Well-known and up-and-coming chefs have travelled from as far as London to transform the menus and concepts of Sydney restaurants. Seize the opportunity and try some of the many restaurants popping up around the city now. When you return, your favourite dish may not be around any more.

Junya Yamasaki at Automata
Since closing his much-loved London restaurant Koya, acclaimed Japanese chef Junya Yamasaki has made a series of pop-up appearances, including one at Melbourne’s Marion. In Sydney, as part of the Co.Lab dinner series, he will take over Automata. For $100 per person, diners will enjoy a five-course meal, including snacks, with sake pairing for an additional $80.

Wintertide Pop-Up Wine Bar at the Hughenden
This winter the historic Hughenden Boutique Hotel in Woollahra will be home to Prince Wine Store at the Wintertide Pop-Up Wine Bar. Diners can sample glasses from international winemakers such as Brunello producer Valdicava of Tuscany; small-batch champagne champion Pierre Peters; and California's Idlewide. Changing daily, the wine list will be accompanied by a French and British bistro-style menu that draws on seasonal and local produce.

Johnny Lobster at the Annandale Hotel
For the first weekend of July (and fittingly, for Independence Day in the US), Johnny Lobster takes over the Annandale Hotel's kitchen. Known for its buttery lobster rolls and juicy fried chicken, at its first pop-up Johnny Lobster will branch out. It is complementing its most-loved dishes with a menu of creamy seafood options.

Icebergs Dining Room and Bar Natural Wine and Food Series
Over the next five weeks the Icebergs Dining Room and Bar is running a series of wine-tasting dinners. These will showcase some of Australia’s most influential winemakers with a matched two-course menu. Head chef Monty Koludrovic has created a menu of two Italian favourites – bruschetta and spaghetti, changing weekly. Some highlights of the bruschetta include blood pudding with walnut and sherry, and buffalo ricotta with guanciale and nasturtium flowers. As for the pasta, expect offerings such as calamari, black garlic and jerusalem artichoke, or potato, cumin, chervil and chilli.

BFG Pop-Up at KOI Dessert Bar
KOI Dessert Bar is doing a Roald Dahl-themed pop-up. In the spirit of the new Steven Spielberg BFG film, this pop-up will transport diners to Giant Country for an immersive experience. A “Gobblefunk” menu will consist of three courses of unpredictable BFG-inspired flavours, including a Snozzcumber dessert. We hope it tastes better than it sounds.

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