Spring is the season for new beginnings, making it the perfect time to discover Sydney’s best new restaurants, bars, and cafés. From a French bistro offering $2 escargots at happy hours to a modern Chinese restaurant by the team behind a bunch of local favourites, exciting new dining spots populating Sydney’s scene are constantly changing.
It may seem like there’s a new restaurant opening in Sydney every week, which is equally thrilling as it is daunting for those who like to keep up with the city’s culinary culture. We’ve handpicked the best new Sydney restaurants to have on your radar this spring, whether you’re looking for your new local or a dazzling new diner for your next big celebration.
Here are the best new restaurants, bars and all-day dining gems in Sydney.
South End
The first project from a trio of respected names in Sydney hospitality, South End is a neighbourhood bistro on Newtown’s King Street. In the kitchen, former Fred’s head chef Hussein Sarhan is joined by Alex Tong (Ester and Hong Kong’s Belon and Ho Lee Fook), serving a highly seasonal menu that puts flavour first. “We want to be the local everyone wants as their local,” said Tong in a statement. “There for an easy meal at the bar, but just as ready to roll for a splash-out good time for a celebration, and with enough movement in the menu to keep it fresh week to week.”
Snacks and smaller plates might look like potato rösti with curls of Tête de Moine cheese and chestnut honey, or buttermilk-fried rabbit with green garlic aioli. Mains follow the same broadly European lean — described by Sarhan as “potato Europe in the winter and tomato Europe in the summer” — which could look like whole flounder with sauce vierge, or roast chicken with nettle butter.
Leading service and drinks is Paul Guiney, who cites Embla, A.P Bread and Wine and The Bentley Group in his former stable and claimed GT’s joint Maître d’ of the Year title in 2008. Expect an “always fun, always delicious” wine program that favours emerging and interesting producers from Australia and Europe over established labels, and a few batched cocktails.
southendrestaurant.com
Coming soon: Watermans
The Bentley Restaurant Group will open Mediterranean-inspired Watermans in Barangaroo this October, marking a return to the waterfront precinct just over a year since the closure of Cirrus. “[It] has been a huge year for The Bentley Group. We started the year with the launch of Eleven Barrack, and we’re ending the year with Watermans, right in time for summer,” said co-owner Nick Hildebrandt in a statement.
Led by Darryl Martin (Barzaari) as executive chef, the menu at Watermans will take inspiration from the Levant, with a custom-made, wood-fired grill and oven influencing most of the menu. Key dishes include pickled watermelon and raw tuna salad with sumac; sweet and sour Abrolhos scallop with sesame praline; and pomegranate-glazed, slow-cooked lamb shoulder with pickled radishes and black lime. The new Barangaroo restaurant, located in the One Sydney Harbour development, will see long-term collaborator of the group Pascale Gomes-McNabb, alongside Chris Grinham from H&E Architects, envision a 120-seat space, including a large outdoor dining area with lush greenery-covered pergolas.
Hildebrandt and co-owner Brent Savage bookend the news with the announcement that Monopole, their trailblazing wine bar and French restaurant — which first opened in Potts Point before moving to the CBD in 2020 — will close on Saturday, 6 September, after 13 years of service.
“We are extremely proud of what we achieved at Monopole – an enormous amount of talent has graced both the kitchen and the floor. While we’re sad that the lease has finished, we will never say never for a Monopole in the future,” they said.
Young’s Palace
Potts Point has scored a take on the old-school Chinese restaurant by “Big” Sam Young and partner Grace Chen. Young’s Palace sticks to interpretations of favourites seen in Chinatowns around the world — the likes of prawn toast, sweet and sour pork, and fried rice — where Young’s first restaurant, S’more in Castlecrag, is luxe, over the top, and indulgent.
“The brief is local neighbourhood Chinese, and I want to stick to the truth of it,” says Young. “I want to make this restaurant approachable to everyone.” For those looking to splash out, a “secret menu” of premium lobster, beef, truffle and caviar provides the high-end fixings that made S’more a destination. Similarly, the wine list offers affordable options with a “baller” selection of coveted producers (of the ilk of Selosse or Pierre-Yves Colin Morey) and vintages.
