Foveaux Restaurant and Bar

Chef Darrell Felstead’s brick-warehouse spot has foams and jellies on the menu but veers more toward rustic cuts of meat and Australian fish such as snapper and Murray cod. Felstead, previously of The Three Weeds gastropub, opened Foveaux in the up-and-coming Surry Hills area, guaranteeing an urban, bohemian crowd.

We loved: Braised veal cheek with roasted kidney, pickled tongue and a walnut vinaigrette.

Insider tip: The underground lounge serves one of Sydney’s best martinis.