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Sydney has nearly every cuisine under the sun. (Craving Afghan? No problem!) For many years, this has been the best place to eat Thai food outside of Bangkok. With Vietnamese cuisine now hot on its heels, the Thai trend has been waning at budget places, but it's still hot among the more soigné trailblazers, like Longrain. Still, the prevailing cooking style, particularly in high-end places, is "Mod Oz," a fusion of Asian and Californian culinary sensibilities. The emphasis is on fresh, locally sourced ingredients; bold flavors; and simple arrangements. Not surprisingly, seafood stars on the plates of most of the city's top tables; you won't eat fresher or more succulent oysters, barramundi, or prawns in this hemisphere. However, be forewarned: Sydney isn't a particularly late-night town, and few formal restaurants stay open past 10 pm. Also, be sure to reserve tables a week or so in advance (longer for cult spots such as Tetsuya's).
Another of the converted warehouses in Surry Hills, this modern Thai spot (which has a sister location in Melbourne) isn't the easiest to get into—dinner...more
Pier has long been a haunt of seafood connoisseurs; Chef Greg Doyle is locally legendary for his deftly flavored fish dishes. In 2005, he added a long, narrow...more
Ponytailed celebrity chef Neil Perry caused a seismic ripple on Sydney's gastro-scene when he announced his plan to shutter his most famous creation, Rockpool,...more
After cooking for years in a humble storefront, chef Tetsuya Wakuda moved to this glamorous place in 2000—and now both the food and the setting are well...more
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