Carla Grossetti

No two ways about it, Sydney's wine bar scene is flourishing. Full to the brim. Spilling over. A decade ago, there were only a handful of wine bars. Now? They're all over town. And we're here to happily drink them up. What's more, these slick haunts are also some of the best spots in Sydney to grab a nice dinner with friends.  It makes no difference whether you're a novice or an expert, fancy something natural or classic, old world or new, or whether you want to spend moderately or extravagantly, Time Out Sydney's writers, including Food & Drink Editor Avril Treasure, have curated this list for every palate, at every price point. Bottoms up. Stay in the loop: sign up for our free Time Out Sydney newsletter for more news, food & drink inspo and activity ideas, straight to your inbox. Can't get enough of that boozy stuff? Check out the absolute best bars in Sydney here.

You know you've reached peak Sydney when you're sipping a crisp vino over a beautiful meal and outside the windows is the big blue. Perhaps it's three courses of modern Aussie fare from Sean's overlooking North Bondi Beach? Or maybe you prefer the gentler harbour vistas you get at Chiosco or Catalina, or spots that are right on the sand like Bobby's and The Boathouse Shelly Beach? One thing's for sure: eating by the water gives your meal that extra shine, which is why so many Sydneysiders flock to the shores for a special occasion, year-round. For your next extra-special soiree, book a table at one of the best waterfront restaurants Sydney has on the books, rounded up by Time Out Sydney's editors, including Food & Drink Editor and ocean-lover Avril Treasure, who has had her fair share (and then some) of long, boozy lunches by the sea. Stay in the loop: sign up for our free Time Out Sydney newsletter for more news, food & drink inspo and activity ideas, straight to your inbox. Looking for an epic place for a drink? Here's our guide to Sydney's very best bars.

There’s no doubt about it, Sydneysiders can’t get enough of Italian food. And who can blame us? There’s something about a bowl of perfectly al dente pasta paired with a luscious, rich ragu that just hits the spot. And while Italian cuisine differs throughout the 20 incredible regions – broadly speaking, the northern regions eat more rice and polenta, while down south they feast more on seafood – Italians share a love of beautiful, seasonal produce; they choose simplicity rather than overcomplicating dishes and cook with soul. No wonder we love it so much. Luckily, there are plenty of excellent options for Italian dining in Sydney. Time Out’s food writers and editors – including Food & Drink Editor Avril Treasure, who has eaten her way through Sicily, Sorrento, Rome and Florence – have picked our favourite eateries, covering all bases. The only catch? They just need to provide a feel-good environment and dishes you’ll want to come back for. From casual red-sauce joints and classic pizzerias to fine-dining restaurants, you’ll find them all here. Stay in the loop: sign up for our free Time Out Sydney newsletter for more news, food & drink inspo and activity ideas, straight to your inbox. Not in the mood for pasta? Here are our picks of the best spots for Greek and French food in Sydney.

Spring 2024 update: The silly season has begun and Sydney’s restaurants are the place to be. Whether you’re looking for your next date-night spot or want to celebrate someone special, you’ll find the best places to wine and dine in Sydney below. Here's our list of Time Out's best restaurants in Sydney right now, from hot newcomers to time-honoured institutions, curated by our expert, on-the-ground editors and food writers who eat and drink their way around Sydney, including Time Out's Food & Drink Editor, Avril Treasure. How did we narrow it down to the very best? When deciding, we considered fun, flavour, creativity, value for money – and 'wow' factor. So yes, of course, you’ll find a fine diner inside the Sydney Opera House here, but you’ll also find neighbourhood pasta, hole-in-the-wall Thai and venues right by the sea. Happy dining, Sydney. Stay in the loop: sign up for our free Time Out Sydney newsletter for more news, food & drink inspo and activity ideas, straight to your inbox. RECOMMENDED READ: Still hungry? Check out our guide to the best cheap eats in Sydney.

What makes a great steak? Well, these days, the benchmark of a good steak is no longer tenderness alone. Now, restaurants are more concerned with flavour being at the forefront. Flavour derived from dry-ageing, exploration of lesser-known cuts, and of course, how and where the meat was raised. It’s not uncommon for chefs to swap their whites for farm gear in order to get to know their produce, as well as the land that it comes from.  More than anything, Sydney's great steakhouses are highlighting the old-world ritual of a steak dinner, elevating the craft from a quick sizzle and a bucket of peppercorns, to a practice of respect for both the diner, and the beast. From the prime ribs to the charcoal grilled and the extremely dry-aged, our writers, including Food & Drink Editor Avril Teasure, have picked out the best red meat Sydney has to offer. Clear your schedule, wear loose pants, and get stuck in. Stay in the loop: sign up for our free Time Out Sydney newsletter for more news, food & drink inspo and activity ideas, straight to your inbox. Keen to read on? Here's what else you might like: Hungry for more? These are the best restaurants in Sydney right now Feel like a drink and snack? Get around the coolest wine bars in town here.

