In spite of the way of the world, Sydney's hospitality scene keeps delivering the goods in 2022. This list of exciting new and upcoming venues in Sydney is very, very long and we love to see it.
In this update, we bring you news of a new multi-level dining destination in the heart of the city, a new addition to the evolving Bayswater Road precinct in Potts Point, and a new French-inspired all-day diner.
Ready? Here's our list of the best new and upcoming restaurant openings in Sydney right now.
Upcoming Restaurant Openings In Sydney
Get excited about these soon-to-open fine diners, bars, cafes, delis, and more.
The Sydney CBD is set to score another new hotel and a multi-level restaurant and bar destination when Porter House officially opens next month. The Castlereagh Street building, built back in 1876, was once upon a time a tobacco factory before being home to a leather merchant. Following a four-year restoration project, Porter House will re-enter the world complete with an all-day European-style wine bar (Henry's Bread and Wine), a slick new brasserie (Dixson & Son's), a top-floor cocktail bar (Spice Trader), and two floors of private dining rooms and event space. Leading the charge across all venues is Porter House executive chef Emrys Jones, whose experience as head chef at Fish Butchery has inspired a zero-waste approach that will filter through each venue.
Henry's Bread and Wine, Dixon & Sons, event spaces, and the hotel are all due to open in July. Spice Trader will open in spring.
From the legendary Swillhouse team (think Restaurant Hubert, Alberto's Lounge, Frankie's Pizza, and The Baxter Inn), Le Foote will be a pub transformation like no other. Basically, Swillhouse has taken on one of Australia's oldest pubs, Phillip's Foote in The Rocks, and will be turning the destination into a charming Euro-style wine bar and restaurant. Once a sailors’ bar, custom’s agent, and stable, the historic site became a pub in the early 1970s—and we couldn't think of a better custodian than the Swillhouse team for this ultra-charming spot.
While council submissions, heritage approvals, and site works are sorted, the Swillhouse gang is welcoming walk-ins all summer long for a bar takeover dubbed "101 George St". Expect summer beers, natty wines, good times, and a spontaneous lineup of live entertainment.
Le Foote is due to open in mid-2022.
From Somer Sivrioğlu and the team behind Efendy and Anason, Tombik will be a 45-seat neighborhood kebab bar where you'll find Istanbul-style street food, including the restaurant's namesake: puffy woodfired tombik bread. "For so long, doner kebab has been seen as a mass-produced, after-drink option in Sydney," explains Sivrioğlu. "We are excited to showcase an authentic, quality version paired with a premium selection of Turkish drinks and Istanbul vibes”.
Expect house beef rump and lamb belly kebabs, falafel, and biber flatbread with chili and tahini. To drinks, it's an edit of Turkish wines and beers and bespoke cocktails, including a spiked shalgam, which is a pickled turnip and chili juice, typically enjoyed with raki and food.
Tombik is slated to open in early 2022.
Surry Hills favourite NOMAD has announced they will be expanding their footprint in early 2022 with Beau—a brand new laneway wine bar, deli, and cafe. Down the road from NOMAD, on the laneway that connects Foster Street and Reservoir Street, the intimate 50-seat bar will feature a manoush-heavy menu crafted by NOMAD executive chef Jacqui Challinor and her team. Toppings will look like spiced Margra lamb shoulder and green chilli zhoug.
You'll also score samplings of the house-made charcuterie that made NOMAD famous, a cold seafood bar, and an extensive wine by the glass menu dreamed up by NOMAD Group’s beverage director, Ged Bellis. Each element will champion NOMAD's philosophy of great Australian produce and its focus on in-house production.
Beau is due to open sometime in 2022.
New Restaurant Openings In Sydney
From hidden gin bars to stylish CBD bistros, here are Sydney's most exciting new restaurant openings.
Sydney has definitely been waiting with bated breath for this one. "Big" Sam Young, along with his partner Grace Chen, AKA Super Banana, have opened their very own bricks-and-mortar venue, S'more. If you're not familiar, the ex-Merivale duo has clocked up time at Mr Wong, Totti’s, Lotus 2.0, and Est. and Queen Chow respectively. Most recently Young has been wooing Sydneysiders with his next-level private dining experience (the #BSYExperience) which includes things like caviar bumps and lobster pasta. The pair launched S'More in Castlecrag earlier this month—an Asian-leaning bistro that'll showcase the dishes that have made them famous alongside special menus like a truffle long lunch for truffle season.
