The best restaurants in Sydney right now

What is it? An elegant and tiny sake bar with excellent food and a killer vinyl soundtrack.

Why we love it: Yes, we know, technically Ante is a bar first, restaurant second – but don’t let that deter you. What’s coming out of this kitchen by chef Jemma Whiteman is some of the most exciting plates of food to be found in Sydney. The menu is expertly curated to complement the more than 65 types of sake on offer from 21 breweries across Japan.

Time Out tip: Ante doesn’t take bookings, so to make sure you don’t miss out on the fun and yum times, come early.

What is it? Sydney’s game-changing seafood restaurant, helmed by star chef and king of the sea, Josh Niland.

Why we love it: Saint Peter has reopened in Paddington’s Grand National Hotel – a project five-and-a-half years in the making by Niland and his wife, Julie – and is even more wow-inducing than when it first opened eight years ago. There’s an à la carte menu for lunch, but we say go all out and order the nine-course set menu. In each dish, Niland celebrates fish in all its glory, whether it’s his fish charcuterie or coral trout noodle soup made from the fish bones, and champions sustainability in each delicious bite. This is special-occasion dining and one of the most memorable meals we’ve had.

Time Out tip: There’s a separate bar area called Saint Peter Bar, where you can drop in for frosty Martinis and Niland’s legendary yellowfin tuna cheeseburger. There are no bookings – just come when you want.

What is it? Phil Wood's classy Paddington diner with clean, elegant and flavourful comfort food.

Why we love it: Before skipping town to commandeer the culinary program at Pt. Leo Estate on the Mornington Peninsula, Wood manned the pans under Neil Perry in Sydney for the best part of a decade, as the executive chef at Rockpool and its short-lived successor, Eleven Bridge. In those kitchens, he melded Asian flavours, top-drawer Australian produce and high-wire French technique with an often extraordinary degree of finesse. In this one, where he’s playing the chef-owner role for the first time (along with partner in business and life, Lis Davies), the motifs are not dissimilar, but the end results are far less tightly wound.

Time Out tip: Order the Moreton Bay bug pasta with crustacean butter, which is one of Sydney's most-delicious plates. We're still thinking about it.

What is it? Bondi’s sea-salt-sprayed jewel by chef-owner Sean Moran that’s been serving honest, delicious food for more than 30 years.

Why we love it: Dining at Sean’s feels like being in a home filled with love, delicious things, and yes, a heck of a lot of shells. Soul is at the heart of this iconic coastal spot, and you can’t help but come away feeling like your cup has been filled. Also, Sean’s legendary roast chook tastes like the best one you’ve ever had. Order that.

Time Out tip: Sean’s is also BYO, so if you’ve got a special bottle or two, bring them along for a long and joyous Sunday lunch.

What is it? Fiery, flavoursome and authentic, this Thai restaurant in Haymarket is hot in every sense of the word.

Why we love it: As you can guess from the name, every dish here is cooked with pork fat (sorry, vegos), as opposed to commercial cooking oils, giving the dishes a rich and incredibly moreish coating. Chef Narin 'Jack' Kulasai does not hold back with flavour and heat, and a brilliant dish of deep-fried barramundi with a mango salad is eye-wateringly good.

Time Out tip: While there are a handful of drops on Porkfat’s wine list, the restaurant is BYO, which we love. Pop by your favourite bottle-o en-route, pick up a couple of your favourite vinos and settle in for an excellent night.

What is it? A cavernous corner spot in Darlinghurst specialising in house-made pastas and Italian-leaning home cooking.

Why we love it: Bar Vincent has an old soul. They serve ricotta gnudi spiked with bitter greens soaked in simple sage butter, and roasted spatchcock slick with herb-flecked olive oil. Sourdough baked in-house is free of charge and a slice of glorious lemon cake is well-priced. What’s not to love?

Time Out tip: Tell them you’re sharing, and the chefs will portion out the plates accordingly.

What is it? A cracking Surry Hills Italian from the Bistrot 916 team with amped-up trattoria classics that will stay with you long after you've said arrivederci.

Why we love it: How much time do you have? From the pretty and zingy artichokes to the plump and juicy prawn ravioli and Paddle Pop-like veal milanese, every dish that comes out of Pellegrino’s kitchen is hands down delicious. Just like at Nonna’s house. The electric artworks, friendly service and top-notch Negronis are also great.

