The Best New Restaurants and Bars in Sydney

Every day, a new restaurant, cafe, or bar opens in Sydney. To keep on top of all the new exciting places to drink and dine, we’re rounding up the best new openings of 2023.


Coupling charm and warmth with a Gallic touch, Chouchou (pronounced “shoo-shoo”) is a convivial neighbourhood spot focusing on nostalgic Parisian bistro fare paired with thoughtfully chosen wines and iconic French cocktails. The menu at Chouchou is staunchly French, without the fuss. Expect homely Gallic standards and classic bistro bites, sharing boards and larger dishes. Seasonal cheeses and cured meats from artisan producers across Europe and Australia are served on boards for sharing, and warm baguettes with sea salt butter are a must-add to any order. Crowd favourite, Raclette, is also on the menu with a fun, DIY twist. Served in a mini fondue pot complete with burner, melt your own raclette cheese and dip accompanying vegetables, cornichons, cured meats and bread into the hot, cheesy goodness. take a seat in the snug dining room or people-watch Parisian-style at a streetside table.

Belles Hot Chicken

Circular Quay
Belles Hot Chicken is launching its first full restaurant-style venue in Sydney, with doors opening on March 3. Think of it as a dining experience that blurs the lines between a dedicated chicken joint, restaurant and rowdy local diner. Seating 130 people, Belles’ newest venture is comfort food refined and dialled for up to ten. The new venue is quintessential Belles: warm tones, cork detailing, neon galore and vintage tiles and a merch vending machine. The menu is stacked. Wings, drumsticks, tenders and buffalo cauli are each available in Belles’ signature flavours—chicken salt, original, traveller, hot and really f**kin hot. Then there are Nashville-style chicken sandwiches, sides and heaving share plates for anyone coming along with pals. There’s also a special canned cocktail, a Rakija and Tonic, created by the inner-west legends at Baba’s Place. The entire drinks menu is chock-full of Sydney hospitality icons and it’s staying that way.


Surry Hills
NOMAD group has opened one section of a two-part venue, Beau & Dough—focused on the deep love of manoush. The all-day venue, Beau, led by head chef Ibrahim Kasif, offers manoush with savoury toppings of labne, spiced lamb, turkish sausage; or a sweet manoush topped with halva pistachio and honey. Breakfast manoush boards are served with tomato, cucumber, pickles, labneh, sheep’s milk feta, olives and broken eggs. Available from midday, the lunch menu includes a Blue Eye Trevalla fish burger; kofta wraps; spiced chicken shawarma; and a Middle Eastern chopped salad. Part two of the venue, Beau Bar will open on 24th, showcasing a wine-centric bar with a menu driven by fresh seafood. The food at Beau Bar will be fun and playful with a heavy focus on fresh seafood, and snacks to pair with the extensive beverage program.

Bar Lucia

Potts Point
Bar Lucia is a new Spanish wine bar and restaurant bringing Spain’s seductive dining scene to Potts Point. Inspired by the architecture of Madrid, expect a feminine atmosphere with ornamental decor, candelabras, art, and flower arrangements in the dining room. The food menu led by world-renowned chef, Alberto Palacios, will feature Latina American flavours with local produce. A few key menu highlights include Jamon Iberico Bellota Puro, roast sea scallops on the half shell with saffron butter, Ox tongue with salsa pintxo and salsa verde, and anchovies with salsa Spinader. The wine list is as equally impressive, with Australian wines taking centre stage, especially quality drops from NSW. The cocktail list is a combination of sweet, sour, and classic flavours. Lucia’s Cheesecake, which is a liquid version of her favourite dessert, is made with cheesecake-infused vodka, homemade. jam and blueberry shrub.


St Leonards
Josh and Julie Niland have their eyes set on St Leonards this time around after securing a 60-seat restaurant and bar. Dubbed, Petermen, the Nilands will highlight the very best of Australian seafood and vegetables. The name is a nod to the 1400s vernacular, where fishers were known as Petermen in the tradition of their patron, Saint Peter. Reservations for Peterman open today, with the restaurant opening its doors February 23. The menu includes a selection of items for the table, such as raw fish dishes. The preserved selection of the menu will feature fresh Australian seafood, cured and cooked in oil, such as Port Lincoln Berrima octopus and Espelette pepper. The mains are a range of must-haves, including Yellowfin Tuna Chateaubriand, garlic Warrigal greens, and Diane sauce. Brunch is an opportunity to re-introduce some of Josh’s favourites, such as St. Helens long spine sea urchin crumpet, the Ballina spanner crab croissant, and Manjimup Marron scrambled eggs. Some new ones include smoked Murray Cod bacon & maple pancakes and King George Whiting caesar salad. Book a table here.

