Top Things To Do
Our curated list of the best Sydney destinations to visit.
Our curated list of the best Sydney destinations to visit.
Opened July 2018; Delicious says "Whether it’s coffee and cake you crave or a savoury plate, you’ll find a lot to love at Austro, a new bakery-café putting an Aussie spin on Austrian classics. Was it the Danish pastry topped with golden potato gratin, or the custardand- honey high of the bee sting cake that tipped us over the edge?."
Opened August 2018; Goodfood's review says "Owners Banjo Harris Plane and Michael Bascetta are both ex-Attica. Spiralled vesuvio pasta (some with a little surprise crunch) is drenched in nothing but bright, rich, ballsy and ridiculously addictive tomato vodka sauce, a staple of check cloth joints. There's not a lot I wouldn't double dip my fork into here."
Reopened after renovations in February 2018; Broadsheet says "The menu is an elegant take on modern Australian food with a European influence that works well with wine and is seasonal. There is a kingfish crudo – a monochrome dish of thick slices of raw fish on a smudge of creme fraiche and topped with rough slices of translucent napa cabbage and shaved horseradish."
Opened in October 2018; Concrete Playground says "a narrow restaurant with an industrial aesthetic and strong black and white contrasts with softening pops of light blue. Like Dexter in Preston, it's a bit of a no-rules barbecue joint. The menu here, though, leans heavier on Asian influences, taking inspiration from Korean, Chinese and Japanese cuisines."
Opened in March 2019; Urban List says "Whether you’re in the market for something clean like a vermicelli salad or maybe something more substantial, we promise that Co Hanh won't disappoint—in fact, we’re sure it'll quickly become one of your go-to's."
Broadsheet says "The stand out is the soft, peppery, house-made kangaroo pastrami, served on a smudge of cultured sour cream (made from scratch) and a layer of crunchy shallots. And a pulled pig’s-head croquette injected with chicken stock, served with green aioli between two soft rounds. Lean over your plate – that sucker bursts like a soup dumpling."
Broadsheet says "The menu resembles the St Kilda restaurant’s in many ways, heavy with handmade pasta. Thin strands of capellini pasta with briny hunks of crab, and veal saltimbocca with semolina gnocchi, are reminiscent of dishes you’d find at the Cafe. Radicchio arrives grilled, fanned out on the plate, dressed simply with lemon and oil, or there’s paccheri (large, tubular pasta) with bolognaise. Parmesan hits the table alongside your pasta, but is rarely required. Salt plays a spirited role here."
Delicious says "Don’t let the artfully lit, oh-so-Melbourne black-and-slate sleek surrounds fool you. Between an opening mouthful of wallaby so dramatically smoky it could have hopped through a bushfire on its way to the plate, through to a deconstructed pavlova with tiny kiwiberries, a meal at Scott Pickett’s flagship fine diner is many things – clever, refined, considered, but most of all, fun."
UrbanList says "We know it’s easy to overhype brekky dishes in this town, but just sit down in the button-cute courtyard out back, sun filtering through the trees, and tuck into a plate of the slow-roasted mushrooms with thyme, garlic, chilli cashew cream, poached egg, dukkha crumb and a quenelle of labne. Sweet Jesus, that is a plate of food. Hands down one of the best things we’ve eaten in 2018 (we know it’s only April, but we eat A LOT)."
The City Lane says "Suburban hotspot Good Times Milk Bar in Bentleigh is inspired by 80’s nostalgia with their retro themed interior and milk bar schoolyard favourites. Amongst the pastel coloured décor, the corner shop café offers a delicious all day breakfast menu (vital for Melbournian brunches), a juicy burger menu with all the sides, and a dog friendly courtyard making it a space suitable for family and furry friends.
Delicious says "Plates celebrate seasonal Australian cuisine, with the majority cooked over woodfire coals in an open kitchen. Signature dishes include whole roasted cauliflower, roasted Kent pumpkin, house made bread with smoked butter, and the whole barramundi, cooked again on the grill. There’s also a custom wood-fired oven which churns out simple pizzas (available for takeaway), roast vegetables, breads, meats, and some desserts. This petite latter category includes the likes of a Woodfired Pineapple, paired with pecan crumble, yogurt ice cream, and the ‘Chocolate nemesis’ served with both creme fraiche cream and dulce de leche."
Concrete Playground says "It's not every day a Michelin-starred name makes its way to Melbourne. So it's little surprise that the queues for Hawker Chan, the new Melbourne outpost from celebrated Singaporean chef Chan Hong Meng, have been a firm fixture since its doors opened in December.
The lineup of sides is equally minimalist, including a fragrant wonton soup ($7.80) and a flavour-packed Thai-style tofu — fried and drizzled with sweet chilli sauce and crushed peanuts ($6). Throw in a serve of house-made chrysanthemum tea ($3) or sweet plum juice ($3) and you'll find it pretty easy to imagine you're actually worlds away, living it up in Southeast Asia."
UrbanList says "Hibiki specialises in two things: “Japanese brunch and beats”. Any cafe with that motto is somewhere we want to get to know better.
Manu Fiedel for Delicious says "If you can’t jump on a plane to Japan for a quick bowl of ramen and some steamed buns, I’d still recommend you try Ippudo. It might not be the best ramen in Australia, but it hits the spot. 3.5/5"
Eat Drink Play says "JAMU comes from the Malay word meaning ‘to feast’; and feast we did. Head Chef Kha Nguyen of Masterchef season seven (2015) has curated a menu for sharing, with small to medium dishes, and a few big dishes on offer. The Hiramasa King Fish Ceviche was a refreshing way to start with its tamarind, pineapple and herb combo, plus some juicy Char Siu Pork that is first cooked using the sous vide technique."
Australian Traveller says "Produce-centric, multi-course dining that champions local flavours, set in an intimate above-street-level dining room that brims with warmth."
Essentials says "Kaiseki at Ishizuka is a 12-course affair. It could start with sakizuke, a delicious block of edamame tofu topped with scampi and Siberian caviar set in a dashi gel. It is a masterpiece in soft textures and umami."