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The wine list, curated by former Catalina sommelier Javi Coindreau, shines a spotlight on small producers and sustainable vineyards. Called Taco+Vino, the new Kellett Street spot is celebrating Mexico City-style gaonera tacos backed up with a tightly curated wine list. With holiday-style starters like kingfish crudo and burrata, handmade pasta and a tableside tiramisu moment worth staying for, this one’s going straight on our South Sydney hit list. A new Martini bar has landed in Darlinghurst from the team behind Frankie Cadillac and Paddington’s (now sadly closed) pasta palace, Bootleg Italian. Kick things off with burrata with slow-cooked zucchini, chilli and mint, and albacore tuna crudo with pepitas and grilled citrus, alongside a party-starting spritz. The address is 77 New South Head Road, but you’ll need to head down Kiaora Lane to find it – it’s close to Double Bay Woolworths.
Exceptional dishes are matched by an exceptional wine list by sommelier Eleonore Wulf, showcasing largely Australian winemakers with a few hops abroad to Lebanon and France for good measure. Dan Pepperell, Mikey Clift and Andy Tyson have created a space with delicious food that’s perfectly balanced and seasoned with a retro touch, a space that evokes a warmth, and one that you want to return to. A Sydney stalwart serving up some of the city’s best australian online casino payid views over lunch or dinner.
The veggies are grown at the organic Boon Luck Farm in the Northern Rivers, arriving as zippy pickles, fragrant herb salads and vibrant steamed greens, and it’s great value too, with bowls starting at $15. Highlights on the opening menu include umeshu tomato with miso cream cheese, white anchovy; paradise prawn with pickled chilli and shiso; karaage chicken with spiced salt and takana mayo; and twice-cooked sweet and sour lamb ribs and sobacha. Instead, come for regional Italian dishes, including bombetta pugliese – pork neck stuffed with provolone before being crumbed, fried and served with smooth fava bean puree and bitter chicory.
Bondi has welcomed a sexy new Spanish restaurant and bar inspired by Madrid’s electric underground scene. There’s also a private events space up top, for Champagne-fuelled parties. On the drinks front, expect classic cocktails with a twist, a dedicated wine cellar, backed by live music throughout the week – think, jazz, blues and late-night DJ sets.
There are also neat parcels of ravioli del plin filled with mortadella and served in a delicate prosciutto-powered broth. The wine program – led by sommelier Christian Blair – spans local and international producers, with bottles lining the cellar wall, joined by high-octane cocktails like the Tom Yum Margarita and Fortune Cookie Old Fashioned. Brisbane’s top Chinese fine-diner has made its way to the glitzy Northern Beaches, bringing its signature seafood-skew and water views to Manly Wharf. Small tips at fine-dining venues are appreciated but optional; tipping dealers is generally not part of local practice. Australia does not have a tipping culture and service charges are not added to bills.
Helmed by a talented chef, the restaurant offers everything from exquisite sashimi and innovative sushi to hearty grilled dishes. Expect bold, vibrant Middle Eastern snacks, with highlights including basturma with pickled chilli and quail egg gilda; beef nayyeh, rhubarb and freekeh crisp; and pickled kokotxas with tamarind and aleppo. Aenza gives us that room, a bigger kitchen, a longer bar, and space for a proper wine list, while keeping the same open kitchen and the same idea of guests talking to the team.”
Located at the end of the Sydney Theatre Company’s Wharf 4/5 and boasting beautiful views of Sydney Harbour, the new restaurant has taken over the space where the bar was, offering theatre-goers more options for a pre-show feed. “Ten years on from opening Maybe Frank, we wanted to return to our roots with a true Italian experience,” said Vince Lombardo, co-founder and director of The Maybe Group. A 1980s Italian-inspired diner and bar has opened with a bang on Bond Street in Sydney’s CBD – the first joint venture from the award-winning The Maybe Group and Table For, Accor’s new in-house food and beverage group. If it’s been a while between beers, you know where to head. North Sydney’s historic boozer, The Old Commodore Hotel, has reopened thanks to the team behind Freshie’s Harbord Hotel and Merewether’s Beach Hotel. I love the idea of guests making friends across the tables, or squeezing just one more cocktail in before the bell.” One more drink before the bell? Folio is not just a bar you go to when you’re going to the theatre; it is a destination worth a stop on any night out.
The menu showcases flavours from all over Indo, portions are generous, and the nasi kuning – a tower of golden turmeric rice, eggs, sweet-punchy sambol, cucumber and rich beef rendang – is as good as they come. It’s from the Odd Culture team, so you know it’ll be worth a visit (or five). Named after the SS Oriana, one of the first ocean liners to arrive at Circular Quay in the 1960s, the ambitious multi-faceted space is from Australian Venue Co, the team behind Kingsleys Woolloomooloo, The Winery and BrewDog. Go for the caviar experience featuring Champagne, vodka, gin and a signature Caviar Martini. A glamorous new underground restaurant and cocktail bar has just opened in Bondi Junction, with Bentley’s former head chef leading the kitchen. Happily for the expats in Sydney – and any local who loves Guinness – a newly opened bar beneath Manly Corso is hoping to make the Irish proud.
Sharply executed Sardinian signatures right up above Freshwater’s sandy shores. There’s no one way to have a good time, but if you do it with a blow-the-budget meal, The Grill at the International is Sydney’s shiniest new destination to do just that. Cut in two, the soft potato filling is removed from the shells, mashed with sour cream, mustard and pancetta, then placed back into the crispy, fried skins. And while they’ve leaned into the grandeur of the space, there’s nothing traditional or fuddy-duddy about the room’s bold, attention-grabbing design touches. Every dish or drink that lands on the table is like a gift – a perfectly presented package that, when unwrapped, contains a delightful surprise. It’s worth it.