Golden Century BBQ

Darling Square
This casual Cantonese BBQ concept opened its doors inside the famous Exchange Building in Darling Square, located below its sister venue, XOPP, by Golden Century. The Golden Century BBQ menu embodies all the classic Golden Century flavours while also offering new dishes. Menu standouts include the Golden Century signature Roast Duck accompanied with a choice of rice or noodles, or indulge in its perfectly seasoned Char Siu barbecued over an open flame. Not forgetting the selection of Dim Sum prepared in-house and steamed fresh to order that will take you on a journey through the best flavours Cantonese cuisine has to offer. It wouldn’t be a Golden Century experience without a side of their famous XO Pippies sauce available to purchase to elevate your dish of choice.

Harry’s by Giuls

Harry’s By Giuls is your little slice of Milano on Darlinghurst’s iconic Stanley Street, where Head Chef, Alessio Rago, infuses 15 years of Italian cooking at Michelin Star venues into the menu. His menu is authentic and unashamedly simple, offering modern Italian-style tapas with roots firmly placed in classics. Signature dishes include the Fig and Prosciutto pizza and the Drunk Pasta, featuring red wine-infused handmade pasta with chilli and cherry tomato. 

Rancho Seltzo

You’d expect to find this pastel-hued, tropical oasis with clusters of cacti in Palm Springs. Although Rancho Seltzo is located on the ground level of Pacific Bondi Beach. It offers fellow beachgoers and residents a laid back, resort-style tropical drinks list, including signature slushies such as the Iced Tropical Whip and a Frozen Paloma. You can also try a Seltzer Spider, which is any Bondi Brewing Co seltzer topped with a scoop of house-made coconut ice cream. The food leans toward Baja California flavours with Mediterranean influences. Diners can expect to see smashable crispy prawn and avocado rolls, kingfish ceviche, charred lamb shoulder with green salsa, and for dessert, a mango, coconut and passionfruit sundae. For now, Rancho Seltzo will operate as a pop-up throughout summer and autumn. Although, we hope it becomes a permanent fixture.

The Harbour

Circular Quay
The Opera House is celebrating its 50th anniversary. To celebrate, a pop-up fish and chip shop called The Harbour will serve sustainably-sourced fresh seafood, crisp-fried fish, golden crunchy chips and takeaway classics like potato scallops. The eatery and concept take inspiration from the original restaurant, which was located in that same spot at the Opera House (named The Harbour Restaurant) back when the building first opened in 1973. In the late 80s, the menu focused on seafood, and that’s what they’re paying homage to in January. 

Holy Basil

Darling Square
Co-owners of Holy Basil, Louise and Tony, use their unique mix of Laos & Thai cultural heritage to inspire their menu. This distinctive cuisine is dominated by fresh herbs and spices, with a delicate balance between sweet, sour and spicy. As the third Holy Basil venue, this venture is set apart from the Canley Heights and Parramatta locations by its increased drinks focus, including cocktails, premium champagne and French rosé.

Irori Kuon

Irori Kuon encompasses a traditional cooking method using wood and charcoal to grill various cuts of meats, seafood and vegetables in the simplest of ways to enhance the full flavours and textures of premium produce. The food is centred around an elevated, glass-encased version of the traditional Japanese sunken fireplace with ten seats at the counter. Another ten can be seated in the private dining room. 


Kahii, Sydney’s loved Japanese-inspired cafe and kissaten by day is transforming into a cosy wine bar by night. The menu will feature highlights from Executive Chef Taka Teramoto of Kuro, the next-door sister restaurant. Wine is celebrated in both experience and fit-out, with a detailed custom brass display cabinet elevated above the bar. The wines have been carefully hand-picked from iconic regions in France and bear unique characteristics as well as stories behind each label, and the team is continuing to build up their cellar as they procure more small batches and hard-to-get labels. Perfect for after-work drinks, intimate dinners or dates, or a venue takeover with friends or colleagues, Kahii’s wine bar is open Tuesday to Saturday from 5 pm-10 pm. 

Mia Dolci Italiani

Mia Dolci Italiani, an Italian pasticceria, and the brainchild of famed chef Orazio D’Elia and classically trained Italian pastry chef Riccardo Falcone (ex-Rockpool), will open in Alexandria this December. The converted warehouse space will operate as a cafe serving house-made Italian sweets with a modern twist, focaccia, specialised chocolates and also offer retail and wholesale orders. Mia will serve classic Italian house-made desserts such as ricotta-filled cannoli, delizia al limone, rum baba, torta della nonna and crostata di frutta, and also a rotating menu of by-the-slice focaccia slab style pizza for dine in and take away.


