8 May 2023 r
After a busy year of new restaurant openings, Sydney shows no signs of slowing down in 2023. This list of new and planned restaurants in Sydney is big, diverse and exciting – and we love seeing it.
In this update we bring you news of a huge new CBD trattoria from the Ragazzi team, a new waterfront location with its own private beach and wine bar in Surry Hills serving caviar and onions.
Done? Here's our list of the best new and upcoming restaurant openings in Sydney right now.
Coming soon: upcoming restaurant openings in Sydney
Get excited about those opening soon, great restaurants, bars, cafes, delicatessens and more.
Opening date announced: Longshore
It looks like we won't be mourning the loss of the Hartsyard team for long. Having closed the much-loved Enmore Road restaurant only recently (giving wayI have Irena, which quickly became equally beloved), Jarrod Walsh and Dorothy Lee revealed that they will set up shop in the former Automata headquarters. The new location isLongshore, a 100-seat seafood restaurant with an experimental snack tasting menu as part of the experience (we know Sydney lovessnack).
"Our menu combines coastal ingredients with Asian techniques and flavors and will change regularly with what we like to call 'freestyle cooking,'" explains Lee. "We always have three 'fish of the day' and base proteins such as wagyu and pork tenderloin, but toppings rotated seasonally based on what is available from our local producers, the best in all of New South Wales."
Longshore opens Thursday, June 15.
After years of rumors and speculation: Melbourne's ultra-famous croissanterieLuneconfirmed it will open a location in Sydney in 2023. It will be the star of Oxford & Foley's new dining room and will be constantly busy when TOGA Group's new project opens next year.
Commenting on the news of the Sydney venue, Lune founder Kate Reid said: "The prospect of Lune being close to many of Sydney's major heavyweights in Darlinghurst and Surry Hills is incredibly exciting for us and we can only hope so." with our signature. a brand of buttery goodness. We can't wait to show the world what we have in store for LuneSydney!
Lune opens in 2023 in Sydney.
From the star team in Swillhouse (Restaurant Hubert, Alberto's Lounge, The Baxter Inn), Le Foote will be a pub like no other. In short, Swillhouse has taken over one of Australia's oldest pubs, Phillip's Footein The Rocks, and will transform the place into a delightful European-style wine bar and restaurant. Once a sailors bar, customs house and stables, the historic site was converted into a pub in the early 1970s - and we couldn't think of a better custodian than the Swillhouse team for this utterly charming place.
While council applications, heritage approvals and building work are carried out, the Swillhouse gang invite you to take over a bar called "101 George St" all summer. Expect summer beers, crisp wines, good fun and an impromptu live entertainment program.
Le Foote is opening soon.
Now open: New restaurant openings in Sydney
From hidden gin bars to stylish CBD bistros, here are Sydney's most exciting new restaurant openings.
Do not open: Go
Joining the vibrant ivy district of Merivale,doneis a turnkey pizzeria and deli owned by Totti chef Mike Eggert that serves takeout lunches and late-night dinner crowds on weekends.
CBD concept next doorBar Tottifocuses on Roman pizza and hand-stretched schiacciata sandwiches filled with classic Italian ingredients including prosciutto, salami and mortadella, a choice of eight cheeses and plenty of vegetarian options.
"Art Pizza and Italian Sandwich Shop is a passion project that Justin (Hemmes) and I have been talking about for years, so it's surreal that we're finally doing it," says Eggert.
Brasserie Armorica Grande
Taking the former Toko site on Crown Street in Surry Hills,Brasserie Armorica Grandeis an opulent 150-seat French brasserie owned by restaurateur Andrew Becher, who runs European-inspired establishments at Franca and Parlar in Potts Point. While the Paris brasserie is atmospheric, northern France is the inspiration for chef Jose Saulog's cooking techniques. Highlights include a sumptuous seafood tower with oysters, prawn cocktail, squid roll and lobster and a menu section dedicated to steak and chips and luxury cuts such as David Blackmore's Wagyu 9+ full blood tenderloin. Desserts offer a modern take on French pastry classics, such as the Armorica chocolate bar with Valrhona chocolate mousse, salted caramel and chocolate chips.
