Sydney’s vibrant dining scene continues its relentless evolution, solidifying its reputation as a global culinary powerhouse. Driven by a unique restaurant culture that passionately embraces seasonality, celebrates Australia’s abundant produce, and thrives on a love for outdoor living, the city is currently experiencing an unprecedented wave of exciting new restaurant openings. From sophisticated Italian trattorias making triumphant returns to innovative Southeast Asian grills and British classics reimagined, Sydney’s gastronomic landscape is richer and more diverse than ever before. Diners are spoiled for choice with a continuous influx of quality, creativity, and culinary variety, ensuring there’s always a compelling new table to book.

This article delves into the most exciting new restaurants that have recently opened their doors across Sydney, offering a glimpse into the trends, the culinary philosophies, and the visionary individuals shaping the city’s dynamic food future.

A Culinary Chronicle: Sydney’s Latest Restaurant Openings

Sydney’s newest establishments span a remarkable spectrum of cuisines and dining experiences. Here’s a chronological look at the venues making waves, starting with the freshest additions:

Trattoria Da Orazio: A Grand Italian Homecoming in Rushcutters Bay

In a much-anticipated return to Rushcutters Bay, acclaimed chef Orazio D’Elia has unveiled Trattoria Da Orazio. Taking over the storied site that once housed Popolo and Marta, D’Elia, known for his beloved Da Orazio in Bondi and Alexandria’s Da Orazio Pasticceria, brings a fresh neighbourhood concept celebrating the diverse regional cuisines of Italy.

The menu is a testament to D’Elia’s passion for authentic Italian flavours, featuring delights such as Nerano-style crumbed sardines filled with provola and served with zucchini alla scapece, and baby Calabrian peppers brimming with tuna mousse. A newly installed 1.5-metre charcoal grill forms the heart of the kitchen, turning out impressive dishes like a veal ribeye al limone. Pasta aficionados will rejoice in regional offerings, including delicate green tortelli Milanese, stuffed with braised osso buco ragù and presented on a vibrant saffron fondue. A savoury octopus pie, featuring layers of golden pastry directly from his Inner West pasticceria, hints at future weekend pastry pop-ups.

The restaurant’s interior has been thoughtfully redesigned, now boasting an open-plan dining room that gracefully extends into the piazza. A striking 4.5-metre walnut and brass bar, topped with Italian Crema Antico marble, invites patrons, while a miniature vintage fishing boat charmingly displays the catch of the day. The drinks program, curated by Fabio Dore of Sella Vinoteca, features an extensive selection of Italian wines, seasonal cocktails, and a formidable array of amaro. A daily aperitivo hour between 4 pm and 5:30 pm offers complimentary nibbles with all drinks, fostering a convivial atmosphere. Trattoria Da Orazio is open for lunch Thursday–Sunday and dinner seven days.

Ashe: Southeast Asian Grilling with Native Australian Flair in the CBD

The Bentley Restaurant Group, even as they prepare to close their iconic Bentley in August, celebrates a new triumph with the arrival of Ashe. Located in the bustling Angel Place dining precinct, this new Southeast Asian grill marks another exciting venture into Asian flavours for the group, following the success of King Clarence.

Set beneath street level, Ashe’s dining room exudes an elegant, moody ambiance with a palette of deep greens, blues, and brass, subtly punctuated by bamboo plants and hanging metal pendants. The open kitchen offers diners a captivating view of the culinary action. Executive chef Khanh Nguyen, who also helms King Clarence, articulates his vision: “Inspired by the flavours of Vietnam, Thailand, and Malaysia, the menu brings together Southeast Asian traditions with native Australian ingredients that have become central to my cooking.”

