The 38 Must-Visit Restaurants in Sydney

Visit Cafe Monaka for a delightful Japanese breakfast, featuring a carefully arranged selection of furikake-topped rice, pickles, tamagoyaki (Japanese omelet), and more. Owner Fuminori Bun Fukuda, hailing from Shizuoka, a renowned tea-producing region in Japan, offers a variety of meticulously brewed teas, including grassy sencha and rich, roasted hojicha, both served at optimal temperatures and enhanced with roasted brown rice for added flavor. Cafe Monaka also features its own loose-leaf tea selection and attractive teawares.

While Flour Shop could easily rely on its acclaim for the finest cinnamon scrolls in Sydney, Anu Haran’s creativity and warm community spirit elevate her bakery to new heights. Locals often share their excess citrus from backyard trees, which Haran cleverly transforms into lemon cream cheese pastries. Her sausage rolls are enhanced with apples, slow-cooked until they turn a deep purple, and the leftover cores are given to a regular who crafts them into apple cider vinegar. Haran also supports aspiring entrepreneurs by allowing them to host pop-up events in the space after the bakery closes.

Food lovers often flock to Harris Park (Little India) for roti, naan, dosa, and the always-bustling Chatkazz, which boasts an extensive vegetarian menu. Diners can choose from various takes on vada pav (the Mumbai burger), an array of Schezwan dishes (Chinese-inspired favorites like fried rice), South Indian uttapam pancakes that are perfect for stacking, and spiced beverages like the rich masala chaas, thick with buttermilk.

Should the enticing aroma of this Lebanese charcoal chicken shop be recognized on the National Heritage List for its influence on local culture? A quick survey of commuters leaving Granville Station might agree. Since 1998, when Andre and Carole Estephan launched the original El Jannah, many have been drawn in by its smoky scent. Its renowned garlic sauce, chicken, and chips have led to 15 locations across Sydney, along with long lines and excitement at outlets in other states. The hot chips roll is especially delightful.

Your train ticket to Guildford Station includes a delightful detour to Malaysia. Cross Railway Terrace, and you'll feel like you've entered an Asian night market, thanks to Mamu Penang Coffee Stall and its vibrant array of food stalls. Enjoy the enticing aroma of char-grilled satay skewers, wok-tossed char kway teow with a caramelized finish, nasi ayam (Malaysian fried rice), bee hoon (noodle soup), and teh tarik (pulled tea). Roti, freshly stretched and grilled, can be filled with onion and egg or served sweet and crispy straight from the hot plate.

Yum Yum Bakery has been serving deliciousness for over thirty years, gradually broadening its menu. The award-winning awarma (confit lamb) and egg pizza reflect traditional methods of preserving lamb through winter in founder Toufic Haddad’s Lebanese village. His son Najib modernized this dish by incorporating his daughters’ love for sunny side up eggs, giving man’oushe a personal twist. The haloumi spring roll tells a multicultural story: inspired by Chinese cuisine, it's filled with Greek cheese, dusted with Lebanese za’atar, and wrapped in crispy, deep-fried phyllo. Co-owner Jeremy Agha highlights that the impressive cheese pull of the spring roll boosts Yum Yum Bakery’s presence on social media.

Located within the Sydney Opera House, executive chef Peter Gilmore honors this architectural masterpiece with a classic Australian dessert, the pavlova, featuring shards of Italian meringue crafted to resemble the iconic sails of the building. However, this dessert hides no concert halls; instead, it boasts a vibrant core of passionfruit curd. The menu also showcases other creative interpretations of Australian desserts, including a stylish chocolate crackle and an innovative cherry jam lamington enhanced by the dramatic touch of liquid nitrogen. Like its sister restaurant Quay, Bennelong’s dining room provides stunning views of the harbor.

