25 Martin Place

In the heart of the city is AALIA, the newest restaurant from the team behind Nour in Surry Hills and Lilymu in Parramatta.  AALIA is located within the new Martin Place precinct, introduces a new perspective on Middle Eastern cuisine.  The culinary team led by Executive Chef Paul Farag have spent years exploring dishes and techniques from lesser-known regions and coastlines of the Middle East and North Africa. They discovered forgotten ingredients from millennia ago and uncovered recipes from within the pages of 10th century Arabic cookbooks.

AALIA beautifully combines ingredients from across territories and times, contrasting tradition with modern techniques to offer diners an Arabian nomadic time-travelling odyssey of dishes.

The restaurant boasts a semi private dining room seating up to 20 guests.

Bar Mammoni
Shop 3 Loftus Lane, Sydney

Bar Mammoni, the newest venture to join the team behind Hinchcliff House, is a 30-seat all day venue hidden away in a laneway behind the teams’s flagship multi-storey venue in Circular Quay. Inspired by the corner stores of Italy, where you can start your day with a quick espresso and pastry whilst reading the paper, return just after lunch to grab a glass of wine and light snack, and then stop past on your way home for a cheeky cocktail as you pick up some pasta and sauce for tonight’s dinner.

Tucked away on Loftus Lane, Bar Mammoni offers a more casual spot ot sample pastries from Grana Bakery or the cocktail creations cooked up over at Apollonia. In charge of the pastries is Jonny Pisanelli of Adelaide’s acclaimed bakery Abbots and Kinney and Head Chef Jason Duncan ex-Charlie Parker’s has created the food menu with Pisanelli.

La Salut
305 Cleveland Street, Redfern

La Salut is a Catalan-inspired wine bar from the formidable team behind Love Tilly Devine, Dear Sainte Éloise and Ragazzi. You can expect natural Spanish wine served alongside Barcelona-style bar snacks such as fried quail with morcilla spice and house-made Catalan-style sausage with clams and beans. Chef Scott McComas-Williams has created an evolving menu that pays tribute to his time in Barcelona, showcasing seafood, imported Spanish preserves and Australian produce.

Bay Nine Omakase
Bay 9, 7-27 Circular Quay West, The Rocks

Taking up a spot within the Campbell’s Cove waterfront dining precinct in The Rocks, Bay Nine features a 10-seater counter dining experience, led by one of Sydney’s youngest omakase head chefs, Tomohiro Marshall Oguro.  Oguro has gathered an impressvie resume of experience over the past decade, working alongside seafood specialist and restauranteur Stephen Hodges, acclaimed sushi chef Naoki Fukazawa of Yoshii, Sushi-E, Ocean Room and Executive Chef and founder of Manmaruya, Hideki Goto.

Dishes in the personalised 11-course omakase experience will be adapted to the customer as well as what’s in season.  As well as the counter dining, there are tables on the main floor, taking the total seating capacity to 26.  Dining at the tables, the menu is a six-course set menu for lunch ($95) and an eight-course menu for dinner ($120). The omakase counter menu is $180 per person for 11 courses and is available for lunch and dinner.

Botswana Butchery
25 Martin Place, Sydney

Botswana Butchery brings to Sydney and the new 25 Martin Place precinct a legend of the New Zealand’s restaurant scene.  The three level restaurant, features two levels of dining with plush interiors and floor to ceiling windows and an openair rooftop bar for pre dining drinks or a drink and bar menu.

Botswana’s menu presents the best of Australian and New Zealand meat, seafood and wine.

The restaurant features two private dining rooms, The George seating upto 12 guests and The Martin seating upto 8 guests.

Bouillon L’Entrecote
6 Loftus Street, Sydney
Located in the new Quay Quarter dining precinct at Circular Quay, Bouillon L’Entrecote is Sydney’s first bouillon-style eatery. Named after the French bouillon soup, the restaurant sits between bistro and brasserie, serving classic French dishes. he concept is simple, an amazing quality Sirloin Steak, accompanied by the delicious secret sauce, crispy homemade french fries, a simple salad & a glass of wine.

Esteban, CBD
1 Temperance Lane, Sydney

Esteban locacted on Temperance Lane between York and George St, by the same team behind Paddington’s Tequila Mockingbird, Esteban is a two-storey powerhouse of Mexican flavours and art-deco aesthetics. In the lead up to opening Esteban, Director – Michael, Executive Chef – John & Bar manager – Mark spent one month travelling through Mexico. The team spent the month in the company of celebrated Mexican Chefs and master Tequila & Mezcal distillers, the experience has played a huge part in shaping the Esteban menu.

The venue is divided into two levels, the Ground Floor seating 22 guests, and the Basement Dining Room & Bar seating 40 guests or for exclusive use the combined space seats 74 guests or 130 cocktail.