Utilising a clay oven and grill, the menu presents inventive dishes like a shellfish plate featuring grilled pipis adorned with lemongrass sate, blood lime, and peanut, alongside oysters dressed in smoked coconut vinaigrette, native curry oil, and karkalla. Other highlights include fried parcels of braised oxtail served with a smoked marrow bone and fermented chilli sauce, a grilled pork bánh mì-inspired pâté en croûte, and a Barnsley chop with muntrie glaze, green garlic, and warrigal greens. With direct street access, Ashe also promises an adjoining hallway to the group’s sizable new bar and music venue, Vespertine, set to open soon with a 4 am license. Ashe welcomes guests for lunch and dinner seven days a week.

Fishnets: Bronte’s New Japanese-Inspired Dining Destination

Joining his popular bistro Table Manners on Bronte’s Macpherson Street, Alex Cameron introduces Fishnets, a Japanese-inspired restaurant aiming to transform Bronte into a serious dining destination. Cameron describes the concept as "grounded in Japanese technique, but designed to be shared and enjoyed in a relaxed neighbourhood setting." He adds, "There’s a growing community of venues here, and we’re hoping people start to see Bronte as a destination for dining.”

The menu, spearheaded by chef Sanghyeop Kim (Sokyo omakase) and group executive chef Luke Churchill, boasts an impressive nigiri selection, alongside enticing snacks like bug and prawn spring rolls or chicken wing yakitori. Main events include grilled quail in a gochujang glaze. Showstoppers feature a half-kilo tuna katsu served with cabbage, Japanese demiglace, and tartare; local pipis in yuzu beurre blanc; and a luxurious 150-gram, $90 A5 Japanese wagyu sirloin. Desserts offer matcha Basque cheesecake or whimsical shell-shaped ice-cream sandwiches. The drinks program thoughtfully covers signature cocktails, sake, Japanese whisky, and a curated selection of local and international wines. In contrast to the light and bright Table Manners, Fishnets embraces a darker, more intimate palette, adorned with custom sconces, artworks by local artists Nix Francia and Rebecca Fernon interpreting Japanese folklore, leather booths, and a dedicated cocktail bar.

Bar Bruno: Odd Culture Group’s Rustic Italian Osteria

Beneath the basement daiquiri bar and discotheque, Razz Room, the Odd Culture Group has opened Bar Bruno, a rustic, all-day Italian osteria. Located at ground level, the warehouse-style space blends exposed brick walls and high ceilings with a mix of booth, bar, and table seating.

Mornings at Bar Bruno commence with Genovese coffee and house-made pastries. As the day progresses, executive chef Tony Gibson’s à la carte menu takes centre stage, focusing on familiar Italian flavours with a notable emphasis on seafood, crudo, and meat rather than extensive pasta dishes. Standouts include mussels with fagioli giganti (jumbo butter beans) and ’nduja butter, crisp cotoletta with black garlic aioli, and Murray cod luxuriating in a parmesan-rind brodo.

Group beverage manager Jordan Blackman oversees a drinks menu that leans towards spritzy, bitter, and amaro-heavy concoctions, complemented by pours from Red Mill Rum. The must-try cocktail is undoubtedly The Grasshopper, crafted with Mapo’s fior di latte gelato. A concise 100-bottle wine list balances cult Italian producers with exciting emerging makers. Bar Bruno is open from 10 am until late on weekdays and from noon until late on Saturdays.

Ananas: The Resurgence of a French Brasserie Icon in The Rocks

For those who cherish memories of the vibrant French brasserie Ananas, its reopening after a decade-long hiatus is cause for celebration. Now situated next door to its original Argyle Street address in The Rocks, the new Ananas occupies a smaller format within the same 1881 sandstone bones, a change that Frank Tucker, CEO of Hunter St. Hospitality (Rockpool Bar & Grill, Spice Temple), believes "better suits the experience." Tucker explains, “It was ambitious and had a clear point of view, but the original space was simply too large to operate comfortably. We’ve been looking for the right environment to bring it back for years.”