The styling of the corner site on Kellett Street plays with the familiar aesthetic, with fringed lamps and curtains, red velvet banquettes, and artworks of roosters and dragons. Come summer, plans for the outdoor space include spritzes, bottomless lunches, and a “hangover greatest hits” menu.
Vin-Cenzo’s
Bar Copains, Bessie’s and Alma’s owners Morgan McGlone and Sali and Nathan Sasi are putting their spin on Italian at the former Bar Vincent site in Darlinghurst. Vin-Cenzo’s offers a commitment to produce over authenticity, with inspiration from France, Spain, and even America’s take on Italian cuisine. Menu standouts look like grilled scampi with chilli, garlic and Sicilian oregano; a veal T-bone with Marsala and shimeji mushrooms; and pastas including pumpkin and pecorino quadrati (like a thick, square spaghetti), or rigatoni with tripe and sweetbread ragu.
The significant dessert menu tempts with an Italian biscuit selection (served in a vintage tin) inspired by Nathan’s Sicilian godmother, plus coffee granita with whipped mascarpone, a pig fat cannolo with Sicilian almonds, and a line-up of sorbet and gelati. Wines mostly cover Italian, French and Australian makers (including some rare vintages from McGlone’s personal cellar), and cocktails cover Italian classics.
The space, while it’s kept its signature archways, has a fresh palette of glowing yellow, blues and deep burgundy, with hand-painted murals, walnut timber and tiled details, and capacity has almost doubled thanks to the addition of an outdoor dining space. Vin-Cenzo’s is now open at 174 Liverpool Street, Darlinghurst for lunch and dinner Tuesday–Saturday, with a late-night supper club menu until 2am on Thursday, Friday and Saturday nights.
Grandfather’s
The new Sydney CBD Chinese restaurant and cocktail bar from Andy Tyson, Dan Pepperell and Michael Clift is now open for dinner seven days. Grandfather’s leans towards the flavours of Guangdong and Sichuan, with Clift crediting his own Chinese grandfather for his career as a chef: “I think China has the most diverse and historic cuisine in the world. We consider it to be the mother of all cuisines,” he said.
On the menu, oysters are dressed with Chinese celery vinegar; a Sichuan “husband and wife salad” combines veal tongue and crispy tripe; and a daily assortment of steamed dumplings sits alongside prawn toast and scallop spring rolls. Proteins include classic crispy-skinned birds (chicken, pigeon or duck), wok-fried pork jowl in doubanjiang, and red emperor poached in a fragrant broth with green Sichuan peppercorn.
Tyson’s wine selection stars riesling, with a by-the-glass listing of huge global names (along the lines of Raveneau and Keller), plus on-theme reimaginings of classic cocktails like a sesame Sazerac, yuzu Colada, and Martini made dirty with MSG and Shaoxing wine.
The restaurant — the fifth opening from the group behind Pellegrino 2000, Clam Bar and Neptune’s Grotto in as many years — is in the former Long Chim site in Angel Place, with a refreshed interior to suit the new concept. A late-night supper menu, available until 1am, will join the offering on 28 August, and a lunchtime yum cha service will kick in from Wednesday 3 September.
Vineria Luisa
Alessandro and Anna Pavoni (Ormeggio, A’Mare, Postino Osteria) have taken over one of the inner west’s most recognisable shopfronts to open Vineria Luisa in Enmore. Located within the mauve and pink heritage-listed Marie-Louise Salon, the 70-seat dual-level wine bar is dishing out pre-theatre pastas, gin-based cocktails and a Euro-focused wine list.
Expect a menu featuring Pavoni’s clever blend of old-school Italian standards along with some new-wave takes, including a sizeable snack section to suit its aperitivo approach. Perhaps crostini with chicken liver pâté and bright orange marmalade with Piedmont hazelnuts; or cacio e pepe, transformed into croquettes. There’s also tuna crudo with pickled onion, cannellini beans and green elk; culaccia prosciutto with pickled dwarf green peaches; and buffalo mozzarella with fennel, orange and Taggiasca olives. Pastas include a bright gnocchi with spanner crab, ocean trout roe, herbs and lemon crumble; and lasagne alla Bolognese with slow-cooked pork, beef and veal ragù. There’s also a lamb porchetta, rolled with pork sausages and served with chicory and celeriac purée; a warming wild greens savoury pie with Tuscan cabbage, herbs and whipped goat’s cheese that hails from the Reggio-Emilia region; and salted and fried ling cooked in a rich tomato sugo with sultanas and pinenuts, for something more hearty.
