South End

Towards the calmer stretch of King Street, where Newtown meets Erskineville, South End quietly takes its place. It’s a polished slice of European dining, refined yet approachable, from three hospitality veterans whose paths have long orbited Sydney’s most respected kitchens and dining rooms.

In the kitchen are Hussein Sarhan and Alex Tong: Hussein, formerly head chef at Fred’s in Paddington and an alumnus of Skye Gyngell’s Spring in London; Alex, ex-Ester, with time spent at Hong Kong’s Ho Lee Fook and Belon. Out front is Paul Guiney, whose CV reads like a love letter to hospitality itself—Nahm in London, Embla, Town Mouse and Brooks in Melbourne, A.P Bread & Wine and Bentley Group in Sydney. Together, they bring South End to life: a neighbourhood bistro driven more by the seasons than trends, and by flavour and quality over novelty.

“If you enjoy food and drink that’s guided by the seasons and grounded in flavour rather than flash, you’re going to find a lot to like at South End,” Sarhan told Urban List. 

“The idea is to cook honestly and let the produce tell its story. It’s food that’s familiar, but with the care and depth you’d expect from people who really love the trade.”

Inside, space is calm and considered. Textured walls, soft light, and thoughtful details lend a lived-in ease; it’s the kind of room that feels instantly local. There’s no theatrics, just service that values conversation over choreography. 

The menu walks a confident line between northern and southern Europe, expressed through produce that changes with the seasons. As Hussein puts it, “It’s potato Europe in winter and tomato Europe in summer.” 

Dishes reveal that philosophy with both wit and precision: potato rosti with Goldstreet Dairy curds, broad beans and mint; venison crudo on hot garlic toast; or buttermilk fried rabbit with green-garlic aioli. Mains build on those foundations—bouillabaisse of wild-caught fish with pipis and rouille, roast chicken with nettle butter, and a juicy pork chop for two with pickled walnut ketchup. Simple desserts close the loop: a classic chocolate tart, or lemon semifreddo with berries and torched meringue.

Drinks follow suit. 

“Seasonal, and like the food, cared for at every stage—from the producer right through to when we hand them to you,” says Guiney. 

Expect a thoughtful edit of bottles from small European producers alongside standout Australians—Manon Farm in the Adelaide Hills, Bindi in the Macedon Ranges, Gembrook Hill in the Yarra Valley—with crisp cocktails served straight from the freezer. “Good people making great drinks,” he adds.

There’s an ease to South End that feels almost nostalgic, maybe a reminder of when dining out was simply about good food, good service and good company. 

“We want to be the local everyone wants as their local,” says Tong. 

“Somewhere you can drop in for an easy meal at the bar or settle in for a proper celebration. Enough movement in the menu to keep it fresh, but always anchored in what we love to cook.”

In an era where restaurants can feel more like concepts than places, South End returns to what’s essential: a bistro built on care, seasonality and heart. Refreshing.

Image credit: Supplied