Turkish for "grill", Izgara is the newest venue from the hospitality group behind Above Par and Malika Bakehouse. It's also the newest addition to the evolving Bayswater Road precinct in Potts Point, which now includes buzzing late-night venues Maali and Eros. Izgara, however, is a luxury take on the traditional ocakbasi restaurants of Istanbul, with chefs brought over from Turkey to bring co-owner and group executive chef Efe Topuzlu’s meat-driven menu to life. On the grill are things like iskender, which is a kebab made up of shaved lamb backstrap, pide bits, and yoghurt; and Lokum, which involves thinly sliced lamb loin on smoked eggplant. The luxe interiors take their cues from 60s-era Turkish cabaret theatres, with custom furniture throughout and a centrepiece chef's table alongside the grill.
Still to come for the venue is an attached speakeasy bar and private dining area, both of which are slated to open in 2023.
Complete with teal blue velvet chairs and a picture-perfect view of the Sydney Opera House, Luna Lu is the latest venue to open at the Campbells Stores precinct in The Rocks. It's a little bit inspired by London's Tattu restaurant—so think high-end Chinese, perfect for long lunches and lashings of lobster. Head chef Lucas Doan has spent time in the kitchen at Mr Wong, and he'll be dishing out delicacies like 180g marble 9 black opal striploin, WA Shark Bay green abalone, and wild truffle mushroom spring rolls filled with wild shiitake and Italian black truffle. To drink, you'll find an edit of rare Huangjiu or Chinese yellow wine, Chinese distilled grain spirit Baijiu, and sake and Japanese whisky, alongside signature cocktails and a full page of Penfolds wines.
It seems Sydney is falling in love—or back in love—with Euro-centric diners open at all hours of the day. Situated on the ground floor of the QVB, Manon is another new all-day diner and the French-leaning brainchild of hospitality heavyweights Marco Ambrosino (Fratelli Paradiso, 10 William St) and Manny Spinola (Grand Pacific Group). With the help of H&E Architects, the interiors scream old-school Franco vibes, playing the part of a cafe, patisserie, brasserie, and supper spot as well as a wine and cocktail bar.
On the breakfast menu, you'll find croque monsieurs, galettes, omelettes, egg meurette, crab on toast, and, of course, French toast. Lunch and dinner services include a raw bar with caviar oysters shucked to order, as well as brasserie classics like beef tartare, bone marrow tartine, steak frites, savoury souffle, and duck a l'orange. And the desserts are not to be overlooked, with the crepes Suzette and mocha and Valrhona chocolate mille-feuille particular highlights.
MASHI NO MASHI
Sydney's ramen scene has reached new heights—maybe even a state of noodle soup euphoria—with MASHI NO MASHI now open at The Star. The Japanese import is the headline ramen brand of Wagyumafia, the outfit responsible for creating Wagyu magic in Japan and Hong Kong with the holy grail of steak sandos: the Kobe Beef Chateaubriand Cutlet Sandwich. If you're not familiar, Wagyumafia is all about Japanese Wagyu, using only the top 1% of the finest Kobe and Ozaki beef farmed in Japan.
MASHI NO MASHI Sydney is the brand's third international outpost, following Tokyo—and the first Wagyumafia venue in the Southern Hemisphere. The name translates to "eat more and more", and no doubt that's what we'll all want to be doing when it comes to MNM's 100% Wagyu ramen, the highly sought-after rockstar "WAGYUJIRO" ramen. It's made with an Ozaki beef bone stock that's stewed over 24 hours and topped with about 300g of Wagyu too—and is a favourite of celebs like David Beckham and Jack Dorsey. The Sydney MNM is also the first to score an accompanying izakaya menu, which features a Wagyu cha siu bao created especially for Sydney.
An almost entirely plant-based restaurant might be the last thing you'd expect from celebrated Turkish chef Somer Sivrioğlu—but that's exactly what we have with Maydanoz. It's the Efendy and Anason restaurateur's third Sydney venue—and it does not disappoint. Nestled among Carrington Street's other top-tier spots (like Vini Divini and Shell House), Maydanoz (Turkish for parsley) pays homage to the Aegean's vegetable-driven meze bars and the traditional veg-focused dishes of the western region of Turkey.