When asked about the Rocks district, locals might mention kitschy souvenir shops while steering clear of food discussions. However, this area near the Sydney Harbour Bridge is blossoming into a genuine dining hotspot, with Le Foote being a vibrant new addition. Created by the Swillhouse team, known for revolutionizing the bar scene with Shady Pines Saloon in 2010 and winning accolades for their Parisian-inspired Restaurant Hubert, Le Foote embodies the edgy charm of their previous ventures. Opt for a table in the back, where a striking Etruscan mural sets the scene for Mediterranean dishes served by impeccably dressed staff. Chef Stefano Marano has gained recognition for his rum baba and grilled meats and seafood, but don't miss the delightful house-made ricotta with charred figs or the banana parfait drizzled with toffee and sprinkled with sweet, crunchy black sesame.

Since its launch in 2019, Maybe Sammy has consistently garnered awards, including the top Australasian spot on the World’s 50 Best Bars list four times. This glamorous yet playful venue is designed for an exhilarating experience. The enchanting Polar Stratospheric Cloud cocktail, crafted by bartender Luca Goffredo, evokes visions of pink sunsets and atmospheric mist, blending fizzy gin, peach cordial, cream soda, and vermouth, all clarified with yogurt and finished with a delicate ruby chocolate puff. Additionally, bartender Hunter Gregory’s Infinity drink, topped with a citrusy bubble shot from a Flavour Blaster, perfectly encapsulates Maybe Sammy’s signature flair.

Founded in 1989 by the late Amy Chanta, the first Chat Thai restaurant laid the groundwork for many more locations. Her beloved versions of larb, noodles, and stir-fries highlighted a demand for authentic Thai cuisine, inspiring restaurateurs like Mek Phungsamphan from Yok Yor. Chanta was instrumental in the creation of Thai Town in 2013 and, alongside her daughter Palisa Anderson, prepared the final staff meal for Noma Australia’s pop-up in 2016. On her farm, Anderson cultivates holy basil and various garlic types, infusing her dishes with aromatic depth. Chat Thai’s triumph has paved the way for vibrant Thai dining options across Sydney, from newcomers like Porkfat to established favorites like Caysorn.

Upon arriving from Istanbul, Somer Sivrioğlu aimed to showcase the flavors of his homeland. At Maydanoz, he brings to life the vegetable-forward cuisine of Turkey’s Aegean region. The menu features standout dishes, including a delightful twist on cilbir, a 15th-century Ottoman egg delicacy. Executive chef Arman Uz also earns praise for the charred cabbage kebabs infused with pul biber (Turkish pepper). Breaking into the freshly baked stone bread is a must-try, which is also a highlight at Sivrioğlu’s nearby Baharat bar.

Kiosk may appear to be just another snack stand, but this canteen located at the entrance of Sydney Modern, adjacent to the Yiribana Gallery of First Nations art, truly honors First Nations cuisine and culture. Aunty Beryl Van Oploo, a Gamilaroi elder with extensive knowledge of bush foods, oversees the menu, which features delights such as native ginger-mango morning buns, damper rolls, and wattleseed ice cream.

At Aalia, chef Paul Farag crafts a menu that traverses time and borders, inspired by 600 recipes from a 10th-century Baghdadi cookbook and his Egyptian father’s eggplant mes’a’aha. While some inspirations date back over a millennium, his creations are fresh and contemporary, featuring a sweet and smoky buffalo labneh dip with beetroot molasses, alongside dulce de leche caramelized with colocasia leaves—an ingredient with a rich history—layered with salted cashew and brik, a traditional Tunisian pastry.

In 2019, Yellow wowed diners with an incredible onion and stracciatella dish topped with tonburi, often referred to as “Japanese field caviar.” This dish gained additional fame when it appeared on an Instagram-worthy avocado plate during New York’s Eleven Madison Park guest residency in Sydney. Like Eleven Madison Park, Yellow transitioned to a vegan menu during the pandemic. While its plant-based offerings may not have the same global recognition, they deliver impressive fine dining experiences without meat. Co-owner Brent Savage has been a pioneer in creative vegetarian options for over 15 years, with his flagship Bentley restaurant showcasing inspired tasting menus long before “plant-based” became trendy. Currently, head chef Sander Nooij is crafting “beetstrami”—slow-cooked beets seasoned with classic pastrami spices and then dehydrated for intensified flavor.