Kissuu, a new Japanese restaurant and party bar, has opened on Oxford Street. Spearheaded by partners head chef Adam Burke (ex-Nobu) and music curator and DJ Richy Penny, the all-in-one venue is open for dinner and disco from Tuesday to Saturday until late. Guests dine downstairs on fresh, flavour-packed Japanese food and then ascend the stairs to find a vibrant lounge with a DJ booth. Grab a spot at the green marbled counter bar or one of the sleek banquette tables and start with dishes like ‘stuffed chicken wings with prawn and wasabi kimchi’, ‘tempura Balmain bug lettuce cups with umami mayo and caviar’, and ‘prawn and scallop’ or ‘shitake and tofu’ gyozas.


Jones Bay Wharf
Located in the historic Flying Fish site at the end of Jones Bay Wharf, Sala will open on November 25 and offer the best of Australian seafood in unique Italian dishes. Head chef Michael Lewis has curated a seafood-focused menu to match the coastal style of the venue, embracing authentic Italian cuisine and techniques while utilising an expanded pantry to add interest to the dishes. The drinks offering has been curated by head sommelier Rocco Pezzullo to pair easily with the cuisine, as the wine list is predominantly Italian varietals sourced not only from overseas but from local producers as well. Bar manager Behzad Vaziri has created a cocktail list that sees a full Negroni collection and Italian classics like an Amari Sour section which gives guests the option of choosing their favourite sour.

Spice Trader

Spice Trader is the cocktail bar at the newly opened Porter House, which joins Henry’s Bread and Wine, and Dixson and Sons. At Spice Trader, the cocktails focus on four key trade items of the era: ginger, coconut, cassia bark, and coffee. Drinkers can expect to see penicillin on the menu and a few names they might not recognise, such as Quickdraw, a spicy margarita or Spice Trader Espresso, a take on the iconic espresso martini. Although the cocktails are the star of the show, you would be amiss if you didn’t try the snacks. There’s a scallop and bay bug toast, wild scampi caviar, and more. Spice Trader only accepts walk-ins.


Surry Hills
This pocket-sized natural wine bar is located on a corner in Surry Hills, and it’s already a favourite with the locals. The wine is approachable, as is the food, which leans to share plates of bar food. Think fried chicken, crispy cauliflower, and mushroom medleys. There are only 20 seats inside, and a few seats outside, so walk-ins are preferred. Although, if you DM them on Instagram, they’re happy to explore group bookings.

El Primo Sanchez

The legendary team behing The Maybe Group is opening a bar this December in Paddington. Cocktails will be served in traditional handmade clay jarrito jugs while Mexican and Latino produce will shine through each of the drinks. There will also be a decent selection of agave spirits. The food menu will skew more traditional Mexican than contemporary, ranging from lighter snacks like tacos through to more substantial but still informal dishes.

Luke’s Table

Harbour Bridge
Celebrity Chef Luke Mangan has been given the green light to open an ambitious new restaurant in the Harbour Bridge’s southeast pylon. The 20-seat restaurant will focus on local produce, including oysters, Champagne, sashimi, and seared beef fillet paired with Penfolds wines. As you can expect, dining here comes with a hefty price tag, around $295 per person. Luke’s Table is slated to open on November 17.


Circular Quay
There’s a new Japanese fine dining fusion kaiseki and teppanyaki restaurant and bar in town. Oborozuki and Oborozuki Bar sit side-by-side over two soaring, glass-encased levels with a spectacular backdrop of Circular Quay and Sydney Harbour Bridge views. They have the largest kaiseki dining room in Australia, alongside private teppanyaki rooms. Considered one of the world’s finest Japanese culinary experiences, akin to degustation, Oborozuki’s fusion Kaiseki experience is presented as a multi-course menu consisting of a sequence of cold to hot (light to heavier) dishes, each one a unique reflection of its time and place. The emphasis is placed on the freshest seasonal ingredients, prepared simply. The 10-course fusion kaiseki menu is priced at $380 per person, and the 10-course teppanyaki menu is priced at $450 per person. Held in three private dining rooms, the teppanyaki experience, helmed by Head Chef Felix Zheng is an immersive and engaging experience, ideal for group celebrations. Oborozuki is open from Tuesday to Saturday from 5:30 pm.

Bar Tikram

Inspired by the authentic cooking techniques, sauces and spices of Lebanese culinary culture, everything on the menu at Bar Tikram comes straight from the on-site wood-fired oven. To wash it all down, the outdoor bar will serve up fresh cocktails, mocktails, Lebanese spirits, and drinks infused with Middle-Eastern flavours. Highlights include the Rubi Margarita with tequila, pomegranate and rhubarb liquor, as well as the selection of arak (a fragrant, cloudy spirit considered to be a staple in Middle Eastern cuisine). From Thursday to Saturday, diners can also delight in DJs playing a mix of summery electronic beats with a percussion influence in the evenings or enjoy a relaxed atmosphere on Sunday afternoons with mellow acoustic sets.