Time Out tip: Don’t skip dessert. Begin with a superb crema caramello which is served with a humongous plate of cream (not unlike the Leaning Tower of Pisa), and finish with grown-up Limoncello jelly shots – except Pellegrino’s version swaps the shot glass for segments of lemon. Fun.

What is it? A more relaxed approach to degustation dining in a cosy, heritage-listed, former corner shop.

Why we love it: Chef-owner Tristan Rosier strips away the frippery tied to pointy-end restaurants without sacrificing what matters at Arthur, with a tasting menu full of contrasts. Thoughtfully sourced produce, native ingredients, an all-Aussie drinks offering and an everything-from-scratch ethos turn this neighbourhood restaurant into something greater than the sum of its parts.  

Time Out tip: Booking Ts & Cs are detailed, so be sure to read carefully.

What is it? The Bentley Group’s latest venue, a contemporary Asian restaurant found on the corner of King and Clarence streets.

Why we love it: King Clarence is inspired by the flavours found in Korea, China and Japan. To tackle this, co-owners Brent Savage and Nick Hildebrandt persuaded top chef Khanh Nguyen to take charge. The result? A knockout.

Time Out tip: Must-order dishes include Nguyen’s show-stopping wood-roasted pork belly ssam, which transported us right back to Seoul, and the fish finger bao, a playful spin on Maccas’ Filet-O-Fish.

What is it? An effortlessly cool, poky natural wine bar and restaurant in a two-storey Paddo terrace.

Why we love it: This is as close as you’ll get in Sydney to a destination-worthy drinking spot in the backstreets of Paris or Milan. The soft pretzel with whipped bottarga is still THE bar snack to be reckoned with, housemade pastas are properly al dente, and it’s never a question of which bottle of wine from the forward-thinking list to choose, but how many.

Time Out tip: Save room for what is, without question, the tip-top tiramisù in town.

What is it? Merivale’s seafood-driven, loosely Mediterranean high-flyer on Coogee Pavilion’s middle level.

Why we love it: From the trolley proffering bumps of caviar and vodka shots to the marble bathrooms straight outta Architectural Digest, Mimi’s is all about opulence. And exec chef Jordan Toft’s food fits the bill: bite-sized smoked eel vol-au-vents, handpicked spanner crab on salted brioche, King George whiting stuffed with scallops and wrapped in kombu. Cast your account balance woes aside, and let loose.

Time Out tip: If a Spritz with a side of sea breeze is what the doctor calls for, sidle over to Una Más, the tapas bar across the hall.

What is it? A New York-style steak house by the powerhouses behind Bistrot 916 and Pellegrino 2000. 

Why we love it: Just like McCain, it seems the trio have done it again at Clam Bar. 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. Even if you can only get in on a Tuesday at 5pm. 

Time Out tip: Clam Bar is inspired by the great steakhouses of New York. So yes, prime-aged steaks are on the menu. But it’s the other stuff that excites us more. The spaghetti with clams is an obvious must, the prawn cocktail is reminiscent of a ’70s dinner party, and Clam pumps out one of Sydney’s best burgers.

What is it? Fresh, whimsical takes on Japanese izakaya staples in a stripped-back sliver that epitomises minimal chic.  

Why we love it: So many restaurants like this buck tradition and trade on style over substance, but Cho Cho San really gets the balance right. The adventurous (and affordable) drinks list keeps pace with a menu that spans miso eggplant sticks, tonkatsu-stuffed steamed buns and teriyaki fish collars, with matcha soft serve at the finish line.

Time Out tip: At $65 per person, the set menu is a steal. Go for that.

What is it? A former 1930s-built pub in Surry Hills that’s been transformed into a beautiful restaurant after a multi-million dollar renovation.

Why we love it: The White Horse ticks a lot of boxes: exciting, clever and most importantly, delicious plates of food, a beautiful dining room, and prices that offer good value (every wine by the glass is under $20).

Time Out tip: The public bar has moved upstairs, so after dinner, head to the chic cocktail lounge or lush rooftop terrace for one more (or two) drinks.

What is it? Exactly where you want to be, when a long Italian-ish lunch by the sea is on the cards. 

Why we love it: It’s nigh impossible to imagine a more enviable spot for a restaurant on Earth than the south end of Bondi, perched above the world’s most Instagrammed swimming pool. Of course, you could get by on the vistas alone, but Icebergs ups the wow factor in every way, from the flawless produce to waitstaff who excel in the art of silver service.