Designed by Guru Projects, we love the lashings of green marble used on the intimate four-seat chef's table bar (pictured above) and throughout the restaurant and picked to reflect the colours of the Aegean Sea. The group's executive chef is responsible for the menu, which is designed to be shared, meze-style. Haloumi kebabs drizzled in honey and sesame and served smoking over rosemary ash are an absolute highlight of the menu, but we also loved the carrot hummus and ultra-fresh cacik made with coconut yoghurt. To drink, Maydanoz's signature cocktails and edit of new organic and ancient-style Turkish wines are reason enough to visit themselves. Try the Zumrut, a refreshing, easy-t0-drink gin cocktail infused with parsley, or the Spice Market Negroni.
Sitting pretty in some prime real estate on Sydney Harbour, Whalebridge is the newest addition to Sydney's special collection of waterfront venues and its growing French dining scene. The kitchen is led by executive chef Will Elliot, who counts Restaurant Hubert, Melbourne's iconic Cumulus Inc, and ST JOHN in London on his resume. The food follows a fuss-free ethos, with Elliott serving up playful French dishes and plenty of seafood—an intersection of Paris and the Pacific Ocean, if you will.
Sydney Rock oysters, market fish, and caviar are all on the menu. However, the real show-stoppers are Whalebridge’s house specialties. Order the Bouillabaisse de Marseille for an indulgent meal of scampi, prawn, fish, and lobster in a saffron broth. There's also the Lobster Thermidor, which is a whole lobster served with mustard, gruyere cheese, and shoestring fries.
When Lucio's closed its doors after almost 40 years of service last year, it left a gaping hole in our hearts. If you've been pondering who'll take over the beloved terrace on Windsor Street, Civico 47 is the answer. Its an Italian, like its predecessor, this time in the very capable hands of executive chef Matteo Zamboni (Ormeggio, Pilu at Freshwater, Jonah’s). Gone are the honey-coloured walls and the legendary collection of art—Civico 47 has brought with it a full Mediterranean-inspired refresh for the space, complete with a cosy bar.
"The menu is all about the flavours, seasonality, and quality of the produce," Zamboni says. "Simple but skilled transformations of the ingredients combined with a strong Italian influence." You'll see the Ormeggio influence coming through with the housemade focaccina with Cutrera selezione evoo. Another highlight is the Mafalde pasta with king prawn, and an Italian chocolate and coffee pudding or "Budino" served with orange caramel. A perfect date night spot.
ELE By Federico And Karl
After the loss of one of Sydney's most innovative dining spots—Momofuku Seibo—comes another star: ELE By Federico and Karl. Taking over the old Momofuku digs in The Star Sydney, ELE is the fine dining brainchild of two of Sydney's hospitality heavyweights: Federico Zanellato of Lumi Bar & Dining and the ultra-popular Lode Pies fame, and Karl Firia who's worked in top Sydney diners such as Oscillate Wildly and Marque. The semi-conceptual restaurant heroes seasonal Australian produce through technique-driven dishes—this is fine dining, after all. Inspired by the elements of earth, fire, air, and water, ELE promises an immersive dining experience. Begin your journey at the bar, before moving into a room drenched in spectacular projections of natural scenery. Finally, you'll be transported to an open kitchen, chef's table experience.
From the team behind Franca, Parlar is a 55-seat Catalan-inspired restaurant and bar. It's an ode to Barcelona and the Catalonian coastline, with everything from the fit-out to the food showcasing the region's culture and cuisine. Behind the pass is executive chef Jose Saulog, and there is plenty of tapas (with the anchovy churro a particular highlight), alongside heftier dishes of fideuà marinera (Valencia's pasta answer to paella), and a steaming-hot seafood platter. For dessert, Saulog is dishing up a twist on crema Catalana. And, like any good Catalan restaurant, the wine is plentiful. Naturally, you can order drops from Spain, with a particular focus on varieties like tempranillo from the famed Rioja wine region.