Junda Khoo’s Ho Jiak Mytouries honor his Malaysian grandmother, with the Town Hall location being the most adventurous and fun, featuring a neon sign that says, “Money cannot buy happiness, but it can buy char koay teow and beer.” For his rendition of the Marmite pork ribs recipe from his grandfather, Khoo creatively uses Vegemite, adding an Australian twist by braising the short rib for an indulgent 12 hours. The youtiao churros are an inventive third-wave take, perfect for dipping in a rich smoked-tea chocolate ganache.

Glenda Lau and Alessia Bottini’s Bayswater Kitchenette presents a range of Italian-inspired dishes infused with the warm hospitality of your ideal neighborhood Mytoury. Lau’s banoffee pie, inspired by Andy Bunn’s creation from the now-closed Cafe Sopra, has been a beloved staple since the beginning. Bottini, hailing from Emilia-Romagna and formerly of the renowned Fratelli Paradiso, serves up delightful tiramisu, calamari with balsamic mayo, and the catch of the day prepared al cartoccio (wrapped in paper).

Since 2010, a group of innovative young chefs has transformed the culinary scene. Rising stars like Dan Hong (Ms. G’s), Claire Van Vuuren (Bloodwood), and Mitch Orr (Duke Bistro) showed that you could blend loud hip-hop, drizzle Kewpie mayo, and serve tater tots while still receiving rave reviews. At Kiln, which debuted in October 2022 with stunning 18th-floor views, Orr serves snacks on Jatz crackers (a signature from his Acme days). He also meticulously crafts dishes, like tartlets filled with roasted golden beets smoked on Kiln’s impressive grill, combined with chives, verjus, and goat’s curd for an outstanding flavor experience. This is just one way Kiln showcases the art of cooking with wood and smoke throughout Sydney.

Sydney’s love affair with tonkotsu began in the early 2000s when Ryosuke Horii introduced rich pork ramen at Ryo’s Noodles in Crows Nest. Now, while various styles can be found throughout the city, Iiko Mazesoba stands out as the sole establishment dedicated to soup-free ramen. Co-owner Michelle Widjaja, who co-founded the Sydney Ramen Festival, honed her noodle-making skills in Osaka, Japan. Each bowl of mazesoba is packed with umami flavors and enticing toppings: the vegan option boasts soy mushrooms, roasted tomatoes, and house-made garlic oil, while the formerly secret spicy chicken curry karaage is now a popular menu item. Guests can also enhance their dishes with additional bottles of chile oil and kombu vinegar. Widjaja regularly updates the menu, introducing items like tsukemen (chilled ramen) reminiscent of avocado toast or prosperity mazesoba for the Lunar New Year.

While everything at this 20-seat sake bar, from the menu to the dishes, is compact, Kei Tokiwa finds immense joy in Amuro’s intimate setting, right down to the charming chopstick rests shaped like mini buttered toast, fried eggs, and Kewpie mayo bottles. Pickled tomatoes wrapped in shiso leaves and sprinkled with sesame seeds make for delightful one-bite snacks. Chawanmushi is enhanced with smoked butter, sweet corn, and Yarra Valley salmon caviar. Grilled mochi is generously topped with savory miso butter, while twice-cooked chicken karaage is accented with a warm, peppery touch of sansho powder and yuzu kosho mayonnaise. The sake selection is concise but includes exquisite bottles from the renowned brewer Noguchi Naohiko.

In Sydney, great coffee is nearly a given, and since 2003, Emma and Dion Cohen have been nurturing the city’s caffeine cravings, celebrating their anniversary by introducing a vibrant 20th-birthday blend. Their specialty roaster, Single O, supplies beans that are brewed throughout the city, including popular spots like Home Croissanterie and Soulmate, with reports indicating that a quarter of Good Food Guide venues source their coffee from them. The flagship café showcases diverse brewing methods, including an innovative brew bar with self-serve single-origin taps, compostable drip bag packs for home, and espresso butter served on banana bread. Single O is committed to sustainability, promoting climate-resilient coffee varieties, minimizing single-use cups and milk containers, and supporting local community efforts.

