in butter, Baked together with the crepe and paprikash sauce. Finished with parsley and pepper. The new and the old. The crepe as vehicle and conduit.” – Corner 75

Stuffed and fried padron peppers with chimichurri, Mister Grotto – $28

“We use yellowfin tuna trimmings to make the stuffing for our padron peppers, shallow-fried until crisp and finished with our chimichurri. It’s a favourite because it’s sustainably sourced, fresh produce with an incredible flavour.” – Mister Grotto

Toasted rice bread with whipped sambal butter, Island Radio – $14

“A lot of our dishes come with rich, flavourful sauces, and the rice bread is the perfect way to mop up every last bit. It’s got a really light texture – unusual for gluten-free and vegan breads, which makes it a great accompaniment to just about any dish.” – Island Radio

Lychee Martini, Maybe Sammy – $15

“It’s small enough to feel like a little treat. The lychee gives it this really fresh, almost tropical lift. And the lemon myrtle and citrus keep it bright and lively. More often than not, guests end up grabbing a takeaway bottle of it on their way out.” – Maybe Sammy

Grifter Pale Ale and Hot Cotto pizza, The Grifter – $26 per pizza, $8.80 a schooner

“Our best-selling beer on tap is always the Grifter Pale Ale, but a fan favourite over the autumns months is our Black Lager “Old Panther”. It’s got all the flavour of a stout with the sessionable-ness of a lager. On the food side, our Hot Cotto pizza has quickly become a favourite.”

Oxheart tomato salad, Poly – $20

“The oxheart tomato salad was definitely our most popular dish in April. Three different colours of oxheart tomato are served on a bed of braised kombu and black garlic, a jalapeno dashi emulsion and drizzled with chilli oil and fried garlic. It showcases the very best seasonal produce – it’s not what you’d expect from a seasonal tomato salad.” – Adam Hall, general manager

Honey layered cake, Khanom House – $13.50

“This is our most loved cake! Every layer is individually stacked with caramelised honey, a very thin layer of sponge and honey sour cream that balances the sweetness.”

Happyfield’s OG Platter for One, Happyfield – $38

“A legendary line-up featuring our iconic McLovin Muffin, a short stack of pancakes with Pepe Saya butter and 100 per cent A-grade Canadian maple syrup, plus two crispy hashbrowns with a side of chipotle mayo.” – Happyfield

24-Layer Chocolate Cake, AP Bread & Wine – $16 per slice, $125 for the whole cake

“The 24-layer chocolate cake is made with layers of chocolate sponge, each spread with a ganache and a hint of honey. It’s a dense, deeply flavoured cake exclusive to AP Bread & Wine’s dinner menu.” – Russell Beard, co-owner

Aged lamb rack with confit tomato and fermented milk, Sixpenny – part of $250 set menu

“The newest dish to our menu, aged white Suffolk lamb from Oberon, New South Wales, is aged in-house in beeswax and lavender. The rack is roasted in the oven and finished over flame, and the bone is basted with anchovy garum and honey. It’s accompanied by tomatoes slowly cooked in aromatic oil and finished with fermented milk sauce.” – George Papaioannou, general manager

Classic cheeseburger, The Old Fitzroy – $29

“Our classic cheeseburger, the unofficial culinary icon of the Old Fitzroy Hotel, takes the win in April (honourable mention to the Sunday roast). Wagyu beef patty, crinkly pickles, fresh onion rings, American cheese. All set between a bun with house-made sauce.” – The Old Fitzroy

Lamb dumpling with saltbush, chilli and yoghurt, Jane – $26

“It was our dumplings, yet again. Always a favourite. It’s a classic and lots of people talk about it. We couldn’t ever think about taking it off the menu because people would be very upset. It really does showcase what Jane does in a dish.” – Bec Fanning, co-owner

Lucky Prawn prawn toast, The Bob Hawke Beer & Leisure Centre – $16

“Our prawn toast has been a favourite since day one and continues to be our most popular dish. It’s a simple recipe that doesn’t stray too far away from the classic Australian Chinese restaurants of the ’80s and ’90s.” – Hawke’s Brewing

Market plate, Superfreak – $25

“We’ve found our market plate really, really popular this month. With comté, seasonal fruit and veg, a jammy egg, whipped ricotta and our house seedy cracker and pickles. Level it up with ham or saucisson. It’s the perfect platter for those who want a little bit of everything.” – Daniel Harrison, co-owner

Moreton Bay bug pasta with crustacean butter, Ursula’s – $40

“From the moment this went on the menu, it’s felt like a classic. Week in, week out, for the last three years we have sold almost twice as many of these as we do our next most popular dish. It hopefully hits all the levels – comfort in a familiar bowl of pasta, richness with the umami of parmesan and kombu, and luxury in its use of Australian crustacean.” – Phil Wood, co-owner

Martini a la Vigne, Bar Planet – $23

“Our highest seller in April was our monthly Martini, which celebrates grapes in three ways. It builds off Peru and Chile’s national spirit pisco, paired with fresh pineau grapes and frozen grapes shaved over the drink. It paired well with this autumn weather.” – Bar Planet

Mou Tai roast duck, Ho Jiak Town Hall – $59 for half duck

“Our top-selling dish in April was our Mou Tai roast duck – we went through about 120 ducks per week. It’s 10-day aged duck, salt-rubbed with five-spice then roasted till the skin’s crispy, served with a Mou Tai hoisin sauce.” – Junda Khoo, owner

Saganaki cheese with honey and oregano, The Apollo – $24

“Our best-seller, our saganaki cheese with honey and oregano, is an Apollo classic – everyone who comes here for the first time must try this dish. It’s a knockout dish – when I say I work for The Apollo – one of the first things I hear back is always ‘The saganaki!’” – Jade Crerand, marketing manager

