It’s the latest effort from Federico Zanellato and Karl Firla, the owners of Restaurant Leo, and it’ll be unlike anything they – or Sydney – have tried before.
The influential plant-based deli has hopped over from Fitzroy to Collingwood. And together under the one roof with its sister restaurant, Smith & Daughters, the new spot is poised to become Australia’s biggest vegan destination.
The menu, the wine list and the cocktails are an all-Australian affair, and it’s set in an inviting space that seamlessly places old-school design cues within a modern context.
The jewel to the Crown Sydney has finally opened in a stunning dining room on the 26th floor of the casino complex’s Barangaroo tower, with 180-degree views of Sydney and its harbour. It’s one of the biggest openings of the year.
Mauritius has a diverse cuisine, but the focus here is on its South Asian and East African influences. Plus, there's a drinks list dominated by expressive natural wines.
At this warehouse restaurant in Sydney’s inner-west, the owners’ Macedonian and Lebanese backgrounds tell part – but not the sum – of their culinary story.
Snow egg, white coral, the eight-texture chocolate cake – all have entered Quay’s dessert hall of fame. Now Peter Gilmore is hoping to replicate their sweet success with his latest and greatest final course.
The Niland seafood empire shows no sign of slowing down. Fish Butchery the second will be double the size of its predecessor (and yes, the double tuna cheeseburger will be on the menu).
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