Sydney CBD Restaurant Guide
The CBD packs office-lunch spots, late-night dining and special-occasion rooms into a few walkable blocks between Circular Quay and Town Hall. Use this guide to compare the restaurants we have published here by food type and by our solo, date and value ratings.
How we choose
We only publish places with a main photo, an extra photo, a 100+ character description, a 50+ character review and a checked address. This is a comparison list, not a ranking — confirm prices and hours with the venue.
At a glance
| Food type | Places | Solo | Date | Value |
|---|---|---|---|---|
| Fine Dining | 7 | 3.1 | 4.7 | 4.1 |
| Steak | 4 | 4.0 | 4.3 | 3.8 |
| Dessert | 4 | 4.0 | 3.5 | 3.8 |
| Bakery | 3 | 4.7 | 3.3 | 4.7 |
| Chinese Food | 3 | 4.3 | 3.7 | 4.7 |
| Coffee | 3 | 4.3 | 3.3 | 4.3 |
| Ramen | 3 | 4.3 | 4.0 | 3.7 |
| Casual Fine Dining | 3 | 3.0 | 4.3 | 3.3 |
| Italian | 2 | 3.5 | 4.0 | 4.0 |
| Omakase | 2 | 4.0 | 4.5 | 3.5 |
| Bar | 2 | 3.5 | 4.5 | 4.5 |
| French | 2 | 4.0 | 5.0 | 4.5 |
| Mexican | 1 | 3.0 | 5.0 | 3.0 |
| Burger | 1 | 5.0 | 2.0 | 4.0 |
| Malaysian | 1 | 5.0 | 3.0 | 5.0 |
| Indonesian | 1 | 5.0 | 3.0 | 3.0 |
| Japanese Food | 1 | 5.0 | 3.0 | 5.0 |
| Thai | 1 | 4.0 | 3.0 | 4.0 |
Ratings are TasticOz editors' averages out of 5.
Fine Dining (7)
Aalia
Located in Sydney’s Martin Place, Aalia reimagines the rich culinary heritage of the Middle East and North African coast through the lens of modern Australian fine dining. Since its debut on March 1, 2022, Aalia has been blending tradition with innovation, drawing inspiration from 10th-century Arabic cookbooks and the art of open-fire cooking. The latest project from the ESCA Group (the team behind Nour and Lilymu), Aalia quickly made a name for itself, earning consecutive 'Two Hats' in the Good Food Guide and being named 'NSW Restaurant of the Year' by Gourmet Traveller in 2023. It even ranked 14th in the 2026 World's 101 Best Steak Restaurants. Executive Chef Adam Wolfers leads the kitchen, bringing international expertise from top Australian kitchens, three-star Michelin restaurants in Spain, and New York’s WD-50. His deep understanding of lesser-known regions and ingredients across the Middle East and North Africa informs a menu that explores culture and memory. The interior, inspired by Harry Seidler’s iconic MLC architecture, features natural textures, warm lighting, and soaring timber columns for an elegant, sophisticated feel. The design blurs the lines between indoor and outdoor spaces, offering guests a relaxed yet truly special dining experience. Aalia continues to challenge Middle Eastern stereotypes, focusing on fresh, light flavors with a strong emphasis on seafood and vegetable-forward dishes.
Aria
Aria is a fine-dining destination showcasing modern Australian cuisine made with seasonal local ingredients. Situated in the Sydney CBD, it offers stunning views of the Sydney Harbour Bridge and the Opera House. Opened in September 1999 by chef Matt Moran and restaurateur Bruce Solomon, Aria celebrated its 25th anniversary in 2024, cementing its place as one of Sydney’s most iconic fine-dining institutions. Owner-chef Matt Moran oversees the seasonal menus, drawing on his upbringing on a farm in Western Sydney to highlight the natural flavours of Australian produce. The kitchen is led by Executive Chef Tom Gorringe. The restaurant provides a front-row seat to Sydney’s most famous landmarks, the Harbour Bridge and the Opera House. Signature dishes include: * Abrolhos Island scallops with cauliflower, miso, and saltbush * Glazed Wollemi duck with beetroot, mulberries, and nettle * Yellowfin tuna with daikon, bergamot, and dashi * Cherry soufflé with pistachio and vanilla Course menus range from two-course options to full tasting menus. Reservations are highly recommended, and credit card details are required to secure a booking.