Whether your pick is a fiery laksa with plump prawns and honeycomb-like tofu, nasi lemak with coconut rice, funky sambol and crispy anchovies, tender and comforting Hainanese chicken rice or hot AF chilli crab, Malaysian food has got it going on. Time Out Sydney's critics, including Food & Drink Editor Avril Treasure, have slurped (and scooped) their way around town – and here's where to get your roti on, Sydney-style. Stay in the loop: sign up for our free Time Out Sydney newsletter for more news, food & drink inspo and activity ideas, straight to your inbox. Want more? Check out the most delicious Indonesian restaurants in Sydney. After a bargain bite to eat? Here are the best cheap eats in Sydney. Or if you just need a drink, these are Sydney's coolest bars.

Sydney’s busy second CBD is a towering collection of office buildings, schools and transport hubs – that’s a lot of people looking for meals before, during, and after the day is done. If you know where to look there’s some ace places to eat and drink in and around North Sydney, from swift eats like burgers and salad bowls, to Japanese barbecue restaurants and elegant spots for spesh occasions. And with the opening of North Sydney's new Victoria Cross Station in the not-too-distant future – which will bring a slew of great drinking and dining options – soon there will be even more reason to check out what's happening north of the bridge Stay in the loop: sign up for our free Time Out Sydney newsletter for more news, food & drink inspo and activity ideas, straight to your inbox. Looking for the best food across Sydney? Here are our top restaurant picks. Want a cheap eat? Here's our guide to Sydney's best food on a budget. 

✍️ Time Out Sydney never writes starred restaurant and bar reviews from hosted experiences – Time Out covers restaurant and bar bills, and anonymously reviews, so that readers can trust our critique. Find out more, here. There’s a reasonable explanation as to why the décor at Disco Pantera feels like a Saturday Night Fever dream. It’s because interior designer Cass Siow has beautifully articulated the vision of brothers Ross and Gordon Purnell (Hawksmoor, Panda & Sons): to capture the nostalgia of a New York cocktail bar from the 1970s. Siow struck gold with her delivery of the convivial venue, which features electric-blue leather banquettes, chrome bar stools, oxblood walls and Nick Dahlen screenprints that pop off the back bar. Add to this the vintage lighting, floor-to-ceiling Picasso tapestry, deadstock vintage tiles, Walt Disney art illustration studio lamps and a glittering disco ball and you have yourself an excursion to disco utopia. To venture into this vortex in Quay Quarter Laneways is to become part of an eclectic crowd keen to bop along to everyone from Kylie Minogue to Lenny Kravitz, David Bowie and Blondie. Prepare to be transformed by the music – curated by a rotating roster of weekly DJs – as well as the food and drinks brandished by charismatic venue manager Andy McCorquodale (ex-Old Mate’s Place, Tio’s), who deserves big-ups for his A-grade banter. Apart from the great disco vibe going on at the bar, the venue feels very inclusive and welcoming thanks to th

✍️ Time Out Sydney never writes starred restaurant and bar reviews from hosted experiences – Time Out covers restaurant and bar bills, and anonymously reviews, so that readers can trust our critique. Find out more, here. If Pino’s Vino e Cucina al Mare were a cocktail it would be a Limoncello Spritz. In contrast, the Alexandria outpost, Pino's Vino e Cucina, would be a Negroni. That’s how restaurant manager Isaias Sirur summed up the difference between the two Sydney siblings founded by restaurateur Matteo Margiotta. While the dimly lit Alexandria venue harks back to Margiotta’s cosy family home in Rome, the setting and style of the Cronulla venue pays tribute to a beach holiday he enjoyed with his wife Nerina and two daughters in Puglia. Sure, there’s a bit of cross pollination between the venues – both of which pay homage to Margiotta’s dad, Pino – and menus – which favour seasonal, produce-driven cooking. But al Mare is, as the name suggests, very much of the sea, its seafood-centric menu going a step further in reminding diners of its proximity to the Pacific Ocean. I’m one of many long-time residents of Cronulla that feel a sense of ownership over the building Pino’s is housed in. Pino’s, formerly The Old Library and 1908, began life as a Methodist church in 1908 and was converted to a library in the 1970s. I took my young children to story time at the old library. And attended group boxing classes in the adjoining hall. Margiotta says it was a long-held dream of his to