Darling Square
Sydney is getting a new fried chicken joint with a KPOP twist. Honey serves up Pocha-style shareable dishes, copious amounts of Korean Fried Chicken, soju, and fun Korean-style cocktails. The menu consists of Korean Fried Chicken options, including soy garlic; sweet chilli, creamy onion; flaming; and jalapeno. Other notable menu items include spicy grilled pork, Bulgogi Pizza; clam tang soup; Yukhue beef tartare; seafood Ttoek Bokki; and Tonkatsu. To wash ti down, there’s a range of beers on tap, cocktails, wine, soju, and their famous Honeycomb Magkoli (Korean Rice Wine). Book a table here.

The Sussex Rooftop

This cute little spot is perfect for taking in spring and summer cocktails. Perched above the bustle of Barangaroo, enjoy an oasis populated with succulents, a canopy of grapevines and olive trees. The menu is casual and highly influenced by Mediterranean flavours. There’s a meze menu with salads, kebabs, and larger plates, featuring spiced chicken wings, salted cod fritters, and Moroccan spiced chicken with tabbouleh and fries. The cocktail menu has the classics, but the signatures will have you coming back for more. The La Vida features rosa gin, grapefruit, rose water, and aquafaba, perfect for spring or summer. Book a table here.

The Charles

This European-style brasserie is helmed by the same team behind local favourites, Loulou Bistro, Boulangerie, and Traiteur in Milsons Point. Housed in an impressive, heritage-listed art deco reception, diners can choose their adventure. To the left, find an all-day dining café and bar à vin that begins with coffee and breakfast and ends on late-night snacks, cocktails, and wines by the glass. Take a seat at the bar, and ease into a classic aperitif, the prelude to a savoured snack or petite a la carte. To the right, experience the splendid sophistication of the grand brasserie dining room and mezzanine for indulgent dining with a side of savoir-vivre. The Charles is slated to open, on October 21.


Surry Hills
Renowned Australian Chef and pioneer in Sydney’s dining scene, Justin North has collaborated with owners Sophie and Con Bousgas of the iconic pub, Bar Cleveland, to open a new Surry Hills restaurant, Sofia. Patrons can feast on flavourful but uncomplicated Greek-flared Mezze, with hero dishes such as chargrilled lamb ribs, pomegranate cured ocean trout and the use of their own extra virgin Olive Oil, made from the family’s olive groves in Greece. The 60-seat restaurant and accompanying lounge bar feature soft, neutral interiors to showcase the legacy of the original space and is the perfect place to catch up with friends and family or celebrate milestones. Sofia officially opens on October 5.


North Sydney
COYA fast became a local favourite upon opening in 2016. Today, COYA has reopened its doors with beautiful, bright interiors and incredible light fixtures that pay homage to Chef Ash’s Middle Eastern heritage. The restaurant has also relocated to St Leonards. Artfully created and full of flavour, diners can expect modern Australian fare served across six and 10-course degustation menus. Let’s not forget the drinks. On the menu, find a well-curated wine list that complements each dish. If you’re looking for a lunch spot, COYA offers a three-course express menu.


North Sydney
RAFI is a vibrant, contemporary multidimensional 300-seat restaurant and bar located on Mount Street. Inside, there’s a playful interior, world-class cocktails, and inventive food; outside, there’s a sunbathed al fresco dining area for those upcoming balmy summer evenings. Bright and creative cocktails sit alongside a handpicked selection of local beers on tap, and a well-constructed wine list, featuring a strong representation of local wineries by the glass, all showcased in a large industrial-style glass wine store. The restaurant will specialise in sustainably sourced seafood and vegetables cooked over charcoal, presented on small plates for the customer to mix and match different combinations of dishes. 


Ace Hotel Sydney has brought together a world-class team for Kiln, its wood-fired rooftop restaurant set 18 stories above Surry Hills. The inventive Mitch Orr leads the kitchen as the restaurant’s Chef-Partner, with acclaimed Melbourne-based interior designer Fiona Lynch as the design partner for the space. Mike Bennie, a champion of the Australian drinks scene, is helping to curate the hotel’s beverage menus. Kiln will be open for dinner from Tuesday to Sunday.

Bar Conte

Surry Hills
Bar Conte is a Negroni-focused aperitivo bar, slinging 20 versions of the classic cocktail. The concept is being brought to life by Negroni enthusiast and co-owner Raffaele Lombard and his partner, interior designer Victoria Hampshire. As for the Negroni iterations, expect Mexican Negroni, Negroni Bianca, Amber Negroni, Conte’s Barrel Aged Negroni, and a Samurai Negroni made with Roku Gin. If you’re not a Negroni fan, don’t worry they will also have European beers, Italian wines, and sparkling offered by the glass and bottle. To pair with your Negroni, there’s a menu of Italian snacks and share plates. Bar Conte opens on September 14, 2022.