Time Out tip: A Sunday session in the bar is the pinnacle of people watching (and the Iceburger is next level).

What is it? An outstanding and surprising hole-in-the-wall that brings the goods, with a touch of inspiration from Nan. 

Why we love it: There are certain dishes that stick in your head, like a catchy pop tune you find yourself humming for days after hearing a snippet on the radio. These dishes can be few and far between, but when you find one, it’s almost impossible to stop thinking about it. Jane, the little sister to chef Tristan Rosier's Arthur, provides more than one of these catchy dishes. 

Time Out tip: Jane is the more laid back but equally charming sister restaurant to Arthur, a nostalgic, degustation restaurant just down the road on Bourke Street, named for chef Rosier's grandfather. Be sure to check out both.

What is it? One of Australia’s most cherished restaurants, tucked away in an unassuming Stanmore corner terrace.

Why we love it: Even though this is about as big-ticket as restaurants get, the intimate and unpretentious mood will make you feel right at home. Chef Dan Puskas hits it for six with the onslaught of single-bite snacks that kick off his considered tasting menu, and follows it through to the end with his stupidly good signature dessert: a housemade mead vinegar custard with raspberries and strawberry consommé. 

Time Out tip: Summon the pros for assistance with the wine list, which is packed with treasures.

What is it? Sydney’s second favourite house (after the one with white sails) found on 37 Margaret Street.

Why we love it: If you’re only going to hit up one house while on a night out in Sydney, better make it Shell House. Found in Sydney’s CBD, the historic clocktower building is home to not one, but four gorgeous venues – the Dining Room & Terrace, Sky Bar, Clocktower Bar, and Menzies Bar – held across three sprawling levels and all under the one roof. If you think that sounds like a good time, you’d be right.

Time Out tip: The ground floor Menzies Bar has an ace happy hour – come for $10 Mini Martinis and lobster rolls, Tuesday-Saturday, from 4-6pm, before dinner in the Dining Room.

What is it? A beautiful exploration of Latin American cuisine from the team behind Melbourne's award-winning Farmer’s Daughters and Victoria by Farmer’s Daughters.

Why we love it: Step through the grand doors of the dining room and receive an education on Latin American food and wine, and an understanding why Peruvian chefs are earning accolades. Plus, the space is seriously impressive.

Time Out tip: The 220-seater luxe diner is housed within the historic GPO building that runs down one side of Martin Place. On a sunny day, the tables on the terrace at the edge of the square are the most coveted – head down early and enjoy a drink before dinner there.

What is it? Merivale’s latest hit: a high-octane, Chinese-ish, underground restaurant where fun and big, bold flavours are front and centre.

Why we love it: It’s hard to pigeonhole Good Luck into one cuisine, so don’t try to. Instead, throw caution to the wind and order a bunch of plates and go to town. It’s all delicious, which makes sense as top chef Mike Eggert is steering the reins.

Time Out tip: The fried eggs with creamy whipped tofu and crisp chilli, and the fatty, crunchy smoked pork spring rolls, are a must-order.

What is it? Hospitality veteran Neil Perry has upped stumps and moved on over to Double Bay, with his signature fusion of modern Australian with Asian flavour.

Why we love it: The family vibe at Margaret is palpable, and all the things we love about Perry's cooking are still at the fore. Spectacular aged beef, a whole glass fridge of oysters and specially imported wines you won't find anywhere else.

Time Out tip: Grab yourself a Martini. It's Margaret's favourite (she's Perry's mother, the restaurant's namesake).

What is it? An inner-city bolthole dishing up hoppers, sambols and cooked-to-order curries with profound depth of flavour, all made from a kaleidoscope of spices, ground and roasted in-house. 

Why we love it: Even if you’ve dined at LFS a dozen times, chef-owner O Tama Carey’s vibrant, visceral cooking keeps you coming back. From the tang of the acharu pickles to the bold-as-hell black curry and eye-openingly fragrant love cake, it’s hard to think of more exciting food in Sydney right now.

Time Out tip: The unbeatable Crab Curry banquet has developed a serious cult following and takes place on the last Sunday of every month. Book well ahead.

What is it? World-renowned chef Peter Gilmore’s artful, imaginative interpretation of Australian cuisine, under the soaring sails of the Sydney Opera House. 

Why we love it: Much like a ride on the Manly Ferry or the coastal walk from Coogee to Bondi, eating inside the Opera House is a Sydney rite of passage. Both the food and the service are every bit as polished as the magnificent setting.

