Restaurants open on Sunday night in Sydney

The latest addition to the Streets of Barangaroo, 12-Micron, is offering up cocktails and modern Australian food. The kitchen is led by Justin Wise, who has taken inspiration from local Australian farmers and producers for a menu divided between the elements of the earth (paperbark baked vegetables), ocean (Moreton Bay bug rice paper rolls), land (Cape Grim scotch fillet) and air (Crossland's duck from the rotisserie).

Hit peak Sydney with seaside seafood from Cirrus, the fourth venue from culinary kingpins Brent Savage and Nick Hildebrandt. Their trophy cabinet is already chockers thanks to Monopole, Bentley and Yellow, but the collection wanted an aquatic addition. When NOMA moved out, Savage and Hildebrandt moved in and built something Sydney was sorely lacking. To deprive yourself of the roasted tiger prawns here would be cruel and unusual punishment for any crustacean fan. The heat draws that savoury bisque flavour out of the shells and then they match it hit for hit with a miso mustard and a mayo spiked with pickled and roasted Padrón peppers. 

Behind the little linen curtains and dark timber façade of this new addition to Oxford Street you’ll find a dining experience so warm and inviting it feels like you’ve gone back in time to Julia Child’s kitchen. Here the cooking and dining spaces merge together so that you can see everything single flourish that’s going on, and into, your meal. That lamb leg that was strung up over the wood fire when you came in is now the velvety, juicy slices of roast meat on your plate. And it’s got that rich, grassy flavour that’s only achieved through non-industrial, considerate farming – in this case by Moorlands biodynamic farm in NSW. 

The burger-fuelled brother of Surry Hills' Ume brings Japanese sangas to the streets of Sydney's new dining precinct.  The signature burger is an American-style cheeseburger, while the handmade prawn katsu imbues more Japanese flavours. You'll also find a rich katsu curry sauce on the pork and veggie numbers. Sides are a little more exciting than your usual takeout options – think koji fried chicken, house made kimchi and cod row-spiked mayo. They also have an ever-changing soft serve station and housemade sodas on tap, alongside Japanese whiskeys and beers.

When it first opened this Potts Point diner had all the punk and sass we'd been craving in this neck of the woods. Fast forward a few years and Dan Hong's mod-Asian restaurant is still a buzzy spot for cheeseburger spring rolls, some sweet and sticky lamb ribs and the Stoners Delight dessert. Now in its third incarnation, it boasts doughnut ice cream, peanut dulce de leche, peanut and pretzel brittle, crispy bacon, Mars Bar brownie, yuzu curd, potato chips and deep fried Nutella.