Sydney - Dining

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Dining

Sydney

Provided by: Ethan Rohloff; Destination NSW

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Oceania Australia Sydney Dining

In collaboration with Destination NSW

Overview

Dining The guide was updated: 2023-10-28

Sydney's enviable reputation as a world-class dining destination is built on talented chefs using the freshest local produce and seafood caught daily in the Pacific Ocean. You might hear the term Mod Oz, which is short for Modern Australia — a fresh fusion of Asian and European culinary styles adored by locals and visitors alike. Welcome to foodie heaven! Each year The Sydney Morning Herald Good Food Guide reviews restaurants and awards one, two or three chef’s hats to the best — it's similar to Michelin stars.

Infinity at Sydney Tower

Infinity at Sydney Tower

360 Bar and Dining is the revolving restaurant high above the city in Sydney Tower, with gorgeous 360-degree views of Sydney and beyond. The sophisticated restaurant has a menu consisting of Modern Australian cuisine, and is the perfect spot for a romantic date.

ARIA Sydney

ARIA Sydney

Owned by chef Matt Moran and renowned restaurateur Peter Sullivan, ARIA is a prestigious chef's hatted restaurant on the edge of Sydney Harbour at Circular Quay. ARIA offers an unparalleled dining experience with striking views, an award-winning menu and extensive wine list, served in an elegant dining room.

Café Sydney

Café Sydney

On the roof of the 19th century Customs House, this restaurant captures the very essence of Sydney dining with spectacular harbour views, an outdoor terrace for fine days and delightful nights, a cocktail lounge, and a relaxed modern interior. The menu features contemporary classics using fresh seasonal produce, with seafood a speciality.

Chiswick Woollahra

Chiswick Woollahra

Located in the beautiful neighbourhood of Woollahra in Sydney's east, Chiswick is a superb casual dining venue co-owned by Matt Moran and Peter Sullivan. With charming floor-to-ceiling French windows, and an open kitchen where chefs prepare dishes to share made from fresh produce straight from the kitchen garden outside — this restaurant is a delight.

Icebergs Dining Room & Bar Bondi

Icebergs Dining Room & Bar Bondi

Named after Sydney’s iconic swimming club — Bondi Icebergs — that swims in the ocean pool at Bondi Beach, Icebergs Dining Room and Bar is consistently awarded chef's hats. Since opening in 2002, the restaurant's spectacular views, superb cuisine and atmosphere of relaxed elegance have delighted visitors from all over the world. Under the direction of head chef Paul Wilson, the menu focuses on seafood dishes with an Italian flavour.

Pilu at Freshwater

Pilu at Freshwater

With beautiful Freshwater Beach as a backdrop, enjoy delicious Italian cuisine at this award-winning restaurant in Freshwater, just north of Manly. You’ll enjoy spectacular seaside views through big bay windows in an elegant yet relaxed setting. It was awarded two hats in the 2016 Good Food Guide.

Monopole Restaurant & Bar

Monopole Restaurant & Bar

Brent Savage and Nick Hildebrandt, of the renowned Bentley in the city, launched Monopole Restaurant and Bar in the heart of Sydney’s elegant Potts Point in 2012. Even over a decade later and after a decisive move to Sydney CBD, Monopole never fails to impress with innovative, seasonal dishes and a celebrated wine list. To spice things up, they've introduced a biweekly-changing set menu for Saturday nights. Expect delights like spanner crab with corn custard, Flinders Island scallop with finger lime, and Yellow's famed liquorice bread. Don your best attire and confirm it for yourself.

Bennelong at the Opera House

Bennelong at the Opera House

Under the iconic ‘white sails’ of the Sydney Opera House, Bennelong showcases Australian produce and wine in a majestic setting. One of the world’s top chefs, Peter Gilmore, is at the helm of Bennelong. Awarded two hats in the 2016 Good Food Guide, Bennelong offers several dining options.

Mr Wong

Mr Wong

This grand 240-seater is a love letter to the great Cantonese restaurants of Hong Kong. Timeless colonial furnishings — timber floors, bamboo French chairs and slow turning fans — and the Cantonese-influenced contemporary Chinese menu of over 60 dishes, have won Mr Wong multiple restaurant awards including two chef's hats.

Quay

Quay

Named among the top 50 Restaurants in the World, this multi-hatted award winner is almost suspended over Sydney Harbour, with floor-to-ceiling windows allowing for breathtaking views. The food is as splendid as the outlook: creativity and quality, textural variety and complexity as well as beautiful plating are all features of chef Peter Gilmore’s gastronomical dishes, in which he utilises rare local ingredients. Dining at Quay makes for a truly special occasion.

Spice Temple

Spice Temple

Out of the Neil Perry (Rockpool) stable, Spice Temple offers regional Chinese cuisine. Think Sichuan, Yunnan, Hunan, Jiangxi, Guangxi and Xinxiang. There’s a whole lot of chilli for those who like it hot, subtlety for those wanting something milder and plenty of spice to boot. The atmosphere is elegant, underground and seductive, with acute attention to design.

Sydney Fish Market

Sydney Fish Market

Sydney Fish Market’s six main fish retailers offer Australia’s biggest variety of fresh seafood and over 100 species of fish as well as crabs, lobsters, oysters and other succulent seafood. One of the biggest seafood markets in the world, the site also features numerous restaurants, including Peter's Seafood Grill and Doyles, as well as cafés, a bakery, gourmet deli, greengrocer, bottle shop, fishing supplies store, butcher and gift shop. The daily fish auction starts at 5.30 am in the morning.

Tetsuya’s

Tetsuya’s

Ranked among the world’s top restaurants, Tetsuya’s has held chef's hats in the Good Food Guide for more than 20 years. The heritage-listed Kent Street restaurant is a temple of restrained chic and refined French-Japanese culinary masterpieces with a degustation menu that constantly evolves in the acclaimed chef Tetsuya Wakada’s kitchen. This is a truly impressive dining experience.

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