Bennelong
Bennelong is an iconic Sydney fine-dining restaurant located inside the Sydney Opera House. It showcases modern Australian cuisine focused on local ingredients and wines. The biggest draw is the experience itself—dining within the architectural marvel of the Opera House sails. The kitchen is currently led by Executive Head Chef Rob Cockerill, who has worked alongside Peter Gilmore at Bennelong for years. Bennelong offers several ways to experience the space: Main Dining Room The primary fine-dining experience / 3-course choice menu The Counter Bar-style side-by-side seating / À la carte The Dress Circle Views of the Opera House sails and Harbour Bridge The Table Semi-private dining for up to 10 guests Bennelong Bar Cocktails, wine, and bar snacks / Relatively casual The venue is divided into these four distinct sections within the single space. It maintains Two Hats in the Good Food Guide 2026. Additionally, Bennelong has won numerous accolades, including Three Glasses for its wine program at the 2025 Australia’s Wine List of the Year Awards.
Brasserie 1930
A signature restaurant located on the ground floor of the Capella Sydney hotel. Set in an elegant dining room within the meticulously restored 1912 Department of Education building, it serves modern Australian cuisine that reinterprets premium local ingredients through a classic brasserie lens. Head Chef Shashank Achuta was named the SMH Young Chef of the Year 2024. Both Gourmet Traveller and the SMH Good Food Guide have praised it as the gold standard for 5-star hotel dining. 🏆 Featured in the SMH Good Food Guide and recommended by Gourmet Traveller.
Eleven Barrack
Located in the heart of the Sydney CBD, Eleven Barrack is a premium seafood and steak grill by the Bentley Restaurant Group. Housed in the historic 'Barrack Street Bank' building dating back to 1849, the space reimagines the grandeur of New York and Parisian dining rooms with a contemporary edge. Since opening its doors in early 2025, Eleven Barrack has quickly become one of Sydney’s most sought-after dining destinations, even earning 'Best New Restaurant' at the 2026 Sydney Morning Herald Good Food Guide Awards. The restaurant offers a sophisticated yet approachable dining experience, complemented by a vibrant outdoor area. Led by Bentley Restaurant Group co-owners Chef Brent Savage and Sommelier Nick Hildebrandt, the menu is a collaborative effort with Group Executive Chef Aiden Stevens and partner Niro Richards. The menu focuses on premium wood-fired seafood and meats, alongside thoughtful dishes like pasta and salads that showcase the finest local ingredients. Guests can also enjoy a curated wine list featuring Australian and international selections, as well as classic cocktails. With its soaring ceilings and magnificent arched architecture, the dining room blends heritage charm with bold modern design—think metallic purple columns, tartan carpets, and bespoke oversized lighting. Live piano performances every evening add an extra layer of magic to the atmosphere. Beyond the main dining room, the bar area and outdoor seating make it a versatile spot for any occasion.
NEL Restaurant
Located on Wentworth Avenue in Surry Hills, NEL Restaurant is a fine dining destination led by Chef Nelly Robinson. Since opening in March 2015, the restaurant has championed 'fun dining,' offering an 11-12 course tasting menu that changes themes every 10 to 15 weeks. Chef Nelly Robinson began his career in Michelin-starred kitchens at just 14 and opened NEL at 29. His cooking blends Michelin-level expertise with a playful, humorous approach, weaving a story into every dish to create an immersive experience for guests. NEL earned acclaim early on, being named Time Out Sydney’s 'People’s Choice for Best New Restaurant' and TripAdvisor’s 'Australia’s Best Restaurant'. The interior feels like a sophisticated underground bunker, featuring exposed brickwork and an open kitchen for a relaxed yet refined vibe. Each table features a hidden cutlery drawer, adding a unique touch to the meal. NEL actively uses local and indigenous Australian ingredients, pushing the boundaries of modern Australian fine dining with creative techniques.