From the crew behind Cronulla icon Blackwood Pantry—Blackwood Bondi is the sultry sunset sister venue, with weekend aperitivo and a live music program on Sundays, alongside the cafe's staple all-day breakfast and lunch menus. Blackwood Bondi has a similar bright and seasonal menu as its Shire counterpart, borrowing hallmark favourites like the "Schnitty Schnitty Bang Bang", nourish bowls, and much-loved miso avo—with a few new ideas in the mix too.
Cocktails get a serious tick of approval at Blackwood Bondi thanks to a little help from Maybe Sammy’s Vince Lombardo. Think sriracha-spiced Bloody Mary's and a "Breakfast Club" yuzu martini. You also need to try the croissant martini, made with almond croissant-soaked vodka, Mr Black, and espresso. On Fridays between 4pm and 6pm, you're in for $12 Moreton Bay bug rolls and $12 margaritas. In other words, you know where to find us.
Remember when the CBD had just a handful of good restaurants, bars, and cafes? Yeah, those days are definitely over. Joining the growing collection of standout venues in the heart of the city is AALIA, the newest restaurant from the ESCA Group, the team behind Nour in Surry Hills and Lilymu in Parramatta. The name AALIA loosely translates to elevated or exalted—meaning you can expect a heightened version of the polished, creative Arabic and Levantine-style food the group has become known for.
AALIA is located within the shiny new Martin Place precinct, and its sleek interiors are inspired by the iconic Harry Seidler "spaceship" building just outside. The menu follows a unique coastal theme—a lighter vibe, not typically associated with Middle Eastern fare. From the a la carte menu, begin with Moonlight Kiss oysters, a Persian caviar service if you feel like splashing out, quail and king prawn skewers, and Pharoah’s foie gras. For mains, AALIA has a Murray cod masgouf—a fresh take on the national dish of Iraq. On the wine list, you'll find intriguing Middle Eastern varietals and vineyards peppered amongst friendly Aussie drops—try a rosé from Bekaa Valley in Lebanon, a Lebanese Pet Nat, or a sweet dessert wine from Turkey.
Sydney’s omakase era is in full swing—the immersive Japanese chef’s table-style dining experience seems to be having a major moment in 2022, with a suite of new omakase opening across the city in recent months. Besuto is among this new crop of omakase—and it’s one of the best too (fittingly, its name translates to “best”).
Hidden above the new Quay Quarter Lanes foodie precinct at Circular Quay, enter Besuto via the glowing red foyer, decorated with a Kuniyoshi-inspired mural by Australian artist Lisa King. Here, you're in for an intimate 20-course experience, designed by chef Hirofumi Fujita (Hiro). As with any omakase, the menu changes based on the best produce available—but regular highlights at Besuto include miso-marinated Glacier 51 toothfish, toro with N25 Caviar, and a particularly impressive steamed egg custard served with uni (sea urchin).
White Moon Bar
From the team behind Tokyo Lamington, White Moon Bar is a Tokyo-style tachinome or "standing-only" bar. While it's lamington central in the daytime, from 5pm it's sake and snacks, channeling a little of Japan's vibrant drinking culture in the backstreets of Newtown. With a former Cumulus Inc, SuperNormal, and Quay chef at the helm, this is a spot for slick bar snacks like classic Japanese karaage as well as more experimental creations. Of course, Tokyo Lamington will bring something sweet to the table, and here it's Japanese shu—or cream puffs. As for drinks, expect to sip sake and Japanese beers, poured by Tokyo native, Karen Kimura.
Fresh from launching Charcoal Fish in 2021, Josh Niland has opened another new spot for Sydney—and look, we're not mad about it. The sustainable seafood master has expanded the footprint of Fish Butchery with a second location in Waterloo. Twice the size of the OG, here there is more opportunity to immerse yourself in Niland's fish philosophy while doubling as extra space for the chef and his crew to do what they do (like dry-aging fish with custom-built cool rooms).
At the big Fish Butchery, you're able to shop "fresh seafood, a selection of our fish charcuterie, premium frozen produce, as well as ready-to-cook items inspired by our time serving Mr Niland at Home during lockdown," explains Niland. You'll also find shucked-to-order oysters, hot pies like Yellowfin Tuna meat pies and Murray cod sausage rolls, and a dine-in and takeaway menu stacked with fish and chips, Niland's double tuna cheeseburger, swordfish tacos al pastor, and king prawn hot dogs.
