Restaurants

29 Of The Best New Restaurants In Sydney Right Now

By Sammy Preston
11th Dec 2023

The dining room at Penelope's, a new restaurant in Sydney

December 2023 Update: After a jam-packed year of new restaurant openings, Sydney/Eora shows no signs of slowing down, with a few fresh spots sliding in before the end of the year. This list of new Sydney restaurants is big, diverse, and exciting—something we love to see here at Urban List. 

In this update, you'll see some of Sydney's best hospitality groups expanding on what they do best with ambitious and excellent new venues across the city. Meanwhile, Circular Quay and North Sydney are bursting with new spots to try. There are a few neo-French and French-inspired spots doing the classics, like steak frites, and the not-so-classics, like croissant-washed martinis. Keep scrolling to see Sydney's best new restaurants.

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Coming Soon: Upcoming Restaurant Openings In Sydney

Get excited about these soon-to-open fine diners, bars, cafes, delis, and more.  

Morena

1 Martin Place, Sydney

Farmer's Daughters chef Alejandro Saravia is set to open his first Sydney venue in Sydney before the end of 2023. Located in the historic GPO building at Martin Place, Saravia will be dipping into his native Peru for inspiration, as well as Cuba, Mexico, Venezuela, Argentina, and Brazil. 

Called Morena, the new 220-seat restaurant will follow Saravia's farmer-to-chef philosophy. He'll be working directly with Australia's best suppliers, layering over authentic ingredients from across Latin America to stay true to the flavours of those cuisines. 

Saravia is credited with bringing Peruvian cuisine to Australia. "I am so excited to open Morena in the heart of Sydney," he says. "With this new venue, we will be elevating the way Sydneysiders engage with the diverse cuisines from across Latin-American cultures.”  

Morena will open in Sydney in late 2023. 

Lune Croissanterie

60 Oxford Street, Darlinghurst |1 Elizabeth Street, Martin Place, Sydney 

In the kitchen at Lune, a new bakery in SydneyImage credit: Lune Croissanterie | Instagram 

After years of rumours and speculation—Melbourne's ultra-famous croissanterie Lune has confirmed it will be opening two Sydney locations in the very near future.

The first will be a flagship and the star of the new Oxford & Foley dining precinct, taking up permanent residence when the new TOGA Group development opens sometime in 2023. The second location will be in the CBD's Martin Place precinct which is due to open in 2024.

On the news of the Sydney location, Lune founder Kate Reid said, "The prospect of Lune being in the neighbourhood of many heavyweight Sydney greats in Darlinghurst and Surry Hills is incredibly exciting for us, and we only hope to add to this with our specific brand of buttery deliciousness. We can’t wait to show the world what we have in store for Lune Sydney!”

Lune Darlinghurst plans to open in 2023. Lune CBD will open in 2024. 

Now Open: New Restaurant Openings In Sydney

From hidden gin bars to stylish CBD bistros, here are Sydney's most exciting new restaurant openings.

King Clarence

171 Clarence Street, Sydney

new restaurants sydney - king clarenceImage credit: King Clarence | Instagram 

Opened on Friday 8 December, King Clarence is the Bentley Group's second new venue for the year following the opening of Brasserie 1930 at the Capella Sydney Hotel.

King Clarence is the group's first foray into Asian-inspired cooking—featuring dishes inspired by Chinese, Korean, and Japanese cuisine. "This is new and exciting territory for us," Nick Hildebrandt, co-owner and sommelier, said in a statement.

On the corner of King and Clarence Streets in the Sydney CBD, the 100-seat venue will feature a custom-built BBQ and grill, a large live seafood tank, interiors by Pascale Gomes-McNabb, and, as with all Bentley Group venues, an extensive wine list, this time designed to be paired with Asian-style dishes. Stay tuned for more details.

Kurumba

555 Crown Street, Surry Hills

new restaurants Sydney - KurumbaImage credit: Kurumba | Supplied 

From the crew behind Sri Lankan gem The Fold, Kurumba is another spot to relish in the culinary magic of Sri Lanka. Like The Fold, it's a warm, family affair—with a few family members bringing experience from some top Sydney venues.