Shell House
A heritage-listed Sydney landmark completed in 1938, now transformed into a multi-level hospitality destination. Shell House was originally built as the Sydney headquarters for the Shell Oil Company. Designed by Spain & Cosh, construction began in 1930, was paused, and finally completed in 1938. Its massive clock, crafted by Gillett & Johnston in the UK, has long served as a landmark for the Sydney CBD. Much of the original clock mechanism remains preserved today. The current Shell House is operated by The Point Group and was reborn as a massive hospitality hub in 2021. Woods Bagot led the architectural project, blending the building's 1930s Art Deco and Italianate elements with contemporary restaurant design. The space consists of four distinct venues: the Dining Room & Terrace, Clocktower Bar, Sky Bar, and Menzies Bar & Bistro. The Dining Room & Terrace is the culinary heart of Shell House. Led by Culinary Director Joel Bickford, the menu focuses on modern Mediterranean interpretations of Australian produce. It holds Two Hats from the 2023 and 2024 Good Food Awards and won Wine List of the Year in 2023. The Clocktower Bar is the most unique space, located inside the 400-tonne clock tower on Level 9, where the restored clock mechanism operates overhead. The timber-heavy interior captures a 1930s Art Deco vibe, focusing on classic and signature cocktails.
Steak (4)
Bistecca
Bistecca is a steakhouse that focuses on just one main dish: the Florentine-style steak, 'bistecca alla Fiorentina.' Tucked away in a Sydney CBD basement, it also doubles as an Italian cocktail bar. Opening its doors in July 2018, co-owners James Bradey and Warren Burns drew inspiration for the restaurant from their travels through Italy. The interior, designed by Tom Mark Henry, uses marble, terrazzo tiles, and wood panelling to evoke the classic charm of Tuscany. Head Chef Pip Pratt brings experience from the Michelin-starred Club Gascon in the UK and Sydney’s own Bentley. The dining room encourages guests to put away their phones and focus on conversation. Solo diners can grab a seat at the counter in front of the open hearth to watch the cooking process. The separate bar area accepts walk-ins and offers its own menu (excluding the signature steak). It was ranked #97 in the World’s 101 Best Steak Restaurants for 2026. Signature dishes include: * Bistecca alla Fiorentina — Riverine Black Angus T-bone steak, grilled medium-rare over charcoal and ironbark wood. * Edible beef dripping and duck fat candle with housemade focaccia — A unique candle made of fats served with fresh focaccia. * Ricotta dumplings with walnut ragu, shimeji mushrooms and bocconcini. * Baby Brussels sprouts with sour cream and grated pecorino. * Tiramisu — The classic Italian dessert. Bookings are essential and can be made via the website 30 days in advance. It is on the pricier side.
Chophouse
Located in the heart of the Sydney CBD, Chophouse is a contemporary Australian take on the classic New York-style steakhouse. The interior features high ceilings, timber tables, and distressed walls, creating a mood that is both relaxed and sophisticated. The massive split-level space seats over 200 people across standard tables, booths, a bar area, and outdoor seating, making it ideal for everything from business meetings to anniversary dinners. The menu is overseen by renowned Australian chef Matt Moran, with head chef Steve Jacomos leading the kitchen. As a fourth-generation farmer, Matt Moran practices a 'paddock to plate' philosophy, sourcing ethically raised, hormone-free beef, lamb, and pork from his own farm. Chophouse cooks these premium cuts to perfection using a high-intensity Montague Broiler. Known for excellent service and perfectly executed steaks, Chophouse also boasts an impressive list of over 300 wines for the perfect pairing. They are open for lunch and dinner from Monday to Saturday (closed Sundays). Bookings are essential. Please note a 10% service charge may apply for groups of 8 or more, and a 15% surcharge applies on public holidays. It’s easily accessible, just a short walk from Martin Place and Wynyard stations. The dress code is smart casual.
