From a hot new Spanish wine bar by a respected group; to a flashy new Martin Place grill restaurant, it seems there is a new restaurant in Sydney every week. Here, we’ve picked the most noteworthy new Sydney restaurants and bar openings to have on your radar this autumn.
Whether you’re keen to know about the hotly anticipated Sydney restaurant from a leading hospitality group or looking for a subterranean wine bar to experience, we have you covered with this hit list of new restaurants Sydney has to offer.
Corner 75
In Sydney’s inner east, Jean-Paul El Tom of Baba’s Place and Sixpenny’s Daniel Puskas have joined forces to explore Hungarian food, taking over Corner 75 in Randwick. The old-school Hungarian restaurant has a new lease on life thanks to the new custodians, which keeps the soul of the long-standing Hungarian restaurant alive while putting a clever post-modern, slight Australian spin on it. It has the heart of Baba’s Place and the exacting finesse of Sixpenny, and has brought a welcomed new standard to the neighbourhood’s dining scene.
The atmosphere is jovial and warm, with a memorabilia-laden dining room delivering nostalgic charm; and the wine list is a delightful education on Eastern European drops. Menu-wise you’ll find a classic golden schnitzel; a complex and hearty gulyásleves (beef and potato soup); and a chicken broth with semolina dumplings, which could cure all ills with its comfort. Sides are also a must, particularly the nokedli, a buttery, spiced pasta-like side.
Avia
Settling into Darlinghurst near Taylor Square is Avia, a 60-seat restaurant from former Apollo chef Stefano Marano and front-of-house Jack Reid. The corner spot calls on Marano’s experience working in both Australia and Italy, its name – the Latin for “grandmother” – a reference to his nonna, who sparked his passion for food. The menu spotlights lesser-known pasta shapes like sedanini (a long ridged tube), bottoni (a filled button shape) and strascinati (an oversized orecchiette). Marano also makes his own salumi like capocollo (cured pork neck with fennel and pepper) and wagyu bresaola, and even a porchetta-inspired rolled lamb belly seasoned with a mushroom duxelle, which he’s calling “lambetta”.
A.P. Bread and Wine
Lauded bakery A.P. has opened another outpost and is venturing into day-to-night territory. By morning the sandstone cottage is home to croissant gelato affogatos; and an excellent ploughman’s-inspired brekky plate replete with chunky sourdough, cheddar cheese, soft-boiled egg, pickled green tomatoes and a side croissant with jam to tick both sweet and savoury boxes. Things switch over to “A.P eritivo” mode by night. The team’s pastry and baking expertise is on show thanks to its ode to the vol-au-vent with green peas and an onion gravy; and masterful pâté en croûte; joined by a pasta crafted from leftover bread with anchovy and zucchini; an old-school jazzed-up beef rissole with peppercorn sauce and a fried egg; and a petit croque monsieur. To drink, there are batch-made cocktails and organic wines that dance from pink and macerated to a weighty whites list; plus house-made sodas and amaro.
Cafe Cressida
Ursula’s chef-owner Phil Wood is flexing his comfort cooking muscles at a new café-restaurant in Woollahra. Cafe Cressida resides in the leafy suburb’s beloved pink corner building and is named after Wood’s daughter with wife and co-owner Lis Davies. The pair enlisted New York stationery store Mr Boddington’s Studio to design the playful illustrations of Champagne and croissants that adorn the menus and courtyard walls. Inside there are lampshades crafted from vintage tablecloths, scalloped details and coloured Maison Balzac glassware.
By day expect toasties filled with Gruyère, parmesan, sauerkraut and Dijon mustard; and warming bowls of congee with shredded roast chicken, peanuts, chilli and fried bread. Thursdays through to Saturdays see dinner seatings, with snacky plates of Sydney rock oysters; figs with lardo and hot honey; and Iggy’s sourdough joined by Champagne and Negronis. Bigger plates include cacio e pepe mafaldine; amatriciana rigatoni; chicken schnitzel with coleslaw; and a swanky cheeseburger.