Infinity by Mark Best
Revered chef Mark Best is taking Sydney Tower’s dining to new heights with the opening of Infinity by Mark. Towering 81 floors above the CBD, the star chef has transformed the former tourist hotspot into a contemporary Australian diner where local produce is put squarely at the centre. No longer will the views be the only star attraction. “I want to tell a story of place, memory and innovation — to express who I am, and who we are — on a plate,” says Best.
Menu-wise, expect small plates spotlighting local seafood, such as South Coast sea urchin crumpets and Coffin Bay oysters, followed by steamed bass grouper and roast Margra lamb neck with new potatoes — all plated with Best’s signature finesse.
The wine list has been curated by Best alongside sommelier, Polly Mackarel, and is decidedly Australian, boasting both legacy labels and new-wave winemakers. The 90-seat panoramic restaurant boasts a pared-back palette of navy and dark grey offset by warm timbers and amber accents that lets the view remain the focus.
Loulou Martin Place
Above the Martin Place Metro station, Loulou has finally welcomed diners into its 175-seat Frenchy-chic bistro. Following in the tradition of the Milsons Point flagship, the bistro, bar, boulangerie and traiteur is lined with Parisian-style streetfront tables. Menu-wise, expect favourites from across the bridge, like the tower of peppery steak frites; John Dory with Champagne sauce; and créme caramel — alongside new dishes like the charred wagyu frites baguette. From 4-7pm, city slickers can also enjoy $2 escargots and oysters, together with $13 mini Martinis as part of Loulou’s signature happy hour, L’Apéro.
Next door Petit Loulou is a more of a grab-and-go affair serving as a café and patisserie, with counters stacked with Paris-Brests, coconut palmiers, croissants and tarts, alongside rotisserie chicken baguettes, Niçoise salads and golden sausage rolls.
loulou.sydney/loulou-bistro-martin-place
Rovollo
Martin Place has welcomed intimate Italian diner, Rovollo, into its fold, located on the groundfloor of Harry Seidler’s famed MLC Centre. Led by family-run Esper Group – the team behind Surry Hills’ Mille Vini and Rosie Campbell’s – the new 75-seater is a sophisticated affair with ample outdoor seating.
In the kitchen, Zane Buchanan of former Clam Bar and Fish Butchery fame and Matteo Downtown’s Cami Feliciano are bringing simple Italian fare to the city. Think light and bright tuna crudo with a slight kick; pici carbonara set alight in a hollowed-out cheese wheel; and just-pink wagyu rump cap from the grill. As for dessert, an order of the fudgy 24-layer chocolate cake with rosemary-spiked compote is a must.
24 York
Steakhouses are continuing to make a comeback, so much so that a restaurant wholly devoted to steak frites has opened in the middle of the Sydney CBD. Run by the team behind Rockpool Bar and Grill, 24 York solely fires up steak and chips. Priced at a very reasonable $48, it’s the same quality MB2+ scotch fillet from O’Connor in Gippsland found on the Rockpool Bar and Grill menu, joined by a choice of sauce (perhaps a zesty chimichurri, a classic peppercorn, a creamy mushroom or a rich umami butter) and chips. The drinks offering is also sharp-shooting with four wines (available by the glass or bottle) and four cocktails, joined by tap beers. While the menu is succinct and the venue seats 160 people, there are still tablecloths, sharp service and leather banquettes, with the team being inspired by the legendary Le Relais de l’Entrecôte in Paris.
Caness
Paddington’s main thoroughfare has welcomed Caness, a Middle Eastern meets Mediterranean restaurant and snack bar in a former grocery store. Drawing on tapas-style dining, the 60-seater serves up denizens of the deep blue like saganaki prawns in a tomato and feta sauce; grilled octopus with a caper-studded dressing; and a soft brandade, which sees salted cod and potatoes become a creamy dip. There’s also a take on a sabich with fried eggplant, hard-boiled eggs and tahini atop pita; a beef tartare charged with pimentón and harissa; and a vegetarian shawarma crafted with delicious layers of mushrooms and celeriac. The 80-strong wine list is approachable and a great fit for weeknight sips or a long Saturday lunch, while the cocktail menu features a Figroni – a figgy take on the popular aperitif – and a tomato water-spiked tipple that riffs on gazpacho.
