Restaurants in Australia

Not to be confused with the local vegetarian restaurant of the same name, this Chinatown restaurant serves traditional Taiwanese fare in a small, often crowded space at the end of the Dixon Street pedestrian mall.

Owner Denis Horgan arrived from Perth in the mid 1950’s to surf. He invested in land, and set down roots with Robert Mondavi as his mentor. Horgan's lemony Chardonnays have been called Australia’s best.

To get to this vineyard-framed estate, board a deluxe catamaran in Hobart harbor, cruise up the Derwent River, between sedimentary mudstone cliffs populated by white-bellied eagles and peregrine falcons, past the occasional pod of migrating whales, then dock in the rural town of Woodbridge.

Owned by Bosko Vujovic, the man behind the former iconic Sydney restaurant Arthur’s Pizza, Love Supreme continues to capitalize on the popularity of pizza in the Paddington area.

Yhe fresh Italian dishes (pan-fried whiting wrapped in lardo; pappardelle with wild-boar ragù) are as stunning as the Pacific vistas.

Occupying a 1930’s beach-club changing area on breathtaking Balmoral Beach (about a half-hour ferry ride north from Sydney Harbour), Bather’s incorporates both a refined dining room and a more casual café.

Darlinghurst visitors may drop by this small café for a cup of coffee or a snack, and end up staying for an Italian entrée.

Chef Bill Granger’s second breakfast joint—named, with typical Aussie matter-of-factness, Bills—is a morning pit stop for hungry locals, who come for the hearty portions and low-key vibe: the chalkboard menu changes daily and you’ll find piles of well-thumbed newspapers scattered around.

Every year, the Clyde River estuary supplies nearly 12 million Sydney Rock and Native Flat oysters to restaurants across Australia. Here, the farm that harvests the oysters also serves them.