Time Out tip: Don't have the cash for a full dinner experience? Come to the bar and order wine and a few snacks.

What is it? A glassed-in box at the end of a Pyrmont wharf showcasing a show-stopping collision of Japanese and Italian influences.

Why we love it: It might fly a bit under the radar compared to some of the other heavy hitters on this list, but ask a handful of big-name chefs where they’d head on a night off, and it’s a guarantee that LuMi will come up. Simply put, there’s no other top-end restaurant tasting menu quite like it.

Time Out tip: Prepare yourself for rich dishes, and don’t eat much beforehand – this is no-holds-barred territory.

What is it? A grand, gorgeous and ambitious restaurant from the Love, Tilly Group who also brought us Ragazzi, La Salut, Love, Tilly Devine and Dear Sainte Éloise. 

Why we love it: The Harbour City’s obsession with pasta doesn’t show any signs of slowing down, but thanks to a focus on lesser-known shapes and a willingness to stray from the tried and true, Palazzo Salato stands out. And because these are the brains behind two pioneering wine bars, there’s good drinking aplenty to be had.

Time Out tip: No booking? No worries. Palazzo Salato keeps a handful of seats available for walk-ins at the bar. The menu is reduced – but most of the hits are on there.

What is it? A reliable favourite for dishes with a point of difference, given love in the wood-fired oven.

Why we love it: Sooo many things to love! The fermented potato bread with kefir cream and dashi jelly, those blood sausage sangas, that ice cream fashioned from yesterday’s sourdough bread – some of the dishes that take top billing on the Sydney dining dance card, with very good reason. 

Time Out tip: There’s never a bad time to be at Ester, but if there’s a best time, it’s Sunday lunch, when sunlight spills into the bare-bones room. Be warned: one bottle of funked-up natty wine can turn into three in a flash.

What is it? Enmore Road’s flame-charged sophisticated diner from the team behind a beloved red food truck.

Why we love it: There are a few universal truths, the first being that things taste better cooked over charcoal. The second is that things on sticks are just more delicious. Take a Paddle Pop, for example, or a gilda. Wife-and-husband duo Alina Van and Raymond Hou know both of these truths well. They’ve been serving flame-licked skewers from their red food truck to hungry people all over Sydney. This is their first restaurant – and it’s a cracker.

Time Out tip: Firepop has a great set menu for $80 per person, and it includes all of the hits.

What is it? Honest, local ingredient-focused farm-to-table fare with a secret wine list.

Why we love it: Sustainability has become a bit of a buzzword in recent years, but these folks talk the talk then also walk the walk. The menu changes several times a week so there's no waste, and whole animals are butchered to make the most of each beast.

Time Out tip: Go for the wine pairing, you'll be able to taste some truly special wines that are almost all from NSW.

What is it? Jackson on George’s swish and classy bistro with roses on tables and seriously good food.

Why we love it: Former Icebergs Dining Room and Bar chef Steven Sinclair is leading the charge in the Bistro George kitchen, and he’s doing a mighty fine job. Case in point, dishes like the rigatoni with a luscious, gin-spiked pomodoro sauce, and the perfect roast chook.

Time Out tip: Jackson on George is a three-in-one good time, featuring a ground floor boozer and a rooftop bar, which is prime real estate on a sunny day. Head upstairs for a nightcap, or come before and get the party started.

What is it? Ground zero for cheese, charcuterie, tinned fish and canned cocktails galore. 

Why we love it: Continental is the stuff of European fever dreams, all terrazzo and timber, free-flowing vermouth and shelves piled high with imported curio. Making a meal out of all that’s in the deli fridge is awfully fun, but the famous meatball sanga and housemade mafalda tossed in XO sauce made from offcuts prove there’s plenty of know-how in the kitchen, too.

Time Out tip: Downstairs is all about the deli, but if a more stretched out sit-down affair is what you’re after, request upstairs.

What is it? The sequel to Bistecca, which offers a broader spectrum of carnivorous thrills but keeps the old-world elegance front and centre. 

Why we love it: Handing over your mobile phone at the door allows you to surrender completely to a bygone era of prawn cocktails and Waldorf salads, when drinks were stiff and proper and whole fish were filleted tableside. If you need to loosen your necktie and let out your inner Don Draper, this is the place. 

Time Out tip: You don’t need to give up your phone to sink Martinis in the lounge, but you should anyway – the boss can wait.