Coming soon: Rick Stein at Coogee Beach
A culinary hero is moving into Sydney’s eastern suburbs ahead of the next summer season, with the opening of Rick Stein at Coogee Beach. Best known for his seafood-focused fare, veteran chef Rick Stein is opening the new 224-seat restaurant with wife Sarah Stein at the beachfront Intercontinental Coogee Beach in November. Comprising a signature restaurant, bar and courtyard terrace, the new spot will be Stein’s third in Australia, joining his existing restaurants in Mollymook on the NSW South Coast, and Port Stephens, on the mid-north coast.
While the menu is still in development, it will no doubt feature some of the dishes Stein has carved out as signatures over the years, including British-style fish and hand-cut chips with mashed peas, and bright and spicy Singapore chilli crab.
Rick Stein at Coogee Beach is projected to open in December 2025.
Herbs Taverne
The team behind cosmic-cool Martini juggernaut Bar Planet and award-winning mezcal bar Cantina OK! has just announced it’s opening a new bar in May. Opening on Sydney’s Clarence St, right by Cantina OK!, the soon-to-open, Negroni-fuelled bar is new territory for the Mucho Group — but with a name like Herbs Taverne, you know they’ll be bringing their boundless fun and flair.
Similar to its CBD sibling and its meticulously searched and sourced mezcals, Herbs will be a sanctum for the world’s highly regarded and rare amaros, too. It’s a smart move, as no doubt an homage to Europe’s aperitif and digestif traditions paired with Mucho’s idiosyncratic edge will prove popular in this part of town.
On the drinks list, expect 12 core cocktails, from a regularly changing Spritz to numerous Negroni variations, all with utterly unique flavour pairings. “They each have something unexpected, from pairing amaro with parsley, or Gentian with passionfruit, even pairing Calvados and Żubrówka,” says Mucho’s creative director Jeremy Blackmore in a statement.
muchogroup.com.au/herbs
L’Avant Cave
After four years of cooking above P&V in Paddington, the crew from Porcine has officially taken over the menu for its courtyard bar, which now gets its own name: L’Avant Cave. The team is familiar with the set-up – they’ve been providing terrines for the downstairs bar for years – but this solidifies the relationship, with Nik Hill taking care of the menu, while Matt Fitzgerald and Harry Levy handle service. The new offering shares some of Porcine’s DNA with more of a small-plate focus, largely inspired by their research trips. “The three of us – myself, Matt and Harry – we try to get to France every year or two, and we spent some time there last year,” says Hill. “We did a pop-up in Paris and spent a lot of time indulging heavily.”
At L’Avant Cave, Hill is looking forward to flexing his snack muscle with a mix of newly developed treats alongside adaptations of dishes that have appeared on the menu at Porcine, such as a pigeon Melba toast. “We used to serve this on the side with a whole roast pigeon. Now it goes perfectly downstairs in the wine bar as its own dish,” says Hill. Punters will also find the likes of crumbed scallops with gribiche; oeufs mayonnaise with anchovies and capers; a croque-monsieur on toasted brioche; and garlic snails. L’Avant Cave continues to follow the P&V BYO format, with wine available to buy from the shop for $25 corkage, as well as by-the-glass options.
Osteria Mucca
In Newtown, Osteria Mucca is the the penultimate puzzle piece of Paisano and Daughters’ delicious Australia Street precinct. Named to honour the building’s butcher-shop past (mucca meaning “cow” in Italian), the 50-seater offers old-school trattoria charm. With Janina Allende (Pellegrino 2000 and Alberto’s Lounge alum) in charge, Osteria Mucca’s menu brings an “in with the old” philosophy to the plate, with old-world Italian techniques, nose-to-tail cooking and plenty of pasta at the fore. Think pigs’ head sausage across the board, lemony prawn spaghetti lifted with bottarga; pappardelle paired with chicken liver and mushrooms; and spinach and ricotta ravioli swimming in short-rib ragù. Desserts are courtesy of Paisano’s official sweet tooth, Lauren Eldridge, and are likely to feature dolce delights including fluffy ricotta sponge or sweet-wine custards.
