Choosing where to eat in this city is an agonising joy.

But wouldn’t it be amazing to have your favourite cafes, restaurants and bars in one venue?

This pie-in-the-sky idea was all the inspiration we needed to start asking some of Sydney’s most forward-thinking chefs to lend a dish or a drink, either an old favourite or something brand new, to a unique new kind of restaurant.

When we were met with nothing but enthusiastic responses from the venues we love most, we knew we were onto something special. And with their help we’ve created a menu that’s a true snapshot of the best of Sydney dining right now.

To fully make the most of the great names who’ve lent a hand to the project, Broadsheet Restaurant is open from breakfast to dinner. This means you can start your day on Danks Street with soft baked eggs, chorizo and toast from Reuben Hills. It’s big enough to share between two, so if you’re on a breakfast date, it’s a winner. Shenkin’s hummus with coriander crackers is one of those dishes you can eat any time of the day, and will leave you with space for one of Shortstop’s lemon-ricotta-cheesecake doughnuts.

If you’re stopping by at the other end of the day, Bulletin Place is overseeing a bar where cocktail hour starts at 4pm and runs all night. We’re stoked to be working with Bulletin Place, whose bartenders have a knack for helping you discover a new favourite, or a twist on an old one that’s just different enough to be surprising. An example is the Strawberry Negroni with Tanqueray gin, Regal Rogue rosé and strawberry.

For dinner you can start with one of Sydney’s most-loved snacks – 10 William St’s whipped bottarga pretzel. The tagliatelle with stracciatella and basil by Da Orazio Pizza & Porchetta is reminiscent of a dish we grew all up with, pesto pasta, but it’s a little bit better than mum’s, and now just a little bit easier to access from the city. The monster T-bone steak with black butter from Master is something we’re really excited to have on the menu because it may be the last time you can try one of its dishes for a while. Another must is the mozzarella di bufala, heirloom tomato and melon salad from Fratelli Paradiso – a dish that embodies warm spring Sydney nights better than any other.

Finish off with pavlova from The Unicorn or a simple block of mint chocolate from Winnow, and perhaps a last glass of wine from Nomad Wine (the list is curated by Samantha Payne) or a digestif.

That’s just a sample – you’ll have to come in to try the rest of the menu, with dishes from Bodega, Cho Cho San, Good Times Soft Serve and others. The best parking can be found at 18 Danks Street – it’s free for the first hour, and $3 for the second. Bookings are open now, details below. See you there.

Bookings for the restaurant are now open.