Restaurants in Outside Sydney
This winner of Sydney’s Best Seafood Restaurant on Pier 21 of Jones Bay Wharf serves innovative dishes like tea-smoked salmon, white soy torched scampi, and line-caught snapper in white Sri lankan curry sauce alongside a panoramic view of the iconic harbor.
A Sydney mainstay for more than 30 years, Claude’s has flourished under the influence of chef Chui Lee Luk, who has worked at the restaurant since 2004.
Chef Greg Doyle is single-minded when it comes to cooking top-notch Australian seafood (carnivores should consider themselves warned).
Arthur’s simply loves pizza. Case in point: the battle for the rights to Arthur’s Pizza went all the way to the highest court in New South Wales.
Set in an ivy-covered, slab cottage that dates back to 1876 and is situated among the vineyards of Hunter Valley, this eclectic restaurant by renowned chef Robert Molines serves multi-course menus of country-style dishes like ballotine of local quail, star anise glazed duck breast, and seared Tas
Located along Cowper Wharf in Woolloomooloo, Otto is among the top restaurants in Sydney. Head chef Richard Ptacnik has created a menu of modern interpretations of classic Italian fare. Dishes are decadently rich and utilize meats and produce from local sources.
Now operating out of its new location, the former home of Ottoman Cuisine, the Wharf Restaurant at Pier 2 serves Australian cuisine created by chef-owner Aaron Ross. Menu items include the smoky eggplant cigar and a parsley, sumac, tomato, and mint yogurt salad.
Part casual beachside diner, part locavore’s mecca, this intimate, retro-chic eatery has a deserved cult following among Sydneysiders.
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.