As Korean cuisine gains popularity in Sydney, with establishments like Hansang and Soul Dining opening new locations, Sáng By Mabasa stands out as a unique gem. Since its debut in 2018, it has offered distinctive dishes such as yassam (pickled radish wraps, sweetened with nashi pear and enhanced with wasabi). The fried chicken, marinated in fresh milk, boasts a unique aroma. New additions like yangbokkeum (stir-fried honeycomb tripe with gochujang and perilla leaves) have quickly become favorites. The restaurant's aesthetic, designed by Kenny Yong-soo Son of Studiokyss, features exquisite sauce spoons, pendant lights, and even a beautifully crafted broom, delighting diners.

Josh Niland’s The Whole Fish Cookbook has garnered two James Beard Awards and accolades from renowned chefs like Yotam Ottolenghi, Nigella Lawson, and Matty Matheson. It has also highlighted Niland’s innovative fin-to-tail approach at his restaurant, Saint Peter. He once delighted Osteria Francescana’s Massimo Bottura with a unique dessert infused with fish fat and scales—so successful that it earned a spot on Saint Peter’s menu. More recently, he replaced eggs with fish eyes in ice cream, sharing this creative method in his Fish Butchery cookbook.

The sourdough starter at Sixpenny, affectionately named Bob, predates the restaurant's opening in 2012. This fermented culture originated from Oscillate Wildly, where owner Daniel Puskas honed his skills. In addition to freshly baked loaves, Bob also features in Sixpenny’s Yesterday’s Bread—repurposed stale slices revitalized with coffee. The chef's signature mead vinegar custard paired with strawberry consomme and frozen raspberries, first introduced in 2016, has become a menu staple. Current head chef Tony Schifilliti (from Cirrus Dining) has infused his creative flair into the offerings, showcasing fermented delights like roasted koji ice cream and ink-sauce garum with fish. Since receiving three hats in the 2019 Good Food Guide, securing a reservation can be challenging. However, you can purchase Schifilliti’s Cura seasonings from P&V Merchants, the premier bottle and pantry shop in the city, including their mushroom shio koji, a Sydney alternative to Noma’s mushroom garum.

Angie Hong’s Thanh Binh, opened in 1993, put Cabramatta on the culinary map with its groundbreaking Vietnamese cuisine. Although she left the kitchen in 2005, her influence lives on at Phu Quoc, a restaurant founded by Be Le, her former head chef. Diners flock to Phu Quoc for its renowned spring rolls, known for their thick, glossy, and ultra-crunchy pastry, made with a rare type of rice paper. Podcaster and food writer Andrew Levins, who calls Cabramatta one of Sydney's essential destinations, insists that Phu Quoc serves the best spring rolls in Australia. These spring rolls perfectly complement Levins's Cabramatta Happy Meal, which features roast chicken banh mi from KK Bakery and a refreshing glass of sugarcane juice from Thu Phung N.

Within the inner city, numerous exciting Chinese restaurants await, including the award-winning Mr. Wong, the spicy Hunan cuisine at the Chairman, Yunnan-inspired noodles at Yunn, and Wuhan specialties at Grain Gallery. Yet, Lucky Kwong in South Eveleigh stands out uniquely. This restaurant merges Kylie Kwong’s Cantonese fare with Indigenous ingredients cultivated by Clarence Slockee, a Cudgenburra and Bundjalung educator managing the gardens nearby. Kwong’s dumplings, filled with spanner crab and prawns, are enhanced with Sichuan chili dressing and bush mint, while Geraldton wax is used in the soda Lucky Kwong, crafted alongside Matt Whiley from the adjacent bar Re, which cleverly turns leftover rice into sake.

Sydney boasts a variety of impressive pizzerias serving thick Roman slices, wood-fired masterpieces, and even Naples-certified vegan options. However, Westwood Pizza deserves special mention, as Mitch Westwood prepares every dish using locally sourced ingredients. The pizza dough is crafted from single-heritage emmer wheat cultivated in the north and is fermented for three days. The delightful garlic cheese pizza is drizzled with honey sourced from New South Wales, along with the salami, vegetables, cheese, and the timber used to fuel the oven.

