Where Chefs Eat: Sydney’s Best Special Occasion Restaurants, According To 32 Top Chefs

Sometimes only somewhere truly spectacular will do. If that’s what you’re looking to book, let this starry group choose for you.

Giovanni Pilu, Pilu at Freshwater and Flaminia

Lumi. It’s degustation only, which makes the decision easy – you just sit back and enjoy. I always leave having eaten far too much, but it’s worth it. Federico [Zanellato] and the team deliver course after course, full of flavour and so creative.

Nik Hill, Porcine

The best place you can eat to feel special is Bennelong. I don’t think there’s many places in the world you can sit in a building like that, have a glass of champagne and eat that kind of food. It’s one of the most iconic places in Sydney. Whenever someone comes to town, I’m like, “You have to eat there, it’s going to blow your tiny mind.”

Mimi Wong

Osteria Mucca. Seriously, I was speechless. I go to a decent amount of restaurants, but something about this restaurant … Everything was so well seasoned, everything had acid, everything had salt, everything had a bit of meat. You get that beautiful kind of rusticity of Italian cuisine, where every plate there’s that lingering taste of extra virgin olive oil in your mouth, and the tortellini killed me! Perfect!

Trisha Greentree, Fratelli Paradiso

Ester for the salt-baked crab.

Oscar Solomon, Olympus, The Apollo, Cho Cho San

Sean’s Panaroma every day of the week. It’s been our family’s special occasion spot for a long time, and I hope it remains that way. Sean’s is famous for the roast chicken, and it absolutely delivers on every front. However, I’ve developed quite the sweet tooth of late, so Sean and head chef Sam Robertson manage to always have the most amazing desserts on offer.

Peter Gilmore

One of my favourite restaurants for a special occasion is Margaret in Double Bay and I would usually go for a piece of pristine fish that Neil sources from incredible fishermen from around the country.

Joe Valero, Lottie

I visited Bessie’s in Surry Hills for my partner’s birthday and the experience was outstanding. A lot of the menu is touched by the woodfire. That really adds another layer of flavour into the very well-executed menu, which makes the produce really pop. There’s nowhere to hide when you’re putting together a menu like that, and they pull it off. I can confidently recommend it to absolutely anyone – it’s a no-brainer.

Khanh Nguyen, King Clarence

Lumi Dining – for honestly any occasion. It’s one of my favourite restaurants in Australia. The omakase menu is phenomenal, with the best snack game in the country. So many intricate little bites before you even reach the mains, so you get to experience so many different flavours and textures. There’s always great caviar moments, and when truffle season hits, it’s dangerous. Federico [Zanellato] is hands-down one of the best chefs in the world.

Junda Khoo, Ho Jiak and Tam Jiak

Almost every year, I will try to go to Sixpenny once for a special occasion. Last year I went for my birthday, the year before I went for my anniversary. [I love] everything – the food, and Dan Puskas is a sexy man. They’re literally one of the best in Sydney right now. I always get a lot of inspiration dining there, every year the menu’s different. [My most memorable dish is] the kangaroo tartare.

Danielle Alvarez, Sydney Opera House

Look, they don’t take bookings but I love, love, love Ante [a sake bar] in Newtown. It’s not fancy in the way that people might think a special occasion place should be, but the service is amazing, the food is incredible. And it’s always a bit different every time I go. We always feel really well looked after – it’s just fun and delicious. [My favourite’s the] one thing that never leaves the menu: the noodles with fermented shiitake mushrooms. Oh my god, I could have like two bowls of that to myself, please.

Toby Wilson, Ricos Tacos

I’m heading to Cafe Paci, sitting up at the bar and eating half a dozen oysters, the ox tongue and rye taco, beef a la plancha, whatever pasta is on special and at least two of the desserts.

Carley Scheidegger, Corner 75

Sixpenny. Everything sort of slows down when you walk through those doors, I’m consistently blown away the hospitality.

Stefano Marano, Avia

I have spent the past few special occasions at Sean’s. Ideally a large group in the private dining room overlooking the ocean, otherwise a window seat for two. Their pastas are always sensational, and if there is baked custard for dessert, it’s definitely the way to finish.

Declan Cleary, Masterchef

Saint Peter in Paddington. Josh Niland is a seafood magician, and dining there always reminds me why I love cooking. The set menu is a must, but if you can’t score a table in the restaurant, the bar menu is unbelievable also.

Brendan Pang

Grandfathers for fancy Chinese food – order the husband-and-wife salad, pippies, and scallop fried rice.

Lily Davies, Pomme Table

I adore Sean’s in Bondi. I feel like I’m eating in someone’s home, with simple food done so well. The sign that says “glorified home-cooking” couldn’t preach more about how I feel about our cooking. Unfussy but done really well. A bottle of red, BYO if we have something special at home. From the three-course [menu] I’m ordering a simple and light starter, leaning into the homemade warm bread with shedloads of salted butter, and if there’s no chicken I’m heading in a fish direction. For dessert, I’m going for a fruit-focused option if there is one or something involving ice-cream, and hope whoever I am with orders the cheese plate.