Eleven Barrack
Brent Savage and Nick Hildebrandt of The Bentley Group have debuted Eleven Barrack, situated within a grand former bank which was originally built in 1849. Tableside service, freshly shucked oysters and a strong steak selection are joined by a dining room that takes cues from the grand grill restaurants of New York and Paris. Seafood is also celebrated with oscietra caviar atop fried ricotta dumplings; there’s a raw plate with bluefin tuna and Abrolhos scallops joined by crudités; a terrine is transformed with lobster and leek joined by Champagne butter; and a shellfish spaghetti showcases Balmain bugs, mussels, prawn and spanner crab. A custom-built grill fires up a mighty pork tomahawk with a blood plum glaze, wagyu t-bone, and gold band snapper served with a classic chive butter sauce. Naturally, the wine selection is impressive with a hefty list to compliment anything from a quick seafood snack to a push-the-boat-out steak lunch. The group has also enlisted Pascale Gomes-McNabb and Chris Grinham for the fit-out, which emulates the esteemed dining rooms of Europe.
“We’ve been trying to secure the site at 11 Barrack Street ever since the closure of Seta, as we believe it has the bones to become one of Sydney’s great restaurants,” says co-owner Nick Hildebrandt. “We believe the dining room will have a grandeur rarely seen in Sydney,” says Hildebrandt.
Eleven Barrack is now open, with reservations available via the Eleven Barrack website.
Letra House
The city has scored a new wine bar from the Love Tilly Group, with Letra House opening on Kent Street. The group’s newest addition leans Spanish, filling the snacky Spanish void left after the sudden closure of Redfern’s La Salut. Mood-wise, Letra House pays homage to the Euro bars beloved by the group’s co-owners – Matthew Swieboda, Nathanial Hatwell and Scott McComas-Williams – so expect exposed brick, leather banquettes, dark walnut timber, and low lighting. Wine by the glass is the go here, with more than 50 drops available at any given time that will change regularly, sourced from Spain, France and Italy as well as lesser-known regions in Lebanon and Greece. Meanwhile, McComas-Williams, executive chef Alex Major and head chef Brandon Jones oversee a menu that may include a doughnut with Manchego custard and anchovy; duck leg croquettes; a generous yet light Spanish tortilla with prawns; and larger plates of whole sand whiting; and Rangers Valley sirloin with tomato butter and guindilla peppers.
letrahouse.com
The Clareville
On the Northern Beaches, local icon Clareville Kiosk has ushered in a new era following 41 years of dining on the insular peninsula. Re-imagined as The Clareville, the deep teal weatherboard cottage (originally a 1960s post office and general store) is bringing added polish to the prime spot at Pittwater’s foreshore. At the helm is chef-owner Cooper Dickson, who worked across Capella Lodge on Lord Howe Island, Southern Ocean Lodge on Kangaroo Island and in the NT at Longitude 131.
Seafood underpins much of the menu, including roasted scallops with miso butter, corn and furikake; raw tuna atop a sesame crisp with nori, avocado and salted daikon; and mussel escabeche with hot mustard cream and charred sourdough. Many of the snacks are served on ceramics made by Dickson’s father, Lex, whose wares once graced the tables at Tetsuya’s. Mains spruce up the protein and three veg formula with finesse, and include grain-fed sirloin with creamed leek, truffled mushrooms and kohlrabi, joined by marrow and soft herbs; Berkshire pork with cauliflower, cucumber and caramelised apple; and dry-aged duck with carrot, orange, walnuts, squash and a salty-sweet jus.
theclareville.com.au
Ruma
In Double Bay, Ruma is bringing some spice and sass to the postcode. Chef Faheem Noor (ex-Tetsuya’s) drives a menu that’s unbound by a single cuisine. Taramasalata is spruced up with spring onion and chilli oil, while tuna tartare comes with gochuchang-spiked aïoli and wonton crisps for scooping. Ravioli comes perfumed by makrut lime leaves and lemon, and beef short ribs are slow-cooked with a shiny kecap manis glaze. This globe-trotting approach is matched similarly on the breakfast menu, where a Thai-inspired chicken sausage roll comes with a fried egg and spicy nahm jim; Japanese-style shokupan toast is served with honey and cherries; and there’s even crisp house-made dosa.
rumadining.com.au
Clarence and V
On Clarence Street, a sophisticated all-day canteen is keeping city slickers well fed from breakfast through to dinner at Clarence and V. Former Bar Vincent chef Stella Roditis runs the kitchen, serving up understated plates of Mediterranean classics that pack a serious flavour punch. Case in point, the stuffed zucchini with avgolemono, or the simple salad of tomato and Roman beans with bagna cauda. For breakfast, cold coconut porridge sits alongside a killer vegetarian focaccia (stuffed with provolone, marinated spinach and mozzarella) and a breakfast plate teeming with ham, pickles, cheese and a soft-boiled egg. Later in the day, more substantial plates hit the pass, perhaps a pot au feu or porchetta and potatoes. All paired with a short and sharp wine list of Italian and Spanish red, white and orange.
instagram.com/clarenceandv
The Grill at the International
From the team behind Shell House and The Dolphin, The Grill has landed in Martin Place and it’s already defying expectations. “We don’t want to be known as just another steakhouse,” says culinary director Joel Bickford. From first bite, Bickford is raging against type with a swish selection of snacks. “We have had a lot of fun putting together the top of the menu, which I think will be the real hero,” he says. To this end, there are chilled clams with lovage and grilled young garlic; raw beef served with oyster cream, shiso and black rice; and Port Lincoln abalone served à la Kilpatrick with bacon and seasoned with Worcestershire sauce and ketchup. “My absolute favourite dish is the veal sweetbreads with yabbies from our starters section. We spent a lot of time sourcing yabbies from WA,” says Bickford. He’s joined by head chef Charles Woodward, who spent time in the kitchens at the Lake House in Daylesford and Cottage Point Inn.
For the grill section, too, the team worked hard to exceed expectations, as Bickford explains. “We’ve really harnessed the wood-fired grill so that it’s for so much more than just for cooking steaks.” There’s lavish Southern rock lobster served three ways: with potato bread; linguini with roasted shellfish butter and fermented chilli; or in the rich French style, thermidor. A generous portion of the menu is devoted to vegetables, including a cauliflower cotoletta with sauce au poivre; wood roasted mushrooms with chickpea and pine nut cream; and white asparagus with celeriac, hazelnut and mimolette, a nutty French cheese.
internationalsydney.com
Loulou Martin Place
Above the new Martin Place Metro station, Loulou is preparing for a late February opening. The bistro, bar, boulangerie and traiteur will follow in the tradition of the Milsons Point flagship. The CBD expansion will see the 130-seater bring Frenchy-chic vibes to Elizabeth Street, which will be lined with Parisian-style streetfront tables. Expect dishes similar to the original outpost, like steak tartare with potato crisps; spanner crab, leek and Gruyère tarte; and salmon gravlax with crème fraîche and crêpes; and steak frites with café de Paris butter.
Next door Petit Loulou will be more of a grab-and-go affair serving as a café and patisserie, with counters stacked with Paris-Brests, coconut palmiers, croissants and tarts, alongside rotisserie chook baguettes, Niçoise salads and golden sausage rolls.
Loulou Martin Place is slated to open in February 2025.
Percy
The wine bar cultures of San Sebastián and Barcelona are channelled at Percy’s, a new Basque-inspired 50-seat bar-restaurant within Pyrmont’s refreshed Hotel Woolstore 1888. Percy’s pinxtos menu kicks off with the a take on the famed Gilda (a traditional skewered snack). This comes with pickled guindilla peppers and olives mixed up with a square of salty Manchego. Other menu highlights include spicy ’nduja butter on sourdough; artichoke fritters with romesco; pan con tomate; and flank steak with mojo verde; alongside tinned fish and jamon serrano.Percy’s executive chef Eli Lozada (formerly Rockpool Dining Group) and chef Rosy Scatigna, (ex-Lume in Milan and Shell House Sydney) have crafted the menu to complement a wide range of Sherries, vermouths and wines by indie Spanish producers.
percy.sydney
Lottie
A new rooftop restaurant from the team behind Bistecca and The Gidley is set to sizzle in the inner city this summer. Located atop Redfern’s soon-to-open The Eve Hotel, Lottie promises lush alfresco ambiance with a side of poolside cool, plus punchy Mexican fare and plenty of shaved-ice Margaritas. In short, it’s your new summertime hang.
