Restaurants in Sydney
While this small, unassuming eatery on Darlinghurst Road has the appearance of a run-of-the-mill takeout joint, the cuisine proves otherwise.
Sydneysiders are fanatical when it comes to coffee, so when they endorse a brand, like the 51-year-old Sydney-based Vittoria, it’s been carefully vetted. Viaggio makes a great cup (with Vittoria, naturally) and sells muffins, pastries, and croissants to go.
Housed inside the InterContinental Hotel, this modern European restaurant is owned by Justin and Georgia North (also of Bécasse).
Using the Slow Food movement principles as a basis, this café, located a few blocks west of Moore Park, prepares food according to sustainable and ethical principles and sources from small-scale, artisan producers.
An outpost of the popular Waterloo restaurant, the Danks Street Depot at Sydney Airport is located in Terminal T1 International, across from check-in counter H.
Located inside the Hilton Sydney hotel, Glass Brasserie is owned by celebrated chef and restaurateur Luke Mangan, previously of Michelin three-starred Waterside Inn in Berkshire, England.
Locals book weeks ahead for chef Zahi Azzi’s eye-opening breakfast tagines and sweet couscous with rhubarb and cardamom milk.
This restaurant is located on the ground floor of the 3 Weeds Hotel in Rozelle, a building that also houses a multi-room entertainment center with a bistro, lounge, and wine bar. Furnishings in the dining room include recycled timber tables, velvet banquettes, and antique sofas.
Located in Chinatown’s Prince Centre, this no-frills restaurant is known throughout Sydney for its flavorful, homemade noodles and affordable prices.
Perched high above Circular Quay, this elegant fine-dining restaurant has some of the best mealtime views in the city: to one side is the Opera House; to the other, the Harbour Bridge; and in between are dozens of bright bobbing boat
This U.K.-based noodle chain specializes in pan-Asian-style dishes, such as ramen with beef, chiles, coriander, lime, and red onion; otsunaaji salad of avocado, spinach, and sweet potato in a soy-lime dressing; and excellent prawn gyoza dumplings.
This Vietnamese kitchen in Surry Hills places an emphasis on environmental sustainability, from its menu of organic ingredients to its use of eco-friendly Tasmanian rain mineral water.
A large paper menu on the wall details the night's specials at this casual Italian restaurant in Surry Hills. The space is small, with several additional outdoor tables that are ideal for people watching.