Rockpool Bar & Grill
The Rockpool story began in 1989 when chef Neil Perry opened the original Rockpool in The Rocks. It later evolved into the Bar & Grill format, with the current Sydney flagship operating since 2009. Today, the Sydney location is housed within the 1936 Art Deco City Mutual Building. With its soaring ceilings and marble columns, the space evokes the feel of a classic New York steakhouse and is widely regarded as one of Sydney’s most prestigious dining rooms. Rockpool’s legacy is defined by its role in elevating the standards for premium Australian beef, popularising dry-aging, and championing a produce-first philosophy while raising the bar for service. Rockpool Sydney is also renowned for its long-standing Wine Spectator Grand Award, boasting a truly massive wine selection.
Yappari Steak
Located in Sydney’s Regent Place Shopping Centre, Yappari Steak is a casual steakhouse that originated in Okinawa, Japan. They are famous for serving thick cuts of steak on Mount Fuji lava stone plates, allowing diners to cook their meat to their preferred level of doneness while enjoying a variety of sauces. Yappari Steak began in Naha, Okinawa in 2015, inspired by the local culture of having a 'finishing steak' after a night out. Aiming for a 'thick, affordable, and fun' dining experience, they opened their Sydney branch in August 2023. The brand has over 70 locations across Japan and is expanding globally into markets like Singapore and Australia. The restaurant offers a comfortable vibe with bright interiors and plenty of space between tables. The open kitchen adds a buzz of energy, and they even provide aprons to protect your clothes from oil splatters—a thoughtful touch. The 54-seat venue serves both lunch and dinner. With fast service and friendly, efficient staff, it’s a consistently positive experience. Main steaks are reasonably priced in the $20–$30 range, and they also offer online ordering and delivery.
Dessert (4)
Freo
Located at 115 Bathurst Street near Sydney Town Hall, FREO is a dessert destination specialising in premium frozen yoghurt, express gelato, and acai. As the first of its kind in Australia, it has gained popularity for its fresh ingredients and unique Asian-inspired flavours. FREO opened in late January 2024 and now has several locations across Sydney. It was founded by a team of four, including 2-hatted chef Federico Zanellato, known for LuMi Dining and Lode Pies & Pastries. Chef Zanellato played a key role in developing the frozen yoghurt and gelato recipes using only the finest ingredients. The shop features a vibrant purple theme with both indoor and outdoor seating. Customers can choose their frozen yoghurt or gelato base and then head to the topping bar—which features over 45 options—to customise their treat. Toppings range from house-baked goods and fresh fruit to various gourmet sauces. FREO’s frozen yoghurt is made fresh daily using 100% pot-set yoghurt, resulting in a creamy yet refreshing taste. Their gelato is equally smooth and rich, cementing FREO's spot as one of Sydney’s most popular dessert hubs.
Mango Coco
Located in Haymarket, Mango Coco is a modern cafe that reimagines traditional Thai desserts and fusion dishes with a contemporary twist. Using fresh mango and coconut as their star ingredients, they serve up a colourful menu ranging from sweet treats to hearty meals. Since opening in March 2020, Mango Coco started as a dessert specialist before evolving into a popular all-day cafe by adding Thai fusion meals. Thanks to a strong social media presence and influencer buzz, their food menu has become just as famous as their sweets, often drawing crowds and queues during peak hours. The interior features a cozy, modern Thai-inspired design. Soft pastel tones, wooden accents, and cultural decor blend together to create a relaxed and charming vibe. Situated in the heart of the Sydney CBD, it’s just a stone's throw from Chinatown, Market City, and Darling Harbour. Mango Coco caters to everyone with vegan and dairy-free options available. While you can grab takeaway in-store, please note they do not offer a separate delivery service.