A shoutout has to go to Porkfat though. That whole fried barramundi is just next level and Jack the owner [and] head chef is the most lovely man.

Annita Potter, Viand

A table at Sixpenny in Stanmore, and I’ll eat whatever I can. The menus are sensational and Dan and Anthony are some of the most incredible chefs.

Paul Farag, ex-Aalia

Bathers’ Pavilion. An institution of Sydney fine dining, now under the control of Aaron Ward, who is an amazing chef. It’s been on my list since he became the chef and he’ll hate me for not getting in there yet. I know it’s going to be amazing – I’ll be ordering the tasting menu, with matching wines, on a Sunday long lunch overlooking Balmoral Beach.

Sam Rozsnyoi

You know what? I went to The Grill at The International a couple weeks ago. And the chef I was with – between two of us, we spent three-and-a-half K. It was literally an unforgettable experience. We had all the wines, we had the fruits de mer, the lobster, the steak. We just got the best of everything. It’s definitely somewhere I’d go back. The sommelier there was one of the most professional people I’ve ever met in my life. I was like, “Thank you for your professionalism, your whole vibe.” It’s just perfect.

Andy Hearnden, aka Andy Cooks

I’m going to Ester and ordering the blood sausage and the salt crab.

Isobel Whelan-Little, Ace Hotel and Kiln

Sean’s. It’s a set menu, which takes away any hassle, the views are amazing and the food is always consistent.

Andy Wirya, Island Radio

I’m a big fan of Taste of Shunde in Hurstville, which specialises in regional Chinese cuisine. Their steamed Murray cod bamboo platter comes with Murray cod, pippies and scallops, all steamed together over freshly cooked rice noodles. It’s like a big lazy Susan – it’s great. Their steamed lobster with egg white is also very good, it’s elegant and has clean flavours.

Ozge Kalvo, Olympus

Ester! The first time I had a birthday in Sydney, I celebrated it at Ester, and it’s been my favourite restaurant ever since. The classics set menu is a very good option for first-timers, but I always go there to try the new dishes. Still, the classics always make their way to the table: potato bread with kefir and dashi jelly, chicken butter oysters, blood sausage sanga, malawach with tuna, any side with potato. And if it’s feijoa season, finish with the sorbet.

Cam Votano, The Bat & Ball

Porcine in Paddington. I first discovered Nick Hill’s cooking when he did a pop-up at the Milan Cricket Club in the Strand Arcade. From there I have always been a fan of his cooking. I channel my mother on this one, ordering a bottle of chardonnay and whatever terrine is on the menu.

Josh Niland, Saint Peter and Fish Butchery

If it’s a special occasion with the kids in tow, we would head to Rockpool Bar & Grill to get the kids a burger. Then for us it would be the best cut of beef, lots of veggies, salads and hopefully a nice bottle of wine.

O Tama Carey, of now-closed Lankan Filling Station

My favourite special occasion restaurant, by a million miles, is Brae. I love the food, I love the space and it’s even better when you get the opportunity to stay in one of the guest suites. The food is always delicious and clever and fresh and understated – and being able to wander in the gardens mid-meal is excellent.

Ahana Dutt, Kolkata Social

Lumi Dining. The food is exceptional, and it is such a beautiful dining room – for lunch or dinner. And they do set menus, so you can just let them take you on a journey.

Lennox Hastie, Firedoor and Gildas

I’ve always enjoyed Sixpenny. I love Lumi. I went recently to Bathers’ Pavilion, which I thought was really quite impressive. Aaron [Ward]’s taken over recently and I was really impressed. You know how you get different chefs in different locations, and sometimes they just need the right place in order to blossom? I was really impressed with how [Aaron’s] found his stride. It’s always been a beautiful setting, but I feel like it’s elevated to the point where it’s a beautiful place to go, amazing views day or night, and now the food and drinks are amazing to match as well.

Big Sam Young, S’More and Young’s Palace

I would go to Lumi Dining and get the omakase menu. Federico [Zanellato] is the king of snacks and pasta, and I honestly think it’s some of the best food in the country.

Michaela Johansson, Aplenty

Sean’s Panaroma, for sure. The pace is so relaxed and charming and the team creates such an elevated but effortless experience without that we-do-things-a-little-differently-around-here vibe. The menu changes, and it’s more individual style, but I always insist on swapping plates half-way with at least one person I’m with. Recently I shared the pork terrine with pickled cherries and the roasted tomato gazpacho with some oysters on the side and it was heaven. Then a solo roast chicken.

Christine Manfield

Well, if they’re my favourite spots I wouldn’t just keep them for special occasions. But if it’s somewhere special to celebrate, Cafe Paci or Ester. Paci’s a place that – I don’t know why it flies under the radar – punches above its weight. [Chef-owner Pasi Petanen], I mean his cooking is so elegant and so spot on. The really thin rye toast spread with ’nduja and topped with those slices of really lightly fermented carrot is just, ugh, heaven. It’s the best snack in the universe.

Tobi Fox, Arlo Communal

Margaret. My wife and I went last time we were in Sydney and the service was so good. I’d get some oysters, ceviche and the rib eye with all the sauces, plus salad and the chips, please.