✍️ Time Out Sydney never writes starred restaurant and bar reviews from hosted experiences – Time Out covers restaurant and bar bills, and anonymously reviews, so that readers can trust our critique. Find out more, here. The humble rissole has had a mighty, meaty makeover at 20 Chapel in Marrickville. The chefs at the modern Marrickville steakhouse have swapped mincemeat for Blackmore Wagyu in order to revive the fortunes of this retro Aussie classic that was consumed during both world wars as a means to stretch meat rations supplied by the Australian government. One of the new restaurant’s staples, they arrive scorched on the outside and meltingly tender on the inside. The old-fashioned addition of a rich, fried onion gravy helps to lift the rissoles, which are as rare as beef tartare on the inside. It's the ultimate nostalgic indulgence. Chefs Corey Costelloe (the former culinary director at Hunter St Hospitality and Rockpool Bar & Grill) and Dave Allison (Stix Cafe and Catering) are behind the new venue where everything remains in step with the seasonal organic produce grown at Allison’s Hawkesbury farm, Stix. The pair have teamed up with former maître d' at Rockpool, Anthony Qalilawa, who dances expertly around the dining room floor of the restaurant that opened its doors in June. 20 Chapel is directly under the flight path and we appreciate the drama of arriving under the roar of an A380, a timely nod to the fact Allison held a contract to supply Qantas with First and Bu

✍️ Time Out Sydney never writes starred restaurant and bar reviews from hosted experiences – Time Out covers restaurant and bar bills, and anonymously reviews, so that readers can trust our critique. Find out more, here. The sun is shining. The music is pumping. And the wine is flowing at P&V Wine & Liquor Merchants, one of the best places to spend a Saturday arvo in Sydney if you want to check the pulse of Paddington. The bar is full of locals who might have shopped the sales on Oxford Street, browsed the racks for a sparkly jumpsuit at Cleveland on Oxford, or ogled the latest exhibition at Martin Browne Contemporary. P&V is housed in one of many storied terrace houses that dot this hip strip in a suburb dating back to the city’s early Victorian times. For those who don’t know, the slang expression ‘full of piss and vinegar’, means someone full of energy or excitement. And that seems to be the prevailing attitude among both staff and customers at P&V (yes, it stands for Piss & Vinegar) in Paddington. P&V aims to be a one-stop shop for craft brews, small-scale spirits and wine and, unlike the OG Newtown outlet, is both a bottle shop and wine bar. Upstairs, you’ll also find charming French bistro Porcine, a separate entity that is convenient for those who want to BYO bottle from the wine shop downstairs. P&V is run by Rootstock festival co-founder and wine writer Mike Bennie and Lou Dowling, longtime bar manager at Mary’s Newtown and The Unicorn. (Mary’s co-founders Kenny Gra

Morena means ‘brunette’ in Spanish and according to Peruvian-born chef Alejandro Saravia the term represents the style of warm, self-assured hospitality he likes to deliver. “Morena means brunette. But it also means self-confident, sexy and sassy in my culture,” Saravia said when the restaurant opened to much fanfare in Sydney in April 2024. And just like that, with one confident ponytail toss, Morena has sauntered into Martin Place like she owns it. In some ways, Morena turns a mirror on the typical migrant story. Head chef Gianni Moretto is also from Latin America (Chile) and, like Saravia, has a natural gift in the kitchen and a willingness to work hard to make his dreams happen. It’s not just the Latin American menu that tells a story at Morena. Many of the staff at this bold new venture hail from Colombia, Mexico, Bolivia, Argentina and Chile. And the experience of dining here is all the richer because of those accents. Saravia’s aim to employ as many people as possible from Latin America creates a fantastic culture in the kitchen and dining room. For many of the staff, working at Morena is more than just a job; it’s a taste of home. First impressions are that Morena feels more Milan than Martin Place. In the tradition of great brasseries, there are the double-height ceilings, wood panelling, polished parquetry, and big arched windows that punch through the heritage sandstone walls. The interior is softened by the timber tones of the tables and chairs, the coffee-and-car