A part of the shiny new Quay Quarter dining precinct at Circular Quay, Bouillon L’Entrecote is Sydney’s first bouillon-style eatery. Named after the French bouillon soup, this sub-category of restaurant sits somewhere between bistro and brasserie, serving classic French dishes at friendly prices. Bouillon L’Entrecote has been inspired by Paris icon Le Relais de l’Entrecôte and steak frites is the hero dish on the menu—premium sirloin steak, that is, served with a salad, home-cut fries, and a secret sauce.
Expect to be whisked away to Le France here, with classic French bistro chairs, tables covered in crisp white butcher’s paper, a ground-floor wine bar, all backgrounded by French jazz music. The house beer? Kronenbourg, of course.
PELLEGRINO 2000 is a brand-new venue from the team behind Bistrot 916—that’s Dan Pepperell, Mikey Clift, and Andy Tyson. While the mood is new world Parisian at Bistrot 916, this time the trio is wielding their combined creative flair for a neighbourhood restaurant inspired by the trattorias of Rome and Florence.
“The menu [consists] of the Italian staples we love, handmade tortellini, pappardelle bolognese, fritto misto, and tripe in all shapes and sizes,” says Pepperell. The team has taken on the old Bar H site, with the ground floor featuring the main dining room, shelves stacked with anchovies and tomatoes, and a double-sided espresso bar. The basement level oozes character with bottle-lined walls, white table cloths, and a candlelit thousand-bottle wine cellar too.
Bay Nine Omakase
Sydney's expanding omakase scene has scored a new player: Bay Nine Omakase. Taking up a spot within the Campbell’s Cove waterfront dining precinct in The Rocks, Bay Nine features an ultra-intimate 10-seater dining experience at the bar, led by one of Sydney's youngest omakase head chefs, Tomohiro Marshall Oguro. Having spent time in the kitchen with acclaimed sushi chef Naoki Fukazawa (Yoshii, Sushi-E, Ocean Room) and executive chef and founder of Manmaruya, Hideki Goto, you can expect very good things at Bay Nine.
Dishes in the personalised 11-course omakase experience will be adapted to the customer as well as what's in season. You might sample things like cured and cold smoked Victorian high country king trout sushi, Wagyu sukiyaki with sea urchin, and Tokoroten—a Kansai-style dessert, made with hand-pressed agar-based jelly noodles with dark sugar syrup. We especially loved the multi-plate sushi course, where you'll tuck into things like tuna belly nigiri. Beyond the bar, there is also a handful of tables where you can sample some of the omakase dishes with a set menu.
From Tristan Rosier and the team behind Arthur on Bourke Street in Surry Hills, Jane is a brand new intimate diner a few blocks up, in the former Ume Burger spot. Inspired by an informal 70s-era brasserie, kick off with the "Honey Bugs" cocktail, Jane's take on the classic prawn cocktail that's made with steamed honey bugs and tarragon butter sauce, served chilled in its original shell.
There's a Kangaroo tartare served with bush tomato and shoestring fries that have been imported from the Arthur menu; a 500g Lamb Barnsley chop served in rosemary and marrow sauce with pea leaves; and a sustainably-farmed Murray Cod from Griffith served with an aromatic curry sauce made with Aussie natives like lemon myrtle, mountain pepper, and pepper berry. For dessert, it's Jane's "Pink Cake", a vanilla sponge recipe with pink icing, layers of meringue and sponge, bay leaf cream, candied rosella flowers and strawberries, and ruby chocolate clusters.
Still To Come
- Byron Bay eatery Harvest is due to open its first Sydney venue at the new surf lodge at Wisemans Ferry in 2022
- A new era for Fort Denison—which is due to become a restaurant, bar, and wine room
Image credit: Jude Cohen, Porter House, Swillhouse, Big Sam Young Instagram, Scott Ehler, Jude Cohen, Nikki To, Wagyumania, Steven Woodburn, Whalebridge, Civico 47, ELE By Federico And Karl, Jude Cohen, Blackwood Bondi, Christopher Pearce, Kitti Gould, Fish Butchery, Bouillon L’Entrecote, PELLEGRINO 2000, Steven Woodburn, Jane