In charge here is head chef Augustus (Augi) de Hoedt, along with his sons and co-owners Travin (Franca, Parlar, Armoirica) and Jason, Travin's wife (Six Penny, Quay, Sokyo), and matriarch Dilki, who's managing the front-of-house. 

“Drawing from our Sri Lankan and Dutch heritage, we're thrilled to be able to bring a modern
spin on treasured generational recipes inspired by the streets of Colombo to Sydney,” the
De Hoedt family said in a statement. 

As well as a stand-alone hopper bar, the menu features hot butter soft-shell crab, hand-stretched roti, smoked brisket pan rolls, and seeni sambol puffs. The signature dish is a spectacular WA lobster kottu with chopped roti and vegetables that's topped with roasted lobster head curry. Keep an eye out for special events like a Sri Lankan mud crab night and special treats like Sri Lankan Christmas cake. 

Penelope's

Level 1, 50 Bridge Street, Sydney

new restaurants sydney - penelope'sImage credit: Penelope's | Supplied 

From Hello Auntie's Cuong Nguyen, Penelope's is a new 132-seat venue that's locked to join the Quay Quarter stable of restaurants from November 2023. At Penelope's, Nguyen will expand on his signature bright and buzzy Vietnamese and examine what Australian cuisine is right now—not fusion, but a diverse plateful of influences from all around the world. 

Head chef Bremmy Setiyoko (Smeg Young Chef of the Year Finalist 2024, ex-Spice Temple, Sepia) will be doing dishes like Bakar chicken served with garlic toum and turmeric and lemongrass sambal, alongside a selection of dry-aged beef, and a rainbow of sauces and sides to pair. 

Drinks follow the modern Aussie theme. The wine list is a "hottest 100", with over a quarter of the list available by the glass. Signature cocktails reference Australian natives, like the "Bogan Old Fashioned" with aged rum, macadamia, wattleseed, and vegemite caramel. There'll also be live music, DJs, and banquet menus to keep the vibes high into summer. 

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Chez Blue

599 Darling Street, Rozelle

The front door of Chez Blue, a new restaurant in SydneyImage credit: Chez Blue | Steven Woodburn

Forget stuffy and structured French dining—Chez Blue is a relaxed French bistro serving charm in spades and croissant-washed mini martinis. 

In the kitchen, head chef Mark Williamson (ex-Bistro Moncur) is crafting a menu focusing on shared food, with revamped classics like Niçoise-inspired tuna tartare, chicken liver pate with a brûléed top and brioche, croque monsieur with melted comté for dipping, steak frites, and a one-kilogram NSW grass-fed ribeye.

French calls for a few glasses of the good stuff, so Solotel’s head of beverage and Master of Wine Annette Lacey’s wine list mostly comprises approachable Gallic drops, with a cocktail list of classics and signature sips. 

Alfie's

4/6 Bligh Street, Sydney

People dining at Alfies, a new restaurant in SydneyImage credit: Alfie's | Instagram 

Proving Sydney is entering her steak house era—Alfie's has joined the growing edit of grill restaurants popping up around town. You can expect great things from this one: Alfie's comes from the crew behind The Gidley, Bistecca, and The Rover. 

Beef-fat candle-lit venues Bistecca and The Gidley are loved for their commitment to single cuts (the T-bone and rib-eye respectively), and Alfie’s will follow suit by exclusively offering sirloins from NSW’s Riverine region, butchered in-house in a new central butchery and steak ageing facility.

The vibe at Alfie's is fast and furious too—a great price point and dynamic experience starting with a steak in the restaurant and ending with an ice-cold martini in the bar. All within an hour, perhaps.

Charlotte Bar & Bistro

139 Blues Point Road, McMahons Point

The dining room at Charlotte Bar & Bistro, a new restaurant in SydneyImage credit: Charlotte Bar & Bistro | Supplied

From the Azabu group, Charlotte is a luxe French bistro, adding to Sydney's growing collection of French-inspired diners. Here, you can indulge in classic French staples—like warm baguette and butter, tartare de boeuf mixed tableside, saucisson, chicken and duck liver parfait served with brioche, and, of course, steak frites. 