Surry Hills
Lennox Hastie has just opened his second venue, Gildas, across the road from Firedoor. Gildas is a Basque-inspired wine bar offering share plates, Spanish wine, cherries, and vermouth. The restaurant is intimate, with seating for 60, and the light is dim—reminiscent of wine bars in San Sebastian. Diners can expect the same exceptional food quality you would find at Firedoor, with a much smaller price tag.

Rekōdo Restaurant & Vinyl Bar

Barangaroo House is set to get a little louder when Rekōdo restaurant and vinyl bar join the house mix on level one, Friday, September 16. A nod to Japanese listening rooms, Rekōdo (Japanese for ‘record’) blurs the line between food, drink and music to create an immersive restaurant and vinyl bar with a Japanese bent. Expect Japanese-inspired food, sake, cocktails, and wine—all set to a killer soundtrack curated by a collective of tastemaker artists, played by vinyl DJs, and amplified through a Klipsch La Scala sound system. Each month a guest vinyl Selector curates tunes.

This Way Canteen

The team behind Hinchcliff House has opened a New York Deli-style sandwich and doughnut bunker. Located on the corner of Bridge and Philip Streets, This Way Canteen slings generous sandwiches with bread from Grana Bakery and a selection of doughnuts to go with house-made sodas. Expect seasonal salads, drunken chicken sandwiches, Philly Cheesesteaks with shaved wagyu, and even tater tots or potato scallops. This Way Canteen will have a separate entrance to the Museum of Sydney so you can duck in and out with ease. Despite its 100-person seating capacity, the canteen is designed to be a transient venue versus a destination to while away the hours. 

Liberty Hall

Entertainment Quarter
Mary’s Group is set to open a new 1200-person live music venue, Liberty Hall, in late October. The new venue will be a champion for great art, opening the doors and stage to local and international artists. The dedicated music venue will also sit next door to a new Mary’s venue, bringing their infamous burgers, fried chicken, and natural wine to the most exciting live music party of 2022. 


S’WICH is not your average salad and sandwich shop. University graduates Jordan Abram and Jay Fink have brought their love of food, art, and design to launch a next-gen sandwich joint in Bondi. They serve lunch, dinner, and everything in between. Pick up a classic thick-cut bread chicken schnitzel sandwich or go for the herby tuna salad with wild rice and pickled fennel. For a snack, you can’t leave without trying the three-cheese toastie.

Henley’s Kitchen and Bar

King Street Wharf
There’s a new casual waterfront bar opening on Monday, July 11, and it’s here to shake up the vibrant King Street Wharf precinct. Henley’s Kitchen and Bar is lively and laid back. Expect it to be an all-day drinking and dining destination, catering to locals, workers, and everyone in between. There will be signature cocktails with a fruitful flair, an approachable wine list, and of course a food menu packed with burgers, baby Philly cheesesteaks, grilled corn ribs, and popcorn chicken. They also serve stone-cooked pizzas, salad bowls, and larger, more refined dishes including a togarashi pumpkin. Inside the venue is a large-scale mural featuring aerial drawings of the Sydney Opera House. Although, there are water views from every seat here.

Porter House

Porter House is Sydney’s new multi-level hospitality destination, opening in July, alongside a hotel called The Porter House Hotel Sydney. Porter House is housed within an 1870s heritage-listed building and includes three venues over five levels, as well as two floors dedicated to private dining and function spaces. The hotel accommodation, which is a supporting act to the F&B, is located next door in a brand-new build. You can be dining and drinking in Porter House and have no idea it’s linked to the hotel accommodation so it really is as far from hotel dining as you can get.


Now open in The Star is ELE, a new dining concept from head chefs Federico Zanellato (Lumi Bar & Dining) and Karl Firla (Oscillate Wildly, Est, Marque). ELE offers a degustation experience like no other. Diners start in the bar with small snacks and a beverage before being ushered into the dining room to watch the digital projections and enjoy larger dishes. Think corn souffle and a buttery lobster placed over even more buttery brioche bread. During the course, diners will find themselves immersed in a compelling visual and sound scene, complementing the meal. Diners are then ushered to their last destination, the chef’s counter. Here, you can watch the team of chefs prepare dishes and even ask them questions about the food. This is also where the mains and desserts are served. if you’re looking to switch off and completely immerse yourself in the tastes, smells, and sounds of dining, then ELE is the premier place to go.

Topikós Bar & Dining Room

A fresh and modern Greek venue is coming to Bondi Beach Thursday, April 14. The Bar menu focuses on casual Greek all-day dining, with the menu split across meze, salads, and larger plates, whereas the dining room is designed to share and celebrate contemporary Greek dining and moves from meze plates to seafood, and meat, salads and vegetables. Expect a  short, sharp list of around 60 wines from Greece, Italy, France and Australia, with 20 by the glass. Inside, Greek key inspired stepped window frames and a marble mosaic chef’s bench opposite rendered banquet seating that runs the length of the dining room, anchor the space.  Topikós Bar and Dining Room also have a 30-seat private dining room.