The Salt Palace
The Salt Palaceis the largest venue for the Love Tilly Devine group, accommodating 120 people over two floors of a historic building in the CBD. Inspired by New York's Gramercy Tavern, the new restaurant by the team behind Ragazzi and Fabbrica features a handicap-only bar, a more refined dining room, and a private dining room that seats 20.
At the bar, you'll find Americano and Nebiolo, along with three of the four classic Roman pastas: carbonara, alla gricia and Ragazzi's favorite cacio e pepe. In the dining room, the team can finally stretch their legs and take pasta to a new level in a much larger kitchen space. "For the first time, we have a kitchen with enough room to swing a cat," says Scott McComas-Williams, chef at Love Tilly. , scarpinocc and fagottini while you grill, fry and cook cuts of meat, vegetables and fish from our old producers.
There will be more: After the bar and trattoria at Clarence Street level, a second outdoor bar and dining area will open below, with a separate entrance from Kent Street. It will open at the end of 2023.
An ode to the basic ingredient in some of Japan's most beloved exports (sushi, sake, mochi... we could go on and on),Amurois to increase the rice's capacity. Billing itself as a boutique business room, the warm, wood-panelled space on Crown Street seats 20 and encourages early and individual visits.
While there is no drinks list intended to spark genuine, informative conversations between staff and patrons, typically around 20 types of Nihon-shu (Japanese liqueur) are available, including hand-picked boutique and premium sake, umeshu and shochu. The accompanying menu of Japanese snacks (with modern Chinese and American influences) also changes almost daily and can range from simple sashimi, tempura snacks, rice bowls including warming ochazuke and seasonal one-bite desserts that combine Japanese and European techniques.
Sydney's newest luxury hotel, Capella Sydney, has teamed up with Brent Savage and Nick Hildebrandt of The Bentley Group toBrasseria 1930, a restaurant located on the ground floor that fits perfectly with the grand, historic aesthetic of the building. "The historic dining room is one of the most beautiful we've seen and our intention is to create an institution in Sydney," Savage said.
“The menu [heroes] of brasserie classics our way,” he adds. In the kitchen, methods such as pouring, smoking, fermentation and preservation play a major role, where the charcoal grill anchors the open kitchen and dishes such as glazed quail with whipped feta and green olive salsa, charcoal-grilled steaks, duck breast and sausage with roasted plums, fennel, spinach and glazed shallots and dark chocolate mille feuille with passion fruit sorbet and vanilla cream Hildebrandt's wine list will feature interesting producers and big names from Australian and European vino, all while enjoying The Bentley Wine Vault. Read more about Brasserie 1930 here.
Complete with a private beach setup,Saint Sandrawill bring a touch of Amalfi to the sparkling waters of Middle Harbour. Helmed by former Nomad chef Sam McCalluma, the multi-storey restaurant, bar and function room will be another jewel in Sydney's already impressive collection of waterfront venues.
Here, McCallum serves local seafood at its best with a hint of Mediterranean flair. Think seven-spice Moreton Bay Bugs, wood-fired flatbreads with smoked garlic chickpea hummus, Pacific oysters with Ajo Blanco and Skull Island tiger prawns served on skewers. There will also be luxurious Jack's Creek Angus Wagyu tenderloin on the bone and lobster tail cooked in butter. There is a draft spirit to drink, European wine such as chilled Chianti or Provence Rosé and a list of signature cocktails named after famous local yachts such as 'Champagne Charlie' and 'Rum Runner'.
Surry Hills favorite NOMAD has expanded its presenceLove- a brand new wine bar on the avenue and a bakery-café all day in one. Near NOMAD, on the avenue connecting Foster Street and Reservoir Street, you can expect freshly baked manoush and Middle Eastern flavors at the bright and sunny "Beau & Dough". Meanwhile, Beau Bar is the latest in a growing list of new wine bars in Sydney.
Tucked away in the same SJB-designed space as Beau & Dough, the bar features a stunning temperature-controlled wall lined with dedicated wine coolers. Indeed, Beau Bar feels like the next step NOMAD fans have been waiting for: a place to explore the depth and breadth of NOMAD's cellar. Start your evening with a peaty Foray Down Fracks Lane whiskey cocktail and pair wine with beef tongue and lobster roll, hash caviar or kingfish tabbouleh.