And with Michelin-trained, ex-LuMi Dining chef Hiroshi Manaka at the helm, you can expect some more avant-garde, Japanese influences to shine through on the menu too. Like the gyoza escargot—a snail gyoza with bone marrow, spinach, and red wine jus. 

The signature dish at Charlotte is the Boeuf En Croûte Royal—decadent duck and beef wrapped in fois gras, mushroom, and crisp puff pastry. If you're keen to try it, you'll need to plan ahead as Charlotte requires 24 hour's notice for this impressive dish. 

Khānaa

335 Crown Street, Surry Hills

An artistic dish from Khanaa - a new restaurant in Sydney Image credit: Khānaa | Supplied 

From the talented father-daughter duo behind Métisse, Khānaa is a stylish homage to Bengali food. Restauranteur and chef Opel Khan is a master of artful, storied dishes and, at Khānaa, his heritage and childhood in Bangladesh are the chief inspiration.

Leading the kitchen is Khan's daughter and head chef Lucinda Khan (Acqua E Farina), while Jasmine Khan is front-of-house. 

The menu is a series of stunning technical plates, like the standout duck leg confit samosa topped with pink petals of fermented daikon. There's also a crispy nest-like aloo pakora with ruby pearls of shiraz caviar and a sculptural bowl of bone marrow and ox tail consommé. The Khans know their way around a tasting menu, so while a la carte is on offer—we recommend settling in for the Chef's Table-style nine-course experience. 

BTWN At W Sydney

31 Wheat Road, Sydney

the dining room at BTWN, a new restaurant in SydneyImage credit: W Sydney | Supplied 

The hype for the new W Sydney hotel is real. As well as its luxe suites and fancy five-star amenities, the property is locked to become a bit of a dining destination with mega restaurant "BTWN" (an abbreviation of "between") as the centrepiece.

Head chef Chris Dodd (ex-Aria, The Blue Door, and Bistrot Plume) will be doing locally sourced, sustainably-minded dishes like poached Aquna Murray Cod, with pickled Eden mussels and sauteed cavolo nero from Moonacres Farm, and slow-cooked yoghurt-rubbed Gundagai lamb shoulder. 

BTWN also features a late-night dessert bar headed up by Singaporean dessert queen Janice Wong. Called "2am Dessert Bar" the whimsical spot will be open for dinner until the wee hours, serving spectacular sweets alongside custom cocktails and local wines. Round out your experience with a visit to W Sydney's incredible rooftop bar, 29/30. 

Bistro George

176 George Street, Sydney

The private dining room at Bistro George - a new restaurant in SydneyImage credit: Jacksons on George | Tom Ferguson

Clams casino, fancy steaks, and an amaretto crème caramel for dessert. This is the vibe at Bistro George, the smart Euro bistro housed within the revamped Jacksons on George.

Gone are the sticky floors of the late-night CBD pub, which has been reimagined by legendary Sydney restauranteur Maurice Terzini (Icebergs) and Michael Broom's DTL Entertainment Group. Spread across three floors, there's a casual ground-floor public bar, a sleek rooftop terrace, and then Bistro George sandwiched in between. 

Heading up food is Steven Sinclair. As well as Icebergs, Sinclair brings experience from Michelin-starred restaurant L'Enclume. The bistro carries the flame of Jacksons on George's late-night days, flipping into a supper spot with live jazz after 11pm on Fridays and Saturdays. 

Itō 

413-415 Crown Street, Surry Hills 

Image credit: ESCA Group | Jiwon Kim 

When Toko moved to the CBD, Crown Street was suddenly deprived of a glam Japanese spot. The ESCA Group (AALIA, Nour, Lilymu) has captured the gap in the market with their newest venue, Itō. Filling the two-storey space that used to house their buzzy cafe brand, Cuckoo Callay, Itō is inspired by the izakayas of Japan. 

Cool, bright, and casual, here you can sip from an extensive selection of sake, quirky Japanese wines, and Japanese-inspired cocktails, while you snack on sashimi and Hiramasa kingfish.

