Restaurants in Outside Sydney
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.
Once known for its hearty “country” food, this Newtown restaurant is now dedicated to organic fare; Dr. Robert Warlow brought about the changes when he became owner.
The Sugaroom Restaurant & Wine Bar, located on the site of a former sugar refinery, is surrounded by parklands with views of Johnston's Bay.
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.
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.
Just down the street from Coogee Beach, this cash-only seafood joint serves an unusually varied menu compared to the average fish-and-chips restaurant.
If this Bondi Beach restaurant had a motto, it might be “by the sea and of the sea.” Opened in 2002, it's located by the sea, specifically atop the South Bondi cliffs in what used to be a swimming club.
Housed inside the Woollahra Hotel, Bistro Moncur is a favorite gathering spot among locals in the Sydney suburb of Woollahra.
Yhe fresh Italian dishes (pan-fried whiting wrapped in lardo; pappardelle with wild-boar ragù) are as stunning as the Pacific vistas.
Seaplanes make dramatic landings right in front of this restaurant, a modern glass-and-steel space on the eastern harbor foreshore in Rose Bay.
Frequented by tourists and local chefs (after their workday ends), this Chinatown institution serves authentic Cantonese cuisine in a no-frills dining room. The two-story interior is furnished with worn wooden tables, surrounded by a handful of traditional Asian paintings.
This sandstone and glass banquet hall in Pokolbin specializes in Euro-influenced, Australian dishes by chef Andy Wright like braised baby octopus, seared scallops with smoked ham, and roast Berkshire pork chop with pommes parisienne.