Parlar Restaurant and Bar

Potts Point
Located next to Franca in the heart of Potts Point, the 55-seat Parlar (to speak in Catalan) is an ode to Becher’s love for Barcelona and the French coastline. From the design to the food and drink menus, Parlar is heavily influenced by a combination of Catalan and Mediterranean culture and cooking. The wine list is a postcard to the Mediterranean, focusing heavily on the varieties that dot the sunbaked shoreline from Spain to the tip of the Italian boot. The wine offering has plenty of reference points across styles showing alternatives to the classic varietals from Spain, Southern France, Italy and Australia. Parlar Restaurant + Bar will open Wednesday, April 6.

The Rover

The Rover, a reinvigorated dining and drinking destination has officially opened its doors in Surry Hills. A polished version of its former self, The Wild Rover, The Rover brings the bustling charm of a dapper New York cocktail bar to the reinvigorated inner-city precinct. While respecting the rustic charm and good-time Irish heritage of the previous space, The Rover, owned by Liquid & Larder hospitality group who run sister venues Bistecca and The Gidley, ushers in a new life to the Campbell Street stalwart with an evolved personality and sparkling new interiors.

Diners can expect an expanded dining offering, led by Executive Chef Pip Pratt who has crafted a generous New England-inspired and a seafood-driven menu boasting everything that’s great to share.

Even before entering, guests can capture a peep into the bustling allure of The Rover with its new clear front windows that now welcome the afternoon sun into a space once notably hidden from street view. The elevated interior has been upgraded to create a warm and inviting atmosphere, aligning it closer to the DNA of sister venues, Bistecca and The Gidley. The banquette seating has gained plush velvet upholstery and a warm amber glow radiates from the softened lantern style lighting.

Fish Fish

Fish Fish will open Tuesday, March 29, in Sydney’s West, reviving a Penrith institution. Phil Hallani, owner of Percy Plunkett’s owner, has put his spin on affordable, quality fish and chips by bringing in a fresh design and innovative menu. You can expect to chow down on a tuna cheeseburger or wrap your hands around his take on a fillet-o-fish burger. There will also be grilled seafood on the menu and salads as a healthier option. Poke bowls will also grace the menu as they grow in popularity. Fish Fish is set to bring back a little class to fish and chip shops while keeping it affordable to feed the family.

Block’s Bar

After months of secret building and design, Block’s Bar has emerged beneath the iconic 4 Pines Brewpub. This cheeky, younger, subterranean bar is a late-night haunt, hosting local and international DJs, with a lot of Caribbean soul. The kitchen slings brisket sandwiches, chicken katsu burgers, loaded fries, and flatbreads. There are plenty of beers on tap and a few funky cocktails to try. In the end, Block’s Bar focuses on live music and fun.

The Rockley Pub

Chef and restaurateur Matt Moran are reopening The Rockley Pub, which he purchased in mid-2021, in the NSW village of Rockley, south of Bathurst and just down the road from his farm. The pub will reopen on March 17, with a new Moran-style pub menu and drinks list in the classic country pub setting. The new pub menu showcases as much local produce as possible, including some from the nearby Moran Family Farm and meats from Cowra. In the second phase of renovations next year, Moran plans to expand the pub’s footprint and infrastructure, with the addition of a bakery, general store and more accommodation.

Mister Fish

A new fish n chipper has landed in the heart of Earlwood, and it’s taking the nostalgic battered fish and chips to the next level. Here, wood-fired whole snapper and wood-fired shellfish are the stars of the menu. There’s also an award-winning prawn and snapper pie that is a must-try. You will also find Sydney Rock oysters, a seafood platter for two and prawn buckets on the menu. The best part, all seafood is locally and responsibly sourced from suppliers who are part of the Master Fish Merchants’ Association.

The Castlereagh

Located within the iconic building, The Castlereagh club; steeped in Sydney history, The Castlereagh by Colin Fassnidge will embrace produce from local farmers and suppliers to marry the warmth and comforts of your local go-to with a restaurant-quality menu including standout dishes such as Colin’s ‘Suckling pig sausage roll’ and ‘Buttermilk chicken schnitzel’. The venue is now open.


Aalia introduces a new perspective on Middle Eastern cuisine. The culinary team spent years exploring dishes and techniques from lesser-known regions and coastlines of the Middle East and North Africa. They discovered forgotten ingredients from millennia ago and uncovered recipes from within the pages of 10th century Arabic cookbooks. Aalia beautifully combines ingredients from across territories and times, contrasting tradition with modern techniques to offer diners an Arabian nomadic time-travelling odyssey of dishes. Aalia is now open.