Head chef Erik Ortolani's heritage is Italian, but his passion is in Japanese cooking having clocked time in the kitchen at both Cho Cho San and Nobu. You can see the crossover come through with fusion dishes like aglio e olio spaghetti with garlic shoots and togarashi or the Wagyu mafaldine with white shimeji and miso. 

Martinez

Quay Quarter Tower, 50 Bridge Street, Sydney

the rooftop terrace at Martinez - a new restaurant in SydneyImage credit: Martinez | Steven Woodburn

From House Made Hospitality (Grana, Lana, Apollonia, Bar Mammoni, Promenade Bondi Beach), Martinez is a Mediterranean-inspired terrace bar, restaurant, and kiosk.

Channeling the south of France, the terrace bar is a prime spot for soaking up some sunshine with spritzes, share plates, and seafood in a starring role. In the restaurant, crab tagliatelle and a Wagyu burger are joined by more substantial plates like steak frites and grilled swordfish, plus baguette sandwiches making the menu a true day-to-night offering.

Naturally, rosé from Provence and Australia features (including magnum-size bottles perfect for group sessions), and fresh and fruity cocktails are shaken behind the nine-metre, blue-tiled bar.

Luc-San

Pennys Lane, Potts Point

Various dishes from Luc San - a new restaurant in SydneyImage credit: Luc San | Instagram

Tucked behind Sydney's iconic Coca-Cola sign, Luc-San is a neighbourhood French izakaya from well-known chef Luke Mangan.

Blending Japanese and French elements, head chef Satyam “Sammy” Narang has crafted a menu with the likes of classic tartare served on fried sushi rice and wasabi leaf,  tempura asparagus with Nori and sauce Gribiche, robata-grilled skewers with not-so-traditional condiments, and seasonal soft serves.

Cocktails also show creative flair, with a Luc San Martini being the standout (vodka, shochu, lychee liqueur, pineapple, and ginger). A selection of easy-to-navigate saké (available in flights as well as by the glass or bottle), plus Japanese, local, and imported beers, and plenty of Japanese whisky is ripe for exploring—there’s even a wine from Yamanashi Prefecture on the list.

Pearl

50 Bridge Street, Sydney

Image credit: Pearl | Supplied 

Pairing Sydney Harbour Bridge views with a reimagined Cantonese menu, Pearl is an elevated CBD restaurant from the beloved Lotus Dining Group.

Taking inspiration from Hong Kong, the menu, spanning the three main elements of dim sum, barbeque, and seafood, covers favourites like a roast duck (which takes three days to prepare), char siu pork, and live seafood alongside dim sum, soups, rice and noodles integrating plenty of premium ingredients.

Signature dishes include steamed mud crab xiao long bao, wok-fried pearl meat with snow pea and oyster mushroom, pork belly roast with crispy crackling served with native riberry, and Wagyu tri-tip with tangerine peel sauce.

Poetica Bar & Grill

Mezzanine level, 1 Denison Street, North Sydney

Poetica Bar & Grill - a new restaurant in SydneyImage credit: Poetica | Supplied 

From the team behind Loulou and The Charles, Poetica is the newest addition to North Sydney's growing long lunch scene. Fire, wood, and charcoal are the heroes of head chef Connor Hartley-Simpson's menu, with hints of his impressive Michelin Star experience peppered throughout.

Kick off with the star chef's fiery "flambadou" oysters, which follow an ancient wood fire technique of dripping beef fat from a red-hot cast-iron cone over the top. If you're here to get meaty, try the roast chicken seasoned with mussels, or the ever-changing range of dry-aged whole sirloins, T-bones, and tomahawks.

The wine list is meaty too, with over 450 mostly Aussie drops being poured by head sommelier Michael Block (Buon Ricordo, Gastro Park, The Bridge Room). Like The Charles, there's an adjacent bar, with a covered terrace and headline cocktails made using Aussie spirits. 

Kyïv Social

202 Broadway, Chippendale

Image credit: Kyïv Social | Kitti Gould

Kyiv Social is a new social enterprise eatery by Plate It Forward—the team behind Colombo SocialKabul SocialCoyoacan Social, and Anything But Humble. As its name suggests, Kyiv Social supports displaced Ukrainian communities in Sydney and abroad. 

