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There’s a water feature with a huge buddha head, an illuminated technicolor jungle motif and stone-stacked walls covered in vines. It’s straight out of Indiana Jones and the Temple of Doom.
This Surry Hills diner channels typical kebab joints but with a few improvements. Everything’s made in-house, there's booze, fancy instant coffee and not a fluorescent light to be seen.
Descend the stairs into a labyrinthine den of lush velvet booths, flowing booze and a menu that champions Black Angus rib eye.
There’s 250 bottles of mainly low-intervention wine from Italy and Australia, and a rotating menu of pasta that changes daily.
A degustation only Japanese restaurant that doubles as a casual eatery and bar that begins the day with coffees and sees out the night with cocktails, draft beers and snacks.
The menu is à la carte, the wines are by Giorgio De Maria, and – as at the original – the food is still groundbreaking.
The chicken here is twice baked, not fried. Get it spicy or served with powdered cheese.
Dan Pepperell is back cooking Italian food, albeit a playful, subtly Australian-inflected take on the cuisine.
Kirribilli’s Cool Mac crew bring cod roe melts and soba noodles to the inner west.
The Newtown takeaway-focused outpost of Western Sydney’s favourite chicken shop offers all of the favourites, plus Southern-style fried chicken
Burgers, craft beer, minimal intervention wine, thumping rock music and a fern-filled outdoor dining space with 30 seats. And the whole menu can be ordered vegan.
A plant-based Mexican diner with creativity at its core.
Live music with a side of oysters, natural wine, lobsters and steak frites.
You’ll need to locate the discrete ground-level entrance and then climb four levels of steep, narrow stairs to reach this indoor cocktail bar and adjoining rooftop bar.
Drinks and snacks reach new heights at this not-restaurant from the team at Ester.
Reviving French splendour in an old-fashioned setting.
Serving a pizza style all its own. Plus natural Italian wines, cannoli and tiramisu.
Italian-inflected food and good times galore in a greenery-filled courtyard behind a dive-y ’70s pub.
Forget everything you know about Lebanese food (and restaurants).
A modern atrium space on Liverpool Road’s busy strip.
Artful, surprising degustations by the water.
Imagine yourself on the Orient Express eating dashi oysters and drinking deconstructed mochas.
A sharp restaurant and bar from the team at Bulletin Place. Naturally, it serves great cocktails.
The follow up to Newtown's distinctive tinned cocktail bar offers all the same thrills: cold cuts, cheese, canned goods, fine wine and stiff drinks.
A dumpling den with 1930s Shanghai effect.
Bodega has joined up with Wyno, together the venue is now known as Bodega x Wyno. There’s a bigger focus on vino, a smaller menu and fan favourites, the fish fingers and banana spilt, are still available.
High-quality produce cooked over a naked flame, with no sauces to hide behind.
Where Sydney’s taxi drivers go for late-night Pakistani.
A plant-based diner from the teams behind Alfie’s Kitchen and Verd, with a menu mixing cuisines, peppered with native Australian ingredients.
All-day Italian dining from Jared Merlino, the man behind some of Sydney's best bars.
Doughnuts, vegetarian food and a back-to-basics approach.
This restaurant surrounded by lush gardens is serving a modern-Asian menu inspired by Luke Nguyen’s heritage.
A restaurant and a wine room run by the Icebergs team and Rootstock’s James Hird.
Seafood in Barangaroo with views of the harbour.
A solid lunchtime dining option in the CBD, with an alfresco plant-filled terrace and a whopping 900-kilogram wood grill.
In the heart of the CBD, Bentley offers dishes that reflect a reputation for innovation.
Little Felix channels Paris of the 1920s, has towering platters of cheese and wine served in magnums.
Charcoal-roasted meats and sides, paired with a choice of 300 wines.
The sophisticated restaurant serves barrel-aged Negronis and “not so traditional” bolognaise to the power set.
Thai cuisine by David Thompson, the world’s most lauded Thai chef.
Mike McEnearney trades out No.1 Bent Street with his all-day canteen where you’re encouraged to bring in your own Tupperware.
Have dinner and wine upstairs, then head downstairs to party.
A fun, energetic take on fine dining headed by ex-Momofuku Seiōbo chef Clayton Wells.
A vegetarian pizzeria by Sydney favourites Two Chaps.
A restaurant and bar focusing on the melding of Japanese techniques and flavours with Peruvian produce.
The Ramblin’ Rascal crew’s second venture is named after the dive bar in the 1989 Patrick Swayze movie Road House.
Apart from sides, there's only one thing on this menu: T-bone steaks, sold by weight.
Proof that CBD cafes don't need to be cramped.
The glamour of a hotel bar, minus the hotel.
The cuisines of the East Mediterranean from a former Quay chef.
