The team turns towards Paris for this new joint in the former Dumplings & Beer space. Plus, big changes are coming for Bar Suze – soon to be known as BS Pasta Palace.

The fit-out will be industrial yet warm, and the menu will serve up Chinese, Japanese and Korean flavours in the lauded group’s first Asian restaurant. The atmosphere? “Fun, loud and busy.”

It will be a replica of the group’s South Yarra flagship, with an open floor plan allowing customers to see the baking process up close. Centrestage will be its signature sourdough, maple-glazed crullers and a steady stream of twice-baked croissants and other baked delights. Plus, long lunches, a mega wine list and chilli-spiked scrambled eggs.

It’s the first new bar in Newtown to be granted a 4am licence in 100 years. Expect a melange of LA-style rock’n’roll bars and southern-US hospitality, along with free live music seven nights a week, a sprawling selection of agave spirits, and even absinthe fountains.

The social enterprise behind Colombo Social and Kabul Social keeps up the good work with its latest eatery. Its head chef – who was born and raised in Mexico City – is plating up dishes inspired by his mum’s birthplace of Coyoacan: birria tacos, chicken tinga tostadas and quesadillas. And for every meal served, Plate It Forward will donate a second meal to an addiction-recovery centre in Mexico.

Barangaroo’s getting a premium Korean barbeque, and the group will open its second eight-seat chef’s table. Plus, neon-drenched Surry Hills diner Tokki is relaunching, with a renewed focus that channels late nights in Seoul with rice wines imported from Korea and booze-friendly bites. And all three are led by an ex-Sokyo chef.

Expect the same handmade pasta, natural wines and sliced-to-order deli meats you can find in the original CBD shop – including the very cheesy, very peppery spaghetti cacio e pepe (so popular there’s a tote bag for it).

Seafood will be the hero at this multi-level waterfront restaurant and bar, right on a private white-sand beach. Get skewered baby octopus or tiger prawns, and seven-spice Moreton Bay bugs, as well as spritzes on tap.

Expect a St Tropez-inspired terrace bar and eatery from the group behind Hinchcliff House, two new Chinese diners from Lotus, and a cafe and aperitivo bar.

The design reflects the local topography, cityscape and heritage, and includes galleries for immersive exhibitions, a new public square linking the museum to the Goods Line, and rooftop gardens.

The second level of the beloved boozer will open to the public for the first time, as a cocktail lounge and rooftop terrace. Plus, a series of historic terraces have been converted into a wine bar and shop, inspired by Paris’s caves a manger.

The plant-based pioneer, who leads Melbourne diners Smith & Daughters, Smith & Deli, and Lona Misa, will be joined by drinks master Andrea Gualdi (ex-Maybe Sammy) to reimagine the vegan restaurant in the Ovolo hotel.

In the new precinct, beneath Sydney’s tallest office building, you’ll soon find Lode Pies number two, Morgan McGlone’s chicken shop Sunday, a Japanese-inspired whisky bar and diner from Besuto’s Joel Best, a version of Rockdale’s popular sandwich joint Kosta’s, and a noodle bar by Malay Chinese Takeaway.

In the soon-to-open Capella Sydney hotel, in the historic Department of Education building, Brasserie 1930 will deliver a contemporary, Australian interpretation of brasserie-style dining.

The heritage-listed pub – which was famous for its raucous parties, cheap jugs and sticky floors – has been closed since 2014. Now, it’ll reopen with three venues in one, a 24-hour licence and 36-hour party that’ll go till 5am on Christmas morning.

At the front bar sip disco-inspired cocktails while snacking on pies, sausage rolls and pizza. Out back, in a warehouse-style room, there’ll be regular DJs and experimental-film screenings programmed by the Golden Age team.

The Saint Peter and Fish Butchery owner-chefs will focus on ethically produced seafood and vegetables at their new eatery. And there is a Sunday brunch with some of Josh’s favourites, such as his urchin crumpet. Bookings are now open.

And they are collaborating with a top London chef. The duo’s Surry Hills bar is all about mateship – and the first event in an ongoing collaboration series will see Ed Wilson, the owner-chef of acclaimed East London restaurant Brawn, work with them on a one-day event.

The waterfront venue will be plating up squid-ink tortellini with crab meat, and crispy fingers of risoni with caviar. Plus, sea-inspired cocktails, and a whole range of Negronis.

The cafe, cake shop and pastry kitchen will be all about the sweets the pair grew up with in Campania, on Italy’s south-west coast. Expect ricotta cannoli and torta della nonna, as well as by-the-slice focaccia and Italian-style quiche.

The Scottish craft beer giant’s first Sydney Brewdog venue – a $3.2 million project – will be in a historic locomotive workshop in South Eveleigh. It’ll fit more than 900 punters, have 40 brews on tap and 50 per cent of its food menu will be plant-based.

