Time Out Sydney Food & Drink Awards 2026: Best Restaurant Nominees

Boasting cracking beachfront views, Cibaria Manly combines the flavours of Italy with an easy-breezy Northern Beaches vibe. It’s the latest venture from star couple and locals Alessandro and Anna Pavoni, who are also behind Ormeggio at The Spit, A’Mare, Chiosco, Postino Osteria and Vineria Luisa. The previously cavernous space inside the newly renovated Manly Pacific Hotel has been completely transformed into a bright, colourful and playful 130-seat restaurant, thanks to the incredible design by award-winning Sydney studio Luchetti Krelle. It's an antipasteria, salumeria, bisteccheria, forneria, spaghetteria, cruderia, friggitoria, contorneria, plus, there’s the caffetteria and gelateria. It's all molto bene!

Corner 75 is a Hungarian institution in Randwick that’s been serving paprika-laced food for more than 40 years. Last year, it reopened with a fresh lease on life (and a literal new lease), thanks to the team behind Marrickville’s Baba’s Place – Alexander Kelly and Jean-Paul El Tom – plus Daniel Puskas and Chris Sharp of Sixpenny. When Kelly, El Tom and Puskas teamed up to take over the keys of Corner 75, they called it a preservation project, wanting to pay homage to the neighbourhood icon and Australian migrant culture – similar to their work at Baba’s. Corner 75 is as comforting as it is exciting, with warming, hearty food, service with finesse, and a jovial atmosphere – all wrapped up in a blanket of nostalgia.

Being at Eleven Barrack feels like Christmas. Every dish or drink is like a gift – a perfectly presented package that, when unwrapped, contains a delightful treasure that’s a little unexpected. It’s arguable Sydney didn’t need another steak and seafood grill, but it did need this one. Just like Santa Claus, the Bentley Group’s co-owners Brent Savage (chef) and Nick Hildebrandt (sommelier) – who’ve also gifted us treats like King Clarence – have delivered yet again (in collaboration with group head chef Aiden Stevens and Niro Richards). We're big fans of the food, but the décor is what really sets this place apart from other grand New York or Parisian-style diners in Sydney. It’s on Barrack Street, in the old, high-ceilinged Savings Bank of NSW building. And while they've leaned into the grandness and scale of the classic old building, there’s nothing traditional or fuddy-duddy about the room’s attention-grabbing design touches.

Grandfathers, a CBD Chinese restaurant from the team behind Sydney favourites Clam Bar and Pellegrino 2000 is the fifth restaurant opening in five years from the trio Dan Pepperell, Andy Tyson and Michael Clift. Their latest venture is inspired by Clift’s Chinese grandfather, who sparked the chef's great love of food. Red and black zig-zag carpet adds pizzazz, and moon-like orbs dangle from the ceiling. Little fish swim in neon-blue tanks, while red-jacketed waitstaff whip around the room, refilling waters and running guests through the menu. The trio excel at many things – seasoning, soundtrack, drinks lists – and they know how to create a fully realised venue, one that’s big on vibe.

Stepping into Newtown's Mister Grotto is like walking into an eclectic fisherman’s den. A curved, wood-panelled roof gives the 30-seat space a boat-like character. There are fishing nets, marine treasures, a wrap-around bar with a twisted rope edge, and a colourful map of Australia with under-the-sea creatures by Michael Wholley. In case the surroundings don't give it away, they serve seafood here. Mister Grotto is from Paisano & Daughters – the team behind its knockout next-door siblings, Continental Deli, Osteria Mucca and Joe's Tavern, as well as some of the Humble, Porteño and Bastardo team. This is a place where you'll have one hell of a night, and come away seeing pescatarian dining in a whole new light.

When was the last time you visited the quieter end of Newtown’s King Street? If it’s been a while, here’s a great reason to do so – a glorious, peach-coloured, seasonal bistro called South End that we reckon you’re gonna love. European in spirit and guided by Australian seasons, the food at South End – cooked by Hussein Sarhan, former head chef of Fred’s in Paddington, and Alex Tong, ex-Ester sous chef – is joyous, confident and explosive with flavour. The drinks list – led by Paul Guiney, an award-winning legend whose CV spans The Bentley Group, A.P Bread & Wine and Melbourne haunts – is, as he says, “always fun, always delicious”.

The Palomar, they say, takes inspiration from Southern Spain, Northern Africa, and the Levant (all the lands along the eastern edge of the Mediterranean Sea, including Syria, Lebanon and Jordan). How that translates on a menu: basically, flame-grilled meats, seafoods and veggies, served with colourful, punchy sauces, and made to share. But there’s nothing basic about Mitch Orr’s food. When a chef this exciting gives culinary direction, you know it’s going to be thrilling. At this Oxford Street restaurant – unveiled with the launch of the new 25hours Hotel Sydney The Olympia – Mediterranean food gets a jolt of Orr’s signature intensity and playfulness. This sister venue to a popular London restaurant of the same name is a genuinely fresh addition to inner Sydney’s restaurant scene.

Inspired by New York’s Italian dining scene, Vin-Cenzo’s looks like a sun-warmed, smart trattoria – with a side of fun. There are white tablecloths, burgundy leather seats and flickering candles. We’re clucking over the cute rooster water jugs and frilly, shell-like sconces. The music slaps, just like at sibling Bar Copains. Look closely, and you’ll see Anthony Bourdain giving the finger in the kitchen. On that note, mama mia, the food here is delicious. Before we’ve even paid the bill, we’re already thinking about when we can come back to Vin-Cenzo’s, and perhaps that’s all you really need to know.