The food menu showcases authentic regional dishes and traditional Mexican cooking techniques, incorporating a modern Australian twist. Each element is made in house – including our soft corn tortillas made fresh everyday.

Fort Denison, Sydney Harbour

Heritate-listed Fort Denison is set to open in late 2022 by restuaurant group that operates The Dolphin,  Bondi Beach Public Bar and Shell House.  Fort Denison Dining will feature a restaurant, a casual dining area, a bar and wine room.

Lucky Kwong, Eveleigh
2 Locomotive Street, Eveleigh

Kylie Kwong is back, making a long-awaited return to Sydney’s dining scene with Lucky Kwong, an Australian-Cantonese style eatery. This vibrant casual eatery is part of the fresh-faced Everleigh development, serving mouth watering steamed prawn dumplings and steamed Hokkien noodles served up alongside show-stealers like signature steamed savoury pancakes with fried egg, vegetables, Asian herbs and caramel-tamari, and sung choi pork baos with ginger, mushrooms, and Warrigal greens.

Hinchcliff House – Grana | Lana | Apollonia

Hinchcliff House is one of Circular Quay’s most historic buildings, previouslly a wool store dating back to the 1860s and has been meticulously restored to become the home of Grana, Lana and Apollonia.

Grana is a bustling all-day dining hub is located on the ground floor of teh sandstone building and features an in-house bakery, a pasta room and pastry kitchen.  Start your day at the Bakery with one of Grana’s pastries including croissants or bombolone with your coffee or sit down for a breakfast in the dining room and an a la carte menu. Drop in for lunch and enjoy a menu of seafood, pasta, meat, market and desserts.

Located on the first floor of Hinchcliff house, is the effortless dining experience Lana. The exposed beams and raw brickwork speak to the building’s 19th century heritage and a menu of seafood and seasonal dishes.

Lana has two semi private spaces, Valais seating 46 guests and Suffolks seating 20 guests.

Apollonia is home to old-world escapism through cocktails, drinks and great conversation. Housed in a Sicilian bandit’s drinking den, it’s a basement venue paying homage to Apollonia, the patroness of The Godfather novel.  The bar boasts an impressive spirits list and cocktails.

Apollonia can be booked exclusively for 70 guests for a cocktail reception.

Lola’s Level 1
Level 1, 180 – 186 Campbell Parade, Bondi Beach

Sydney hospitality veterans Marco Ambrosino and Manny Spinola Lola’s idyllic location overlooking Bondi Beach serving up food that is resh, tasty and effortless fun. From freshly shucked oysters to small plates that are big in flavour, such as pan tumaca with hojiblanca extra virgin olive oil. The plancha section is all about food that comes to life on the grill – Angus hanger steak with chimichurri and bullhorn pepper or octopus with charred eggplant and tahini. Cocktails champion Australian craft spirits and Lola’s boasts more than 20 wines by the glass.

Lou Lou
61 Lavender Street, Milsons Point

Containing a bistro, boulangerie (bakery) and traiteur (deli) all in one, Loulou brings French cuisine to Milsons Point.
From breakfast through to dinner, the menu by head chef Billy Hannigan, ex Bistro Guillaume is employs techniques and classic recipes from various regions of France executed with fresh local produce. In the bistro, it’s Sydney rock oysters served with a tart mignonette and salade niçoise updated with Tasmanian octopus, rabbit terrine, hand-cut steak tartare and chicken liver parfait served with brioche. Sommelier Shun Eto’s, ex Icebergs Dining Room & Bar wine list hops showcases Champagne to Burgundy and beyond. Open 7 days from 7 am until early evening.

Luke’s Kitchen
339 Pitt Street, Sydney

With acclaimed Australian chef, Luke Mangan, at the reins, our destination restaurant Luke’s Kitchen is the jewel in the crown of our beautiful lobby. Experience our renowned breakfast, bustling casual lunch or a Modern Australian dinner that is always an event, amid old-world glamour, with an atmosphere that shapeshifts as the day unfolds.  Whatever the hour, superb seasonal produce is always on the menu to keep your tastebuds tingling from morning ’til night. Before or after dinner, our neighbouring 1930s-style lounge bar beckons the tipple-inclined to linger on plush velvet lounges, cocktail in hand

Cellar by Luke

Drop into the Kimpton Margot and the Cellar by Luke to enjoy a degusation menu, extraordinary wine pairings from a unique colledction of locally loved wines.

30 – 36 Bay Street, Double Bay

Neil Perry’s first solo restaurant, Margaret a much anticipated dining precinct opened to Sydney diners in late 2021 and has been highly booked ever since first service.  The modern Australian menu influenced by the kinds of food that Neil ate growing up, with a modern twist that reflects his years of cooking.  Heading up the kitchen is executive chef Richard Purdue, who worked with Neil at Rockpool during the 90’s and at Rosetta.