Serving traditional Ukrainian dishes with updated elements thanks to experienced consulting chefs, Kyiv Social employs newly arrived Ukrainians (including the former Chief Economist for the Bank of Ukraine) who share their culture and home through the dishes.

Standouts include the golden chicken Kyiv lathered in fragrant butter, handmade dumplings, holubtsi (cabbage rolls), and Kyiv cake combining layered cream, butter cake, meringue, and Davidson Plum in a nod to Australia’s own native ingredients thanks to a collaboration with Aboriginal-owned social enterprise Bush to Bowl. As with other Plate It Forward venues, one meal is donated to refugees in need here and one to those in Ukraine for each set menu enjoyed in the Chippendale eatery.

Raja

1 Kellett Street, Potts Point

The dining room at Raja, a new restaurant in SydneyImage credit: Raja | Nikki To

From the talented duo behind Ezra—Raja is Potts Point's newest Indian restaurant, taking over the Kellett Street terrace next door. 

While Ezra is an ode to Tel Aviv, Raja pays homage to another culinary destination: Mumbai. Keen travellers and co-owners Nick and Kirk Mathews-Bowden wanted to bring some of the vibrant city to Sydney, seen through the lens of their signature stylish interior design, vibrant hospitality, and buzzy atmosphere. 

In the kitchen is Indian-born head chef Ahana Dutt, a former Firedoor chef whose resume also includes Taj Lands End and The Westin in Mumbai. Dutt's menu is nostalgic—dishes her mother used to make, prepared using techniques she learned at Firedoor and top local produce from the likes of Moonacre Farm and Newcastle Greens. 

Pont Brasserie At The InterContinental Sydney

Shop 12/117 Macquarie Street, Sydney

The dining room at Pont Brasserie, a new restaurant in SydneyImage credit: Pont Brasserie | Supplied 

Pont Brasserie is the final jewel in the crown for InterContinental Sydney's recent makeover. In the heart of Sydney's pretty "sandstone quarter", the hotel's rooftop restaurant Aster has been wooing locals and travellers alike, and the new street-level brasserie looks like it will do the same. 

Head chef John Lyons brings Michelin experience from a few notables like Rascasse in Leeds. He'll be serving up polished, timeless brasserie dishes like Balmain bug with roast garlic velouté and bisque, lamb loin with zucchini and thyme, fire-grilled whole fish, a spaghetti vongole, and a rum baba for dessert. 

Set within a handsome, heritage-inspired dining room, Pont Brasserie delivers on a classic long lunch.  “We want to ensure the menu and friendly, efficient service appeals to both time-strapped corporates, as well as our international and local hotel guests and those simply looking for a leisurely long lunch and a distinctive Australian dining experience,” says Lyons. 

Longshore

5 Kensington Street, Chippendale

Image credit: Longshore | Jason Loucas

After closing Hartsyard for good only recently, Jarrod Walsh and Dorothy Lee revealed they would be setting up shop in the former Automata site in Chippendale.

The new venue is Longshore, a seafood-focused 80-seat restaurant with an experimental snack-style tasting menu as part of the experience (we know Sydney loves to snack).

“Our menu combines coastal ingredients with Asian techniques and flavours, and will change regularly with what we like to call ‘freestyle cuisine’, ” explains Lee. “We’ll always have three ‘fish of the day’ and core proteins like wagyu and pork loin, but garnishes will adjust seasonally based on what’s available from our local producers, the best across NSW.” 

Le Foote

101 George Street, The Rocks

The dining room at Le Foote, a new restaurant in SydneyImage credit: Swillhouse | Instagram 

Swillhouse, the hospitality group behind superstar venues like Restaurant Hubert, The Baxter Inn, and Alberto's Lounge, has finally opened Le Foote.

Once a sailors’ bar, a customs agent, and a stable, the historic site became a pub in the early 1970s—and now—Swillhouse has imagined a sprawling European garden restaurant and Mediterranean grill, complete with a wine bar, al fresco terrace, and waiters in bow ties.

