A three-level luxury Mediterranean-inspired bar on a boat has arrived in Sydney Harbour, serving spritzes and natural wine.
This inner-city cafe-bar hybrid is serving French classics and cafe standards, as well Flour and Stone croissants and mortadella from LP’s Quality Meats.
The Coogee Pavilion’s new late-night cocktail bar uses ingredients foraged from the surrounding environment in its drinks, and serves a series of top-notch snacks to go with them.
The cuisines of Japan, South America and Europe collide at this new Neutral Bay diner, where you might find karaage sitting on the menu alongside Wagyu tartare with sesame, ginger and cured egg yolk.
The owners of this new Ultimo cafe are no snobs – they’ll serve you a caramel latte along with dishes with a Lebanese bent and house-made kouign-amann.
Eat Singapore chilli crab by the water at this new crabhouse, where you can get your crustacean cooked 17 different ways, plus sea urchin and formidable seafood platters.
One of Melbourne’s most popular pizzerias is opening in Sydney, bringing imported Italian buffalo mozzarella, classic pizzas and natural wine.
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Some of the country’s best chefs are teaming up with media personalities (including Broadsheet Sydney’s editor Sarah Norris) for a pizza party to raise money for bushfire-affected communities.
This Surry Hills diner has started a cheese club – guests will sample the cheese and wines of a different region one weekend every three months.
There are just four items on the menu at this Marrickville restaurant: banh cuon (silky rice-paper rolls), xoi (sticky rice with dried mung-bean paste and pork floss), congee and a dessert of che buoi (iced coconut milk and tapioca jelly).