Sydney, Australia – [Current Date] – The vibrant harbour city of Sydney continues to solidify its reputation as a global culinary powerhouse, with a dynamic restaurant scene that is constantly pushing boundaries and delighting palates. Driven by an unwavering commitment to seasonality, a deep appreciation for Australia’s abundant produce, and a culture that seamlessly blends indoor elegance with outdoor charm, the city’s dining landscape is undergoing a remarkable renaissance. From sophisticated Japanese omakase experiences to rustic Italian osterias, innovative Southeast Asian grills, and classic French brasseries, a wave of exceptional new establishments is redefining what it means to dine in Sydney.

This surge of new openings reflects a robust and evolving market, where quality, creativity, and culinary variety are paramount. Esteemed restaurateurs and rising star chefs alike are contributing to a rich tapestry of gastronomic experiences, ensuring that there is always a fresh and exciting destination for your next booking. Here, we explore the most compelling new restaurants that have recently captivated Sydney’s discerning diners, offering a glimpse into the city’s thrilling present and promising future.

Ashe: A Bold Fusion in Angel Place

Main Facts: The Bentley Restaurant Group, led by Nick Hildebrandt and Brent Savage, introduces Ashe, a new Southeast Asian grill in the Angel Place dining precinct, even as their long-standing Bentley restaurant prepares for closure. Executive Chef Khanh Nguyen, also behind King Clarence, spearheads a menu that melds Southeast Asian traditions with native Australian ingredients.

Supporting Data: Nestled below street level, Ashe’s dining room exudes a sophisticated ambiance with a palette of deep greens, blues, and brass, punctuated by bamboo and striking metal pendants, offering an open view into the bustling kitchen. Chef Nguyen articulates his vision, stating, "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." The heart of Ashe’s kitchen lies in its clay oven and grill, which impart unique depths of flavour to its signature dishes. Highlights include a lavish shellfish plate featuring grilled pipis infused with lemongrass sate, blood lime, and peanut, alongside oysters adorned with smoked coconut vinaigrette, native curry oil, and karkalla. The fried oxtail dumplings, served dramatically with a smoked marrow bone and a fiery fermented chilli sauce, are a must-try. Another standout is the grilled pork bánh mì-inspired pâté en croûte, a playful yet refined reinterpretation of a Vietnamese classic, and the succulent Barnsley chop, enhanced with a muntrie glaze, green garlic, and warrigal greens.

Implications: Ashe represents a significant evolution for the Bentley Restaurant Group, demonstrating their adaptability and adventurous spirit in embracing new culinary territories. The impending opening of Vespertine, a sizable bar and music venue with a 4 am license, directly adjacent to Ashe, signals a holistic vision for Angel Place as a late-night dining and entertainment hub, further enriching Sydney’s CBD nightlife.

Fishnets: Bronte’s New Japanese Jewel

Main Facts: Alex Cameron, proprietor of the popular Table Manners, expands his Bronte empire with Fishnets, a Japanese-inspired restaurant. Chef Sanghyeop Kim (Sokyo omakase) and group executive chef Luke Churchill lead the kitchen, aiming to establish Bronte as a premier dining destination.

Supporting Data: Cameron describes Fishnets as "grounded in Japanese technique, but designed to be shared and enjoyed in a relaxed neighbourhood setting." The menu is a testament to meticulous craftsmanship and innovative flavour pairings. The nigiri section showcases pristine seafood, while snacks like bug and prawn spring rolls and chicken wing yakitori offer delightful bites. For larger appetites, the grilled quail with a gochujang glaze is a standout. True showstoppers include a half-kilo tuna katsu, served with crisp cabbage, rich Japanese demiglace, and tartare, local pipis bathed in yuzu beurre blanc, and a luxurious 150-gram A5 Japanese wagyu sirloin, priced at $90. Desserts range from a creamy matcha Basque cheesecake to charming shell-shaped ice-cream sandwiches. The beverage program is equally thoughtful, featuring signature cocktails, a curated selection of sake and Japanese whisky, and an array of local and international wines. In contrast to the bright and airy Table Manners, Fishnets embraces a darker, more intimate aesthetic, with custom sconces, evocative works by local artists Nix Francia and Rebecca Fernon interpreting Japanese folklore, plush leather booths, and a dedicated cocktail bar, creating a truly immersive dining experience.

Implications: Fishnets is a strategic addition to Bronte’s burgeoning dining scene, demonstrating a concerted effort to transform the suburb into a sought-after culinary destination, offering sophisticated yet relaxed dining options beyond its famous beach.

Bar Bruno: Rustic Italian Charm in the City

Main Facts: Odd Culture Group unveils Bar Bruno, a rustic, all-day Italian osteria, positioned above their basement daiquiri bar, Razz Room. Executive Chef Tony Gibson’s menu focuses on familiar Italian flavours with an emphasis on seafood, crudo, and meat.

Supporting Data: Located at ground level in a warehouse-style space, Bar Bruno marries exposed brick walls and soaring ceilings with a mix of intimate booth seating, a lively bar, and traditional tables. Mornings commence with expertly brewed Genovese coffee and freshly baked house-made pastries, setting a warm, inviting tone. As the day progresses, Chef Tony Gibson’s à la carte menu takes centre stage, diverging from the typical pasta-heavy Italian fare to highlight the bounty of the sea and land. Expect exquisite dishes such as mussels with fagioli giganti (jumbo butter beans) and ‘nduja butter, crisp cotoletta served with a rich black garlic aioli, and delicate Murray cod bathed in a parmesan-rind brodo. The beverage program, curated by group beverage manager Jordan Blackman, leans towards the bright, bitter, and amaro-heavy, with an intriguing selection of pours from Red Mill Rum. The Grasshopper, a must-try cocktail crafted with Mapo’s fior di latte gelato, promises a refreshing indulgence. The concise yet compelling 100-bottle wine list champions Italian producers, balancing established cult labels with exciting emerging winemakers. Bar Bruno operates from 10 am until late on weekdays and from noon until late on Saturdays, catering to various dining desires from a casual coffee to a late-night supper.

Implications: Bar Bruno strengthens Odd Culture Group’s diverse portfolio, offering a versatile venue that caters to multiple dining occasions throughout the day, reinforcing the trend of all-day dining establishments in Sydney.

Ananas: A French Brasserie Reimagined

Main Facts: The beloved French brasserie Ananas makes a grand return after a decade, reopening in The Rocks, next door to its original Argyle Street address. Hunter St. Hospitality CEO Frank Tucker oversees the revival, with executive chef Mike Flood (Felix) at the helm.

Supporting Data: The new Ananas occupies a smaller, more intimate space within the same historic 1881 sandstone building, a deliberate choice to enhance the dining experience. Frank Tucker reflects on the past, noting, "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 Chef Mike Flood’s leadership, the menu gracefully leans into classic French brasserie staples, executed with contemporary finesse. Diners can indulge in perfectly prepared escargots, a comforting soupe à l’oignon, and the quintessential steak au poivre served with golden frites. Entrées are mostly under $30, and mains under $50, making it an accessible yet decadent option. The experience is enhanced by moments of tableside theatre, most notably the Baba d’Ananas, finished with a pour of house-infused pineapple rum right at the table. Flood emphasizes the restaurant’s evolving nature: "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." Naturally, the wine list is a treasure trove of French selections, boasting approximately 800 to 1000 wines, with a justifiably strong emphasis on Champagne, inviting guests to celebrate any occasion.

Implications: The return of Ananas signals a renewed appreciation for classic European dining experiences in Sydney, adapted to modern preferences for more intimate settings and seasonal variations.

Grappa The Rocks: A Leichhardt Legacy in a Historic Setting

Main Facts: Grappa, the esteemed neighbourhood Italian restaurant from Leichhardt (est. 1999), opens its second location in The Rocks, occupying the historic 1860s bakehouse that once housed Rockpool. Owners Charlie and Virginie Colosi bring their signature pillars of Italian food, wine, and hospitality to the harbourside precinct.

Supporting Data: The Colosi family’s commitment to authenticity and quality is evident in their steadfast approach: all pasta, pizza, bread, and desserts are meticulously made in-house. Head Chef Adam Nicholls crafts a menu that harmoniously blends beloved favourites from the Inner West original with new dishes tailored to the harbourside location. Highlights include their exquisite house-made Calabrese sausages, rich pappardelle with White Rocks Veal ragù, and the renowned salt-baked snapper. Chef Alessandro Penna commands a magnificent wood-fired oven, fuelled by a blend of red gum, yellow box, and ironbark, producing perfectly cooked scampi, luxurious Limestone Ridge full-blood wagyu tomahawks, and authentic Neapolitan-style pizzas. True to its name, the drinks offering is unparalleled, featuring over 150 varieties of grappa, alongside an extensive Italian- and French-focused wine list. Grappa The Rocks offers a multi-faceted experience, with a welcoming ground-floor dining room, and an upstairs aperitivo bar complete with a dedicated bar menu and elegant event spaces. An outdoor terrace on George Street is slated to open later in the year, promising al fresco dining with a view.

Implications: Grappa The Rocks is a testament to the enduring appeal of traditional Italian cuisine executed with passion and precision. Its expansion into a prime, historic location in The Rocks underscores Sydney’s desire for established quality alongside contemporary innovation.

Sushi Oe: The Pinnacle of Omakase Relocates

Main Facts: Toshihiko Oe’s highly coveted six-seat omakase restaurant, Sushi Oe, has relocated from Cammeray to the Sydney Fish Market, increasing its capacity to eight diners per seating.

Supporting Data: Securing a reservation at Sushi Oe has long been one of Sydney’s most challenging culinary quests, with waitlists stretching up to two years. The move to the Sydney Fish Market, a fitting location for a master of seafood, has been met with anticipation. The new space is an elegant, charcoal-hued sanctuary, adorned with ceramic details sourced from Oe’s native Fukui prefecture, creating an intimate and refined atmosphere for an elevated dining experience. Oe, reflecting on his journey, shares, "Ten years ago, there were Japanese restaurants [in Australia], but nobody knew about omakase." Today, his offering of approximately 30 impeccable dishes, now priced at $350 per person, represents the pinnacle of Japanese culinary artistry. The previous text-only booking system has evolved to an online platform, though the demand ensures a considerable wait. Oe expresses his profound satisfaction with the new venture: "I feel like I’ve touched my dream."

Implications: The relocation and slight expansion of Sushi Oe, while still maintaining extreme exclusivity, signifies the growing maturity and appreciation for high-end omakase experiences in Sydney, further cementing the city’s status as a top-tier destination for Japanese cuisine.

The James: A British Classic with a Global Twist

Main Facts: The Langham, Sydney, now hosts The James, a British restaurant that interprets classic English dishes through a lens of French technique and international influences. Operated by SRG Hospitality (Akti, Sails Lavender Bay, The Nielsen), the kitchen is led by head chef Sam Tuchband, formerly of London’s Trinity and Aria Sydney.

Supporting Data: The James captivates with an interior that blends ruffled curtains, a playful kitsch colour palette, and rich timber joinery, creating a sophisticated yet whimsical setting. Chef Sam Tuchband’s menu is a masterclass in elevating traditional British fare. Highlights include the indulgent Welsh rarebit pain perdu, seasonal game offerings such as Fallow deer accompanied by brassicas and berries, and an exquisite Eton Mess vacherin featuring Shropshire Blue cheese. A central feature of The James experience is its tableside service, including a show-stopping blushing beef Wellington, carved and presented on antique silverware, and the theatrical Knickerbocker Glory sundae service, adding a touch of nostalgic luxury. The beverage program is thoughtfully curated, showcasing Australian and English wines, with a particular emphasis on the latter’s emerging sparkling wine scene. British beers and ciders complement the food, while classic cocktails receive creative spins, such as the Sir James, a sophisticated reimagining of the gimlet with The Botanist gin, Linden Leaf 8 gin, Noilly Prat, grapefruit, and iceplant tincture.

Implications: The James represents a confident stride into a less-explored culinary niche in Sydney, demonstrating the city’s appetite for diverse international influences and a sophisticated reinterpretation of traditional comfort food.

Watermans: Mediterranean Flavours Return to Barangaroo

Main Facts: The Bentley Restaurant Group returns to Barangaroo with Watermans, a Mediterranean-inspired restaurant, just over a year after the closure of Cirrus. Executive Chef Darryl Martin (Barzaari) leads the kitchen, heavily influenced by a custom-made, wood-fired grill and oven.

Supporting Data: Watermans, located within the prestigious One Sydney Harbour development, offers a refreshing take on Mediterranean cuisine, drawing inspiration from the rich culinary traditions of the Levant. The custom-built wood-fired grill and oven are central to the menu, imbuing many dishes with a distinctive smoky depth. Key dishes include a vibrant pickled watermelon and raw tuna salad, brightened with sumac; a sweet and sour Abrolhos scallop, elevated by a sesame praline; and a slow-cooked lamb shoulder, glazed with pomegranate and served with pickled radishes and black lime, offering a harmonious balance of flavours. The design, a collaboration between long-term group collaborator Pascale Gomes-McNabb and Chris Grinham from H&E Architects, creates an inviting 120-seat space. A standout feature is the expansive outdoor dining area, adorned with lush, greenery-covered pergolas, providing an idyllic setting for summer dining and embodying Sydney’s love for al fresco experiences.

Implications: Watermans re-establishes the Bentley Restaurant Group’s presence in Barangaroo with a fresh concept, underscoring the precinct’s appeal as a prime location for high-quality waterfront dining and reflecting a broader trend towards Mediterranean-inspired cuisine in Sydney.

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

Main Facts: Celebrated British chef Rick Stein brings his renowned seafood philosophy to Sydney with Rick Stein at Coogee Beach, building on the success of his Bannisters properties in regional New South Wales.

Supporting Data: Rick Stein’s deep connection to the sea is the guiding principle of his culinary ventures, a sentiment he articulated to Gourmet Traveller: "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." His unmistakable voice and passion for seafood resonate throughout the Coogee Beach menu. XO pipis are affectionately described as "one of my favourite seafood dishes – particularly when made with Australian pipis," while the oysters Charentaise invite diners to "eat an oyster, take a bite of sausage, then a good gulp of cold white wine," creating a truly immersive gustatory experience. Stein expresses a profound admiration for the diversity and quality of Australian fish, highlighting species like snapper, blue-eye, and his personal favourite, flathead, for their exceptional flavour. The menu also features classics from his Padstow chippie, such as Rick’s fish and chips, fried in beef dripping and served with mushy peas and tartare sauce. Reflecting the chef’s personal tastes, dishes with Asian roots, like his famous Singapore chilli crab, are also prominent. The restaurant’s design embraces a relaxed coastal aesthetic, featuring a spacious main dining room, an inviting outdoor dining terrace perfect for sea breezes, two semi-private dining rooms for intimate gatherings, and a well-appointed bar, all contributing to a sophisticated yet laid-back beachside experience.

Implications: Rick Stein’s arrival in Sydney further elevates the city’s seafood dining scene, bringing international acclaim and a distinctive, passionate approach to showcasing the finest ocean produce, while also highlighting the growing appreciation for Australian native seafood.

Aambra: A Divine Transformation in Rose Bay

Main Facts: The former Rose Bay Uniting Church has been spectacularly transformed into Aambra, a light-filled, 140-seat Levantine restaurant. Owner Cristian Gorgees collaborated with interior designer Paul Papadopoulos from DS17 to bring his grand vision to life, with executive chef Gianluca Lonati (ex-Nour) leading the kitchen.

Supporting Data: Gorgees’ dedication to preserving and reimagining the historic property is evident in every detail: "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 comfortable lounge chairs and elegant olive trees, creating an inviting outdoor oasis. Inside, the original stained-glass windows cast a luminous glow over Italian marble floors, complemented by custom pendant lights and an open kitchen that adds a theatrical element to the dining experience. Chef Gianluca Lonati’s share-style menu is a culinary journey across the Levant, showcasing the vibrant flavours of Iraq, Lebanon, Jordan, Cyprus, and Egypt. Snacks and smaller plates include a delicate samke harra (Lebanese-style spicy fish) whiting sando with whipped tahini, and a unique seafood version of kibbeh nayeh, substituting lamb with tuna. Mains feature an impressive 800-gram wagyu rib-eye, cooked on the bone over an open-flame grill, and a dry-aged carob duck crown. Sommelier Sasa Savic has curated an extensive wine list of over 130 selections, while the cocktail menu offers fruity concoctions like a watermelon Martini and an arak elderflower Spritz, perfectly complementing the Levantine theme.

Implications: Aambra stands as a stunning example of adaptive reuse, turning a historical landmark into a vibrant cultural and culinary hub. It significantly broadens Sydney’s Middle Eastern dining options, moving beyond traditional interpretations to offer a refined and diverse Levantine experience.

South End: Newtown’s New Neighbourhood Bistro

Main Facts: A formidable trio of Sydney hospitality veterans – Hussein Sarhan (former Fred’s head chef), Alex Tong (Ester, Belon, Ho Lee Fook), and Paul Guiney (Embla, A.P Bread and Wine, Bentley Group) – debut South End, a seasonal neighbourhood bistro on Newtown’s King Street.

Supporting Data: The vision for South End is clear: to be the ultimate local. As Alex Tong states, "We want to be the local everyone wants as their local. There for an easy meal at the bar, but just as ready to roll for a splash-out good time for a celebration, and with enough movement in the menu to keep it fresh week to week." Chef Hussein Sarhan’s menu is highly seasonal, broadly European, and driven by flavour. He playfully describes its seasonal shifts as "potato Europe in the winter and tomato Europe in the summer." Snacks and smaller plates might feature exquisite potato rösti with curls of Tête de Moine cheese and chestnut honey, or succulent buttermilk-fried rabbit with green garlic aioli. Mains follow suit, with dishes such as whole flounder served with a bright sauce vierge, or perfectly roasted chicken with nettle butter. Paul Guiney, a Gourmet Traveller joint Maître d’ of the Year recipient in 2008, oversees service and a wine program described as "always fun, always delicious," favouring emerging and interesting producers from Australia and Europe over established labels. A selection of batched cocktails ensures consistent quality and efficiency.

Implications: South End embodies the growing trend of sophisticated yet approachable neighbourhood bistros, demonstrating that high-calibre dining can thrive outside traditional fine-dining precincts by focusing on community, seasonality, and genuine hospitality.

Young’s Palace: A Modern Twist on Old-School Chinese

Main Facts: "Big" Sam Young and Grace Chen bring Young’s Palace to Potts Point, offering a fresh take on the old-school Chinese restaurant experience, contrasting with Young’s luxe Castlecrag venue, S’more.

Supporting Data: Young’s Palace is a delightful interpretation of the classic Chinese eateries found in Chinatowns worldwide, focusing on refined versions of beloved favourites. The menu features expertly crafted prawn toast, perfectly balanced sweet and sour pork, and fragrant fried rice. Sam Young emphasizes accessibility: "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 indulgent experience, a "secret menu" offers premium ingredients like lobster, beef, truffle, and caviar, providing the high-end fixings that made S’more a destination. Similarly, the wine list balances affordable options with a "baller" selection of coveted producers, such as Selosse or Pierre-Yves Colin Morey, and rare vintages. The interior of the corner site on Kellett Street plays with familiar Chinese aesthetic elements, incorporating fringed lamps and curtains, plush red velvet banquettes, and artworks depicting roosters and dragons, creating a nostalgic yet chic atmosphere.

Implications: Young’s Palace taps into a desire for nostalgic comfort food reimagined with modern flair and quality ingredients. It highlights the versatility of modern Chinese cuisine in Sydney, capable of catering to both casual diners and those seeking luxurious extravagance.

Vin-Cenzo’s: A Global Italian Narrative in Darlinghurst

Main Facts: Morgan McGlone and Sali and Nathan Sasi, the team behind Bar Copains, Bessie’s, and Alma’s, venture into Italian cuisine with Vin-Cenzo’s, taking over the former Bar Vincent site in Darlinghurst. Their approach prioritises exceptional produce over strict adherence to authenticity, drawing inspiration from French, Spanish, and even American-Italian influences.

Supporting Data: Vin-Cenzo’s offers a fresh and exciting interpretation of Italian dining. Menu standouts include perfectly grilled scampi infused with chilli, garlic, and Sicilian oregano, and a robust veal T-bone served with Marsala and shimeji mushrooms. The pasta selection is equally inventive, featuring pumpkin and pecorino quadrati (a thick, square spaghetti) and rigatoni with a rich tripe and sweetbread ragu. The dessert menu is a significant highlight, tempting diners with an Italian biscuit selection (served charmingly in a vintage tin) inspired by Nathan Sasi’s Sicilian godmother, a refreshing coffee granita with whipped mascarpone, a unique pig fat cannolo with Sicilian almonds, and a delightful array of sorbet and gelati. The wine list predominantly showcases Italian, French, and Australian makers, including some rare vintages from McGlone’s personal cellar. Cocktails offer refined takes on Italian classics. The space, while retaining its signature archways, has been revitalised with a vibrant palette of glowing yellow, blues, and deep burgundy, complemented by hand-painted murals, elegant walnut timber, and tiled details. Capacity has almost doubled with the addition of a charming outdoor dining area. Vin-Cenzo’s is open for lunch and dinner Tuesday-Saturday, with a late-night supper club menu available until 2 am on Thursday, Friday, and Saturday nights.

Implications: Vin-Cenzo’s exemplifies a contemporary approach to Italian dining that embraces global influences and celebrates the quality of produce, reflecting a broader shift in Sydney towards more creative and less rigidly traditional interpretations of international cuisines.

Grandfather’s: A Modern Chinese Ode in Angel Place

Main Facts: Andy Tyson, Dan Pepperell, and Michael Clift, the prolific team behind Pellegrino 2000, Clam Bar, and Neptune’s Grotto, unveil their fifth establishment in as many years: Grandfather’s, a new Chinese restaurant and cocktail bar in Sydney’s CBD, located in the former Long Chim site in Angel Place.

Supporting Data: Grandfather’s is a heartfelt tribute to Chinese culinary heritage, with Chef Michael Clift crediting his own Chinese grandfather for inspiring his career. Clift passionately states, "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 leans towards the nuanced flavours of Guangdong and the bold spice of Sichuan. Dishes include oysters elegantly dressed with Chinese celery vinegar, a captivating Sichuan "husband and wife salad" that combines veal tongue and crispy tripe, and a daily assortment of perfectly steamed dumplings alongside elevated prawn toast and scallop spring rolls. Protein offerings feature classic crispy-skinned birds (chicken, pigeon, or duck), wok-fried pork jowl in doubanjiang, and red emperor poached in a fragrant broth with vibrant green Sichuan peppercorn. Andy Tyson’s wine selection is notably strong in riesling, with an impressive by-the-glass listing of global heavyweights such as Raveneau and Keller. The cocktail program presents creative, on-theme reimaginings of classics, including a sesame Sazerac, a refreshing yuzu Colada, and a unique Martini made dirty with MSG and Shaoxing wine, adding an umami depth. The interior has been refreshed to suit the new concept, offering a sophisticated and inviting atmosphere.

Implications: Grandfather’s further diversifies Sydney’s Chinese dining landscape, moving beyond traditional Cantonese and Szechuan restaurants to offer a refined, modern interpretation that embraces regionality and innovative flavour combinations. The proven track record of the ownership group suggests another successful addition to the city’s top-tier dining.

Vineria Luisa: Italian Aperitivo Culture in Enmore

Main Facts: Alessandro and Anna Pavoni (Ormeggio, A’Mare, Postino Osteria) expand their culinary footprint into the Inner West with Vineria Luisa, a dual-level wine bar and Italian diner housed in Enmore’s heritage-listed Marie-Louise Salon.

Supporting Data: Vineria Luisa, a 70-seat establishment, occupies the distinctive mauve and pink facade of the former salon, bringing an elegant new energy to Enmore. The concept centres around aperitivo culture, offering pre-theatre pastas, gin-based cocktails, and a Euro-focused wine list. Chef Pavoni’s menu showcases a clever blend of old-school Italian standards with contemporary twists. A sizable snack section is perfect for grazing, featuring crostini with rich chicken liver pâté and bright orange marmalade with Piedmont hazelnuts, or cacio e pepe transformed into irresistible croquettes. Seafood offerings include delicate tuna crudo with pickled onion, cannellini beans, and green elk, while charcuterie lovers can enjoy culaccia prosciutto with pickled dwarf green peaches. Fresh buffalo mozzarella is paired with fennel, orange, and Taggiasca olives. The pasta selection is vibrant, with a bright gnocchi featuring spanner crab, ocean trout roe, herbs, and lemon crumble, and a comforting lasagne alla Bolognese with slow-cooked pork, beef, and veal ragù. Heartier options include a lamb porchetta, rolled with pork sausages and served with chicory and celeriac purée, and a warming wild greens savoury pie with Tuscan cabbage, herbs, and whipped goat’s cheese, inspired by the Reggio-Emilia region. Salted and fried ling, cooked in a rich tomato sugo with sultanas and pine nuts, provides a deeply satisfying dish.

Implications: Vineria Luisa brings a sophisticated, European-inspired wine bar and dining experience to Enmore, enriching the Inner West’s vibrant culinary scene with its unique blend of traditional and modern Italian fare, and further cementing the neighbourhood’s reputation as a dining hotspot.

Loulou Martin Place: Parisian Chic in the CBD

Main Facts: Loulou, the popular Frenchy-chic bistro, boulangerie, and traiteur, expands its