Conte
In the city, Bar Conte has opened a second outpost following its Surry Hills debut. Bringing Negronis and Italian fare to the CBD’s epicentre, owner Raffaele “Lello” Lombardi has spent the past two years living in Italy to garner inspiration. The spacious 160-seater takes up shop on Clarence Street, where you can expect white tablecloths and a more refined menu than the original venue. “We have the largest collection of Italian vermouth, amari (digestifs) and Italian gin ever seen in one venue,” says Lello. This results in more than 40 different Negroni styles and variations, plus a food pairing menu for the lauded cocktail.
Corner 75
In Sydney’s inner east, Jean-Paul El Tom of Baba’s Place and Sixpenny’s Daniel Puskas have joined forces to explore Hungarian food, taking over Corner 75 in Randwick. The old-school Hungarian restaurant has a new lease on life thanks to the new custodians, which keeps the soul of the long-standing Hungarian restaurant alive while putting a clever post-modern, slight Australian spin on it. It has the heart of Baba’s Place and the exacting finesse of Sixpenny, and has brought a welcomed new standard to the neighbourhood’s dining scene.
The atmosphere is jovial and warm, with a memorabilia-laden dining room delivering nostalgic charm; and the wine list is a delightful education on Eastern European drops. Menu-wise you’ll find a classic golden schnitzel; a complex and hearty gulyásleves (beef and potato soup); and a chicken broth with semolina dumplings, which could cure all ills with its comfort. Sides are also a must, particularly the nokedli, a buttery, spiced pasta-like side.
Avia
Settling into Darlinghurst near Taylor Square is Avia, a 60-seat restaurant from former Apollo chef Stefano Marano and front-of-house Jack Reid. The corner spot calls on Marano’s experience working in both Australia and Italy, its name – the Latin for “grandmother” – a reference to his nonna, who sparked his passion for food. The menu spotlights lesser-known pasta shapes like sedanini (a long ridged tube), bottoni (a filled button shape) and strascinati (an oversized orecchiette). Marano also makes his own salumi like capocollo (cured pork neck with fennel and pepper) and wagyu bresaola, and even a porchetta-inspired rolled lamb belly seasoned with a mushroom duxelle, which he’s calling “lambetta”.
A.P. Bread and Wine
Lauded bakery A.P. has opened another outpost and is venturing into day-to-night territory. By morning the sandstone cottage is home to croissant gelato affogatos; and an excellent ploughman’s-inspired brekky plate replete with chunky sourdough, cheddar cheese, soft-boiled egg, pickled green tomatoes and a side croissant with jam to tick both sweet and savoury boxes. Things switch over to “A.P eritivo” mode by night. The team’s pastry and baking expertise is on show thanks to its ode to the vol-au-vent with green peas and an onion gravy; and masterful pâté en croûte; joined by a pasta crafted from leftover bread with anchovy and zucchini; an old-school jazzed-up beef rissole with peppercorn sauce and a fried egg; and a petit croque monsieur. To drink, there are batch-made cocktails and organic wines that dance from pink and macerated to a weighty whites list; plus house-made sodas and amaro.
Cafe Cressida
Ursula’s chef-owner Phil Wood is flexing his comfort cooking muscles at a new café-restaurant in Woollahra. Cafe Cressida resides in the leafy suburb’s beloved pink corner building and is named after Wood’s daughter with wife and co-owner Lis Davies. The pair enlisted New York stationery store Mr Boddington’s Studio to design the playful illustrations of Champagne and croissants that adorn the menus and courtyard walls. Inside there are lampshades crafted from vintage tablecloths, scalloped details and coloured Maison Balzac glassware.
By day expect toasties filled with Gruyère, parmesan, sauerkraut and Dijon mustard; and warming bowls of congee with shredded roast chicken, peanuts, chilli and fried bread. Thursdays through to Saturdays see dinner seatings, with snacky plates of Sydney rock oysters; figs with lardo and hot honey; and Iggy’s sourdough joined by Champagne and Negronis. Bigger plates include cacio e pepe mafaldine; amatriciana rigatoni; chicken schnitzel with coleslaw; and a swanky cheeseburger.
