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Sydney restaurants

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).

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Universal, Sydney

Foodies welcomed beloved Sydney chef Christine Manfield home with open arms after her two-year stint in London. Her new venture, Universal, is oddly situated in...more

Editors' Pick
Tetsuya's Restaurant, Sydney

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

Editors' Pick
Sepia, Sydney

With Tetsuya's former chef running the show, interest in Sepia ran high even before the ink on the contract was dry. Martin Benn is one of the brightest chefs...more

Editors' Pick
Rockpool (fish), Sydney

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

Editors' Pick
Quay, Sydney

The address might scream "tourist trap," but don't be fooled. This is one of the best restaurants in Sydney, and has been ever since Peter Gilmore became chef...more

Editors' Pick
Pilu Kiosk, Sydney

In Sydney, all eyes are on the Pilu Kiosk and its suckling pig panini. Pilu at Freshwater is the restaurant that Giovanni Pilu runs in a big old timber beach...more

Editors' Pick
Pier Restaurant, Sydney

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

Editors' Pick
Marque, Sydney

Not for the traditional, this small, eggplant-colored dining room—where tables are so close together that you can practically taste what your neighbors...more

Editors' Pick
Longrain Sydney, Sydney

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

Editors' Pick
Icebergs Dining Room and Bar, Sydney

Set on a bluff above Bondi Beach, this is a spectacular place to watch the waves (and the skimpily clad locals surfing them). Restaurateur Maurice Terzini...more

Editors' Pick
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Information may have changed since date of publication. Please confirm details with individual establishments before planning your trip.



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