A new kind of Sichuan restaurant hits World Square. Your mouth will tingle with the blast of heat long after putting down your chopsticks.

Randwick inherits a modern bistro whose DNA is rooted in fine dining. Spatchcocks are glazed in honey and cumin; Jerusalem artichokes arrive with quince paste and chestnuts and gnocchi bubbles in fermier cheese.

La Rosa, upstairs at the Strand, has relaunched with a Roman-inspired menu.. Porchetta, cooked on a volcanic-rock grill, is literally wheeled out on a silver platter.

The team from Bondi’s Bucket List has opened a poke kiosk called Nudefish in Greenwood Plaza. The model is simple (hence the “nude”) but attention to detail is there.

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