From having the world’s first permanent “waste-free” restobar to a sky high one helmed by a three Michelin starred female chef and a whole lot of other interesting places in between, Sydney is undoubtedly Australia’s culinary capital!

Wildlife, nightlife, the good life. Hidden restaurants down historic laneways, famous icons along its harbour, an endless calendar of events. Golden sands, turquoise oceans, dewy green rainforests. Sydney in the Australian state of New South Wales seems to have it all and then, some more.

While we can easily leave a few of this dynamic city’s greatest calling cards for another time and place, focussing on its vibrant dining scene seems appropriate for now. This, given great interest or even obsession with food these days. And more so food from “Down Under”, thanks to popular shows like MasterChef Australia.

And so, to that end, here’s a curated list of the top seven restaurants and bars in Sydney to try out on your next trip there. Each a revelation and reflection of the diversity of this iconic city and its allure to get visitors and residents to dine out like never before.

Re-

Said to be the world’s first permanent “waste-free” cocktail bar and restaurant in inner West Sydney’s hottest new precinct in South Eveleigh, Re- is housed in an erstwhile locomotive workshop that dates back to at least 100 years ago. Even its upcycled interior decor elements, made from recycled milk bottles, of all things, pay homage at the altar of sustainability. Here, even the banquettes are upholstered with pineapple-fibre ‘leather’ and the overhanging light fixtures are grown from mushroom mycelium.

Awarded the Ketel One Sustainable Bar Award in 2021 at the ‘World’s 50 Best Bars’, it is the cocktails and food here that speak the loudest. Imaginative upcycling comes to the fore with their coffee liqueur made from recycled coffee grounds. This, along with other libations like the Old Fashioned that is sent off with a sweet syrup made from banana peels and savoury dishes like a unique carrot leaf pesto accompanied with a roasted carrot hummus. Both products of supermarket rejected “imperfect” carrots that would have otherwise found their calling in a landfill.

Oncore

Perched on level 26 at the Crown hotel, above the Sydney Harbour, Oncore is a world-class dining experience with sweeping views of the city below. Opened by the first and only British female chef to hold three Michelin stars in the UK, Oncore is Clare Smyth’s first and only international restaurant.

With an emphasis on natural and sustainable food, Oncore is an exceptional dining experience with a uniquely Sydney flavour, drawing inspiration from the harbour and its surrounds. If there for lunch, make sure to go for the threecourse menu that features iconic Smythe creations like the scrumptious Spring Ridge region venison served with a side Scottish haggis and creamy chestnut puree.

MuMu

Eating at this hip and colourful and yet casual restaurant is like stepping into a real life manga comic! Plenty of pop art-strewn walls, communal tables and cosy booths make up the interiors of this Pan Asian cuisine restaurant. Set within the city’s Ivy Precinct, MuMu is part of Merivale’s ongoing mission to reinvigorate George Street and the northern end of Sydney’s Central Business District.

Inspired by the travels through Malaysia, Singapore, Hong Kong, Taiwan and Vietnam of its three co-owners Justin, Dan Hong and Oliver Hua, the menu here brings together the playfulness of South-East Asian street food and imaginative cocktails. Pick from a selection of sharingstyle plates like the duck kueyteo, the seared abalone or the crunchy peanut and raw mango salad.

Wash this down with fruity cocktails featuring typically Asian flavours like oolong tea, jasmine and lychee. End your meal here with a scoop of the truly interesting durian ice cream that will take you right back to South East Asia with every spoonful.

Londres 126

Ever buzzing with a febrile, high-octane energy, Londres 126 is an upscale cantina, exploring the luxurious boundaries of Mexican cuisine and mezcal. All this, set in a surrealist, 1940s-salon-like ambiance, reminiscent of the fiestas thrown by Frida Kahlo. Though limited, the menu elevates Mexican cuisine, drawing from influences the world over. The bar boasts a huge collection of mezcal and bottles of natural wine, all curated to accompany an eclectic take on Mexican cuisine. These offerings take the form of thoughtfully imagined dishes like the tuna green aguachile among the small plates, while from the mains the spiced duck breast and roasted cauliflower are to die for. Among the cocktails, one can go for the wellmade chocolate negroni and the espresso borracho made with a base of tequila and crème de cacao.

Three Blue Ducks (Rosebery)

Housed in a huge barn-meets-industrial warehouse, this almost grungy looking restaurant, with its high ceilings and exposed brickwork—is a new entrant on the streets of Sydney’s inner suburb of Rosebery. Following the success of its other outposts at Bronte, Byron Bay and Falls Creek, the Three Blue Ducks is co-owned by MasterChef Australia winner Andy Allen.

The story goes that it all started with three good friends travelling the world, cultivating ideas around a better, more sustainable approach to eating and living. With a shared belief for cooking food that is delicious and ethical, Three Blue Ducks was hatched by owners Mark LaBrooy, Darren Robertson and, of course Andy Allen.

The menu focuses on comfort food classics like arancini balls, squid ink risotto with a slab of grilled barramundi fish sitting atop it and a stellar roast pork butt, replete with crackling. The focus on the ‘in trend’ of fermentation shows up in the form of a huge cabinet of preserved vegetables and pickles jars. The juice of which is often used in the craft cocktails and libations. We recommend trying the perfectly made Bry’s Badass Bloody Mary and the lychee mimosa.

Ploós

Nestled within the heritage listed warehouses of Campbell’s Cove, where the sparkling waters of Sydney Harbour lap against the paved waterfront promenade, Ploós offers its diners a relaxed informal setting and some great food, even though its service could do with a bit of sprucing up.

Showcasing the creative mind and culinary talents of chef Peter Conistis, Ploós pays homage to a pared back, Mediterranean way of living, and the excitement that is evoked from embarking on a journey to a beloved and serene destination, rich in flavour, culture and ‘Aegean feel’. Don’t miss out on trying dishes like the grilled octopus and the souvlaki platter paired with potent ouzo cocktails and thank us later!

Kiln

Situated on the 18th floor, as the crown of Ace Hotel Sydney in Surry Hills, Kiln is a restaurant and bar led by Chef Mitch Orr. It is moored in contemporary Australian cuisine and something the restaurant calls “Italian-ish”, with nods to Japan and Southeast Asia peppered throughout the menu.

Chef Mitch showcases his innovative-yet-unpretentious approach to cooking, taking dishes in novel directions and gleefully destroying the high-low dining dichotomy. The restaurant achieves this by having both old school dishes like grilled octopus and wagyu beef tartare jostling for space with more contemporary expressions of gastronomy such as grilled abrolhos island scallops with preserved lemon butter and market fish crudo with blood line ponzu and scallion oil. Well-made cocktails like the chamomile sour and the aptly named ‘The Tourist’ with its Japanese whisky and shiso leaf base bring the meal here to the ultimate fine dining crescendo.