Let them be Leonard
Acclaimed chef Josh Niland and his wife Julie took over the Lower North Shore this year with a new 60-seat restaurant calledPetermenIn line with Josh's well-known commitment to promoting sustainable seafood, Petermen caters to growers and producers who want to raise the bar and change the culture of food consumption.
Lokal Leonards is open for dinner during the week and Saturday lunchtime, and - perhaps most new and exciting for Nilands - there is also Sunday brunch. is bone soy"), a curated portion of curated treats (such as Port Lincoln Berrima squid and espelette peppers), a charcoal grill menu and large portions for main courses such as a roasted Chateaubriand for four with sides such as small fries and Warrigal garlic vegetables.
Meanwhile, a brand new brunch range will reintroduce some iconic delicacies such as sea urchin pancake, crab croissant and Manjimup scrambled eggs with marron. New brunch items include smoked Murray cod bacon and maple pancakes (yum).
Drowning in neon lights, flower garlands and images of glamorous Bollywood stars,Pink Jiit is attached to Jessi Singh's daughter-in-law's popular modern Indian locations in Melbourne, Adelaide and Byron Bay. In addition to the outrageous (and creepy) interior, this basement spot serves Singh's signature inauthentic Indian with cocktails and a party atmosphere, complete with a retro karaoke machine.
The menu includes appetizers, raw, street, grill, wok, tandoor and curry sections, with highlights being crab curry croquettes on charred corn mash, wok wagyu and half lobster in a Sri Lankan coconut sambal curry. Carefully prepared by Jessie (who learned to cook from the women in his Punjabi family) and former Chin Chin chef Johann Jay, the menu is suitable for all diets.
The South Eveleigh Dining Room is now home to the sprawling BrewDog taproom. The $3.2 million venue is part of the Scottish craft beer giant's ongoing partnership with local hospo group Australian Venue Co. and is the fourth BrewDog location in Australia, but the first in Sydney. Located in one of the old locomotive workshops, the huge dining hall and bar has seating for 720 people indoors and an outdoor beer garden for 190. You can expect 40 beers on tap, including the famous BrewDog draft beers, draft guest acquisitions and partnerships with local breweries also in Sydney.
"We are very excited to bring The Dog to Sydney!" Evan Gargaro of Australian Venue Co. he said in a statement. "The space is truly fantastic and we are thrilled to be part of the next chapter of the South Eveleigh Historic District. The huge beer garden is shaping up to be a hit and we can't wait to open this venue just in time for Sydney -the summer."
The site at the end of Jones Bay Wharf in Pyrmont has entered a new eraSala. The famous waterfront was once home to Flying Fish and more recently Chuuka, a Sino-Japanese collaboration between Chase Kojima and Victor Liong. Sala is something else entirely - Italian, run by chef Danny Russo (The Russolini Group) and Kerrie and Con Dedes (Dedes Waterfront Group). Here, chef Michael Lewis creates a seafood menu - celebrating the port's location and his former life as Flying Fish - with lots of Italian flair.
Think squid ink tortellini with crabmeat, roasted tomatoes and lemon caper sauce (Russo signature) and risoni fingers crispy with caviar and Parmesan cheese. The menu is "a balance between authenticity and spontaneity," Russo explains. "We wanted to appeal to nostalgic Italian flavors and give them a modern twist to give guests a sophisticated yet fun experience." list of Italian varieties, grown locally and abroad. There's a full "collection" of Negroni and a list of Sailor's signatures such as the Oyster Shell Martini.
In case you missed it, Oxford Street's long-awaited revival is now underway. The once bustling night strip will see plenty of new openings with the opening of the Oxford & Foley in 2023 and other new venues such asSortnightclub - and now,Pot.
This intimate two-story venue is half trendy Japanese restaurant, half Studio-54-inspired disco. Curated by partners chef Adam Burke (ex-Nobu) and music curator and DJ Richy Penny, it's fun and lively. Thinktempura Balmain salad in bowls with umami mayonnaise and caviar, stuffed chicken wings with prawns and wasabi kimchi, and lamb ribs with camo miso and pomegranate. As darkness falls and you're feeling cozy, climb the stairs to the funky montages of Diana Ross, Gibson Brothers and Candi Station in a futuristic setting with red neon strips.