What is it? North Sydney’s red-hot grill with seriously tasty food and cool, calming and chic interiors. 

Why we love it: The 120-seat restaurant and bar comes from Sydney hospitality group Etymon Projects, the team behind the Charles Grand Brasserie and Bar and Loulou Bistro – so they know how to create a sublime space and equally on-point food. Think beautifully cooked steaks and seafood, fresh, colourful salads brought to life with zingy dressings, and attentive, experienced and intuitate service. Come for a work lunch, a Sunday lunch or a family get together – just come. Also, the lights look like potato crisps and we love them. 

Time Out tip: Whatever you do, be sure to order the “Flambadou” oyster. Sydney rock oysters are topped with 'nduja, a vinegary guindilla pepper and melted beef fat – and it’s a big yes from us.

What is it? A supreme fine diner, and a world-class culinary experience in almost every respect.

Why we love it: Where to begin? Perhaps the dress-circle harbour views? Or the exquisite works of art on each and every plate? The custom-made crockery? The cornucopia of produce grown exclusively for the restaurant? The service team’s unrivalled professionalism? Some restaurants are engineered for special occasions and totally worth the splurge – this is most definitely one of them.

Time Out tip: Historically, cruise ships sometimes obstructed the Opera House, but in current times there's nothing to get in the way of planning a picture-perfect marriage proposal. 

What is it? One of Sydney's best steakhouses. It's consistently excellent, even after all these years.

Why we love it: Not only is Rockpool Bar and Grill one of Sydney’s best restaurants, but it’s also one of the world’s best steakhouses – the fine diner was voted the eighth best steak restaurant in the world for 2024. Under the guidance of executive chef Santiago Aristizabal, who has been there since 2010, Rockpool proves the classics never go out of style.

Time Out tip: Rockpool Bar has a great happy hour that you should get around. Get a feed from Rockpool chefs for just $15, and a cocktail for just $12.

What is it? The northern haven of long lunch luxury from the Merivale crew.

Why we love it: A meal at Bert’s is as close as we can ever get to actually living the jazz age in all its glory. There’s not a dining room in the city that can hold a candle to the soft-focus beauty that Merivale have achieved in the final instalment of the Newport’s renewal, and though we can’t afford the $2 million price tag on a Newport residence, an afternoon of café society luxury can be yours.

Time Out tip: Make a day of it and spend some digestive hours in the sunny, expansive beer garden of the public bar downstairs at the Newport.

What is it? A wine bar and restaurant inspired by Lennox Hastie’s time living in Basque country.

Why we love it: Gildas’ luxe dining room is the perfect place for a special date – but it’s also great for an after-work sherry and snack. Hastie’s dishes are thoughtful, packed full of flavour, and more often than not, they hero vegetables. Pull up a seat at the chefs' table and watch them in action – it’s pretty impressive.

Time Out tip: You should order a Gilda, of course (or perhaps several). Here, served with a sliver of cheek-sucking preserved lemon alongside a vinegary guindilla pepper, a plump briny olive and salty anchovy. But you should also order the grillda – a succulent cube of lightly cured cobia, slid onto a tiny stick, followed by charred cucumber and a caperberry doused in cava vinegar. A very tasty snack indeed.

What is it? An exploration of the Turkish coastline by the all-star crew behind the celebrated Nour. Aalia is so spesh that it won Best Fine Dining Restaurant in our Time Out Sydney Food & Drink Awards 2022. Executive chef Paul Farag dances between the flavours and ingredients of his own Egyptian background while turning the screw on preconceived notions of Middle Eastern fare.

Why we love it: The regional Turkish dishes are so complex in execution that a crash-course tutorial by your waiter is required, with delicious results. 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. Just as elegant as the libations is the venue itself, thanks to architect Matt Darwon.

What is it? Hyper-seasonal plates of premium produce and pristine proteins from a kitchen powered solely by firewood and open flames.

Why we love it: More and more chefs are cooking with fire these days, but none pull it off like Lennox Hastie and his team. They pinpoint what makes ingredients sing – whether it’s an asparagus spear or a 200+ day dry-aged beef rib – and heighten your respect for the subtleties of cooking in the process.

Time Out tip: The bar is the best place to sit, so you can watch Hastie in action.

What is it? A très opulent Parisian brasserie with a lavish seafood tower and dedication to steak frites by the team behind Franca and Parlar. 