Bar Mammoni

The newest resident in Quay Quarter Sydney’s burgeoning precinct in Circular Quay is the cheekiest to date, Bar Mammoni. Opening Wednesday, March 2, Bar Mammoni is small but mighty with a zippy collection of laneway food and drinks shepherding you from your first cappuccino of the day to your last cocktail. Occupying just 100 sqm and with seating for 30, the majority of which is situated in the laneway, Bar Mammoni’s menu draws on the pastry prowess of Grana Bakery and cocktail concoctions of Apollonia, sister venues located next door at Hinchcliff House. Come lunchtime, the focus moves to pizza by the slice, heated to order on Bar Mammoni’s countertop. The 72- hour slow-fermented pizza is made with freshly milled flour from Grana Bakery’s flour mill and comes topped with the likes of nduja and caramelised onion.

Fish Butchery Waterloo

Customers can watch the Fish Butchery Waterloo kitchens through the floor to ceiling glass windows along Bourke Street.  Inside, a long 13-metre marble counter hosts the fish butchers preparing, trimming and cutting to order.  The hot kitchen supplies dishes like Murray Cod Souvlaki coming off a vertical kebab cooker and a list of Josh Niland favourites including the Yellowfin Tuna Cheeseburger as a single, double or triple and Fish & Chips. While the freezer will have everything from Yellowfin Tuna Lasagna, Smoked Red Gurnard Pies and Aquna Murray Cod fish fingers. A range of fresh seafood, fish charcuterie and rock oysters will be on display in the retail fridges. Josh and Julie Niland recently announced Fish Butchery Waterloo will officially open, Thursday, Feb 3 2022, for retail and takeaway.

The Meat & Wine Co

Bella Vista
The Meat & Wine Co recently opened their new Bella Vista location, at Sydney’s newest lakeside playground of dining establishments. Diner will enjoy an upscale dining experience, with picturesque waterfront views, and a boardwalk to wander down. Keeping in tune with the brand’s ethos, expect premium steaks, contemporary food dishes and an extensive beverage range to complement. The menu’s focus is a combination of Australian and seasonal produce that is energised by Afro-centric ingredients and cooking techniques that reflect African culture and tastes. It’s a dining experience that offers something for everyone. At the helm of the menu is the brand’s curated meat program from Australian purveyors. The meats are handpicked by the chef and feature the exclusive Monte line of steaks, heritage Shorthorn and Australian Wagyu from the limestone coast that has been finished on 450 days of grain feed for a superior marbling score.

Little Pearl Bar and Dining

In lieu of Manly Wine closing after 12 years, Little Pearl Bar and Dining aims to be a new waterfront bar, offering a casual, all-day dining destination. Expect hawker-style shared plates, bold cocktails, easy-drinking wines, and prime ocean views. There are a number of weekly specials, including happy hour from 5 pm-6 pm Monday to Thursdays, and a $79 brunch with soul on Saturdays. Led by executive chef Jason Roberson, Little Pearl is the perfect spot to drop in for breakfast, gather with friends for brunch, or let lunch roll into dinner and drinks.


Paripé, a casual funky style Spanish restaurant and bar has landed on Chippendale’s eclectic Kensington Street. Showcasing the very best of Spanish culture, this unique venue adds even more diversity to the already extensive offering found at Sydney’s best food and drink destination. With the menu including garlic prawns, chorizo and Spanish omelette, Paripé looks to bring a traditional menu that brings to life the tastes of Pablo and Maria’s Spanish home. The venue also brings to life an extensive bar selection to indulge the senses, offering exclusive signature cocktails using the freshest Spanish ingredients.


Surry Hills
A new Italian restaurant from the team behind Rockpool Dining Group is bringing a taste of Tuscany to Crown Street. Here, it’s all about handmade pasta, in moreish sauces, and topped with fresh local produce. The signature dish is a Conchiglie, vodka, pancetta and taleggio. You’ll also find squid ink fettuccine and lamb ragu, sprinkled with parmesan. Even though it’s the new kid on the block, Giuls wants to be the new local for lingering after-work drinks, and delicious bowls of pasta to soak up happy hour.


Lavender Bay
Lavender Bay will welcome a new French bistro, boulangerie and traiteur when Loulou opens Wednesday, December 22. A tour de force, Loulou, the first venture from Etymon Projects, is set to become the lower north shore’s local go-to for fresh bread and bakery items, charcuterie, rotisserie and ready-to-go meals, through to all-day dining in the bistro. Next door is the très French combination of Boulangerie and Traiteur. Here, the delicious aroma of take-home artisanal baguettes, croissants, batards, and baked sweets spill from the boulangerie all day, just like in Paris. An unfamiliar concept to most Australians, a traiteur is one of the most frequented destinations in a French neighbourhood and will no doubt be as beloved in Sydney. At Loulou’s Traiteur, you’ll find exceptional house-made produce and meals to take home, such as Toulouse sausage, country terrine, chicken liver parfait sliced to your liking, duck pithivier, and ready-to-heat sauces, and condiments.