In a beautiful art deco space formerly home to The Bridge Room, they’ll be serving shrimp cocktails, porterhouse steak and turbot cooked over charcoal.

It’ll be serving up vibrant modern takes on Indian dishes in a neon-lit room draped in red velvet. Expect a crab curry croquette with charred sweetcorn puree, $20 thali lunches and a serve-yourself craft beer fridge. Plus, a private dining room with a karaoke machine pumping tunes from the ’70s, ’80s and ’90s.

The crew behind Australia’s best bar is bringing its magic to the ground floor of The Rose Hotel on Oxford Street, in collaboration with a burgeoning hospitality group. Expect cocktails made with Latin American produce served in handmade clay jugs, a range of agave spirits and a menu of Mexican classics.

In a former corner store, expect the same outstanding sangas – packed with fillings like kangaroo mortadella and Maffra cheddar – on house-made wattleseed bread that you’ll find in Redfern. For now, the exact location is a secret but a treasure hunt (involving free sandwiches) will soon reveal where Good Ways two will be.

It’s below soon-to-open two-in-one venue The Charles Grand Brasserie & Bar on King Street. Expect live music four nights a week, elegant tequila cocktails (including a tequila Martini with rosé vermouth) and snacks like hash browns with roasted-chicken cream, and a crumbed Moreton Bay bug sandwich.

It’s a return to the spot where owner Diogo Ferreira’s parents owned a bakery 22 years ago. Visitors will be able to watch his mum – who was one of the first people to bring Portuguese tarts to Sydney – hand-pressing each pastry. Plus, Ferreira’s cafe Village on Cloey is getting a makeover.

Expect more than 230 events, performances and experiences. There’ll be forecourt gigs by Tim Minchin and Vance Joy, free open-air performances, new projections on the building’s sails, Michael Sheen starring in a production of Amadeus with costumes by Romance Was Born, a First Nations gala concert for World Pride and more.

The grand venue will riff off the 1930s art deco building it’s housed in, with dramatic chandeliers, plenty of marble and dessert trolleys. Expect brasserie-style dishes with French flair, including roast beef sauced tableside and crispy duck, and a wine bar open from breakfast till late night.

While the first store will be in the inner-city Darling Square hub, plans are afoot to open 15 in the next five years.

The enormous Scottish brewer has just announced it’ll open in the South Eveleigh precinct later this year. In a former locomotive workshop, the sprawling venue will fit 720 punters inside and 190 outside, and have 40 beers on tap, including its house draught beers and collaborations with local brewers.

By the group behind Milsons Point’s French boulangerie, bistro and traiteur Loulou, it’ll include an LA-inspired all-day diner; an all-in-one bakery, cafe and wine bar; a Japanese restaurant; and a provedore selling artisanal groceries.

The popular contemporary Japanese diner will take up a space on George Street, offering favourites from the past decades, as well as plates from the robata grill and an omakase sushi bar.

Ibrahim Kasif closed the Enmore diner earlier this year. Now, he’ll run Beau & Dough – a manoush-focused all-day diner – and Beau Bar, both just down the road from Nomad.

From world-leading croissants to a sports stadium serving food from some of Sydney’s finest, and a multi-level drinking and dining destination, here’s what to look forward to.

Matt Moran and Solotel’s fine diner is now closed. But soon, newcomer Rekodo will open, with guest vinyl selectors (including Meg Mac and Donny Benét), modanyaki, an omakase option and sake flights.

Expect its famous climate-controlled glass cube, world-beating croissants and lines.

As well as pouring tops vino, it’ll have a rotating roster of chefs – from spots including Bastardo, the Old Fitz, Continental Deli and Cafe Paci – on the pans every Sunday. Plus, artist residencies and DJs.

Merivale will run all 64 food and beverage outlets in the venue. Dan Hong’s cheeseburger spring rolls and pork buns will be there, and so will the Neapolitan ice-cream sandwich from Totti’s Bondi. Plus, a sit-down bistro serving lobster and Wagyu, as well as Jimmy’s Falafel wraps, and burger and pizza joints.

The Intercontinental Sydney’s rooftop bar is opening to the public for the first time in its history. Plus, a grand new lobby bar.

It’ll have a sprawling outdoor terrace and a menu heavy on seafood and veggies cooked over charcoal, including crisp potatoes with sea urchin and cultured cream, Glacier 51 toothfish with chickpea miso and chilli, and raw South Coast tuna with yuzu.

In a heritage-listed building, descend below street level past sumptuous velvet drapes to find a decadent bar channelling vintage glamour. Pair classic cocktails with a caviar service, and stop by regularly for bar takeovers and DJs.

And they’ve launched an at-home meal service with top chefs including Paul Carmichael, Analiese Gregory, Peter Gilmore and Lennox Hastie. Plus, Stix’s popular Marrickville cafe finally reopens, under the guidance of Quay and Bennelong’s former head chef (with another to come soon).