Why we love it: Firstly, the restaurant is drop-dead gorgeous and fit for any of life’s special occasions. Jose Saulog, who also oversees the kitchens at Franca and Parlar, is the executive chef at Armorica, which features a custom-built Josper grill at the heart of the kitchen. Saulog’s dishes are perfectly seasoned, balanced, and beautifully presented. Plus, the team offers a banging ten-course set menu for $85 per person. 

Time Out tip: Order the campanelle (a type of pasta) with pea, basil, and smoked stracciatella and for dessert, the show-stopping chocolate bar. Yum town. 

What is it? A permanent Inner West site for one of the city’s most beloved chefs, spruiking clever cross-cultural share plates as well as a dynamite list of natural wines. 

Why we love it: Paci treads that fine line between European-style wine bar and casual restaurant that Sydneysiders know and love. It's brought to life by a young, energetic service team. And you’ve got to applaud a place with enough moxie to put steak Diane back on the menu in this day and age.

Time Out tip: Chef-owner Pasi Petänen’s signature dessert – sticky licorice cake topped with sweet carrot sorbet, all concealed in a cloud of creamy yoghurt mousse – is unmissable.

What is it? The flagship CBD fine diner from superstar chef-sommelier duo Brent Savage and Nick Hildebrandt.

Why we love it: Wildly creative flavour combinations that perpetually push the boundaries of 'Australian food', and one of the country’s standout wine lists, have kept Bentley high on almost every ‘Best Of’ list since the doors swung open at the Surry Hills original. Fourteen years on, it’s still kicking goals. 

Time Out tip: Prefer not to strap in for the full tasting-menu experience? Pull up a pew at the bar for schmick small plates and a glass of something glorious instead.

What is it? Real-deal Japanese with a modern twang, anchored by astoundingly delicious yakitori.

Why we love it: Chef-owner Keita Abe established himself as a master of the robata grill when Chaco Bar burst onto the scene in a Darlinghurst bunker half a decade ago. His recent move to roomier quarters in Potts Point finds him painting with broader strokes and putting together a generous tasting menu that’s a testament to his talent.

Time Out tip: Abe is also one of the most revered ramen chefs around, and he’s leading the charge for new-wave noodle soups at the original site, now Chaco Ramen.

What is it? A longstanding, harbourside fine-dining landmark overseen by Matt Moran. 

Why we love it: Both the relatively recent renovation and overhaul of the menu by head chef Tom Gorringe have brought the restaurant firmly into the here and now, thanks to the kitchen’s less-is-more approach and a brighter spotlight on native ingredients. The panoramic outlook from the floor-to-ceiling windows, on the other hand, remains some of the city’s best.

What is it? Three Michelin-starred British chef Clare Smyth’s first and only international restaurant, located at Crown Sydney.

Why we love it: The level of service at Oncore by Clare Smyth cannot be overstated, and is unlike anything we’ve experienced before (and we eat for a living, so that’s really saying something). Restaurant manager Michael Stoddart tells us we will meet all waitstaff throughout the evening, saying: “it’s like a dance.” And a dance it is, one that’s meticulously orchestrated, incredibly intuitive, and thoughtful, as up to four servers place intricate dishes in front of us. It’s also fun, and we find ourselves chatting and laughing with the team as the night progresses. That level of professionalism, and ability to put their guests at ease, deserves a standing ovation. And, that’s not even mentioning Smyth’s flawless menu, executed seamlessly by head chef Alan Stuart. This is a restaurant for one of life’s special occasions.

Time Out tip: Pockets not stuffed with cash? Never fear, Oncore has its very own bar, which up until recently has been a bit of a secret. There’s a snack menu which is only available there, so you can have a taste of the real deal. Plus, it’s got those same stellar views as the restaurant. Book before you go. 

What is it? Fully realised contemporary Cantonese in a behemoth of a basement, decked to the nines in Shanghai nostalgia.

Why we love it: It’s purpose-built for business and pleasure in equal measure, perfect for big groups and big nights out and open for lunch and dinner all seven days of the week. A total box ticker. 

Time Out tip: Dumplings here are as good as they come, but the full range is only available at lunch, so head in during the day if dim sum is your jam. And be sure to get stuck into the awesome wine list.

What is it? Plant-based food at the height of its powers in Potts Point. 