✍️ Time Out Sydney never writes starred restaurant and bar reviews from hosted experiences – Time Out covers restaurant and bar bills, and anonymously reviews, so that readers can trust our critique. Find out more, here. I know some friends and family members with Italian heritage who won’t eat out at Italian restaurants. I am no longer one of them. I’d love to have the capacity to make pasta from scratch. But I’d much rather leave it to the hands of those magnificent chefs and their pasta machines at restaurants such as Fior, in Gymea in Sydney’s south. ‘Fior’ means flower in Italian and, in this instance, is borrowed from fior di latte, which translates to ‘flower of milk’ in Italian. In other words, it’s the cream (the best bit). Judging by the number of diners in the neighbourhood venue on a wintry Sunday night, Fior may as well translate to ‘phwoar’. The Sutherland Shire’s new eatery is brought to you by executive chef Tristan Rosier (ex-Est.) who did his apprenticeship in the Sutherland Shire, and his partner in life and business, Rebecca Fanning. The pair, who also run side-by-side eateries in Surry Hills, charming diner Jane and Aussie degustation restaurant Arthur, settled on Gymea after moving nearby with their young family and recognising how good it would be for the ‘hood. View this post on Instagram A post shared by Fior (@fior.restaurant) Award-winning design studio Luchetti Krelle helped devise the interiors in conjunction with Ros

Civil engineer John Busby and his son James would have likely been chuffed with Oxford Street’s new wine bar, Busby’s. And not just for the fact it’s named in their honour. There are two portraits of the bar’s namesakes that preside over the space, one of Busby Senior, appointed NSW’s Mineral Surveyor in 1824, and the other of his son James, a viticulturist, nodding to the roles both father and son played in the new colony. While John established Sydney’s first efficient water supply, known as Busby’s Bore, son James’s legacy is as forefather of the Australian wine industry. Having Jimbo and Johnny scrawled across both portraits in red paint is a reminder of what has taken place in the Australian wine industry since the 1820s, when the Busby family arrived as free settlers. For starters, our wine bars, like our new-wave wines, are imbued with personality. And not all Aussie winemakers remain reverential about viticultural traditions transplanted from the Old World. There was perhaps no one better placed than purveyor of great natural wine and co-owner of P&V Wine & Liquor Mike Bennie to curate the wine list at Busby’s, which roams the globe from Australia to France and Italy. Bennie has done the Busby family name proud with top drops such as a fleshy white 2020 Yeringberg Viognier from Victoria’s Yarra Valley; a smashable skinsy 2022 Brave New Wine ‘Pystopia’ Gewurztraminer from Great Southern WA, and a bright, medium-bodied Le Juice Gamay Beaujolais from France.

On any given day you can see dog walkers, tourists, couriers, school groups and rollerbladers taking a north-south or east-west shortcut through Sydney’s Hyde Park. This rectangle of greenery has been a fixture on the fringes of contemporary Sydney since 1810 when Governor Macquarie proclaimed it to be a public park. Back then, what is now Hyde Park was known as The Common, a little-known fact the Sheraton Grand Sydney Hyde Park has nodded to with the unveiling of its new restaurant, Sydney Common, which looks out across Macquarie Street to where the CBD and park meet. The proximity to the park heightens the feeling that the hotel restaurant is somewhat of an urban oasis. Before being reinvented as Sydney Common, the venue was famed for its market-fresh seafood buffet, Feast. Both the restaurant and its offering were due for a refresh. Enter former Sepia chef Martin Benn who worked alongside talented chef Jamie Robertson to create a contemporary menu that has an obsessive interest in wood-fire cooking and an emphasis on Japanese flavours. Restaurants in hotels can get a bad rap. But after dining at The Common three times over the course of six weeks, it seems the new installation has broken the mould. Sure, Benn has a strong fan base and his influence as a consultant on the opening of Sydney Common is evident with the focus on seasonal Australian produce and Japanese-inspired dishes. But Robertson has put his own stamp on things. After all, it’s he who is toiling over the Jos

Poetica skews primal – you realise it as soon as you walk into the airy dining room and see all the meat and seafood in the glass-fronted dry-aging cabinet. It's clear from the get go: vegos, this isn't one for you. Pairing the protein with some old-fashioned funk from fermented and pickled vegetables is also one of the North Sydney restaurant’s hallmarks. Both speak to Connor Hartley-Simpson’s experience: as head chef at the two Michelin-starred Gastrologik in Stockholm, three Michelin-starred Quince in San Francisco and The Charles Grand Brasserie & Bar, in Sydney. Here, Hartley-Simpson takes the unpretentious idea of pairing woodfired meat and seafood with pickles and runs with it. The overarching idea for the newish bar and grill by hospitality group Etymon Projects was for the hearth to be at the heart of it. The open kitchen is an integral part of the space and the woodfired oven and Josper grill the focal point. The theatre of the flames and glowing embers grab our attention throughout the meal. But our focus also regularly shifts to the chefs cooking food over an open flame. Or laying a piece of fish over the grill. There’s also an adjoining 40-seat bar that opens out to its own covered terrace. The cosy alcove is all baby blue and steel hues with a focus on stone and copper accents. It has its own dedicated menu of moreish morsels like fried olives with goat’s cheese, spiced pork crackling and Poetica’s signature fries. Start your evening here with a Poetica Martini:

