Restaurants open on Sunday night
Yes, it's one of the most hyped restaurants to open in Potts Point, but with good reason. Kylie Kwong has finally realised the full potential of her modern Chinese eatery that has become a Sydney institution thanks to its Indigenous-focussed, Asian-inspired menu that's bringing the big guns to the flavour front. Just want a quick bite? You can post up at the bar for a snack and some natural wine from the impressive list.
The latest addition to the Streets of Barangaroo, 12-Micron, is offering up cocktails and modern Australian food. The kitchen is led by Justin Wise, who has taken inspiration from local Australian farmers and producers for a menu divided between the elements of the earth (paperbark baked vegetables), ocean (Moreton Bay bug rice paper rolls), land (Cape Grim scotch fillet) and air (Crossland's duck from the rotisserie).
Just down from Billy Kwong you'll find what is possibly the most beautifully designed restaurant in Sydney. Inside is a dining dream team made up of chef Nic Wong and co-owners Jonathan Barthelmess (The Apollo) and Sam Christie (Longrain and Subcontinental). The menu is pared-back with a Japanese feel. There's plenty of snacks, raw options and meats cooked over coals, and the drinks list is as impressive as the food.
This is a menu you’ll want to eat all of, either in one sitting with ten friends or ten sittings with one. Do not leave without at least one serve of the hot, rich, salty porchetta drizzled with pan juices and cut with a squeeze of lemon. But you should also leave room for the pizza. The bases are that magic mix of soft yet charred and blackened, beautifully seasoned and smoky.
Hit peak Sydney with seaside seafood from Cirrus, the fourth venue from culinary kingpins Brent Savage and Nick Hildebrandt. Their trophy cabinet is already chockers thanks to Monopole, Bentley and Yellow, but the collection wanted an aquatic addition. When NOMA moved out, Savage and Hildebrandt moved in and built something Sydney was sorely lacking. To deprive yourself of the roasted tiger prawns here would be cruel and unusual punishment for any crustacean fan. The heat draws that savoury bisque flavour out of the shells and then they match it hit for hit with a miso mustard and a mayo spiked with pickled and roasted Padrón peppers.
Behind the little linen curtains and dark timber façade of this new addition to Oxford Street you’ll find a dining experience so warm and inviting it feels like you’ve gone back in time to Julia Child’s kitchen. Here the cooking and dining spaces merge together so that you can see everything single flourish that’s going on, and into, your meal. That lamb leg that was strung up over the wood fire when you came in is now the velvety, juicy slices of roast meat on your plate. And it’s got that rich, grassy flavour that’s only achieved through non-industrial, considerate farming – in this case by Moorlands biodynamic farm in NSW.
The burger-fuelled brother of Surry Hills' Ume brings Japanese sangas to the streets of Sydney's new dining precinct. The signature burger is an American-style cheeseburger, while the handmade prawn katsu imbues more Japanese flavours. You'll also find a rich katsu curry sauce on the pork and veggie numbers. Sides are a little more exciting than your usual takeout options – think koji fried chicken, house made kimchi and cod row-spiked mayo. They also have an ever-changing soft serve station and housemade sodas on tap, alongside Japanese whiskeys and beers.
It’s a wine bar with delicious eats. It’s a restaurant with delicious wine. It’s a venue from the brilliant Sydney hospo team, Nick Hildebrandt and Brent Savage, whose work you may recognise from Bentley Restaurant and Bar and Yellow. You can grab a seat at the bar for charcuterie, cheese and some life-changing wines, or book a table for a more drawn-out affair. Rolling with the whole crew? They do a $65 set menu that is as generous as it is delicious
When it first opened this Potts Point diner had all the punk and sass we'd been craving in this neck of the woods. Fast forward a few years and Dan Hong's mod-Asian restaurant is still a buzzy spot for cheeseburger spring rolls, some sweet and sticky lamb ribs and the Stoners Delight dessert. Now in its third incarnation, it boasts doughnut ice cream, peanut dulce de leche, peanut and pretzel brittle, crispy bacon, Mars Bar brownie, yuzu curd, potato chips and deep fried Nutella.
Perhaps you're after a light repast of mixed dim sum from this high-end Cantonese dining house. Or maybe you're looking to blow the last of your savings on a whole mud crab wok fried in the house made XO sauce. It doesn't matter if you're here on a Sunday or a Friday, this place is always packed and bringing its A-game.