Uncle Tetsu's
Located on the 10th floor of the Regent Place Shopping Centre on George Street, Uncle Tetsu's is a bakery famous for its light and fluffy Japanese soufflé cheesecakes. Founded by Tetsushi Mizokami in Fukuoka, Japan, in 1990, the chain arrived in Sydney in 2016, drawing massive crowds and long queues at its launch. Unlike dense Western-style cheesecakes, Uncle Tetsu’s version is airy, low in sugar, and has a cloud-like texture. The open kitchen allows customers to watch the cakes being made, ensuring freshness and a bit of entertainment. Eaten warm, they are incredibly soft with a delicate egg aroma; when chilled, the texture becomes denser and the cheese flavour more pronounced. Every cheesecake is made using local ingredients, including premium Australian cream cheese. Beyond the signature cheesecake, they offer a variety of treats including cheese tarts with a crisp shell and creamy filling, honey-infused madeleines, and 'Onigiri Crepes'—original cheesecake wrapped in a crepe with whipped cream and jam. The shop is open daily from 12:00 pm to 9:00 pm (closing at 6:00 pm on public holidays). Birthday stamps require at least two days' notice, and delivery is available via Uber Eats and HungryPanda.
Venchi
Located in The Galeries on George Street, Venchi is a historic Italian chocolatier and gelato specialist dating back to 1878. Since opening its first Australian store in June 2023, it has been bringing a taste of Italian sweetness to Sydneysiders. Founded by Silviano Venchi when he was just 20 years old, the brand boasts over 145 years of tradition fueled by a passion for chocolate. Today, Venchi shares Italian flavors and culture across more than 70 countries, featuring over 350 chocolate recipes and 90 gelato flavors. Their quality was officially recognized in 2004 when their Chocoviar won the 'Vassoio D'Oro' at Eurochocolate. In-store, you can sample a wide variety of chocolates alongside gelato made fresh every day. The gelato is crafted using only natural ingredients, free from artificial colors, flavors, thickeners, or palm oil. The Galeries boutique is open Monday to Wednesday 10:00 AM – 6:30 PM, Thursday 10:00 AM – 8:30 PM, Friday and Saturday 10:00 AM – 6:30 PM, and Sunday 10:00 AM – 5:30 PM. Gelato starts at $8 for a mini size, and student discounts are available.
Bakery (3)
Banksia Bakehouse
Banksia Bakehouse is a boutique bakery and cafe in the heart of the Sydney CBD, named after the iconic Australian native plant. Specialising in fresh pastries, cakes, pies, and specialty coffee, it offers a modern, minimalist space to enjoy a wide range of Australian bakery staples. Co-founder Josh Kim began developing the concept in 2018, officially opening the doors in June 2020. Having previously co-founded Passiontree Velvet, Kim envisioned Banksia Bakehouse as a departure from his past ventures, focusing on a sleek, contemporary cafe aesthetic. The bakery features an open-plan kitchen where pastry chefs craft cakes and flaky pastries daily. The interior is beautifully designed with leather banquette seating, crisp white finishes, and trailing greenery, creating an inviting atmosphere. Banksia Bakehouse operates two locations: Sydney CBD and Barangaroo. They are open Monday to Friday from 7:30 am to 3:30 pm, and offer delivery within parts of the Sydney CBD for orders over $50.
