The venues shaping this city’s culinary scene.
Here's where we're eating right now.
Many of Sydney’s best restaurants are in the CBD these days. Now it’s worth hanging back after work – or even coming in on a weekend – for a great meal.
Croissants, steak frites, escargot and more.
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Dan Pepperell is back cooking Italian food, albeit a playful, subtly Australian-inflected take on the cuisine.
There’s 250 bottles of mainly low-intervention wine from Italy and Australia, and a rotating menu of pasta that changes daily.
Descend the stairs into a labyrinthine den of lush velvet booths, flowing booze and a menu that champions Black Angus rib eye.
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.
Reviving French splendour in an old-fashioned setting.
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 sophisticated restaurant serves barrel-aged Negronis and “not so traditional” bolognaise to the power set.
Artful, surprising degustations by the water.
In the heart of the CBD, Bentley offers dishes that reflect a reputation for innovation.
Chef Orazio D’Elia’s cosmopolitan diner, off Australia Square, has two pizza ovens, a dedicated mozzarella bar and alfresco dining.
Seafood in Barangaroo with views of the harbour.
A dumpling den with 1930s Shanghai effect.
Veteran chef and restaurateur Andrew Cibej is behind this modern Italian restaurant, which draws inspiration from multiple regions.
Mike McEnearney trades out No.1 Bent Street with his all-day canteen where you’re encouraged to bring in your own Tupperware.
A solid lunchtime dining option in the CBD, with an alfresco plant-filled terrace and a whopping 900-kilogram wood grill.
This restaurant surrounded by lush gardens is serving a modern-Asian menu inspired by Luke Nguyen’s heritage.
A beloved Manly restaurant brings a sophisticated menu – featuring fish tacos, Margaritas and a dessert called “Happiness” – to Sydney's city-centre.
Thai cuisine by David Thompson, the world’s most lauded Thai chef.
The restaurant in Angel Place has whole rotisserie beasts, homemade cheeses, an enviable wine list and charcuterie.
Luxurious dining with prime views.
Let star chef Tetsuya Wakuda guide you through eight stunning courses, while you gaze onto a peaceful Japanese-style garden.
Apart from sides, there's only one thing on this menu: T-bone steaks, sold by weight.
Have dinner and wine upstairs, then head downstairs to party.
A taste of Modern Vietnamese serving boozy coffee, crisp pancakes and rotisserie chicken.
A deluxe ramen joint from a chef with a cult following.
A Parisian-style bistro in the heart of the city.
A Sydney Taoist vegan institution serving yum cha and a big menu of dishes to share.
Just like the Circular Quay outpost the whole menu here can be turned vegan. And yes, you really can swing from the chandelier.
Classic French fare delivered with panache.
Southern Indian spices and village cuisine are at the centre of Sam Prince’s restaurant.
A classic French brasserie experience from Merivale.
Fresh seafood since 1989.
House cured pastrami, Reubens done by the book and an Oreo with every coffee.
Have you ever eaten a poutine burger?
Sydney’s first pakora and chai bar only sells four things.
This short-order menu focuses on American-style burgers.
Tasty tapas-style Japanese.
A crisp share menu and hundreds of tequila options.
A modern Japanese restaurant where ’90s grunge and rock rules.
An ex-Gumshara chef and a ramen addict are behind this playful spot.
A surprisingly relaxed spot for a sophisticated vino.
Jamón, morcilla schnitzel, brunch omelettes and Spanish wine by Tapavino.
Same name, different pizzas.
Prosciutto for breakfast, pork belly panino and the most beautiful salmon crudo in town.
Barbeque the Japanese way – tripe, highballs, rib eyes and Red Eyes.
Late-night Mexican and beats from Barrio Chino.
Authentic Indonesian food in a low-key atmosphere.
Its star dish is a roast duck that takes four days to prepare.
Home-style Japanese in a space that’ll transport you straight there.
Take a crew and get the pig, with its head on.