Nomidokoro Indigoit might be Sydney's smallest Japanese restaurant, but it's certainly a serious A-grade game coming to the fore. From the band behind the bustling Nakano Darling in Darling Square, Indigo is a small sake and izakaya bar that takes you right into the alleyways of Tokyo.
Behind the dark blue noren (short Japanese curtains) is a sake wall and an 11-seat counter. Tin Jung Shea's co-owners Mitomo Somehara and Chris Wu have designed a menu of simple appetizers, side dishes and savory dishes, each made from scratch, from dashi to miso. While sipping traditional bottles of Tokkuri, enjoy ka shiokara (fermented squid), miso-marinated cream cheese, wagyu tongue or beef brisket, karaage shrimp and fried scallops.
Oborozukiis located in one of the most luxurious apartment buildings in Sydney: Opera Residences at Bennelong Point. The Oborozuki concept is as smart as its address: a premium teppanyaki and kaiseki restaurant and bar with floor-to-ceiling windows, private teppanyaki rooms and the largest kaiseki dining room in Australia.
Oborozuki's approach to kaiseki (chef's table tasting, similar to omakase but more formal) is a fusion style. It follows a series of cold and hot dishes over the course of 10 courses, each a precise work of art created by Chef Kei Takamatsu. Kaiseki highlights include black leaf slaw, Tasmanian lobster and Ozaki A5 grilled ribs. Chef Felix Zheng is on his way to luxury teppanyaki. This is where 10 immersive courses are launched and delivered in your private space.
Set 18 storeys high with spectacular and rare views of Surry Hills, Central Station and the city—Ovenis the rooftop dining area of the Ace Hotel Sydney. This is the jewel in the crown of the hotel, complete with ceilings, glass walls and chef Mitch Orr at the helm. You enter through a back alley, where elevators in the hotel lobby take you to two spacious terraces, with a kitchen and wood-burning stove as the focal point.
Here, Orr uses his species-bending skills with burning native ironbark and various fruit woods to fire and burn a neat list of fun but imaginative dishes. The menu includes snacks such as Jatz with smoked butter and anchovies and larger plates such as grilled Abrolhos mussels with candied lemon butter or Marron with desert lime and long pepper. chocolate cake for the poor with orange sorbet.
STOREwas one of the few restaurants that really set the pace in Surry Hills long ago. After 15 years in its iconic digs on Crown Street, TOKO has moved - to a new location, that is. Today, you can find the TOKO team in the heart of the city, in a new underground location on George Street, for a new yet familiar TOKO experience.
The new menu, created by owner Matt Yazbek and chef Sunil Shreth, features big hits from the past 10 years, such as sashimi plates, signature nigiri, miso king smoked salmon and yuzu meringue cheesecake. There are also several new dishes, such as TOKO tartar and caviar, Murray cod or zucchini flowers in tempura.
Other new additions include a very wide selection of Japanese spirits and Australia's first sake sommelier. The expansive new CBD restaurant was designed by the same architect as the OG Surry Hills location (Matt Darwon). It has a private dining room for 16 people, a grill robot and a sushi bar that can be used as an omakase. And music to the ears of all Sydney residents, TOKO is licensed at 02.00, which means that it is also open after 22.00 for late-night dining.
De Charles Grand Brasserie & Bar
Charles is a Euro-style cafe, wine bar and ultra-large brasserie in two - and it's the newest venue for the team behind France's favorite Loulou Bistro in Lavender Bay. It's an elegant, decadent property with lots of black marble, a wrap-around mezzanine, carved staircases and twinkling chandeliers.
Built in the Art Deco ACA building on King Street in the CBD, the brasserie has its own duck and poultry drying room and two striking copper-plated duck presses as part of the theater of its signature dish: canard à la presse (10-day). whole dry-aged Maremma baked and pressed duck) complete with sauce on the table and carving. The Charles Bar next door serves breakfast (croissants, homemade pancakes with Arlington eggs or duck eggs and baked soldier's brioche - optionally with caviar). From 11 a.m. to late it's a bar menu with even more caviar, including gnocchi fritto, signature Caesar salad, chicken androtisserie and fries.
