3 top options to eat out in Sydney this November-December
As the festive season descends upon Sydney, it’s time to embrace the culinary experiences that will make your holiday celebrations unforgettable.
FOOD & DRINK, ARTS & CULTURE, LIFE & TRAVEL
Tag: sydney restaurants
Gyuniku is Sydney’s new All-You-Can-Eat Japanese hotspot
Say hello to Gyuniku, the ultimate Japanese buffet in Haymarket that’s redefining the all-you-can-eat scene. Think premium wagyu, fresh sushi, sizzling DIY BBQ, and a dessert bar that will make your inner child squeal with delight. Step inside Gyuniku, where tradition meets trendy. With 30 BBQ stations and seating for 110 hungry diners, the space is a seamless blend of traditional yakiniku charm and modern Japanese convenience. Whether you’re rolling in with a big group or keeping it cosy, there’s room for everyone to grill, chill, and indulge. The highlight? Unlimited Wagyu MB9+, marbled to perfection and ready to sizzle at your table. Prefer a mix? The menu also features melt-in-your-mouth Wagyu MB7–9 cuts, short ribs, marinated chicken, and fresh seafood. But it’s not just about the BBQ. Sushi lovers, rejoice! The self-service sushi bar is constantly replenished with expertly rolled sushi, sashimi, and nigiri. Add to that a variety of hot and fried favourites, wakame salad, and sauces galore to customise every bite. And let’s not forget dessert. Gyuniku’s DIY frozen yoghurt station is a must-visit. Load up your fro-yo with sprinkles, tapioca pearls, or M&M’s and end your feast on a sweet (and highly Instagrammable) note. This isn’t just dinner; it’s an experience. Grill your own meat, sip a cold Asahi, and laugh over endless plates of sushi with your mates. The self-paced, interactive setup makes it ideal for catching up with friends or breaking the ice on a first date. Gyuniku offers a 90-minute all-you-can-eat experience starting at just $45.90 for the… Read More
Why you should revisit Aria on Sydney Harbour next date night
After a quarter-century of dazzling Sydney’s fine dining scene, Aria is shaking things up with a fresh approach to dining that’s as bold as a kangaroo on caffeine. This iconic restaurant, helmed by culinary maestro Matt Moran and the Solotel group, is renowned for its contemporary Australian flair, and it’s now embracing a new chapter with a dynamic menu that promises to keep diners on their toes. Gone are the days of the prescriptive seasonal menu. Instead, Aria is rolling out a flexible array of dining options that cater to both the casual lunch crowd and the full-blown gastronomy enthusiasts. Whether you’re popping in for a two-course lunch or gearing up for an eight-course culinary marathon, Aria’s new offerings are designed to accommodate any appetite. The choices are varied: a two-course menu at $120 per person for a quick yet sumptuous bite, a three-course at $180 for a more rounded experience, or dive into the five-course ($240) and eight-course ($290) tasting menus for a complete sensory journey. Restaurateur Matt Moran shared his excitement about this evolution, saying, “Aria was created with the vision of bringing an exceptional dining experience to Sydney; 25 years on and we are still creating unforgettable experiences for those who dine with us. The eight-course menu will include a few surprises that do not feature on the main menu, providing a true taste of our team’s talent.” A significant shift also sees Aria’s kitchen aligning with Australia’s top producers, ensuring the freshest hyper-seasonal produce graces their plates. This means more frequent… Read More
Sydney’s new Japanese foodie precinct Prefecture 48 should be top of your list
If you thought you’d tasted all Sydney has to offer, think again. Prefecture 48 has landed in the CBD with a bang, and it’s here to shake up the dining scene with six separate and unique Japanese-inspired venues spanning three floors under one (very, very stylish) roof. The entire ethos behind this venture from Azabu group is simple: good hospitality. Every venue, and there is quite the range from casual to fine dining, is centered around providing the finest aspects of Japanese tradition and transforming it into an experience that fosters connections and memorable experiences. Every dish is created to showcase each chefs mastery and the diverse tastes and food styles of Japan. Prepare for a culinary adventure that spans Japan’s 47 prefectures, and enter the (unofficial) 48th right here on Sussex Street Sydney. Whether it’s the elegant kaiseki at Garaku or the Tokyo-style robata grilling at Ibushi, every dish across Prefecture 48 is a nod to Japan’s rich and diverse food culture. Omakase enthusiasts, you’ll want to lock in a seat at their eight-seat sushi bar, where guest chefs bring their A-game with a rotating menu selected by them. With its fusion of Japanese and European dishes, FIVE is bound to become your new lunch break obsession. From elevated snacks to serious mains, it blends flavours with a finesse that feels very cosmopolitan. And when the inevitable post-meal sweet craving hits, the in-house patisserie Dear Florence is ready to indulge you on the ground floor. If you’re not looking to dine but drink, don’t… Read More
Sydney’s Cut Bar & Grill has reopened