Bar Mammoni
Bar Mammoni is an Italian-inspired all-day bar and cafe located on Loftus Lane in the Quay Quarter of the Sydney CBD. Opened in March 2022, it welcomes guests from morning to night, serving coffee and pastries for breakfast, pizza and sandwiches for lunch, and cocktails and bar snacks in the evening. Operated by the House Made Hospitality group (the team behind Hinchcliff House), Bar Mammoni was designed to be a community hub, inspired by the corner cafes of Italy. It brings together the best of its sister venues, featuring daily pastries from Grana Bakery and a curated cocktail list from Apollonia. The menu is overseen by pastry chef Jonny Pisanelli and head chef Jason Duncan. Pisanelli is known for his creative treats like the Gelato Millegolie and croissant cannolis, while Duncan serves up 72-hour fermented pizza slices and a variety of lunch options. The intimate space features a window counter with six high stools, while most of the seating is outdoors, accommodating about 30 people in total. With its burgundy umbrellas, lush plants, and simple white furniture, it offers a relaxed and casual vibe.
Dear Florence
Located on Sussex Street, Dear Florence is a high-end dessert boutique where French patisserie meets delicate Japanese flavours. Opened in October 2024, it is situated within Prefecture 48, a multi-venue Japanese culinary hub. Named after the founder’s daughter, the desserts here are more than just food—they are visual works of art. The cakes and tarts on display shine like jewels, offering visitors a truly special gourmet experience. Executive Pastry Chef Aoife Noonan brings an impressive pedigree, having served as Head Pastry Chef at Dublin’s two-Michelin-starred Restaurant Patrick Guilbaud for four years, as well as working at Sydney’s renowned Aria. Drawing on her experiences in Japan, she crafts a sophisticated menu that blends European influences with Japanese artistry. Her precise technique and passion are evident in every creation. Dear Florence is located on the ground floor of Prefecture 48. While there is no dedicated seating inside the boutique, desserts are available for takeaway or can be enjoyed in other areas of the complex. The display cases are styled like a jewelry store, complemented by wall designs inspired by delicate frosting. The desserts have received high praise for their quality and originality. While prices are on the higher side, many feel it's a worthwhile luxury for a special gift or a personal treat. All items are made fresh to order, and refunds are available for online orders up to 48 hours before pickup.
Chinese Food (3)
Chinatown Noodle King
A Chinatown institution, this authentic Northern Chinese specialist is famous for its fresh hand-pulled noodles. You can watch the noodles being stretched right at the entrance, and it has remained a local favourite for years thanks to its affordable prices and generous portions.
Chinatown Noodle Restaurant (Bathurst St)
The CBD branch of the legendary Chinatown Noodle Restaurant. Located on Bathurst St near Town Hall, it’s a convenient stop for shoppers and tourists. Just like the original, it’s famous for its generous portions and authentic hand-pulled noodles. It’s packed with local office workers at lunch, while students and tourists flock here in the evening for great value. 🏆 Recommended by Time Out Sydney for authentic Northern Chinese noodles
Mr. Wong
Tucked away in Bridge Lane in the Sydney CBD, Mr. Wong is a Cantonese restaurant that brings the charm of 1930s Shanghai to life with a modern twist. Opened by the Merivale group in August 2012, this converted warehouse space strikes the perfect balance between grand scale and intimate atmosphere.
Coffee (3)
Diggy Doo's Coffee
A tiny specialty cafe tucked away on Bridge Street in the CBD. Run by Paul Lee (formerly of Proud Mary), this small space delivers big on coffee and service. They source beans from top-tier roasters like Wood & Co and Sample, focusing on deep, complex flavours. 🏆 Named in the SMH Good Food Essential Sydney Cafes 2024.
Gumption by Coffee Alchemy
The city outpost for renowned roaster Coffee Alchemy, this small espresso bar is located in the historic Strand Arcade. It's a purist's destination, focusing on exceptional single origin coffees and their signature house blend.
Stitch Coffee
A specialty coffee roaster and brew bar located in Sydney's iconic Queen Victoria Building (QVB). Stitch focuses on high-quality, ethically sourced beans, serving its signature blends and a rotating selection of single-origin filter coffees alongside toasties and pastries.