From the group behind Bopp & Tone, The Butler, SoCal and The Botanist,RAFIis a gigantic 300-seat eatery with sun terraces, a cocktail bar, restaurant, private dining room, chef's table and a central greenhouse called The Abor. Yes, it is big - and where you want to spend a lot of summer time.
Rafi's chef, Matias Cilloniz, is from Peru and has created a menu based on the coastal elements of our beautiful city, which can be summed up in two words: "fresh" and "seasonal". Sustainability is at the fore here too, with menu highlights including Glacier 51 Antara with chickpea miso, fresh chickpeas and chilli; raw south coast tuna with cucumber, avocado and fresh yuzu; and dried duck topped with fresh plums and mustard leaves. Fancy an adventure? Then order the crispy potatoes with creme fraiche, chives and sea urchin (yes, really).
Pick up where Bea left off at the iconic Barangaroo House, shaped like a bowl of noodles,Rekodois a restaurant and vinyl bar inspired by Japanese listening rooms. Rekōdo – Japanese for "record" – is both a listening experience and a place to sip sake and munch on fiery red sesame miso eggplant. When it comes to sound, treat yourself to Klipsch La Scala AK5 speakers, a McIntosh MC152 amplifier, a McIntosh MP100 phono preamp and a set of McIntosh MT2 turntables. The tunes will alternate between live vinyl DJs, Rekōdo's catalog of vinyl records and musical guest curators.
Chef Paddy McDermott's Japanese-inspired menu is fun and full of energy. Think homemade temaki rolls, tataki wagyu with ponzu and onsen plum, modanyaki noodles and pickled watermelon with ume. Sydney loves omakase – and if you whisper the word, the chefs will put together a playlist (read: menu) for you.
It's been a minute since Lennox Hastie made a big impact on the Netflix seriesChef's table: grill. But acclaimed chef Firedoor has something new for Sydney.Gilderis Firedoor's Spanish wine bar spin-off, following a nice collection of other Spanish-inspired openings over the past 12 months (To speakWHelloamong them). Gildas is a block from Firedoor and is opening in the former location of Chur Burger.
Inspired by Hasti's time in the Basque Country, dishes such as oyster and sour cream tartare, key crab churros, charred leeks with lado, traditional Jamon Iberico from Spain and ham are all made in NSW with Bundarra Berkshires, but with a Spanish twist. Then there's the bar's namesake trio, gildas - a classic Basque pintxos (skewed snack) of white anchovies, guindilla peppers and olives - with two twists cheekily named "Grillda" and "Matilda". Dessert is tocino de cielo (egg and flan with syrup) and a soft portion of smoked buffalo milk with dulce de leche.
From the team behind the beloved Paris-inspired Bistro Rex in Potts Point, just a few houses away on Macleay Street,Vinbutik bridgestook over the area of the former Monopoly. Here the team chose another famous city as their muse: Rome. Chef Aldo Farroni (formerly of Shell House) is described as a classic Italian restaurant and serves refined delicacies such as airy homemade focaccia, Italian cold cuts and cheeses and appellation oysters, as well as more exciting items such as lasagna spring rolls, caviar pizza and veal tartare.
Of the four famous Roman pastas, you will find the refined Amatriciana with guanciale and pecorino Romano; there are mushroom ravioli with dashi broth, beetroot ravioli and a salt-roasted whole John Dory.
It is still ahead of us
- Eatery Harvest in Byron Bay opens its first location in Sydneynew surf house at Wisemans Ferryw 2022 r
- A new era for Fort Denison - coming soonrestaurant, bar and wine bar
Znani med produkter: Longshore, Oti', Lune Croissanterie, Swillhouse, Armorica, Nikki To, NOMAD Group, Josh Niland, Pinky-Ji, Steven Woodburn, Sala, Kissue, Nomidokoro Indigo, Oborozuki, Kiln, TOKO, The Charles, RAFI, Steven Woodburn, Nikki To, Enoteca Ponti