Why we love it: In retrospect, head chef Brent Savage’s decision to ditch meat back in 2016 was way ahead of its time. Now, in a move totally in tune with the zeitgeist, the kitchen has gone entirely vegan – and there’s no better place to appreciate fruits, vegetables, nuts, grains and seeds, all prepared at the temperatures, textures and techniques that really make them shine. 

Time Out tip: Smallish portion sizes mean those with bigger appetites should opt for seven courses rather than five.

What is it? Sydney favourite Mitch Orr serves up a supper in the sky at this eclectic rooftop canteen where old meets new and dishes store surprises. 

Why we love it: Well firstly, the views. Kiln is found on level 18 of the Ace Hotel, and the spacious glass-walled dining room allows you to soak up the picturesque cityscape. And secondly, Orr’s food, which has enough show-stopping flavours to match the location. Those that fell in love with Orr’s Jatz-based creations back at Acme will be stoked to see they are making a comeback at Kiln. Here, each cracker holds one anchovy curled around a near-tablespoon of smoked butter. It’s wonderfully rich and salty, an almighty hit of fish in a single bite. We say come with a group of friends, order a bunch of snacks with fine drops, and settle in for a memorable evening at this new Sydney hotspot.

Time Out tip: If you can, try and nab a seat by the window and enjoy panoramic views of Sydney.

What is it? Sharply executed Sardinian signatures right up above Freshwater’s sandy shores.

Why we love it: Unless you’re lucky enough to live in this heavenly pocket of the Northern Beaches, heading out to Pilu feels like a holiday in your own hometown. Setting foot in this weatherboard house for an afternoon of suckling pig, seafood stew, seadas and an award-winning cellar stocked with exceptional vino is time and money well spent. 

Time Out tip: Baretto, their small kiosk down below, is pole position for a post-surf panino or alfresco aperitivo.

What is it? A confident crack at freshening up old-fashioned French fare in Potts Point, brought to you by a winning chef-and-somm tag team. 

Why we love it: Dan Pepperell and Michael Clift’s brilliant, faultless cooking, paired with Andy Tyson’s expertly curated mostly French list. Call them a dream team, the three musketeers, whatever – it’s a winner. And look, we dig the pink tablecloths too. 

Time Out tip: If the prospect of dinner at 5 or 9.30pm holds no appeal, it’s worth noting the full menu is served at high tables in the bar, and that popping in for a quick drink is kosher, too. And hey, while there may not be techno, there is excellent duck frites.

What is it? Alessandro Pavoni’s opulent Italian fine diner where theatre is front and centre.

Why do we love it? If you’re looking to impress, or want to go all out over a three hour long lunch, this is the place. From an antipasto offering as if plucked from your dreams of Italy, to the prosciutto trolley, freshly made pesto in front of your eyes, authentic Tiramisu, and exceptional service led by Gianluca Esposto, A’Mare is a showstopper – and deserves a standing ovation. 

Time Out tip: Come for lunch and make the most of Pavoni’s antipasto offering in the daylight. Think prosciutto with melon, marinated seasonal vegetables and Parmigiano Reggiano. Oh, and the pesto pasta is a must-order.

What is it? Honest, ingredient-focused farm-to-table fare in a stunner of a dining room.

Why we love it: There are dreamy restaurant interiors, and then there is Fred’s – a glamorous farmhouse fantasy come to life, with a wide-open kitchen at its core. Watching the graceful, linen-clad chefs and servers get the job done is practically a night at the ballet, except here it comes with a first-rate rack of lamb and a garden’s worth of produce at its prime.

Time Out tip: Venture downstairs to basement bar Charlie Parker’s for a round of inventive pre- or post-dinner cocktails.

What is it? The CBD’s sexy and subterranean restaurant that spotlights the cuisines from China’s lesser-known regions. You won't find any Cantonese hits on the menu, but you will find dishes from Sichuan to Yunnan, Hunan and Guangxi.

Why we love it: Spice Temple has just turned 15, which is no small feat in a city that leans towards glossy new openings. And that’s largely down to head chef Andy Evans, who has been serving dishes with punchy, bold flavours at Spice Temple since day dot. 

Time Out tip: Dining solo? Spice Temple’s bar is an ideal spot to knock back a glass of crisp white with a bowl of fiery noodles.

What is it? Potts Point’s always-bustling address for urbane Italian. 

Why we love it: Not a whole lot has changed since the Paradiso bros set up shop in 2001. The concise menu remains scrawled on the blackboard, with the lights down just as low; service still comes with swagger; and, most importantly, the crisp-fried calamari, pillow-soft lasagne, scampi spaghetti and tiramisù continue to knock socks off. 