Ramen (3)
Hakata Gensuke
Located in Regent Place in the Sydney CBD, Hakata Gensuke is a specialist ramen house serving up rich, deeply flavoured Hakata-style tonkotsu ramen. After building a massive following in Melbourne and Perth, they opened their Sydney doors in August 2023 to satisfy local fans. The ramen here is crafted using the secret recipes of founder and ramen master Chef Kousuke Yoshimura. A two-time 'Ultimate Ramen Champion' (2011 and 2012), he uses a unique 'Yobimodoshi' (master stock) method to create a broth that is incredibly rich and creamy. The noodles are made fresh in-house, and you can customise the firmness to your liking. The modern, inviting interior is perfect for everything from solo dining to group catch-ups, with warm Japanese hospitality from the friendly staff. It’s a vibrant, casual spot to experience authentic Hakata ramen culture.
Mensho Tokyo Ramen
Tucked away in Temperance Lane in the Sydney CBD, Mensho Tokyo Ramen is a specialist ramen house led by master chef Tomoharu Shono, showcasing his 'Farm to Bowl' philosophy. Since opening in April 2024, it has been delivering deep, complex flavours by harmonising traditional Japanese techniques with premium Australian ingredients. Mensho Tokyo began in Tokyo in 2005 and gained international acclaim, including a Michelin Guide listing for its San Francisco branch. Chef Tomoharu Shono elevates ramen to an art form, constantly experimenting and innovating to redefine ramen culture. The Sydney shop mills Australian whole wheat in-house daily to produce fresh noodles, which is the secret behind their signature chewy texture. The interior is a sleek, modern space accented with black and gold, featuring artwork inspired by Mount Fuji and a vibrant open kitchen. Diners can watch the ramen masters at work as they prepare each bowl. Mensho Tokyo has earned rave reviews for its rich, creamy broths, perfectly cooked noodles, and expertly balanced toppings. Mensho Tokyo operates on a walk-in basis only, and you can expect long queues during peak hours. Ordering is done via QR code and the food arrives quickly. While prices are on the higher side compared to other ramen spots, it’s highly recommended for those seeking a unique, world-class dining experience.
Nichi Getsu Dō
Located on Kent Street in Sydney, Nichi Getsu Dō is a cozy ramen spot specializing in flavorful, Sapporo-style miso ramen. The name translates to 'The Place of the Sun and Moon,' reflecting their dedication to constant improvement and passion for their craft. They bring traditional Japanese ramen to life, perfectly tailored to the local Sydney palate. Nichi Getsu Dō is co-owned by long-time friends Curtis Cifuentes and Kobayashi. After meeting in Australia over 30 years ago and gaining experience running a ramen shop in Sapporo, the duo returned to Sydney to open this izakaya-style ramen house. The interior features warm timber accents, creating a bright and modern yet intimate dining atmosphere. Friendly and efficient service ensures a positive experience for every guest. Nichi Getsu Dō primarily welcomes walk-ins, and even during peak hours, the wait times are generally short. Plus, if you visit on a Monday, you can enjoy a free egg add-on with your ramen order.
Casual Fine Dining (3)
Kiln
An ultra-hip rooftop restaurant at Ace Hotel Sydney. Led by chef-owner Beau Clugston (formerly of Noma and Copenhagen’s Iluka), the menu showcases bold dishes featuring native Australian ingredients like green ants, quandong, finger lime, and eucalyptus. The daily kitchen operations are headed by former Oncore chef Brad Crowle.