Heading up the kitchen is Stefano Marano (ex-Apollo), and you can expect to see delicious delicacies cooked over the charcoal grill. As for wine, there are 300+ bottles on show from Europe's sunniest spots (think Crete, Morocco, and Sardinia). There's also a banana daiquiri queued up on the cocktail list—which has us wondering if the daiquiri making a comeback.

The Sanderson

Enter Via Wynyard Lane, 285 George Street, Sydney

The dining room at The Sanderson, a new restaurant in SydneyImage credit: Speakeasy Group | Supplied 

One of Sydney's most-awarded cocktail bars has been revived—and with it, an opulent new 120-seat steak restaurant that acts as an extension of the bar's original dimly lit, jazz-infused atmosphere.

The bar in question is Eau de Vie, which has relocated and relaunched in the baesment of Beneficial House near Wynyard. Upstairs is The Sanderson, a luxurious saloon designed for celebrations headed up by head chef James Green.

Begin with a carbonara éclair or cobia crudo with apple and saké—or the Gueridon service, where Cape Grim beef tartare or Fraser Island spanner crab salad are finished tableside with aplomb. The main event is the neat list of premium cuts, which includes a Wagyu rump cap from Griffith in NSW and dry-aged half duck from Wollemi Ducks, dressed in Laphroaig 10yr whisky, of course. 

Clam Bar

44 Bridge Street, Sydney

The dining room at Clam Bar, a new restaurant in SydneyImage credit: Clam Bar | Jason Loucas 

Joining the brotherhood of Pellegrino 2000 and Bistrot 916, Clam Bar takes inspiration from the iconic steakhouses of New York, with plenty of love for Aussie seafood and beef.

“We have some of the best produce here in Australia, I’m so excited to give the great steakhouse a revamp,” says co-owner Andy Tyson (with Dan Pepperell and Mikey Clift).

On the menu, head chef Sam Galloway turns out premium cuts of meat and whole fish from a Josper oven. From the raw bar, sample various oyster treatments, prawn cocktails, and steak tartare with French fries. To drink, American classics take centre stage, with Martinis and Manhattans in the mix alongside punchy Tiki creations, and a sizeable but approachable wine list packed with well-known producers.

Armorica Grande Brasserie

 2/490 Crown Street, Surry Hills

The dining room at Armorica, a new restaurant in SydneyImage credit: Armorica | Supplied 

Taking on the former Toko site on Crown Street in Surry Hills, Armorica Grande Brasserie is an opulent 150-seat French-inspired brasserie by restaurateur Andrew Becher (Franca, Parlar). While Parisian brasserie is the mood, Northern France is the inspiration for cooking techniques wielded by executive chef Jose Saulog.

Highlights include a lavish seafood tower with oysters, prawn cocktail, octopus roulade, and rock lobster, and a menu section dedicated to steak frites with luxe cuts like David Blackmore full-blood Wagyu 9+ scotch fillet.

Desserts take a contemporary approach to French pastry classics, like an Armorica chocolate bar made from Valrhona chocolate mousse, salted caramel, and choc-chip cookie.

Palazzo Salato

201/203 Clarence Street, Sydney

The dining room at Palazzo Salato, a new restaurant in SydneyImage credit: Palazzo Salato | Nikki To 

Palazzo Salato is the Love Tilly Devine group's largest venue, seating 120 across two storeys in a heritage building in the CBD. The new restaurant from the team behind Ragazzi and Fabbrica is inspired by Gramercy Tavern in NYC and features a walk-in-only bar, a more refined restaurant space, and a private dining room for 20.

At the bar, you'll find Americano and Nebiolo poured alongside three of the four classic Roman pastas on offer: carbonara, alla gricia, and, a Ragazzi fave, cacio e pepe. In the dining room, the team will finally be able to stretch their legs, so to speak, taking their pasta to new heights in a much larger kitchen space.

"For the first time, we have a kitchen with enough room to swing a cat," says Love Tilly group executive chef Scott McComas-Williams. "[This will allow] us to produce some of my favourite hand-shaped pasta like agnolotti dal plin, scarpinocc, and fagottini while still being able to grill, roast and braise cuts of meat, veg and fish from our long-time producers."