Time Out tip: They don’t accept bookings, so have a back-up plan in place if you don’t do waitlists.

What is it? Merivale’s fun-loving Italian people pleaser and home to what’s probably the most blissful courtyard in the southern hemisphere. 

Why we love it: One bite of the ridiculously puffy, pillowy, stretchy, spongy, salty wood-fired bread is all it takes to fall head over heels with Totti’s. It’s so damn delicious you’ll likely be tempted to make an entire meal out of antipasti, and there is absolutely nothing wrong with that. Or the Negronis, which are available by the litre. 

Time Out tip: Can’t be bothered getting to Bondi? Hit up the more compact CBD sibling, Bar Totti’s.

What is it? One of the most highly regarded Italian restaurants Down Under, now red meat-free and more relaxed thanks to a recent makeover.

Why we love it: Ormeggio has always been a gorgeous place to eat, what with its primo position amongst glimmering boats bobbing up and down in the marina. The addition of a marble gelato bar and a more approachable menu – featuring the likes of a DIY Moreton Bay bug piadina and mud crab you wrap up like san choy bau – have made it an even more likeable one. 

Time Out tip: You’ll find Chiosco, their “BYO and barefoot-friendly” trattoria offshoot, further along the jetty.

What is it? Josh and Julie Niland’s first foray over the bridge – and it’s every bit as exciting and delicious as its siblings. 

Why we love it: Whether it’s Saint Peter’s fish-eye ice cream (trust us, it works), the legendary yellowfin tuna cheeseburger at Charcoal Fish that rivals Macca's creations, and now Petermen’s exceptional scotch egg, Niland has revolutionised the way we think about – and eat – seafood, allowing us to fall deeper in love with creatures of the sea. And there is nothing fishy about that.

Time Out tip: As mentioned, Niland’s scotch egg, and his empanadas are game-changing. Begin with those and feast on.

What is it? An Argentinian grill-house as seen through the eyes of visionary chefs Ben Milgate and Elvis Abrahanowicz.

Why we love it: Blood sausage hot off the parilla. Suckling pig pulled straight from the asador. Organic cauliflower lightly scorched in the wood-fired oven. These are just some of the reasons why Porteno has stood the test of time. Factor in the floor team’s charisma and darn good malbec and you quickly understand why it’s just as celebrated after a decade in the biz.

Time Out tip: Meat-centric it may be, but Porteno happens to be a haven for pescatarians and vegetarians, too.

What is it? Heartfelt Korean cooking in a Surry Hills bolthole that will make you reevaluate your definition of ‘hole in the wall’.

Why we love it: Watching owner Kenny Yong Soo Son and his family work together in the teensy open kitchen sparks total joy. Yes, Korean fried chicken, mandoo and dolsot bibimbap are on offer, but branching out into more unfamiliar territory here yields incredibly delicious and memorable rewards.

Time Out tip: You can count the number of chairs at Sáng on your fingers and toes, so bookings are essential. The drinks list packs a fair bit of interest onto a single page, but it’s also BYO.

What is it? Rafi serves up an unforgettable North Sydney feast where coastal flavours meet dreamy design. 

Why we love it: Look, as soon as we saw the gorgeous tangerine-coloured umbrellas and pops of lush greenery, juxtaposed against North Sydney’s grey buildings – we were sold. But Rafi isn’t just good looks, with a menu that showcases stellar produce in its prime with clever flavour combinations. 

Time Out tip: Vegetables and seafood are the stars of the show at Rafi. Order that.

What is it? A Potts Point opulent diner shining a spotlight on coastal Catalan cuisine.

Why we love it: The walls at Parlar are adorned with three striking tapestries by artist Alexander Calder, but in our opinion the real art here is executive chef Jose Saulog’s faultless cooking. A feather-like snack of churros topped with creme fraiche and an anchovy dusted with lemon myrtle are the perfect way to start the night. Next, a dish of kingfish crudo with caviar, sweet orange and smoked tomato oil; as well as an asparagus tart, topped with delicate scale-like slices of zucchini and paired salty chorizo are both almost too pretty to eat. Even if a trip to the Mediterranean isn’t on the cards, at least you can travel there for the night at Parlar.

Time Out tip: Right next door to Parlar is where you’ll find their luxe sibling – brasserie Franca. Head to the former one night, and come back the next day to visit the latter. You won’t regret it.