The elegant 170 seat dining space with nature timbers, limestone, terracotta tones is stylish and relaxed.

Level 26, 1 Barangaroo Avenue, Barangaroo

Clare Smyth is the first and only female chef to hold three Michelin stars in the UK. Clare has opened her first international restaurant Oncore by Clare Smyth at Crown Sydney.  Her London restaurant, Core, was the first to ever enter The Good Food Guide with a perfect score of 10 out of 10 in its opening year.

The menu at Oncore features a selection of Core’s classic dishes, including the unexpected yet celebrated centrepiece of Smyth’s London restaurant, ‘Potato and Roe’. This signature dish, which pays homage to Smyth’s farming childhood in Northern Ireland, gained recognition due to her desire of combining sophisticated cooking with the simplicity of style. Along with dishes with a uniquely Sydney flavour, drawing inspiration from the harbour and its surrounds.

3 course A La Carte Menu $240 per person
7 course Tasting Menu $330 per person

Oncore has a semi private dining room at the end of the restaurant seating 8 guests.

Pellegrino 2000
80 Campbell Street, Surry Hills

The team behind Bistrot 916, Dan Pepperell, Mikey Clift and Andy Tyson have opened Italian accented corner terrace. Taking inspiration from Italian garage-style trattorias, the entire restaurant is decorated with framed vintage photograpsh, pasta, bottles of olive hold and fresh tomatoes. The meny consists of Italian staples, handmade tortellini, pappardelle bolognese, butterflied quail saltimbocca and mouth watering ravioli di gamberi. Image by delicious

7/7-27 Circular Quay W, The Rocks

Sitting nestled within the heritage listed warehouses of Campbell’s Cove is newly opened Ploo’s. Showcasing Mediterranean living, Chef Peter Conistis showcases a culinary experience rich in flavour, culture and ‘Aegean feel’. Taking inspiration from surrounding Cyprus, Crete and Middle Eastern cuisines, Ploos embraces the essence of the local South Aegean islands. Rich in artisanal cheeses, cured meats, single origin Cretan olive oils and natural spices.

Shell House – Menzies Bar & Bistro

The Menzies Hotel has had a glow-up and this Euro-inspired ground floor bistro by ex-Aria head chef was the first phase of the new multi-level dining destination, Shell House to open in late 2021.  Paying homage to the legendary Menzies Hotel, the Menzies Bar where history, hospitality and good times are woven together to deliver this European style bar and bistro.

Culinary Director, Joel Bickford and his team have designed a bistro-style menu, inspired by the grand European bistros.

Shell House Dining Room & Terrace
The Dining Room with panoramic views of the city is classic in theory, yet modern, elegant, grand and approachable at the same time. The menu by Culinary Director Joel Bickford and Head Chef Aaron Ware, focuses on carefully sourced produce, presenting simple, refined dishes that are infused with Australian provenance and the Mediterranean way of life.

The Clocktower Bar is an immersive cocktail bar lined with timber joinery to capture the heritage and grandeur of the 1930’s Art Deco period, and its Italianate architecture. This indulgent bar is truly a unique destination within Shell House.

The Blue Door
8/38 Waterloo Street, Surry Hills

Former head chef of Fins has opened a 20 seat restaurant, serving a tasting menu that reflects the best available produce from NSW farmers and takes a zero-waste approach. It’s six courses at dinner and choose between two or three courses at lunch, creating a connection between diners and producers.  Chef Dylan Cashman believes food should be respected for its provenance.

Tequila Daisy
Shop 11/33 Barangaroo Avenue, Barangaroo

Chef Hamish Ingham from Billy Kwong, Banksii Vermouth Bar & Bistro and turned his hand to Mexican at Tequila Daisy. The former Banksii site at Barangaroo has been given a bright, fiesta-fun vibe with more than 100 tequila and mezcals available by the glass.  Hamish has put an Aussie twist on Mexican cuisine with beef cheek empanadas and black bean sour cream, a BBQ achiote spatchcock as well as spicy chilli spanner crab a la diabla. Celebrating the vibrant colours of Mexico with tacos, from the classic al pastor filled with pulled pork and pineapple salsa to a vegetarian heirloom carrot taco with chimichurri and red cabbage and fried fish taco with iceberg, chipotle may, cucumber and cilantro.

92 Hargrave Street, Paddington

When it comes to people with pedigree, no one can touch Phil Wood. The former Rockpool and Tetsuya’s chef left NSW to spearhead Pt. Leo Estate in Victoria, but returned home to open his first restaurant. Phil Wood’s pedigree may be high end, but Ursula’s is very much a neighbourhood terrace restaurant and dining experience. The menu is modern bistro fare with a focus on fresh, local produce.

The private dining room, The Blue Room accommodates 8 – 12 guests.