Restaurants in Sydney
The chalkboard menu at this Italian restaurant and wine bar changes daily, depending on the freshest produce available at the local market.
A mainstay on the local dining scene, this Southeast Asian restaurant was first established in the 1960’s by Hong Kong immigrant Wong Tai See.
Craving something sweet? Don’t miss the super-fresh gelatos at this small café; try one of its down under flavors—Queensland mango and passion fruit, Tasmanian fig, and New Zealand strawberry.
Housed inside a former Schweppes factory, Foveaux showcases the progressive European cuisine of chef Darrell Felstead.
Located next to the Danks Street Fratelli Fresh store, Café Sopra serves Mediterranean and Italian cuisine crafted by chef Andy Bunn.
A longtime Chinatown institution, Golden Century is renowned for its authentic Cantonese cuisine with an emphasis on fresh seafood.
The young and well-heeled flock for superior sushi, sashimi, and bite-size shrimp tempura with a spicy cream sauce.
Chef Mark Best has been winning raves for creative concoctions like yellowfin tuna on French toast with foie gras butter.
Owned by famed sushi chef Yoshii Ryuichi, this upscale restaurant serves Japanese cuisine in the traditional kaiseki style.
Housed within a sprawling converted warehouse that is more than a century old, this Surry Hills restaurant specializes in contemporary Asian cuisine. The space consists of two main dining areas: one with large, wooden communal tables and another with booths and round tables.
The traditional Italian fare (ravioli with spinach and mushrooms; risotto with chicken, bacon, green beans, and arugula) at this casual restaurant is decent, but the real reason to come here is the large beer garden/sundeck set outside beside the runways.
An outpost of Darlinghurst’s iconic 50-year-old Italian café, this full-service restaurant is the perfect spot for a “flat white” (latte) and sandwich—go for chicken and avocado on a potato-and-rosemary roll.
The Cantonese-inspired Billy Kwong, located on the hip Crown Street, showcases the culinary skill of Australian-born chef Kylie Kwong, who draws on her mother’s cooking to create inventive takes on classic Chinese cuisine.