The pop-up – North Bondi Kepos – will be led by Matt Moran and Kepos Street Kitchen’s Michael Rantissi. Expect hummus made table-side, swordfish skewers and coriander-crusted slow-roasted lamb, as well as live music, DJs and a weekend breakfast menu.

After abandoning plans to launch in Chippendale, its co-owner confirms plans are afoot to open in the inner east.

Part of a new $94 million boutique hotel, Porter House will have three venues – a deli and wine bar, a brasserie headed up by Fish Butchery’s former head chef, and a cocktail bar – spread across five levels.

The US burger giant’s signature red and white will soon be splashed across a heritage-listed George Street space that’ll seat 85 people.

The City of Sydney has pledged $300,000 to help set up the museum, and is pushing for the NSW Government – which owns the building – to offer up the old police station to house it in.

The NSW Government hopes for the hub – part of the monumental overhaul of the station and its surrounds – to rival “the likes of Parramatta’s Eat Street or Chippendale’s Spice Alley”.

Mashi No Mashi will be the brand’s first venue in the southern hemisphere. Premium Wagyu – reared on a single farm in Japan’s Miyazaki Prefecture – is used in everything from the ramen broth to the slices of beef that garnish it.

It’ll have a cavernous underground art space built from a WWII naval oil tank, a public art garden and nine specially commissioned artworks by big-name artists including Yayoi Kusama, Karla Dickens and Jonathan Jones.

The proposed $2.5 billion hub will include a waterfront park, fashion retail, restaurants and cultural spaces.

Hastie spent five years cooking in Spain’s Basque country before opening flame-driven Sydney diner Firedoor in 2015.

Designed by legendary Japanese architect Kengo Kuma, the ultra-luxe 28-floor hotel will have harbour views, a rooftop bar and two restaurants.

It will take over a favourite local bar. Inspiration comes from the sunny islands of Greece and their various cuisines – with platters of meze, seafood and meat-packed souvlaki, and split prawns done saganaki-style with lemon, garlic and olive oil.

The classic CBD boozer will open in Sydney Place – a new dining precinct with laneways, shops and eateries. And Icebergs’ Maurice Terzini will helm its two bars, restaurant and rooftop cocktail bar.

Headed up by an Italian-born chef – who’s worked in senior roles at Pilu at Freshwater and Jonah’s – expect dishes like house-made focaccia, beef carpaccio with macadamia and brussels sprouts, and mafaldine pasta with king prawn and bok choy.

The luxe boutique hotel – coming soon to Sydney’s CBD fringe – has recruited two big names in food and drinks. The other is influential drinks expert Mike Bennie, who has curated Ace’s bar and more.

The popular pastry chef has found a space of her own. It’ll be called XO Bakehouse, and she’ll be making French pastries and Greek favourites such as spanakopita. Plus, bread and haloumi made weekly from her mum’s recipes.

Ele by Federico and Karl will be a team effort between Lumi’s Federico Zanellato and Oscillate Wildly’s Karl Firla – who also operate Restaurant Leo together. It’ll incorporate a menu inspired by the elements with immersive light projections.

Chase Kojima and Josh Niland continue to expand their empires, the Nomad and Bistrot 916 crews are spreading their wings, and one of Melbourne’s best bakeries is coming to town. There’s a lot to look forward to in Sydney this year.

Its menu of Italian classics such as handmade tortellini, fritto misto and pappardelle bolognaise will pay tribute to the trattorias of Rome and Florence.

Named Senpai Ramen, the Chatswood diner will be doing the dish fine-dining style as part of a multi-course experience. Tonkotsu ramen will be garnished with 12-hour simmered abalone or Wagyu cooked over charcoal. Plus, killer snack game and $100 custom ramen bowls.

Za’atar manoush, dips, pickled vegetables and a cold seafood bar will be on executive chef Jacqui Challinor’s menu.

When it opens expect Southeast Asian street food and the yuzu slushies beloved at Ms G’s.

At the fish-loving couple’s fourth venue, customers will be able to pick up fish charcuterie, albacore lasagne, yellowfin-tuna burger patties and more.

The chef’s London fine-diner Core was recently awarded three Michelin stars. Expect classics imported from England, as well as some locally inspired Sydney dishes.

It’s taking over the former Rosetta spot. Expect house-made pasta and sourdough, Neapolitan-style pizzas and a three-hour happy hour every weekday.

Paski Vineria Popolare (named after de Maria’s dog, Paski) is three acts over two levels, created in partnership with wine importer Mattia Dicati and chef Enrico Tomelleri of 10 William Street, Ragazzi and more. It’ll serve handmade pasta, cheese and charcuterie, and stock 450 bottles of wine.