Under the guidance of executive chef Mike Flood (Felix), the menu gracefully leans into classic French brasserie staples: escargots, soupe à l’oignon, and steak au poivre with frites. Entrées are mostly under $30, and mains under $50, striking a balance between returning favourites and engaging tableside theatre, such as the Baba d’Ananas finished with a pour of house-infused pineapple rum. Flood notes, “This isn’t about recreating a Paris corner exactly as it is. The menu draws from across France and shifts with the seasons. As we move towards spring, it lightens and leans south, with olive oil stepping in and dishes becoming brighter. The idea is familiarity and comfort, with moments of decadence when you want to dial it up.” The wine list, naturally, champions French vintages, boasting approximately 800 to 1000 selections with a justifiably strong emphasis on Champagne.

Grappa The Rocks: Leichhardt’s Beloved Italian Expands to George Street

The beloved neighbourhood restaurant Grappa, which first opened its doors in Leichhardt in 1999, has expanded with a second location, Grappa The Rocks, at the original Rockpool site on George Street. Owners Charlie and Virginie Colosi bring their steadfast pillars of Italian food, wine, and hospitality to the historic 1860s bakehouse building. Their commitment to tradition remains, with all pasta, pizza, bread, and desserts made in-house.

Head chef Adam Nicholls’ menu skillfully blends favourites from the Inner West’s menu with new dishes tailored to the harbourside location. Highlights include house-made Calabrese sausages, pappardelle with White Rocks Veal ragù, and the signature salt-baked snapper. Chef Alessandro Penna commands a wood-fired oven, fuelled by red gum, yellow box, and ironbark, producing exquisite scampi, Limestone Ridge full-blood wagyu tomahawks, and pizzas. True to its name, the drinks offering is impressive, featuring over 150 varieties of grappa, alongside an Italian- and French-focused wine list. Grappa The Rocks encompasses a ground-floor dining room, and upstairs, an aperitivo bar with a dedicated bar menu and versatile event spaces. An outdoor terrace on George Street is set to open later in the year, promising al fresco dining.

Sushi Oe: An Elevated Omakase Experience at Sydney Fish Market

For devotees of exquisite Japanese omakase, the chances of securing a coveted seat have just slightly improved. Last month, Toshihiko Oe relocated his intimate six-seat Cammeray restaurant, Sushi Oe, to the bustling Sydney Fish Market. The new elegant, charcoal-hued space, adorned with ceramic details from Oe’s native Fukui prefecture, now accommodates eight diners per seating, expanding his audience. Oe reflects on the journey: “Ten years ago, there were Japanese restaurants [in Australia], but nobody knew about omakase.” Today, patrons endure waits of up to two years to experience his meticulous offering of around 30 impeccable dishes, now priced at $350 per person. While reservations previously required a direct text to Oe, the system has moved online, though the demand ensures a continued wait. Oe expresses his profound satisfaction, stating, “I feel like I’ve touched my dream.”

The James: A British Restaurant with French Flair at The Langham

The James has opened its doors in The Langham, Sydney, offering a sophisticated interpretation of classic English dishes infused with French technique and international influences. Operated by the Drakopoulos family-owned SRG Hospitality (Akti, Sails Lavender Bay, The Nielsen), The James is led by head chef Sam Tuchband, whose impressive resume includes London’s highly regarded Trinity and Aria Sydney.

The interior design embraces a charming kitsch with ruffled curtains, unique colourways, and elegant timber joinery. Menu highlights feature refined dishes like Welsh rarebit pain perdu, seasonal game such as Fallow deer with brassicas and berries, and an Eton Mess vacherin with Shropshire Blue. The dining experience is enhanced by theatrical tableside serves, including a blushing beef Wellington presented on antique silverware and a delightful Knickerbocker Glory sundae service. The drinks list thoughtfully pairs Australian and English wines, particularly showcasing the latter’s emerging sparkling wine scene, with British beers and ciders. Classic cocktails receive inventive spins, such as the Sir James, a reimagining of the gimlet with The Botanist gin, Linden Leaf 8 gin, Noilly Prat, grapefruit, and iceplant tincture.