Step into a world of vintage glamour and culinary excellence as The Cut Bar & Grill makes a triumphant return to its original home on Argyle Street, The Rocks. Set to reopen on Friday, September 20th, this elegant basement steakhouse and bar invites you to rediscover the charm of Sydney’s vibrant dining scene. Reservations can be made at www.cutbarandgrill.com.au, so be sure to secure your spot at this iconic venue. Nestled in the heart of The Rocks, The Cut pays homage to the area’s rich heritage with its stunning use of original timber and sandstone foundations. Once a bustling bond store, the refreshed interiors now complement a reinvented menu, boasting the return of the legendary slow-cooked standing prime rib, sliced and served tableside. It’s a dish that promises to melt in your mouth and linger in your memory. With a seating capacity of 130, The Cut offers two distinct areas for dining and drinks. The main restaurant, with its striking wooden booth seating and large marble tables, caters perfectly to both intimate dinners and lively group gatherings. Meanwhile, the bar area is designed for quick yet delightful lunches, evening drinks, and tantalizing snacks, ensuring every visit is a memorable one. The reopening of The Cut isn’t just a win for food lovers; it’s a significant boost for The Rocks precinct, heralding a return to its bustling glory days. Thanks to the resurgence of foot traffic, driven by both CBD workers and eager tourists, this beloved area is regaining its vibrancy. Frank Tucker, CEO of Hunter… Read More
Sydney’s new Yum Cha spot you won’t want to miss
Hold onto your chopsticks, Sydney! The CBD is about to get a whole lot tastier with the opening of Yum Cha Project, the latest venture from the culinary maestro Howin Chui. Known for his string of successful Hong Kong-inspired eateries, including Ni Hao Bar and Kowloon Cafe, Chui is set to bring his magic touch to Grosvenor Place with a yum cha experience like no other. Yum Cha Project is here to shake up the traditional dim sum scene, offering a 50-seater eatery that’s perfect for both on-the-go bites and leisurely sit-down meals—without the dreaded wait times. This latest hotspot is the brainchild of Chui, in collaboration with yum cha aficionados Waiwing Lau, Jacky Huang, and Colin Ho. Together, they’ve pinpointed exactly what Sydney’s yum cha scene has been missing: convenience, variety, and a sprinkle of fun. “Our goal with Yum Cha Project is simple,” says Chui. “We want to make yum cha more accessible, affordable, and above all, convenient. Whether you’re dining solo or grabbing a quick bite on your lunch break, we’ve got you covered, one dim sum at a time.” Joining forces with social media sensation and chef Vincent Yeow Lim—aka Dim Sim Lim and the Wolf of Wok Street—Yum Cha Project is not just a restaurant, but a celebration of Cantonese culture. With over 4 million followers, Lim’s involvement as an ambassador is a nod to the cultural roots and a push to make yum cha a staple in our modern, fast-paced lives. “Having Dim Sim Lim on board is a… Read More
Best High Tea venues in Sydney: Where to enjoy an elegant afternoon
Sydney boasts many wonderful high tea experiences. Here are the best to while away the afternoon in elegance.
The best set menu in Sydney for seafood lovers
If you’re a seafood aficionado in Sydney looking for your next culinary adventure, love.fish has just launched a new ‘Feed Me’ menu that’s guaranteed to reel you in.
Three Blue Ducks and Lodge Bellingen are doing something nice
Three Blue Ducks and The Lodge Bellingen are excited to announce the launch of the Bellingen Food & Wine Escape—a unique blend of culinary experiences, nature, and relaxation set in the picturesque surroundings of Bellingen.
The Bar at Sydney Common unveils new menu and aperitivo hour
The Bar at Sydney Common, located within the prestigious Sheraton Grand Sydney Hyde Park, is set to unveil a new bar menu and aperitivo hour. Launching on Friday, June 14, the new menu will be offered within Sydney Common’s dedicated bar in the venue’s glass atrium with sweeping views over Hyde Park. The new offering will provide guests of Sydney Common the perfect moment to relax with a martini or as a leisurely stopover on the way to dinner in the dining room. As part of the new beverage program, the venue will introduce an aperitivo hour offering from Tuesday to Friday, 4:30 p.m. to 6:30 p.m., with $8 mini martinis alongside $6 wines, gin & tonics, and Sydney Beer Co lagers. “Whether you’re joining us for aperitivo hour on the way home from work, or looking to extend your dining experience with a martini or glass of Champagne and some premium snacks on your way to dinner in the dining room, our new bar menu is the perfect new addition to round out the Sydney Common experience,” says head chef Jamie Robertson. The new bar menu will offer an array of small plates to complement the existing dining room offering, which highlights Jamie’s philosophy of allowing produce to shine in a simple, pared-back manner. Menu highlights include Sydney Rock Oysters with finger lime and rice vinegar; roasted artichokes with parmesan custard; fried whitebait with Sichuan salt; prawn katsu sandwich; and a cured meats platter with Wagyu bresaola, saucisson, and LP’s mortadella; alongside a selection… Read More