Traditionally brewed pure rice sake by the glass, carafe or bottle, a menu drawing on ingredients and cooking techniques from Asia and Europe, and some 2500 vinyl records to listen to.

Including a pan-Asian diner, a pasta and wine bar and a cocktail bar.

It’ll have a 10-seat omakase counter with a menu that changes daily. Expect dishes such as sake-steamed Murray cod and cold-smoked king trout sushi.

Two-hour waitlists and big lines at sister eatery Fish Shop have resulted in a new venue doing by-the-kilo seafood, prawn-katsu burgers and a build-your-own-picnic bar.

The 40-seater will channel the buzzy Barcelona suburb with Spanish snacks and a raft of wines celebrating the Iberian Peninsula’s underrated natural-wine movement.

It’s headed into a space that’ll be knocked down next year for the new Sydney Metro. Its seven owners have worked at big-name venues including The Baxter Inn, The Roosevelt, Opera Bar and The Gidley. Expect ’90s nostalgia (including Viennetta for dessert and a Pavlova-inspired cocktail) and outdoor drinking till 1am.

In Melbourne it supplies bread to the city’s top restaurants, including Attica and Cumulus Inc. Now, it’s opening in Double Bay in cahoots with Neil Perry.

They include a Mexican restaurant, a dessert bar and an outpost of Fishbowl’s cafe Side Room. The new venues will join already announced spots including an outpost of Skittle Lane, Marrickville Pork Roll and Hinchcliff House.

At Brookfield Place there’ll be outposts of sushi-burger diner Gojima and Scandi-Japanese cafe Edition Roasters, as well as a store that merges several cult-favourite venues, including Papparich and Hokkaido Cheese Tarts.

The Point Group – which also operates The Bucket List and Bondi Beach Public Bar – is set to launch a dining room, casual dining area and a bar and wine room on the island.

After years working in other people’s kitchens, Wood is striking out on his own.

The chef – whose London eatery was recently awarded three Michelin stars – will bring her emphasis on sustainability and seasonality to Sydney in a menu that marries her Irish heritage with an English perspective and Australian ingredients.

The popular eatery is expanding east, bringing its four signature ramen styles with it, as well as yuzu highballs and Japanese beers.

Including a European-style bistro, a rooftop cocktail bar beneath a 400-tonne clock tower, and a grand Mediterranean-inspired dining room.

The Saint Peter restaurateurs are reimagining the fish’n’chip shop with their Rose Bay newbie. It’ll be inspired by suburban charcoal-chicken shops and serve restaurant-quality charcoal-grilled food such as crisp-skinned whole Murray cod (with stuffing) from the rotisserie and fillets in rolls with gravy.

Fourteen stalls will cover a range of cuisines from countries including Japan, Korea, China and Taiwan.

It’s a tribute to Loong Oon’s late grandma, who he says changed the way he thinks about food. The menu will include refined versions of his childhood favourites, such as braised red-beef short rib and fish-ball soup.

It’ll have a menu of only a handful of sandwiches, but what goes in those sangas will all be made at the corner store (including the bread). Plus there’ll be lamingtons, thickshakes and a “kind of chef’s table” for eating at.

It’ll have an elaborate marble bar and serve suckling lamb, twice-cooked spit-roast chicken brined in feta, and smoked-eggplant pies made in a woodfired oven that’s been eight years in the pipeline.

Walk down a narrow alley between a 120-year-old church and a 19th-century inn to find a modern space celebrating the cosmopolitan cuisine and culture of Tel Aviv.

It’ll be larger than the original, with more seating and a more extensive menu. (“I might die,” Cienfuegos says.)

It’ll include a walk-in cheese room, a continental-style deli and an Italian bakery.

“Lucio’s is a renowned Italian restaurant, and while we’re not continuing with the same concept, we also feel we’re not completely removed from it either.”

It’s from the team behind The Duke of Clarence and The Barber Shop.

The fully licensed bakery will serve Reuben Hills coffee, use old-world wheat in its loaves and pump out buttery croissants and Vegemite and asiago scrolls.

Expect bulging, chewy bagels stuffed with cured salmon or salted beef, along with traditional Jewish entree fare, pre-packed meals and household staples.

Bars from some of the world’s best, a new Kylie Kwong venue, a wine bar at Aria and a restaurant from an English celebrity chef. The future (of eating and drinking) looks bright.

The respected chef is stepping out on his own for his new venture: an egalitarian all-day neighbourhood diner.

The burger giant will launch its first Australian outpost in mid-2021, with more shops expected to land in the harbour city in future.

Expect wild-fermented beers, American-style deep-dish pizzas and a Happy Chef-inspired cocktail in the heart of King Street. Plus, the Old Fitz has a new operator.

The working title is Deans on 22, in keeping with the team’s Rat Pack theme. Plus, it’ll be sending Maybe Sammy’s bottled cocktails directly to rooms.