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Mains might look like grilled Murray cod bolstered with pil pil, or Rangers Valley flank steak amped up by vine-leaf chimichurri – but whatever your route, it’ll be a good time. Begin with the soft, garlicky herb bread to mop up a smooth cod-roe dip, and the devilled eggs with buttery house-made mortadella and zippy, crunchy pickles. And even if you’re full, you gotta finish with a silky smooth pistachio gelato, made even more delicious with a sprinkle of sea salt.
The team behind some of Australia’s biggest music festivals is bringing a new concert series to Centennial Park, and The Strokes are headlining. You really can’t go wrong on the menu here (they even have GF options for those wheat-averse), and the energy is simply buzzing six nights a week. Sure, they’re famous for their home-baked pretzels with whipped bottarga, but they might also have some of the best focaccia we’ve ever eaten outside of Melbourne’s Hope St Radio (pillowy soft, but with a salty, crusty top).
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. A cracking Surry Hills Italian from the Clam Bar team with amped-up trattoria classics that will stay with you long after you’ve said arrivederci. Balmoral’s blue-and-white striped seaside fine diner – and the winner of our Legend Award 2026. Spectacular aged beef, a whole glass fridge of oysters, and specially imported wines you won’t find anywhere else.
Located in Block 16, Tekka Bar offers a fast, focused, and high-quality handroll experience. STK is “not your daddy’s steakhouse.” It redefines the traditional steakhouse concept with a high-energy, lounge-like atmosphere, complete with a DJ. From renowned chef José Andrés, Jaleo celebrates the authentic spirit of Spain with an extensive menu of tapas, paellas, and Spanish specialties. The best seats offer a direct view of the Bellagio Fountains (Source 1.5).
The CBD’s fiery subterranean restaurant that spotlights the cuisines from China’s lesser-known regions. Also, it’s BYO, so bring along a bottle of your fave vino or a couple of cold beers to enjoy with your meal. 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. The marinated tentacles are tangled with just-cooked prawns, green chilli, cucumber and coriander, coated in an incredible mouth-tingling Szechuan dressing for an under-the-sea party in your mouth. But when you want fun and flavour, Besa is the spot. The food, from executive chef Ibrahim Kasif and head chef Alan Kropman, is delicious and full of oceanic flavours, with vibrant tapas designed for sharing.
Leave it to the team behind Bar Copains to open our new favourite spot. The pasta menu is full of favourites like silky brown butter and sage gnudi, and rich duck ragu. We’d recommend booking in advance, though you’re normally okay to walk in on a week day, or book the day before too. For us, the beef cheek maccheroni pasta is the go-to every time without fail here, of course paired with the truffle arancini ball. The service is fast, friendly and they’ll even pour your martini at the table for a bit of showmanship too.
So yes, prime-aged steaks are on the menu. Even if you can only get in on a Tuesday at 5pm. The menu is curated to complement the more than 65 types of sake on offer from 21 breweries across Japan. And don’t just take our word for it – food goddess Nigella Lawson is a big fan, dropping in every time she’s in town. Jane, the little sister to chef Tristan Rosier’s Arthur, provides more than one of these catchy dishes. 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.
But few Sydney dining experiences are this original, this joyous and this delicious. These are just some of the reasons why Porteno has stood the test of time. Fast and tasty meal before a show? So if you’re after a spot for a long catch-up, this isn’t it.
Chef David Chang’s first Las Vegas spot, Momofuku, draws influence from Korean, Japanese, and American cuisine, specializing in steamed buns, noodles, and shareable plates. The dishes are exquisite – both in taste and presentation – the seafood is always top-notch, and those water views are nearly as good as a holiday. 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. 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. An ode to ‘suburban cuisine’ and the food cooked by babas, served in a kitschy-cool warehouse tucked in the backstreets of Marrickville. And considering it’s pumping day and night, it seems locals love it, too. 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 real money online casino australia well spent.