Kuro Bar & Dining
Located on Kent Street, Kuro Bar & Dining offers a modern Japanese-Australian dining experience that blends precise Japanese techniques with premium Australian produce. Housed in a heritage building from 1910, the interior is inspired by the Japanese art of kintsugi, creating a unique atmosphere where past and present meet. Kuro opened on November 1, 2019, led by co-owner Alan Wong and Executive Chef Taka Teramoto. Chef Teramoto brings a wealth of experience from Michelin-starred restaurants like 'Pages' in Paris and 'Florilège' in Tokyo, marrying traditional Japanese heritage with local ingredients to create something truly special. The space is stunning, featuring 56 parallel light oak beams, elegant dark marble tables, and a copper-tiled bar set against sandstone and brick walls. In a nod to kintsugi, the cracks in the original concrete floor are filled with gold, adding an artistic touch. With a 40-seat dining room, an 8-seat bar, and a chef’s table, it offers a variety of ways to dine. Kuro has been featured in the SMH Good Food Guide, and its wine program earned Two Glasses at the 2025 Australian Wine List of the Year Awards. For lunch and dinner, guests can choose from an A La Carte menu, set menus, or the premium Chef’s Choice Omakase ($250).
Spice Temple
A fine-dining destination dedicated to regional Chinese cuisine by Chef Neil Perry—a living legend of the Australian food scene and winner of the 2024 World's 50 Best Restaurants Icon Award. As part of the Rockpool Group, it offers a modern take on authentic flavours from Sichuan, Yunnan, Hunan, and Xinjiang. Step into the moody, cave-like interior for an immersive journey through bold spices and heat.
Italian (2)
Fabbrica Pasta Shop
A pasta shop and deli from the Love Tilly Group. Located in the CBD, they sell fresh handmade pasta by weight and offer a selection of simple Italian dishes. This is the original flagship of the Fabbrica Pasta Bar series. Fabbrica means 'factory' in Italian. True to its name, a pasta extruder sits at the heart of the shop, producing various traditional Italian pasta shapes in-house. While it started as a pasta factory, deli, and takeaway shop, the CBD location has evolved into a full-service pasta shop, restaurant, and wine bar where you can sit down for a proper meal and a glass of wine. As part of the Love Tilly Group, it shares a stable with Ragazzi Wine + Pasta, Love Tilly Devine, Dear Sainte Éloise, Palazzo Salato, and Letra House. Given the group’s strong focus on natural and small-batch wines, minimal-intervention Italian wines are just as central to the Fabbrica experience as the pasta itself.
Ragazzi Wine & Pasta Bar
A chic Italian wine bar tucked away in Sydney's Angel Place. They boast an extensive list of around 300 natural and regional Italian wines, complemented by a daily-changing menu of handmade pasta and seasonal Italian snacks.
Omakase (2)
Gold Class Daruma
Located on the first floor of The Grace Hotel in the Sydney CBD, Gold Class Daruma is an upscale Japanese restaurant offering traditional cuisine and premium omakase (chef's choice) experiences. They showcase authentic flavours using strictly selected fresh seafood and seasonal ingredients, with their sushi omakase and sake pairing courses being particular highlights. Led by Chef Yuta Nakamura, the restaurant offers a variety of gourmet experiences, including sushi omakase and a live lobster & kaiseki (traditional multi-course) menu presented by Chef Kazu. With decades of experience, the chefs bring immense pride and craftsmanship to every dish. The interior features a striking, expansive sushi counter crafted from 200-year-old Akita cedar, allowing guests to watch the chefs work their magic right before their eyes. With comfortable seating and a refined, calm atmosphere, it’s the perfect spot for a relaxed meal in the heart of the city. Gold Class Daruma offers a diverse range of set menus, including Lobster Omakase, A5 Wagyu Omakase, and Bluefin Tuna courses. Each course is meticulously prepared with top-tier ingredients, leaving a lasting impression with every bite of fresh seafood and premium wagyu.
Haco
A 12-seat counter-style tempura omakase from the Chaco group. Chefs Kensuke Yada and Keita Abe present an 18-22 course dinner that was praised in a 2026 SMH review for 'evolving beyond pure Japanese technique into a more global vision.' Served with house-made yuzushu and umeshu, it’s Sydney’s premier tempura experience set in a luxury space reminiscent of Blade Runner. SMH Good Food Guide 1 Hat (15.5/20) