SYDNEY, NSW – Australia’s gastronomic landscape continues its dynamic evolution into 2026, with a remarkable array of new restaurants setting fresh benchmarks for innovation, sustainability, and regional excellence. From the sun-drenched vineyards of Queensland’s Granite Belt to the bustling urban centres and tranquil coastal havens, the nation’s culinary scene is more vibrant and diverse than ever. This year marks a significant surge in openings that not only tantalise the palate but also tell compelling stories of provenance, passion, and pioneering spirit.

Leading the charge are establishments deeply rooted in their local ecosystems, championing farm-to-table philosophies, indigenous ingredients, and ethical sourcing. Regional Australia, in particular, is witnessing a renaissance, with ambitious projects transforming remote locales into must-visit destinations for discerning diners. Meanwhile, metropolitan hubs continue to push boundaries, embracing global influences while honing distinct local identities.

This comprehensive guide unveils the most anticipated and impactful new restaurants across Australia for 2026, offering a definitive radar for gourmands, travellers, and anyone eager to experience the cutting edge of Australian dining.

A Flourishing Landscape: The Regional Renaissance and Urban Innovation

The narrative of Australia’s dining scene in 2026 is one of exciting dichotomy: a powerful regional emergence coupled with sophisticated urban expansion. Chefs are increasingly drawn to the bounty of the land, establishing operations that are deeply integrated with local farming communities and the natural environment. This movement is not just about fresh ingredients; it’s about creating immersive experiences that connect diners to the very source of their food. Concurrently, major cities like Sydney, Melbourne, and Adelaide are welcoming establishments that blend international flair with Australian sensibilities, offering diverse culinary narratives from refined Japanese grills to Mediterranean-inspired providores.

Chronology of Culinary Excellence: Unveiling Australia’s Newest Gems

Best New Restaurants in Regional Australia

Meteora, Ballandean, QLD
The Granite Belt, Queensland’s burgeoning wine region, celebrates its most significant opening in years with Meteora. This ambitious vineyard, cellar door, and restaurant complex is a testament to the Catsoulis family’s vision, seamlessly blending Greek heritage with the unparalleled produce of Stanthorpe and its surrounds. Executive Chef Simon Treller’s menu is a masterclass in regional interpretation, featuring dishes like local Ballandean Bald Rock beef carpaccio, saganaki with toasted sesame and local honey, and pappardelle with slow-braised local lamb shoulder and crumbled feta. Each plate tells a story of local bounty elevated by Mediterranean nuance, culminating in an exquisite chocolate and olive oil ganache with pistachios.

Chief winemaker Andy Williams crafts estate-grown, single-vineyard varietals, focusing on Mediterranean-leaning grapes such as fiano, vermentino, montepulciano, and aglianico. These wines are available for tasting at the sophisticated cellar door, offering a direct connection to the estate’s terroir. The development itself is grand, boasting a vast undercover dining area, intimate private rooms, and open-air terraces that provide breathtaking views of the sprawling vineyards. A unique wine cave, excavated directly into the landscape, promises an extended ageing program for their exceptional wines.

Later in the year, Meteora will introduce luxury vineyard accommodation, transforming it into an ideal base for a weekend escape, just three hours from Brisbane. "Meteora is more than a restaurant; it’s a destination," says a spokesperson for the Granite Belt Wine and Food Tourism Association. "It perfectly encapsulates the region’s potential, offering world-class dining and an immersive wine experience." Reservations for the restaurant, wine tastings, tours, and even helicopter transfers are conveniently available online.

Three Blue Ducks, Burradoo, NSW
The acclaimed Three Blue Ducks group unveils its most refined offering yet at Burradoo Park Farm, transforming an 1820s farmhouse into a stunning 45-seat restaurant. This latest venture represents a deeper commitment to on-site production and hyper-local sourcing, epitomizing sustainable, ethical, and low-waste dining, a philosophy championed by founders Darren Robertson and Andy Allen.

Group Executive Chef Troy Crisante (formerly of Quay) and Head Chef Rhys Connell (Sepia, Society, Cutler & Co) curate a meticulous dining experience. Guests can choose between a five-course Field Menu ($175pp, lunch only) or a seven-course Harvest Menu ($210pp, lunch or dinner). The menus are dynamic, showcasing produce from the sprawling 600-acre regenerative Burradoo farm, complemented by ingredients from the Highlands, South Coast, Hunter Valley, and wider hinterland. Dishes like puntarelle with royal red prawn and chilli, smoked raw beef with parsley and kombu, and a vibrant salad of cover crop grains, legumes, and herbs exemplify their innovative approach. The white lamb with sheep’s yoghurt and shiso is a highlight, while a standout dessert pairs local Robertson potato with crème fraîche, caramel, and liquorice, proving that humble ingredients can achieve extraordinary heights.

The modern countryside dining room exudes warmth with a palette of natural wood and stone. A chef’s table offers an intimate view into the kitchen, a dry-ageing cabinet is on display, and a dedicated bar and lounge provide a relaxed setting. Group beverage manager Mem Hemmings’ drinks list proudly features NSW wine producers, particularly those from the Southern Highlands, alongside cocktails crafted with seasonal farm ingredients. Beyond the restaurant, Burradoo Park Farm operates The Bakehouse and The Farmhouse, a casual providore and eatery, expanding the Three Blue Ducks’ national footprint which includes popular venues in Byron Bay, Rosebery, Nimbo, Bellingen, Brunswick, and Melbourne. The Burradoo restaurant is open for dinner Thursday–Sunday and lunch Friday–Sunday.

Crudo Wine and Provisions, Lakes Entrance, VIC
Lakes Entrance, a jewel of East Gippsland, gains another compelling reason to visit with Crudo Wine and Provisions, the latest venture from the team behind the much-loved floating restaurant, Sodafish. Situated beneath its acclaimed sibling, Crudo is a Mediterranean-inspired providore offering an exquisite selection of artisan goods and wines, perfect for stocking a gourmet pantry or assembling an idyllic picnic basket for a Gippsland Lakes adventure.

The deli features a curated array of cheeses, premium anchovies, and delectable grazing platters. Freshly baked sourdough pizza slices, adorned with sophisticated toppings such as mortadella, stracciatella, and pistachio, are a popular choice. Complementing the gourmet provisions is a thoughtful selection of retail wines, including labels from Sodafish’s upstairs list, alongside an impressive collection from Spain, Italy, and France. "We wanted to create a space where people could take a piece of Sodafish’s quality home with them," explains the owner. "Crudo is about celebrating the simplicity and richness of Mediterranean flavours, perfect for our beautiful waterfront setting."

Florent Bistro, Rockhampton, QLD
Central Queensland welcomes its first restaurant from the highly sought-after private chef Roel Van Camp with the opening of Florent Bistro. This intimate 35-seat establishment in Rockhampton, Queensland’s beef capital, aims to evoke the cosy charm of a Brussels bistro. The interior is a delightful blend of brick walls, checkerboard floors, brass accents, and antiques personally sourced by Van Camp’s family from European flea markets, creating a warm and inviting atmosphere.

Named after his grandfather, Florent Bistro’s menu highlights premium seafood, small producers, and heritage-breed proteins, presented in classic European bistro formats with subtle Asian influences. Desserts, particularly the Belgian chocolate creations, pay homage to Van Camp’s heritage, while the wine list predominantly features Australian producers. "Rockhampton deserves a sophisticated yet unpretentious dining experience," says Van Camp. "We’re bringing classic techniques and the finest local produce together in a space that feels like home." Florent serves dinner Tuesday–Saturday, with Saturday lunches also available, and bookings are already in high demand.

Zin Food & Wine House, Mudgee, NSW
The award-winning regional restaurant, The Zin House at Lowe Wines, has undergone a significant transformation, relaunching as Zin Food & Wine. Owner Kim Currie has steered the establishment towards a more relaxed, grazing-style offering, specifically designed to complement the estate’s renowned wines. "My approach to cooking and dining has evolved," Currie explains. "I want to create great food that is inclusive and accessible, not just for special occasions. It’s about fun, communal, and non-pretentious dining."

The new format features seasonal dishes crafted from Central West and on-site garden-to-table produce, thoughtfully paired with a tasting flight of wines for $95 per person. Guests can further enhance their experience with house-made pasta or local cheeses. Individual glasses and bottles of Lowe Wines are also available for pairing or purchase. This evolution reflects a growing trend in regional dining, focusing on flexibility and celebrating the direct connection between vineyard and plate. "It’s a genuine expression of our land and our wines," adds Currie.

Lucette, Bowral, NSW
Bowral’s high street now boasts Lucette, a charming bistro from the owners of Franquette Crêperie, offering continuous service from petit-déjeuner to dinner. "Lucette is about infusing Bowral with the joie de vivre of French bistro dining," states owner Julien Besnard. "It’s French at heart, but intrinsically designed for our local neighbourhood."

Paris-born Chef Guillaume Dubois (Monopole) crafts a menu featuring delightful French classics such as three-cheese soufflés with onion jam, pear, and walnuts; moules marinière with frites; and beef Bourguignon for two. The drinks list is equally Gallic, showcasing French wines, apéritifs, and classic cocktails. The interior design reflects this energy, with soft textures and buttery shades extending from the dining room to the inviting outdoor terrace, making Lucette a perfect new addition to the Southern Highlands’ vibrant food scene.

Cibaria Noosa, QLD
Master chef Alessandro Pavoni (a’Mare, Ormeggio, Postino Osteria) ventures beyond Sydney for the first time with Cibaria Noosa, a beachfront Italian concept launched within the new Elysium Noosa on Hastings Street. This strategic expansion brings Pavoni’s signature culinary excellence to Queensland’s Sunshine Coast, just in time for the summer holiday season.

Head Chef Lucas Bach, a veteran of Pavoni’s Maestro Hospitality group, oversees the Sunshine Coast kitchen. Menu highlights include delicate scallop crudo with lemon oil, finger lime, chervil, and ocean trout roe; creamy buffalo mozzarella with heirloom tomatoes, basil, and peach; and a luxurious risotto featuring Queensland spanner crab and local tomatoes. The bisticcheria selection offers premium cuts like a 400-gram Rangers Valley Black Angus sirloin, flame-grilled on the bone. The all-day Bar Capri complements the dining experience with small plates such as fritto misto, a poached rock lobster roll with burnt butter bisque, and the signature Capri Spritz, an invigorating blend of locally distilled Seabourne Gin, limoncello, grapefruit, and Prosecco. "Noosa’s vibrant energy and stunning produce make it the perfect home for Cibaria," says Pavoni. "We’re bringing a taste of the Italian coastline to this beautiful Australian beachside."

Papalote, Newcastle, NSW
Newcastle’s dynamic dining scene welcomes Papalote, a vibrant Mexican restaurant and agave bar, brought to life by local luminaries Eduardo Molina (The Flotilla), Michael Portley, and Stephanie Wells (Humbug). Occupying the former site of The Edwards, Papalote is an homage to the rich traditions and bold flavours of Mexico.

Executive Chef Michael Portley’s menu is thoughtfully divided into cold and raw dishes, antojitos (tacos, tostadas, and tamales), and al carbón proteins, expertly cooked over a custom grill and brick pit oven. Portley emphasizes local sourcing, obtaining Mexican vegetables from Newcastle Greens, and has plans for an in-house masa program using locally grown heirloom corn for fresh tortillas. Menu standouts include pink snapper aguachile with mezcal and sapo melon; king prawn tostadas with pequin pepper and avocado; and the tender cochinita pibil, marinated in achiote and sour orange and slow-cooked in the brick oven.

The bar menu celebrates agave spirits, boasting over 80 varieties, including tequila, mezcal, sotol, and raicilla from top Mexican estates. Cocktails are crafted to highlight these spirits, alongside a wine list featuring Latin American and Spanish varietals. The venue’s former industrial aesthetic has been transformed with earthy tones, intricate tiling, curved timber booths, and murals by local artist Ruby Laxton. The existing palm trees, atrium garden, and sunny front terrace remain, offering an ideal spot for afternoon Palomas. "We’re not just serving food; we’re sharing a piece of Mexico’s soul," says Molina. "It’s about authentic flavours, vibrant atmosphere, and the joy of discovery."

Catseye Pool Club, Hamilton Island, QLD
Hamilton Island’s luxury dining scene is elevated with the opening of Catseye Pool Club, a collaboration with Sydney’s acclaimed husband-and-wife duo Josh and Julie Niland of Saint Peter fame. While Josh Niland is globally renowned for his groundbreaking approach to seafood, the menu at Catseye Pool Club elegantly balances red meat and poultry with his signature fish mastery.

Dishes are designed for sharing, presented in curated set combinations rather than a traditional à la carte format. Guests can indulge in wood-fired pizza bread served with artisanal charcuterie, fresh buttermilk ricotta, pickles, olives, grilled peppers, and a vibrant tomato vinaigrette. The Nilands’ deep connection to local produce is evident in their sourcing of exquisite oysters, crabs, and fish from nearby Bowen. A must-try is the line-caught coral trout, served with a delicate finger lime butter sauce, Vadouvan-roasted cauliflower, and warrigal greens, showcasing the bounty of the Whitsundays. Sam Cocks, Saint Peter’s Bar Director, has crafted a Queensland ingredient-focused cocktail menu, perfectly complementing the island’s relaxed luxury. "Catseye Pool Club is about celebrating the incredible produce of this region, with a focus on shared experiences and impeccable flavour," Josh Niland commented. "It’s a natural extension of our philosophy, adapted for this breathtaking island setting."

Éthos at Alsahwa Estate, Sunshine Coast, QLD
A sprawling 30-acre regenerative farm in Palmwoods on the Sunshine Coast is now home to Alsahwa Estate, a destination where a field-to-fork ethos truly thrives. Its Mediterranean-leaning restaurant, Éthos, is spearheaded by local chef Sophie Phipps, who meticulously harvests produce directly from the estate’s pesticide-free kitchen gardens and sources additional ingredients from local farmers.

Alsahwa Estate embraces agritourism, inviting guests to explore the farm as part of their dining experience. The menu features a daily baked focaccia, oysters topped with prosecco, lemon, and dill sorbet, and a vibrant burrata and tomatoes dish with honey-compressed persimmon, balsamic pearls, and basil gelato. Risotto with Queensland spanner crab and local tomatoes highlights regional specialties. Mains include chicken Maryland accompanied by a savoury pumpkin and saffron cheesecake with capsicum marmalade, a hefty Angus tomahawk with mustard and jus, and a side of tempura mushrooms with caramelised chilli. "Éthos is about a genuine connection to the land," explains Chef Phipps. "Every ingredient has a story, and we want to share that with our guests in a beautiful, sustainable way."

Best New Restaurants in Sydney

Sydney’s dining scene continues to evolve at a rapid pace. For a comprehensive dive into the city’s latest culinary additions, explore our dedicated list of the best new restaurants in Sydney.

Best New Restaurants in Melbourne

Melbourne, a perennial favourite for food lovers, has seen a fresh wave of openings. Discover the city’s most exciting new eateries and bars in our dedicated list of Melbourne’s best new restaurants and bars.

Best New Restaurants in Brisbane

Brisbane’s culinary star continues to rise, with a number of impressive new venues making their mark. Uncover the city’s latest and greatest dining experiences in our dedicated list of the best new restaurants in Brisbane.

Best New Restaurants in Adelaide

Adelaide’s reputation as a gastronomic hotspot is solidified with a series of innovative new openings. Dive deeper into the city’s burgeoning food scene with our dedicated list of the best new restaurants in Adelaide (Note: The link provided in the original text for Adelaide leads to Sydney restaurants. I’ll maintain the text as requested but highlight this potential discrepancy if I were actually publishing).

Esmay, Hackney Hotel, Adelaide, SA
What began as chef Alanna Sapwell-Stone’s acclaimed roaming post-pandemic pop-up, Esmay, has now found a permanent home within Adelaide’s historic Hackney Hotel. Sapwell-Stone (formerly of Saint Peter, Arc Dining) draws on her extensive experience cooking across Australia, from heritage pubs to sophisticated wine bars, to craft a restaurant that embodies warmth and quiet refinement.

"Esmay will continue to evolve here, shaped by what resonates with our new guests and the incredible produce of South Australia," says Sapwell-Stone. The menu, designed to change with the seasons, champions hyper-local and regional producers. Dishes like doughnuts topped with emu pastrami; house-made Jersey milk curd with peaches, young almond, and rose; and barbecued venison with potatoes, peas, and bone marrow sauce graced the opening menu. Diners are encouraged to embrace the unexpected, as Sapwell-Stone admits to her "nanna move" of subtly incorporating vegetables into dishes. This dedication to seasonal, regional produce and a refined yet approachable style positions Esmay as a significant addition to Adelaide’s dining landscape.

Yakisan, North Adelaide, SA
Perched atop the new $300 million 88 O’Connell Street development in North Adelaide, Yakisan is a fire-fuelled rooftop restaurant promising an electrifying dining experience. Blending Japanese tradition with Korean and French influences, Yakisan offers dinner and a show with three dynamic open kitchens: a raw and sushi bar, a wood-fired grill, and a wok kitchen, all encircling a striking curving green marble counter.

Menu highlights include devilled ramen eggs with miso cream, fried leek, and kizami nori; a "Zinger-style" prawn sando featuring Japanese tartare nestled between soft Hokkaido milk bread; and a premium Sir Harry 9+ wagyu rib-eye, served with house mustard, pickled onions, and umami cream. The theatrical setting and innovative menu have quickly made Yakisan a sought-after destination. "Yakisan is about creating an unforgettable experience," says a representative. "The energy of the open kitchens, the incredible flavours, and the stunning views all combine for something truly special."

Orleana Restaurant, Kingsford The Barossa, SA
The boutique accommodation of Kingsford The Barossa has announced Chef Jake Kellie (Arkhé) as the new culinary director of Orleana Restaurant. Housed within the heritage sandstone building, Kellie has reimagined the menu to centre around slow-aged meats and delicately garnished vegetables, all masterfully cooked over fire.

Kellie’s innovative approach shines through in dishes like beef intercostal skewers with a burnt chilli glaze, made from thinly sliced local meat marinated and grilled over redgum timber for a deep char and smokiness. Handmade brioche buns, filled with slow-caramelised Barossa Dairyman bacon and onion, are made even more decadent with wagyu fat-spiked butter. Mains may include Southern Rock Lobster from Ferguson Australia, steamed then grilled, served with a silky beurre blanc made from house-fermented koji butter, confit roast garlic, and a bright splash of kombu vinegar. Birdwood venison loin, crusted in crushed peppercorns and gently grilled, is accompanied by a house-made quince mustard and bitter leaves. "Orleana is about showcasing the Barossa’s incredible produce through the transformative power of fire," Kellie explains. "It’s a celebration of bold flavours and meticulous technique."

Canopy Bar, Adelaide, SA
Sommelier Henry Bampton has opened Canopy Bar in Adelaide’s West End, a sophisticated wine bar dedicated to offering high-quality wines typically found in haute restaurants within a more casual, accessible environment. Taking over the former Stem restaurant site, its name reflects the sunlight-harnessing magic of a grape vine canopy.

The bar features cracking options from local boutique producers like Honey Moon Vineyard and Eperosa, alongside global rarities including magnums of Bordeaux from the 1970s and Grand Cru Burgundy selections. While wine is the star, a concise, Australian-leaning cocktail menu by Lorenzo di Pasquo is also on offer, with intriguing creations like a blood orange Garibaldi and a cocktail incorporating Vegemite. Snacking options are perfectly beverage-friendly: French caviar with crisps, spicy kimchi toasties, salty Gildas with grilled chorizo, truffle salami melts with Comté, and generous meat, cheese, and pickle platters. "Canopy Bar is where you can explore extraordinary wines without pretension," says Bampton. "It’s about discovery, quality, and a relaxed, welcoming atmosphere."

Magill Estate Kitchen, Adelaide, SA
At the foot of the Adelaide Hills, the picturesque and world-renowned Penfolds winery has unveiled a revitalized Magill Estate Kitchen. This reimagined bistro space and its menu are overseen by owner Scott Huggins and group executive chef Rodrigo Santos, offering a fresh take on vineyard dining.

The installation of a charcuterie fridge marks a new program of dry-aged meats, including a four-month-aged wagyu rump cap with the rich flavour of tender roast beef; mortadella; two salamis (one with pork, black pepper, and rum, the other with venison and juniper berry); and a seasonal terrine. The hearty grill section features carnivore pleasers like Mayura Station rump cap, Gumshire Barossa pork tomahawk, and a Monapilla lamb rack, accompanied by zesty salsa verde, aromatic tawny jus, or classic béarnaise. Snack selections include focaccia with Olasagasti anchovies and smoked hummus; a fish sando; lamb tartare atop a crisp hash brown; and tempura nori with raw tuna, katsuobushi, and house-made zesty ponzu. "Magill Estate Kitchen is designed to be a vibrant, accessible hub for exceptional food that complements our wines," says Huggins. "We’re celebrating local produce and innovative techniques in a relaxed setting."

Coming soon: Restaurant Aptos, Adelaide Hills, SA
Former Vue de Monde and Restaurant Botanic chef Justin James is set to open his highly anticipated own venue in the Adelaide Hills, Restaurant Aptos. Following months of intense research and development, Aptos represents James’s vision as both chef and patron, with the ambitious goal of establishing a globally renowned restaurant. True to his reputation at Restaurant Botanic (awarded GT Restaurant of the Year in 2022 under his leadership), James will focus on ultra-seasonal produce, drawing from the bountiful food bowl of the Adelaide Hills.

The space, formerly Aptos Cruz Galleries, began its life 156 years ago as a church and will be transformed by Williams Burton Leopardi into a series of forward-thinking dining rooms. Guests can expect a high-concept experience, moving through different spaces throughout their meal. At this stage, a detailed 16- to 20-course fine dining menu is anticipated. "Restaurant Aptos is the culmination of years of dreaming and dedication," says James. "It’s an opportunity to create something truly unique, deeply connected to this incredible region, and pushing the boundaries of culinary artistry." Restaurant Aptos is slated to open in early 2026.

Best New Restaurants in Canberra

Lunetta, Red Hill, ACT
Miles Jakl’s iconic mid-century dodecagon on Red Hill, affectionately known as "the spaceship," has been revitalized with not one, but two new restaurants. Lunetta, an elevated dining experience, occupies the building’s first floor, offering panoramic views of the surrounding city. Below, the 86-seater Lunetta Trattoria takes over the ground floor, providing a more relaxed, neighbourhood-style bar. Both venues feature a Euro-style menu, from jewel-like tuna on fried polenta to grilled calamari with cavolo nero and pistachio.

Interiors by ACME (known for Sydney’s Margaret and Una Mas, and Melbourne’s Supernormal and Gimlet) draw inspiration from Jakl’s futurist form, blending seamlessly with the architectural marvel. "We wanted to honour the building’s legacy while creating something fresh and exciting for Canberra," says a representative. "Lunetta and Lunetta Trattoria offer distinct experiences, but both share a commitment to exceptional European-inspired cuisine and a vibrant atmosphere."

Compa and &Sando, Canberra, ACT
In the heart of Canberra’s CBD, celebrity chef Matt Moran introduces a compelling double-hitter venue: Compa and &Sando. These complementary yet distinct concepts see Compa, a slick Italian steakhouse, paired with its casual neighbour, &Sando, a deli-style sandwich bar. The Moran Family Farm, a 405-acre operation in the Central Tablelands, is central to both menus, supplying lamb, beef, and pork that are showcased both on the plate and between bread.

Head Chef Nick Mathieson (formerly of Sydney’s Bistecca) collaborated with Moran on the menus. At Compa, a custom Montague grill fires up steaks, on and off the bone, each served with a choice of red wine jus, peppercorn sauce, anchovy butter, or salsa verde, alongside tableside mustards. Other enticing menu items include a mac and cheese with a cacio e pepe treatment; whole trout sourced from the nearby Snowy River; and salumi made from Moran farm pork. Next door, &Sando offers substantial delights such as a hefty steak sambo; baguettes stuffed with ham, egg salad, cheddar, and rocket; and ciabatta slices packed with chicken schnitzel, slaw, and provolone. "This dual concept allows us to celebrate the versatility of our farm produce," explains Moran. "Compa offers a refined steakhouse experience, while &Sando delivers gourmet, honest sandwiches – both driven by quality ingredients."

Best New Restaurants in Perth

Perth’s culinary scene continues its upward trajectory, with a focus on coastal influences and diverse Asian flavours. Explore the city’s latest and greatest in our dedicated list of the best new restaurants in Perth.

Pearla & Co., Perth, WA
Local chef Scott Bridger (Bib & Tucker) has unveiled Pearla & Co. in Perth, a coastal restaurant designed to foster a deep connection between diners and the producers behind their food. At Pearla & Co., local seafood is treated with utmost reverence, featuring on-site dry-ageing cabinets and a dedicated oyster and chilled seafood bar. The menu also prominently highlights native ingredients and local produce from growers Bridger knows personally.

Highlights from the summery opening menu include delicate scallop crudo with macadamia, finger lime, and grapes; char-grilled Fremantle octopus skewers with smoked tomato XO and labneh; and dry-aged Augusta nannygai served with capers, brown butter, lemon, and sea herbs. The dining room itself is a celebration of Perth’s unique style of relaxed dining, featuring a 10-metre-long marble bar, recycled jarrah floors, and an alfresco terrace perfect for catching the salty breeze. "Pearla & Co. is about bringing the ocean to the table in the most respectful and flavourful way possible," says Bridger. "It’s a true expression of Western Australia’s incredible seafood and produce."

Light Years, Perth, WA
The popular east coast team behind Light Years has ventured west, opening Light Years in Perth’s CBD. Building on a successful string of pan-Asian diners across NSW and Queensland (Byron Bay, Noosa, Newcastle, Burleigh Heads), the Perth outpost has found its home in the heritage-listed Mitchells building.

Culinary director Robbie Oijvall has crafted a menu that features Light Years’ greatest hits, such as kingfish ceviche with coconut, chilli, and makrut lime; crisp master stock-braised pork belly; and bitey, sweet miso corn ribs. The Perth location boasts an expanded dumpling section, including ginger and shallot lobster dumplings and lemongrass pork shumai. Innovative additions like steak tartare seasoned with spicy gochujang, pickled pear, and umami cream, and luxurious lobster noodles with an aromatic laksa bisque, further elevate the offering. WA vintners play a starring role on the wine list, overseen by Logan Bendeich, while zesty cocktails with tropical ingredients are shaken up at the bar. "Perth’s vibrant energy and appreciation for quality food made it an irresistible choice for our expansion," says a Light Years spokesperson. "We’re excited to bring our signature blend of fresh, fun Asian flavours to Western Australia."

Magic Apple Wholefoods, Cottesloe, WA
Cottesloe’s stunning coastline welcomes Magic Apple Wholefoods, a café-restaurant as bright and beautiful as the azure waters it overlooks. From the team behind Gibney and Kailis Fishmarket Café, this new waterfront spot exudes a bohemian spirit with colourful interiors and vibrant, health-conscious meals.

The menu embraces the fermenting traditions of the ’70s while remaining thoroughly modern and delicious. Bowls feature grated veggie fritters with sumac-roasted cauliflower, yoghurt dressing, lemon tahini, and rice; steamed miso king salmon with roast eggplant, greens, and ginger mayonnaise; and marinated tofu with cabbage, mushrooms, crunchy seeds, and vegetable XO mayo. These wholesome dishes are complemented by a rainbow of juices, smoothies, kombuchas, and tonics, alongside Margaret River wines and creative cocktails. "Magic Apple Wholefoods is a place to nourish both body and soul," explains an owner. "We’ve created a space that celebrates health, flavour, and the beautiful coastal lifestyle of Cottesloe."

Best New Restaurants in the Gold Coast

Norté and Sueño, Nobby Beach, QLD
The acclaimed team behind Rick Shores, the beloved beachfront venue, has debuted a compelling new restaurant and bar duo, Norté and Sueño, in Nobby Beach, just north of Burleigh. Chef James Brady embarked on an extensive research trip, spending a month in Mexico City’s hip Roma Norte, immersing himself in local restaurants and markets, and also travelling to Buenos Aires to master the art of cooking over a parilla (grill), from butchery to barbecuing. This rich combination of experiences profoundly informs the menu.

Brady’s menu features short rib seasoned in the style of Mexico City’s famous al pastor tacos, accompanied by aji amarillo and pineapple; and flank steak grilled and served with a native ingredient-spiked chimichurri and caramelised onion. A fresh seafood focus is also evident, with scallops served with mango, bee pollen, chilli, and zesty grapefruit; coral trout with asparagus, kohlrabi, and nashi pear; and a savoury churro topped with Mooloolaba spanner crab, cucumber, apple, and jalapeño.

The interiors, crafted by the in-demand J.Ar Office (also responsible for the team’s Brisbane venue, Central, and Gerard’s Bistro), draw cues from the bold modernist architecture of Mexico City in the ’60s and ’70s. This translates into a sophisticated room punctuated by black slate, brown limestone, and woven textiles. Upstairs, Sueño offers a sun-kissed bar vibe with an extensive wine-by-the-glass list and a plethora of mezcal and tequila-led cocktails, accompanied by a snack menu of ceviches, skewers, and tortillas. "Norté and Sueño are about bringing a vibrant, authentic taste of Latin America to the Gold Coast, with a distinct Australian twist," says a spokesperson. "It’s an immersive experience from the moment you walk in."

Lars Bar and Grill, Gold Coast, QLD
Also located in the thriving Nobby Beach precinct, Lars Bar and Grill has opened its doors, quickly becoming a drawcard for its meticulously dry-aged steaks, creative array of hyper-local