The upscale contemporary Mexican restaurant and mezcaleria will champion Australian produce through dishes inspired by the Pacific coastline of Mexico. Think snacky plates of rockmelon and watermelon ‘gildas’; trout ceviche with tomato, Geraldton wax and avocado; and prawn and carrot aguachile, alongside larger plates of Swiss brown tamales; Murray cod pibil baked in banana leaf; and aged beef chop with burnt pepper and salsa picante all served with house-pressed corn tortillas. On the drinks side, tequila and agave drive the bar with an impressive cocktail list that includes three hero margaritas: classic, spiced, and seasonal. For wine, expect a vibrant list of natural and biodynamic drops selected to complement the kitchen’s Mexican flair.
The 107-seat space has been designed by interior star George Livissianis and sports a central marble bar with 27 seats for walk-ins; an open kitchen for culinary theatrics; and a retractable roof to ensure the good vibes continue no matter the weather.
Lottie is the latest venue from the Liquid and Larder group, and it joins a stellar dining line-up within the new Wunderlich Lane precinct, which includes just-opened Olympus and Island Radio, plus yet-to-open venues such as a pizzeria from LuMi’s Federico Zanellato, an omakase restaurant and new Gelato Messina outpost. The same team will also be responsible for The Eve’s lobby bar, Bar Julius, and the poolside and in-room dining services.
Reservations for Lottie are now open for dining from 20 January onwards via the Lottie website.
Golden Century at Crown Sydney
Beloved Sydney institution Golden Century went into administration in 2021, leaving behind a 32-year legacy of weekend yum cha crowds and late-night dining traditions. At the time, there was some speculation whether the Chinatown haunt had been “saved“, which at the time didn’t eventuate and was a twofold blow for XO pipi-loving Sydneysiders. But three years on, and the Cantonese restaurant has announced its resurrection, relocating to the other end of town and finding a new home at Barangaroo’s Crown Sydney.
“Golden Century is where it all began and we are excited to once again welcome in our loyal customers, serving our beloved Cantonese classics in a picture-perfect location that overlooks Sydney harbour and beyond,” says Golden Century co-owner Billy Wong in a statement.
It joins the Crown’s impressive list of restaurants — Oncore by Clare Smyth, Nobu, a’Mare and Woodcut — and its new iteration will no doubt prove popular. Expect much-loved menu favourites such as XO pipis, lobster served two ways, and Peking duck, as well as yum cha lunches and sparkling Sydney Harbour views.
Also opening in Crown Sydney is the summer pop-up Icebergs Harbour Bar, which will welcome walk-ins from December.
Golden Century opens January 20, with bookings now open via the website.
Jōji
Jōji is firing up a new rooftop space on George Street. Located above Cartier’s flagship store, the debut bar from Esca Group (Ito, Henrietta and Aalia), is inspired by Japan. Group executive chef Paul Farag is overseeing the two-metre-long charcoal grill, where skewers are adorned with quail and pork jowl tsukune (a seasoned meatball); chicken thigh; and wagyu. Drink-friendly bites continue with scallop and bug sandos with pickled cabbage and mayo; and kingfish with umeboshi and yuzu koshō dressing. While Farag’s menu makes this bar a go-to for eating, it’s the first drinking destination in the restaurant group’s mantle. To this end drinks span rollicking highballs and carefully made cocktails inspired by Japanese ideologies like wabi-sabi. Interiors flex a palette of burgundy and beige, with textural bouclé lounges and Tasmanian blackwood finishes, contrasting with the bright open-air bar area. DJs spinning vinyl records and city views secure this new opening’s place on party season hitlists.
Cibaria
Italian chef Alessandro Pavoni is continuing on his restaurant-opening roll, announcing the forthcoming opening of beachside restaurant Cibaria Manly, situated within the Manly Pacific Hotel. Celebrating the convivial nature of Italian all-day dining, with a focus on different “rias”, it’s set to house a braceria (grill), forneria (bakery), spaghetteria (pasta bar) and a gelateria (gelato) counter, and there will also be a pizzeria. Pavoni and the Ormeggio team will go from café-style morning eats through to aperitivo and casual dinners, and there will also be a grand private dining room and rooftop terrace for events. Ormeggio’s head chef Gianmarco Pardini will lead the kitchen, with the opening slated for summer.
Cibria is slated to open in summer 2024.
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