The owners of Tokyo Lamington have transformed the traditional chocolate-coconut sponge into a vibrant array of flavors. Begin with the classic version, featuring a raspberry jam filling that evokes memories of co-founder Eddie Stewart’s grandmother. For a nostalgic taste of childhood celebrations, try the fairy bread variant, filled with popcorn buttercream and coated in colorful nonpareils. They also offer Asian-inspired options like the citrusy yuzu meringue and a sweet, nutty black sesame flavor.

Soulmate lives up to its name by providing everything you desire for brunch. Co-owner Mitch Jones crafts a menu filled with fan favorites, each with a creative spin. The mushroom toastie is elevated with a drizzle of chile oil and a rich kale butter made from sunflower seeds. The Soulmate Bae roll is indulgent, featuring homemade sambal, herb mayo, and Nanna’s cheese, a nod to the Red Leicester from his grandmother’s fridge. Even the vegan tofu scramble shines, overcoming the common pitfalls of being rubbery and bland. With great coffee, sunny seating, and a friendly team ready to pack your takeaway order, it’s a perfect spot.

African cuisines are making waves in Sydney, evident by diners savoring jollof rice at Little Lagos and hearty Ethiopian stews with injera at Gursha. At Cairo Takeaway, patrons delight in platters filled with grilled meats, pickles, bread, and fried cauliflower. The deep-fried falafel, vibrant with mashed broad beans, is popular, but don’t miss the Dinogoy, which reflects Hesham El Masry’s heritage. Koshari, a combination of rice, pasta, and spiced tomato sauce—Egypt’s national dish—crowned with a generous heap of caramelized onions, is a must-try.

At Maíz, Juan Carlos Negrete has created a taco-free menu to showcase the true diversity of Mexican cuisine. His tlacoyos, tetelas, and tostadas highlight the importance of corn, while the hibiscus sope recalls Maíz’s origins as a market stall in Summer Hill. The flower, slow-cooked like al pastor, was originally paired with condiments from fellow vendors, such as Drunken Sailor’s pineapple jam and Mama Liu’s Chinese chile oil, but now the chef prepares similar versions. The vegan sope aligns perfectly with Newtown’s reputation for meat-free dining. Negrete is part of a wave of Mexican chefs who are celebrating their culinary roots, including tamale queen Rosa Cienfuegos and Manuel Díaz, who incorporates bush foods into his salsas at Nativo.

Yu Ozone crafted the menu at her Japanese cafe to cater to her allergies, offering a fully vegan and gluten-free selection. Highlights include eggplant teriyaki sushi rolls and sweet potato doughnuts. After six years of experimentation, she perfected an eggless, wheat-free tempura batter, featured in her lunch set of crispy vegetables seasoned with matcha salt. Comeco Foods is part of Newtown’s vegan corridor, which boasts a variety of meat-free spots, including Khamsa (Sydney’s sole Palestinian cafe), Le Gourmand (a plant-based patisserie), La Petite Fauxmagerie (a dairy-free cheesemonger), and Vandal (a vegan taqueria).

At Wildflower, nestled in Marrickville’s brewing epicenter, Topher Boehm crafts beers using wild yeasts collected from local flowers—a venture he likens to dream gathering. The result is uniquely local brews, such as the St Phoebe ale, made from Ebony Sun plums and named after his brother-in-law Chris Allen’s daughter. Boehm collaborates with Mat Lindsay of Ester restaurant and Jeff Lusis of Poly wine bar to age locally produced soy sauce in his barrels. Additionally, cheesemaker Colin Wood supplies Goldstreet Dairy products for their delicious grilled Jersey cheese served with hot honey on a bun. The pies and pizzas on Wildflower’s menu are thanks to All Purpose Bakery’s Dougal Muffet and Lindsay.