Brasserie 1930

2/4 Farrer Place, Sydney

Dishes from Brasserie 1930 - a new restaurant in SydneyImage credit: The Bentley Group | Supplied 

Sydney's newest luxury hotel, Capella Sydney collaborated with Brent Savage and Nick Hildebrandt of The Bentley Group to welcome Brasserie 1930, a ground-floor restaurant perfectly suited to the building's grand, historic aesthetic.

“The heritage dining room is one of the most beautiful we’ve seen, and our intention is to create a Sydney institution,"  Savage said. "The menu [heroes] brasserie classics, done our way,” he adds.

In the kitchen, methods including curing, smoking, fermenting, and preserving feature heavily, with the charcoal grill anchoring the open kitchen plating up dishes like glazed quail with whipped feta and green olive salsa, coal-grilled steaks,  and a signature duck breast and sausage with roasted plum, fennel, spinach and glazed eschalot. 

St Siandra

75 Lower Parriwi Road, Mosman

St Siandra - a new restaurant in SydneyImage credit: St Siandra | Instagram 

Complete with its own private beach set-up, St Siandra will bring a little of the Amalfi to the sparkly waters of Middle Harbour. With Nomad's former head chef Sam McCallum at the helm, the multi-storey restaurant, bar, and event space will be yet another jewel in Sydney's already impressive collection of waterfront venues.

Here, McCallum will be dishing out local seafood at its best with a touch of his Mediterranean flair. Think seven-spice Moreton Bay Bugs, wood-fired flatbread with smoked garlic chickpea hummus, Pacific Oysters with Ajo Blanco, and Skull Island tiger prawns served on skewers.

There'll also be a luxurious Jack's Creek Angus bone-in Wagyu striploin with a butter-poached lobster tail. To drink, there is spritz on tap, European vino like chilled Chianti or a Provence Rosé, and a list of signature cocktails named after famous local yachts like "Champagne Charlie" and "Rum Runner". 

Beau

1 Fracks Lane, Surry Hills

People sit at the bar at Beau - a new restaurant in SydneyImage credit: Beau | Supplied

Surry Hills favourite NOMAD has expanded its footprint with Beau—a brand-new laneway wine bar. Down the road from NOMAD, on a slim alley that connects Foster Street and Reservoir Street, Beau is the latest in a growing list of new wine bars in Sydney.

The bar features a breathtaking temperature-controlled wine wall lined with dedicated wine fridges. Indeed, Beau feels like the next step NOMAD fans have been waiting for: a spot to fully appreciate the depth and breadth of the NOMAD cellar. Kick the night off with a peaty "Foray Down Fracks Lane" whisky cocktail, then pair your wine with an ox tongue and lobster roll, caviar hash browns, or kingfish tabouleh. 

Petermen

 66 Chandos Street, St Leonards

The dining room at Petermen - a new restaurant in SydneyImage credit: Petermen | Instagram 

Acclaimed chef Josh Niland and his wife Julie have taken on the lower North Shore with a new 60-seat restaurant called Petermen. In line with Josh's noted commitment to championing sustainable seafood, Petermen focuses on the growers and producers that seek to elevate the standard, and change the culture of how we consume food.

The St Leonards spot is open for dinner during the week, then Saturday lunch, and—maybe most new and exciting for the Nilands—there is a Sunday brunch offering too. At dinner and lunch, there are raw options (like line caught bonito and "its bone soy"), a preserved section of cured delights (like Port Lincoln Berrima octopus and espelette pepper), a menu of charcoal grill items, and grand mains designed to share, like a yellowfin tuna Chateaubriand for four with sides like shoestring fries and garlic Warrigal greens. 

Meanwhile, the all-new brunch offering will re-introduce some cult favourites, like a sea urchin crumpet, a spanner crab croissant, and Manjimup marron scrambled eggs. New brunch items include smoked Murray cod bacon and maple pancakes (yum). 

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Image credit: Chez Blue | Steven Woodburn

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