✍️ Time Out Sydney never writes starred restaurant and bar reviews from hosted experiences – Time Out covers restaurant and bar bills, and anonymously reviews, so that readers can trust our critique. Find out more, here. The rainbow freedom flags festooned around the terrace at The Waratah remind those visiting Sydney for its annual Mardi Gras that they will be warmly welcomed here. The newly renovated bar is just a few feather boa lengths from the main parade route, where revellers take to the streets each year to celebrate gay pride.  But it’s not just the LGBTQI+ community The Waratah pays its respects to. The menu reads like a love letter to Australian producers, with multiple pages of its menu dedicated to a revolving list of hero producers that change with the seasons. The two-storey terrace has been given a very careful nip and tuck that is in line with its 1950s heritage. It’s the first venue for Pollen Hospitality co-founders Cynthia Litster and Evan Stroeve (Australian Bartender of the year 2021 and ex-Bulletin Place, The Baxter Inn, Re and Shady Pines), who already have their eye on a second venue in the CBD. A table on the terrace at The ’Tah, as it’s affectionately known, is considered prime real estate for people-watching long after the last of Mardi Gras’ dancing queens have dispersed. The Waratah’s proximity to St Vincent’s Hospital makes it a popular place for emergency responders and medics to meet up after work. Oxford St and the Australian Museum are also

Hatch at Humphrey’s Hotel in Sydney’s Hurstville is not exactly a secret. It’s been open since December 2023. But the pub at One Hurstville Plaza has quickly been embraced by denizens of the suburb as its new community hub. Although there is a dizzying number of restaurants nearby, the 350-seat venue feels a bit like a playground where you can choose your own adventure. You can carve off to Humphrey’s, the all-weather terrace and sports bar that has capacity for 220. Or you can frock up for a fine dining experience at Hatch, which has space for 60 inside the elegant dining room, and 22 on the terrace. There’s also a swish private area that seats up to 20 people. Third-generation hospitality hotshot Mitchell Waugh of Public Hospitality Management Group (also Paddington's The Royal Hotel and Glebe's The Toxteth) is behind the concept, which was created after doing market research in the high-density suburb. The feedback from food-obsessed locals was that they didn’t want to have to leave their suburb and commute into the city to enjoy elevated bistro cuisine. And thus the plan for Humphrey’s was hatched. Hursty, as Hurstville is affectionately known, has, up until this point, been best known for everything from its no-frills yum cha to cheap and cheerful banh mi and Korean fried chicken. Diagonally across the way from the entrance to Humphrey’s Hotel is a barber that offers an $11 buzz cut. Hurstville Train Station is a mere minute’s walk away. And there’s an underground Japane

The ocean views are an obvious reason to visit Bobbys, the new restaurant that's docked at the waterfront in South Cronulla. But locals are beelining for Bobbys for more than its blessed location. For starters, the new beachfront restaurant embodies the beach club spirit of Ibiza, emphasising fun Euro vacay vibes while also conjuring up its very own version of contemporary Cronulla cool. Cronulla locals live their lives around the rhythm of the ocean, which is packed with people year-round. Take the Sunrise Yogis who congregate at the base of the nearby headland. Members of the Cronulla Gropers who swim in the ocean all through winter. And the surfers who jump in the riptide so as to be deposited at the peak of the wave known as The Point. With Bobbys, owners Adam and Kylie Micola have gifted the community with a restaurant that matches the neighbourhood’s laid-back lifestyle and is worthy of its location. Chef Pablo Tordesillasis (ex-Totti’s, Otto) is on the same wavelength, with a strong focus on Mediterranean flavours and seafood. The venue named after Adam’s dad, Bobby, is divided into two spaces – the restaurant and bar, and the beach club. The beach club is more informal and flexible: designed for coffee and a grab-and-go breakfast, or an Aperol Spritz and snack in the sun post-surf. The restaurant and bar space are more formal and an advertisement for sunny escapism, with the silvery light of the sea and sky animating the views. The waves are gentle at South Cronulla,