Watermans: Mediterranean Magnificence Returns to Barangaroo

The Bentley Restaurant Group made a significant return to the waterfront precinct late last year with Watermans, a Mediterranean-inspired restaurant in Barangaroo, just over a year after the closure of Cirrus. Under the executive chef Darryl Martin (Barzaari), the menu draws rich inspiration from the Levant, with a custom-made, wood-fired grill and oven at the heart of most dishes.

Key offerings include a refreshing pickled watermelon and raw tuna salad with sumac; a sweet and sour Abrolhos scallop with sesame praline; and a succulent pomegranate-glazed, slow-cooked lamb shoulder served with pickled radishes and black lime. The 120-seat space, located in the One Sydney Harbour development, is a collaborative design by long-term group collaborator Pascale Gomes-McNabb and Chris Grinham from H&E Architects. It features a sprawling outdoor dining area with lush greenery-covered pergolas, creating an ideal setting for summer dining and capturing the essence of Mediterranean al fresco living.

Rick Stein at Coogee Beach: A Seafood Maestro’s Coastal Vision

Rick Stein’s inaugural Sydney restaurant, Rick Stein at Coogee Beach, builds on the success of his beloved establishments at Bannisters properties in Mollymook and Port Stephens on the NSW South Coast. Stein passionately articulates his philosophy: “The connection between my restaurants and the sea is very important to me. The ethos of my restaurants almost requires that they be by the sea.”

Stein’s unmistakable voice and profound love for seafood resonate throughout the menu. XO pipis are affectionately described as “one of my favourite seafood dishes – particularly when made with Australian pipis,” while oysters Charentaise invites diners to “eat an oyster, take a bite of sausage, then a good gulp of cold white wine.” Stein expresses particular inspiration from the sheer variety of fish available in Australia: “Fish like snapper and blue-eye… flathead is a favourite – there’s so much flavour in so many of the species.” The menu features Rick’s famous fish and chips, in the style of his sell-out Padstow chippie, fried in beef dripping and served with mushy peas and tartare sauce. Dishes with Asian roots, a personal favourite of the chef, include his renowned Singapore chilli crab. The restaurant itself embraces a relaxed coastal aesthetic, encompassing a main dining room, an outdoor dining terrace, two semi-private dining rooms, and a welcoming bar.

Aambra: Levantine Grandeur in a Converted Rose Bay Church

In a truly transformative project, the former Rose Bay Uniting Church has been meticulously converted into Aambra, a light-filled, 140-seat Levantine restaurant. Owner Cristian Gorgees, in collaboration with interior designer Paul Papadopoulos from DS17, dedicated three years to bringing his vision to life. Gorgees states, “This property is such an important part of Rose Bay and indeed Sydney’s history, so we wanted to make sure there was something special about every inch of it.”

The exterior boasts a multi-level wraparound deck furnished with lounge chairs and olive trees. Inside, original stained-glass windows, Italian marble floors, custom pendant lights, and an open kitchen create a striking ambiance. Executive chef Gianluca Lonati, formerly of Nour, leads the kitchen, crafting a share-style menu that showcases the rich breadth of flavours from Iraq, Lebanon, Jordan, Cyprus, and Egypt. Snacks and smaller plates include inventive takes like samke harra (Lebanese-style spicy fish) whiting sando with whipped tahini, or a seafood rendition of kibbeh nayeh made with tuna. Mains feature an impressive on-the-bone 800-gram wagyu rib-eye cooked over an open-flame grill, or a dry-aged carob duck crown. Sommelier Sasa Savic has curated a robust wine list exceeding 130 selections, complemented by fruity cocktails such as a watermelon Martini or an arak elderflower Spritz.

