A pioneering “fin-to-scale” eatery by Josh and Julie Niland. In the large open kitchen, the chefs utilise all parts of the fish to create a menu of wildly inventive dishes. A meal here is thrilling, educational, and enhanced by an impressive selection of Australian wine and Japanese sake.

At his first solo restaurant, acclaimed chef Phil Wood explores and expands Australian cuisine with a produce-driven menu combining classic European cooking with local ingredients. There are nods to Aboriginal history, too, plus a fresh take on the classic peach Melba dessert.

A wood-fired oven, an open-flame hearth and some of the country’s best produce and cocktail bar underneath.

“A French bistro above a bottle shop” sounds like a straightforward brief. But there’s nothing straightforward about this cosy inner-city restaurant. (Or the bottle shop for that matter.)

Set over two storeys in an iconic Paddington terrace, Sydney’s most experimental wine bar has Italian swagger in spades. Come for pastas that are anything but traditional, and a pretzel with whipped bottarga that’s so spectacular it’s never left the menu. The wine list changes so frequently, you could visit three times in a week and never get bored.

A regional Italian diner that’s barely changed since 1999. Now in Paddington – the generous bowls of beef-cheek-ragu pappardelle are still here, along with more pasta and gnocchi options than ever.

An unassuming terrace house on the outside; a fun Latin American bar and diner on the inside. Dishes span Peruvian, Mexican and Brazilian flavours, backed up by a solid selection of tequila and mezcal. The best drink on the menu? The Tequila Mockingbird, of course.

The old-school Italian with the iconic green door has been kicking hard since 1987 with honest Napoli-style fare including hand-made pastas, fish and beautifully prepared meat courses. The tablecloths are white, the upholstery is floral and the service is pitch-perfect.

A lot of pubs get major revamps, only to lose their old-school charm. Not the Unicorn. The team here have given the spot a stylish but sill pubby fit-out. Drinks here are an inclusive mix of commercial brews and natural wines. Food, meanwhile, involves jazzed up pub classics, and probably the best schnitzel in Sydney.

Like a cross between a pub, a bistro and chicken shop. Enjoy the rotisserie-focused menu in this sleek and sunny fit-out. If you've got a solid amount of pals for an event, ask for the private space, a magnificent frieze-covered dining room with a sun roof.

This backstreet local made a particular name for itself under Colin Fassnidge's culinary leadership but is now under new management. It retains its produce-driven menu but without the nose-to-tail ideas Fassnidge was keen on. There's a bigger wine selection than most pubs and taps pour all of the classics.