Bouillon l’Entrecôte

Bouillon l’Entrecôte takes a nod from the original “Le Relais de l’Entrecôte”, the famous one-dish steakhouse that opened in 1959 in Porte Maillot, Paris. Think premium sirloin steak served with a salad, home-cut fries and a secret sauce – a true French speciality. In line with a French bouillon, the restaurant will fit comfortably between Bistro and a Brasserie, offering great food for a reasonable price, along with a ground-floor wine bar featuring French wines and Jazz music. Authenticity is at the heart of the restaurant, going beyond just the menu. Tables will be covered in crisp white butcher’s paper and chairs will be traditional bistro style. Champagne will be poured into elegant Lalique glassware. There will be an extensive French wine cellar and the house beer will be Kronenbourg from Alsace. The décor will also feature authentic French objet d’art shipped from Europe by both Giausseran’s and Ventura’s parents. With doors opening in January at Quay Quarter Lanes, Bouillon l’Entrecôte will accommodate up to 70 patrons in its upstairs 6 Loftus Street premises, with a downstairs bar area with seating for up to 20 people. 

Chuck Trailer’s

Only steps away from Bondi Beach, Chuck Trailer’s is the new dive bar with a difference bringing a little grunge, a touch of debauchery, and a whole lotta-style to Bondi. Around the bar, you’ll spot skateboards pinned between rock ‘n’ roll posters, neon signs hanging from scaffolding and even taxidermy toads. The venue itself is undoubtedly eclectic. During the day, the bar spills out Roscoe Street with outdoor seating in the sun but come night, the windows close, curtains are drawn, and the “anything goes” vibe comes into its own. Chuck Trailer’s might be a dive but they don’t mess around with their food and drinks with twists on American classics, like BBQ wings (served with their house Dr Pepper sauce) to the more adventurous Ring Sting Idiot Wing (served alongside a well-needed glass of milk). For those not partial to wings, there’s the Thunderbird Chicken inspired by Nashville buttermilk style chicken or even the No Chook Yoself beef burger for those swerving the chook completely. 


NOMAD Group, which owns and operates the Mediterranean-inspired restaurant and bar NOMAD restaurant in Sydney’s Surry Hills, and the soon-to-open Melbourne venue on Flinders Lane will launch a new wine bar and deli, Beau, in Surry Hills in early 2022. Beau Deli will highlight manoush, traditional flatbreads popular across the Levantine, the classic being a simple housemade za’atar by executive chef Jacqui Challinor and her team. Expect dips, pickled and marinated vegetables and toppings like spiced Margra lamb shoulder, green chilli zhoug for your lunchtime manoush. Positioned alongside a private laneway that connects Reservoir St and Foster St is Beau, an intimate 50-seat neighbourhood wine bar and restaurant, as well as offering a rooftop private event space.

Santa Catarina

Open on Clarence Street, Santa Catarina pays homage to Oaxacan municipality, ‘Santa Catarina Minas’. The 100-seat mezcal bar features a large wine cellar as well as an intimate private dining room, creating the perfect week-round drinking and dining destination in the CBD. The elegant and modern menu designed to share pays homage to the ancestral cuisine of Oaxaca and showcases traditional Mexican dishes such as Mole Madre, which was once offered as a tribute to the gods and to this day is associated with celebration in Oaxaca. Santa Catarina’s signature Mole utilises more than fifty original ingredients and is made using ancient techniques passed down from indigenous communities in Oaxaca. 

Casa Mérida

Casa Mérida is now open on Kellett St in Potts Point. The 70-seat venue draws its inspiration from the city of Mérida – its palatial elegance and Mayan ancestry, juxtaposing stone and rustic time-worn interiors with chandeliers and luxe gold detailing to create a feeling of nostalgia and history. Casa Mérida’s design is inspired by the charm and opulence of the renowned Coqui Coqui Mérida, based on Mexico’s Yucatán Peninsula. Showcasing traditional Mayan cuisine while utilising the best in local produce, menu highlights include market fish ceviche (lima Leche de Tigre, maax’ik chile, citrus cured lobster, tortilla strips, red onion and chervil); a range of tacos including Mayan octopus, chicken and jackfruit. The drinks menu will feature new Mexican spirits, rare mezcals imported from indigenous communities in Oaxaca, and tequilas exclusive to the venue including top tier selections of Clase Azul Ultra, 3-4-5 and Casa Dragones at $300-$400 a shot. 

Get the latest from Thrillist Australia delivered straight to your inbox, subscribe here.