There have been a few excellent additions to Sydney’s dining scene this year. Is the best yet to come?

Maurice Terzini’s Bondi Beach Public Bar
Bondi Beach Public Bar knows what it isn’t trying to be. It won’t be a dining room – and it won’t be expensive (with lots of options under $30). Nor will it offer table service, instead using an order-at-the-counter number system with a focus on Australian-Italian pub food.

Opening late November.

Neil Perry’s Rosetta
One of Melbourne’s more glamorous Italian restaurants, Rosetta, is coming to Sydney’s Grosvenor Place. While it’s all chandeliers, silver service and velvet banquettes in Melbourne, the concept will be dressed down to fit the brief in Sydney. Expect pizzetta and a coastal, mid-century design by Melissa Collison.

Opening mid-August.

Peter Lew’s Mexican restaurant
Mending Sydney’s broken Mexican-street-food heart, the guys behind Barrio Chino are returning to Kings Cross. Importing a big-name chef from Mexico City, Peter Lew (Fei Jai) and Nicole Galloway will pick up where they left off with Oaxacan-style Mexican pizzas, grilled seafood, ceviche, mezcal and tequila cocktails.

Opening in October.

Riley Street Garage Team’s Stanton & Co
Parlour Group – the team behind Surly’s and The Village Inn – is launching a new restaurant and bar in Rosebery. Executive chef Regan Porteous and head chef Marcelino Papio are still working on the menu, which will combine modern-Australian cuisine with Japanese flavours.

Opening in October.

Drew Bolton’s Eté
The spot under Nola at Barangaroo will soon house Eté, one of the only restaurants in the precinct to have water views. It’ll be a French restaurant with a seasonal focus and a quarterly wine list. “Each season we're going to be focusing on a particular region in France that's great in that season. When we open in winter we'll be focused on the Rhone valley,” says Bolton (who also owns Vine, Brick Lane).

Opening in August.

Chris Lucas’s Chin Chin
Melbourne’s most popular Thai restaurant is travelling north to Sydney but don’t expect a carbon copy. Firstly, it’s in one of Sydney’s most iconic buildings, the Griffiths Tea Building. Secondly, he has George Livissianis designing it – the interior architect responsible for Cho Cho San, The Apollo, Longrain and Billy Kwong. There’ll be an event space, bar and restaurant that will keep as much of the original parts as possible.

Opening in September.

Moon Park team’s Paper Bird
The team behind the popular Redfern spot will be opening its new restaurant next week (starting with breakfast and lunch, with dinner service soon to follow). Paper Bird is an all-day Asian eatery in Potts Point with chefs Eun Hee An and Ben Sears and co-owner Ned Brooks behind the wheel. Rather than strictly Korean food, Paper Bird will take cues from Japanese, Chinese and Taiwanese cuisines. Plus Moon Park’s famous fried chicken is making a comeback.

Opening in August.

Frenchies Bistro and Brewery
Two Frenchmen, one a chef (former Michelin-starred chef Thomas Cauquil) and the other a beer maker (Vincent De Soyres, ex-Little Brewing Company), are about to make Rosebery their new home. They’re opening Frenchies Bistro and Brewery, a large one-stop shop for French beer, classic Parisian bistro dining and French charcuterie.

Opening in August.

Federico Zanellato’s Petersham restaurant
Unconfirmed, but exciting – it’s rumoured that the LuMi chef will open a new restaurant in the inner west, possibly next year.

Mat Lindsay’s Bar Ester
Details are still fairly scant on this one but we do know that it will be next to the Paramount Building in Surry Hills, and will open by the end of the year. Fingers crossed.

Opening in 2017.

O Tama Carey’s Lankan Filling Station
The chef has been looking for a site for her Sri Lankan eatery, Lankan Filling Station, for a while now. She whet Sydney’s appetite with pop-ups in Redfern last year and is currently cooking hoppers at Carriageworks every week.

George Calombaris’s souvlaki bar
After finding success in Victoria and Queensland, George Calombaris is bringing his souvlaki concept to Surry Hills, working title Elektra. It will be the brand’s sixth store. While the food is fast, Calombaris has promised it’s not a quick-service restaurant, but has the same attention to detail as his fine diners. Start with the Mr Papadopoulos souva with slow-roasted lamb shoulder, stuffed inside warm pitta with mustard aioli, onion and parsley (with chips inside).

Opening in 2017.

Matt Moran’s three-level Barangaroo venue
It was the first restaurant to be announced for Barangaroo back in 2014 and we still don’t know what it’s called. But we do know it will be three levels with a casual restaurant, a more premium restaurant and a rooftop garden bar. It’s modelled on three plates stacked together, with cascading herbs and plants in 125 bespoke planter boxes around the perimeter. The produce will be harvested on site and used in the restaurant.

Opening in 2017.

Parramatta’s ALEX&Co.
Western Sydney is about to get its own Grounds of Alexandria – a 600-square-metre dining precinct that includes a cocktail bar, riverside restaurant and a cafe. Alexander and Co (Watson’s Bay Hotel, The Sheaf) is doing the design, Kyle Quy (Nola Smokehouse) is on the pans and Max Greco (Vasco) is shaking cocktails.

Opening in August.

The Speakeasy Group’s champagne and cocktail bar
With one of the only views of the Blue Mountains in Sydney, Speakeasy’s rooftop bar will open on the 26th floor of the new V By Crown Development in Parramatta. At the end of the year, we can sip Champagne, whisky and cognac on one of the wraparound balconies here. Hot food is being left behind for a raw-seafood bar, piled high with fresh oysters and prawns. The design will be rustic and intimate – almost like being invited to someone’s home, but 100 metres above the ground.

Opening at the end of 2017.