South End: Newtown’s New European-Inspired Neighbourhood Bistro

South End is the inaugural project from a respected trio in Sydney hospitality: former Fred’s head chef Hussein Sarhan, Alex Tong (Ester, Hong Kong’s Belon and Ho Lee Fook), and Paul Guiney (Embla, A.P Bread and Wine, The Bentley Group). This neighbourhood bistro on Newtown’s King Street aims to be “the local everyone wants as their local,” as Tong puts it, offering versatility for both casual meals and celebratory splurges, with a menu that constantly evolves.

The kitchen, led by Sarhan, delivers a highly seasonal, flavour-first menu with a broadly European lean, described by Sarhan as “potato Europe in the winter and tomato Europe in the summer.” Snacks and smaller plates might include potato rösti with curls of Tête de Moine cheese and chestnut honey, or buttermilk-fried rabbit with green garlic aioli. Mains continue this theme, with offerings like whole flounder with sauce vierge or roast chicken with nettle butter. Paul Guiney, a recipient of GT’s joint Maître d’ of the Year title in 2008, oversees service and an “always fun, always delicious” wine program that champions emerging and interesting producers from Australia and Europe over established labels, alongside a selection of batched cocktails.

Young’s Palace: A Modern Take on Classic Chinese in Potts Point

Potts Point has welcomed Young’s Palace, a fresh interpretation of the old-school Chinese restaurant by “Big” Sam Young and partner Grace Chen. In contrast to Young’s first restaurant, S’more in Castlecrag, which is known for its luxe and indulgent approach, Young’s Palace focuses on approachable interpretations of favourites found in Chinatowns worldwide, such as prawn toast, sweet and sour pork, and fried rice.

Young explains his vision: “The brief is local neighbourhood Chinese, and I want to stick to the truth of it. I want to make this restaurant approachable to everyone.” However, for those seeking a more opulent experience, a “secret menu” offers premium lobster, beef, truffle, and caviar, providing the high-end fixings that made S’more a destination. The wine list mirrors this duality, presenting both affordable options and a “baller” selection of coveted producers like Selosse or Pierre-Yves Colin Morey, and rare vintages. The corner site on Kellett Street plays with familiar Chinese aesthetic elements, featuring fringed lamps and curtains, red velvet banquettes, and artworks of roosters and dragons.

Vin-Cenzo’s: A Bold Italian-Inspired Venture in Darlinghurst

At the former Bar Vincent site in Darlinghurst, Vin-Cenzo’s sees Morgan McGlone and Sali and Nathan Sasi (owners of Bar Copains, Bessie’s, and Alma’s) put their unique spin on Italian cuisine. Their approach prioritizes exceptional produce over strict authenticity, drawing inspiration from France, Spain, and even America’s interpretations of Italian cooking.

Menu standouts include grilled scampi with chilli, garlic, and Sicilian oregano; a veal T-bone with Marsala and shimeji mushrooms; and inventive pastas like pumpkin and pecorino quadrati (a thick, square spaghetti), or rigatoni with tripe and sweetbread ragu. The extensive dessert menu is a highlight, tempting with an Italian biscuit selection served in a vintage tin (inspired by Nathan’s Sicilian godmother), coffee granita with whipped mascarpone, a pig fat cannolo with Sicilian almonds, and a tempting lineup of sorbet and gelati. The wine program predominantly features Italian, French, and Australian makers, including some rare vintages from McGlone’s personal cellar, while cocktails lean towards Italian classics. The space, retaining its signature archways, has been refreshed with a vibrant palette of glowing yellow, blues, and deep burgundy, complemented by hand-painted murals, walnut timber, and tiled details. Capacity has nearly doubled with the addition of an outdoor dining space. Vin-Cenzo’s is open for lunch and dinner Tuesday–Saturday, offering a late-night supper club menu until 2 am on Thursday, Friday, and Saturday nights.