Avocado, poached eggs and chilli on toast, Cafe Cressida – $25

“Avocado on toast is showing no signs of slowing down, and like every cafe in this beautiful country of ours, we have our very own version. We grill Iggy’s sourdough and cover it generously with avocado flavoured with sliced green chilli, coriander and mojo verde. This is adorned with two perfectly poached eggs and a side of modern nostalgia.” – Phil Wood, co-owner

Stone Axe short rib MB9+, Aalia – $120

“Our standout dish this April has been our new short rib, served with a cubeba pepper sauce and preserved finger lime. We introduced it just in time for the cooler months, and it’s been incredibly popular thanks to its rich, luxurious flavours and comforting depth.” – Aalia

Diavola Bianca Square, City Oltra – $8 a slice, $42 for the square pizza, $38 for the round pizza

“It’s ’nduja, shaved white onion, ricotta, confit garlic, mozz, hot honey and parsley on our square pizza base. A special from a while back that made it on the main. Spicy, sweet and sharp, hits all the right keys. And we have a veg version with Calabrian chilli.”– City Oltra

Gnocchi, duck ragu alla Veneziana, Paski – $38

“It’s house-made gnocchi tossed in a hearty braised-duck ragu, slow-cooked with warm spice, rooted in Venetian tradition. This is one of chef Enrico’s favourite dishes, perfectly suited for the season.”– Mattia Dicati, co-owner

Ube halaya gelato, Kariton – $5.50

“Our purple yam dream swirled with blackberry jam. Customers can’t get enough of this Filipino classic because it tastes like childhood memories with a modern twist.” – Kariton

Pornstar Spritz, Earl’s Juke Joint – $20

“It’s a play on the flavours of a classic Pornstar Martini – we sous-vide vodka, Lillet Blanc and verjus with passionfruit husks, fresh lemon myrtle and vanilla. Then we chill everything and add in passionfruit syrup made from husk flesh. Then we carbonate and bottle. It’s the simplest drink to serve – but a bit of a fuss behind the scenes.” – Earl’s Juke Joint

Prawn Bisque Risotto, kombu crème fraîche 40 Res – $32

“It’s a standout dish because it seems so simple on the eye – but it’s so technical. The bisque flavour is a real standout. Customers who know what they’re after select the risotto and a glass of Bannockburn riesling, and they’re in and out in 45 minutes. They know what they want!” – 40 Res

String Hopper Kottu, Lankan Filling Station – $15

“Our special dish for this month is a really traditional Sri Lankan dish that we’ve been featuring on our lunch menu (and sometimes as a dinner special). String hoppers are lacy, steamed rice flour noodle pancakes, that we wok-fry and chop with onion, curry leaves, chilli and house-made white curry powder.” – Lankan Filling Station

Twice-cooked eggplant marinated in native spiced jerk marinade, Ester – $34

“This is a surprise hit that has changed customers’ attitudes towards eggplant. It’s full of umami and smoky tang, and it’s garnished with smoked mushrooms and toasted sesame cream. It’s often our most commented on and praised dish.” – Ester

Fish finger bao, mustard greens, cheese, pickled chilli, salmon caviar, King Clarence – $14

“The fish ‘patty’ is filled with fish and dashi stock, held together with a crisp fried breadcrumb. It’s topped with American-style cheese and salmon roe, served in a fluffy bao bun packed with mustard greens and pickled chilli. It’s been a fan favourite since day one – and always delivers.” – King Clarence

Curried kangaroo and pork sausage roll with curry sauce, Good Ways Deli – $9 each, $2 for curry sauce

“It’s a modern Australian take on a bakery classic; an approachable way for customers to try kangaroo, showcased in the familiarity of a sauso roll. It’s a popular snack or lunch-time bite.” – Tom Pye, co-owner

Turkey sandwich on rye, Self Raised Bread Shoppe – $17

“The most popular dish for April would have to be our new take on the classic turkey sandwich. Thinly sliced smoked turkey breast, house-made adobo sauce, zucchini pickles, iceberg lettuce, and sliced tomatoes on soft rye bread. We love it because it feels familiar and exciting at the same time.” – Sal Senan, co-owner

Ricotta hotcakes, banana and honeycomb butter, Bills Darlinghurst – $32.50

“This Bills classic [has been] on the menu since 1993 when Bill first opened the doors in Darlinghurst. Light fluffy hotcakes paired with honeycomb butter and maple syrup with bananas and strawberries or crispy bacon – or both. It continues to be a bestselling favourite.” – Bills

Zinger Bun, Randy’s Wine – $12

“Our Zinger bun has become a cult favourite – crispy, spiced chicken thigh topped with tangy slaw and pickles, in a house-made milk bun. Returning to the menu by popular demand, it’s the kind of snack that hits hard after a few wines.”

Hot Honey square pepperoni, MMC Slice Shoppe – $8.50 a slice, $46 whole pizza

“Our most popular and best-selling dish would have to be the hot honey square pepperoni by the slice or whole – it’s made on our square Sicilian, topped with fior di latte, our house-made Rosa sauce, whipped ricotta, pepperoni cups, fresh basil and house-made hot honey. It’s the perfect combo of creamy, smoky, sweet and spicy – with a beautiful crunch.” – Sal Senan, co-owner

Dark chocolate custard, hazelnut ice-cream, blackberry, Bentley – $32

“A rich dark chocolate custard on a bed of crushed hazelnuts and blackberry, topped with a scoop of hazelnut ice-cream – with warm caramel sauce poured over at the table. It’s the kind of dessert that really hits the spot in the colder months, which probably explains why it’s been such a crowd favourite lately.” – The Bentley

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