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One step forward, two steps back. That has been the frustration facing the hospitality industry this year, as staff shortages, illness, and $17 cabbages have made running a restaurant ever more challenging. Last summer heralded the popping of Champagne corks as diners embraced a more-is-more approach to dining with Gatsby-levels of gusto. But as the days grew shorter, that enthusiasm cooled and diners became more discerning about where they went and how often. By August, a rising tide of cancellations had swept the industry as diners tightened their spending with each and every rate hike. All of this has put huge pressure on both kitchens and front-of-house teams as they try to navigate these ever-shifting sands, making consistency the new Holy Grail of hospitality. It has seen some previous standouts falter, unable to keep pace and deliver on what they promise. Elsewhere, experience has proven the Midas touch, returning old favourites to career-best form. And throughout it all, new restaurants continue to join the ranks and bring fresh and unique ideas to the table.
Once again, creativity and resilience have proven the key skills necessary to survive in this climate. As summer approaches, many are pinning their hopes on a long and bright season that will see dining rooms full and a more stable economic outlook. As always, we seek to support the industry by celebrating the joy of dining and singling out those we trust to deliver consistent and exceptional experiences that are worth both your time and money.
How the Restaurant Guide works:
Our team has travelled far and wide to visit – and revisit – dozens of restaurants, seeking out the most exceptional meals and memorable experiences in each state. To earn a place in this guide, a restaurant must deliver on multiple fronts: service, ambience, décor, value, and of course, what’s on the plate. Creativity and consistency are valued in equal measure. From dégustation-only fine-diners, to casual wine bars serving sensational snacks, this guide is not limited to a single style of dining. But those featured represent the very best of what they do and deliver on what they promise.
The guide is divided by states, with an individual winner leading each. All remaining entries are listed alphabetically and not ranked. All of the restaurants reviewed were visited anonymously between March and August 2022 with reviewers paying their own way.
Introducing the Good Times Guide:
This year, we have introduced a new list for our two biggest cities, Melbourne and Sydney, specifically designed to celebrate those restaurants that can be relied on to always deliver a good time. Whether dining à deux, or in a larger group, these are the places that draw a vibrant crowd any night of the week, bringing soul to the city and surrounding suburbs.
Find the Good Times Guide here.
Price guide:
$ = mains under $30
$$ = mains up to $45
$$$ = mains up to $60 or dégustation up to $150pp
$$$$ = mains more than $60 or dégustation more than $150pp
Your Guide team:
Editor: Joanna Hunkin
Assistant editor: Matty Hirsch
State and territory editors:
Vic & Tas: Michael Harden
NSW: Karlie Verkerk
ACT: Tristan Lutze
Qld: Fiona Donnelly
SA: Katie Spain
WA: Max Veenhuyzen
Guide reviewers:
Alexandra Carlton, Jane Cornes, Richard Cornish, Alix Davis, Larissa Dubecki, Michael Harry, Matty Hirsch, Callum McDermott, Joanna Savill, Paul Wood.
Our guide gives a yearly snapshot of the best restaurants to eat at right now. The best-rated restaurants, as judged by the reviewers’ first-hand experience, form our national Top 82.