Across Sydney, you'll discover delightful gelato options, from the saffron-infused Persian ice cream at Shiraz in Merrylands to the Hong Kong milk tea gelato at Small Joys in Five Dock. However, Gelato Messina's headquarters in Marrickville stands out as a premier destination for sweet lovers. Seasonal specialties may include crowd-pleasers like pavlova and Robert Brownie Jr., in addition to staples like pistachio praline, all made with Jersey milk sourced from Messina’s 500-strong dairy herd in Victoria. They also offer frozen cakes, such as tiramisu tarts, and a chocolate cabinet showcasing gourmet versions of Iced VoVos, Wagon Wheels, and other classic Australian treats crafted with single-origin cacao from Ecuador. Keep an eye out for the debut of Messina’s Creative Department, featuring six-course gelato-inspired tastings.

Award-winning sommelier Bridget Raffal has pursued gender equality in her wine selections at Sixpenny, a vision she has extended to Where’s Nick. Her list highlights remarkable female vintners like Victoria Torres Pecis, who now runs her family’s century-old winery in the Canary Islands, and Clare Burder, known for her transparency in producing sparkling wine from Victoria’s Whitlands High Plateau. Raffal’s experiences abroad are also reflected in the menu; the fava dip brings to mind a favorite smoky tavern in Athens, while the sage farinata recalls her time in southern France. Chef Leila Khazma enhances the dining experience with dishes rooted in her Egyptian Lebanese heritage, featuring comforting options like fish kofta and kibbeh nayeh that remind her of childhood meals.

In January 1987, Xuan and Hiep Phan opened An, named after their 7-year-old daughter, in Bankstown, where they simmered beef and chicken bones for hours to craft a deeply flavored pho. Over the years, Sydney’s passion for Vietnamese noodle soup has only grown, but this beloved establishment remains a favorite despite the influx of newcomers. It consistently features in the Good Food Guide and garners accolades from renowned chefs like Dan Hong, who has been a regular here for over thirty years. While the recipes for the nine beef pho variations and five chicken pho types have stayed unchanged, one significant update is that An now assists Xuan in managing the restaurant.

Co-owner Sam Luo hails from Shunde, a Chinese town renowned for its rich Cantonese culinary heritage and recognized by UNESCO as a city of gastronomy. The menu at Taste of Shunde showcases unique dishes that are not commonly found in Sydney. Fried milk, resembling a snowy egg custard, can be served in savory combinations with fish cakes, roe, and pine nuts, or sweetened with mango. The fried milk rolls are a delightful fusion, reminiscent of a coconut-infused spring roll and cannoli hybrid. The standout dish is the extravagant roast goose, which may also be made with duck. Located in Hurstville, this restaurant is part of one of Sydney's alternative Chinatowns, alongside others like Chatswood and Eastwood, the Little Shanghai dumpling strip in Ashfield, and the vibrant Burwood Chinatown in the inner-west.

Siblings Amani and Huss Rachid, along with their business partner Sal Senan, have mastered the art of dough at My Mother’s Cousin, their well-loved pizzeria. Their expertise with baked goods explains the long lines at Self Raised Bread Shoppe. Here, they craft ciabatta rolls for hoagies stuffed with halal-friendly meats like turkey ham and beef mortadella. Their milk buns are filled with American cheddar, egg, and potato hash, all drizzled with a dill-infused homage to McDonald’s Big Mac sauce. Don’t overlook their remarkable four-cheese toastie, paired with mustard, mayonnaise, smoked salt, and herbed garlic mushrooms, which deserves the spotlight too.

A rising number of establishments in Sydney delve into Central and South American cuisines, from the newly opened Folklor, which offers Chinese-inspired Peruvian dishes, to long-standing favorites like La Paula in Fairfield, known for its Chilean hot dogs and desserts. In 2016, Marvin Antonio Barahona, originally from El Salvador, started selling pupusas from his Raza Central food truck. He received recognition from the Salvadoran embassy for his contributions and opened a permanent Raza Central location on the outskirts of Sydney in 2021. His signature pupusas — small tortillas filled with beans, cheese, or pork — have a fresh-off-the-grill taste and are enhanced with zesty salsa and curtido (fermented cabbage).