The Best New Restaurants in Sydney

Updated 3 days ago


“What good new restaurants should I try?”

Broadsheet’s editors field this question, or a variation on it, almost every day. While we’d just as soon recommend one of Sydney’s straight-up best restaurants or a long-standing institution, the pull of a hot new place is hard to deny. So here it is: our edit of the best new restaurants in Sydney, updated monthly. Some of these places are redefining the way we eat and will go on to become classics. Others will be shorter lived. Either way, these are the spots we’re enjoying eating and drinking at right now.

  • The Caravin team’s cosy neon-lit Mexican joint looks like it’s been there forever – and the tacos are strong contenders for the best in the city.

  • The Nakano Darling Team’s ramen shop is unlike anything in Sydney – but exactly like one you’d find in Japan. Punch your order into the ticket machine, hit the tatami dining room and hoover your soup at a low table. Tokyo dreams are made of this.

  • Tokyo, Hong Kong, Brooklyn. Merivale’s fun basement diner takes cues from all three cities. As for the menu, it’s a no-rules affair by Totti’s executive chef Mike Eggert, powered by woks and woodfire.

  • The chef behind two of acclaimed Melbourne restaurants is bringing his produce-driven approach to the GPO building in Martin Place. At Morena, he's showcasing the best of Latin American cuisine, and Australia's largest collection of wines from the region.

  • This family-friendly, group-ready 120-seater from the Arthur and Jane team has antipasti aplenty. Plus, house-made pastas and a roaming cart scooping gelato tableside.

  • This 80-seat spot serves all the Fabbrica favourites, from spaghetti cacio e pepe to cotoletta alla Milanese served with the bone. As ever, the wine list goes big on Italian and Australian drops from the minimal-intervention realm.

  • With just eight seats, Matkim is one of the smallest chef's table experiences in Sydney. But this tiny counter by the Tokki team is also a leader in the city’s Korean fine-dining revolution, and serves an 18-course spectacle you won’t soon forget.

  • The duo behind a cult Sydney food truck have opened a full-service restaurant for their flame-grilled lamb and Wagyu skewers. What else is new? Try an eight-seat chef’s table, and a curated list of wines and high-end French ciders.