Eleven Barrack
Brent Savage and Nick Hildebrandt of The Bentley Group have debuted Eleven Barrack, situated within a grand former bank which was originally built in 1849. Tableside service, freshly shucked oysters and a strong steak selection are joined by a dining room that takes cues from the grand grill restaurants of New York and Paris. Seafood is also celebrated with oscietra caviar atop fried ricotta dumplings; there’s a raw plate with bluefin tuna and Abrolhos scallops joined by crudités; a terrine is transformed with lobster and leek joined by Champagne butter; and a shellfish spaghetti showcases Balmain bugs, mussels, prawn and spanner crab. A custom-built grill fires up a mighty pork tomahawk with a blood plum glaze, wagyu t-bone, and gold band snapper served with a classic chive butter sauce. Naturally, the wine selection is impressive with a hefty list to compliment anything from a quick seafood snack to a push-the-boat-out steak lunch. The group has also enlisted Pascale Gomes-McNabb and Chris Grinham for the fit-out, which emulates the esteemed dining rooms of Europe.
“We’ve been trying to secure the site at 11 Barrack Street ever since the closure of Seta, as we believe it has the bones to become one of Sydney’s great restaurants,” says co-owner Nick Hildebrandt. “We believe the dining room will have a grandeur rarely seen in Sydney,” says Hildebrandt.
Eleven Barrack is now open, with reservations available via the Eleven Barrack website.
Letra House
The city has scored a new wine bar from the Love Tilly Group, with Letra House opening on Kent Street. The group’s newest addition leans Spanish, filling the snacky Spanish void left after the sudden closure of Redfern’s La Salut. Mood-wise, Letra House pays homage to the Euro bars beloved by the group’s co-owners – Matthew Swieboda, Nathanial Hatwell and Scott McComas-Williams – so expect exposed brick, leather banquettes, dark walnut timber, and low lighting. Wine by the glass is the go here, with more than 50 drops available at any given time that will change regularly, sourced from Spain, France and Italy as well as lesser-known regions in Lebanon and Greece. Meanwhile, McComas-Williams, executive chef Alex Major and head chef Brandon Jones oversee a menu that may include a doughnut with Manchego custard and anchovy; duck leg croquettes; a generous yet light Spanish tortilla with prawns; and larger plates of whole sand whiting; and Rangers Valley sirloin with tomato butter and guindilla peppers.
letrahouse.com
Clarence and V
On Clarence Street, a sophisticated all-day canteen is keeping city slickers well fed from breakfast through to dinner at Clarence and V. Former Bar Vincent chef Stella Roditis runs the kitchen, serving up understated plates of Mediterranean classics that pack a serious flavour punch. Case in point, the stuffed zucchini with avgolemono, or the simple salad of tomato and Roman beans with bagna cauda. For breakfast, cold coconut porridge sits alongside a killer vegetarian focaccia (stuffed with provolone, marinated spinach and mozzarella) and a breakfast plate teeming with ham, pickles, cheese and a soft-boiled egg. Later in the day, more substantial plates hit the pass, perhaps a pot au feu or porchetta and potatoes. All paired with a short and sharp wine list of Italian and Spanish red, white and orange.
instagram.com/clarenceandv
Lottie
Located atop Redfern’s The Eve Hotel, Lottie boasts lush alfresco ambience with a side of poolside cool, plus punchy Mexican fare and plenty of shaved-ice Margaritas. In short, it’s your new summertime hang. The upscale contemporary Mexican restaurant and mezcaleria champions Australian produce through dishes inspired by the Pacific coastline of Mexico. Think snacky plates of trout ceviche with tomato, Geraldton wax and avocado, and prawn and carrot aguachile, alongside larger plates of Swiss brown tamales; Murray cod pibil baked in banana leaf; and aged beef chop with burnt pepper and salsa picante all served with house-pressed corn tortillas. On the drinks side, tequila and agave drive the bar with an impressive cocktail list that includes three hero margaritas: classic, spiced, and seasonal. For wine, expect a vibrant list of natural and biodynamic drops selected to complement the kitchen’s Mexican flair.
The 107-seat space has been designed by interior star George Livissianis and sports a central marble bar with 27 seats for walk-ins; an open kitchen for culinary theatrics; and a retractable roof to ensure the good vibes continue no matter the weather.
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