Grandfather’s: A Modern Chinese & Cocktail Bar in the CBD

The creative minds behind Pellegrino 2000, Clam Bar, and Neptune’s Grotto—Andy Tyson, Dan Pepperell, and Michael Clift—have opened their fifth venue in as many years: Grandfather’s. This new Sydney CBD Chinese restaurant and cocktail bar, now open for dinner seven days a week, leans towards the distinct flavours of Guangdong and Sichuan. Chef Michael Clift credits his own Chinese grandfather for inspiring his culinary career, stating, “I think China has the most diverse and historic cuisine in the world. We consider it to be the mother of all cuisines.”

The menu is a journey through modern Chinese gastronomy. Oysters are elegantly dressed with Chinese celery vinegar; a Sichuan “husband and wife salad” cleverly combines veal tongue and crispy tripe; and a daily assortment of steamed dumplings sits alongside prawn toast and scallop spring rolls. Proteins include classic crispy-skinned birds (chicken, pigeon, or duck), wok-fried pork jowl in doubanjiang, and red emperor poached in a fragrant broth with green Sichuan peppercorn. Andy Tyson’s wine selection prominently features riesling, with an impressive by-the-glass listing of huge global names such as Raveneau and Keller. The cocktail program offers on-theme reimaginings of classic drinks, including a sesame Sazerac, yuzu Colada, and a Martini made dirty with MSG and Shaoxing wine. Located in the former Long Chim site in Angel Place, the interior has been refreshed to suit the new concept.

Vineria Luisa: Alessandro and Anna Pavoni’s Enmore Wine Bar

Alessandro and Anna Pavoni, the culinary force behind Ormeggio, A’Mare, and Postino Osteria, have taken over one of the Inner West’s most recognizable shopfronts to open Vineria Luisa in Enmore. Situated within the distinctive mauve and pink heritage-listed Marie-Louise Salon, this 70-seat dual-level wine bar offers pre-theatre pastas, gin-based cocktails, and a Euro-focused wine list.

The menu showcases Pavoni’s clever blend of old-school Italian standards with new-wave interpretations, featuring a substantial snack section perfect for an aperitivo approach. Diners can expect crostini with chicken liver pâté and bright orange marmalade with Piedmont hazelnuts, or cacio e pepe transformed into delightful croquettes. Other enticing options include tuna crudo with pickled onion, cannellini beans, and green elk; culaccia prosciutto with pickled dwarf green peaches; and buffalo mozzarella with fennel, orange, and Taggiasca olives. Pastas are a highlight, with bright gnocchi featuring spanner crab, ocean trout roe, herbs, and lemon crumble; and lasagne alla Bolognese with slow-cooked pork, beef, and veal ragù. Heartier dishes include a lamb porchetta, rolled with pork sausages and served with chicory and celeriac purée; a warming wild greens savoury pie from the Reggio-Emilia region with Tuscan cabbage, herbs, and whipped goat’s cheese; and salted and fried ling cooked in a rich tomato sugo with sultanas and pine nuts.

Loulou Martin Place: French Chic Bistro Expands to the City

Above the new Martin Place Metro station, Loulou has finally welcomed diners into its 175-seat Frenchy-chic bistro, marking an expansion for the popular Milsons Point flagship. True to its tradition, the bistro, bar, boulangerie, and traiteur is lined with Parisian-style streetfront tables, creating an inviting atmosphere.

The menu features beloved favourites from across the bridge, such as the impressive tower of peppery steak frites; John Dory with Champagne sauce; and classic crème caramel. New dishes designed for the city crowd include the charred wagyu frites baguette. From 4 pm to 7 pm, city slickers can indulge in Loulou’s signature happy hour, L’Apéro, offering $2 escargots and oysters, alongside $13 mini Martinis. Next door, Petit Loulou operates as a grab-and-go café and patisserie, with counters laden with Paris-Brests, coconut palmiers, croissants, and tarts, complemented by rotisserie chicken baguettes, Niçoise salads, and golden sausage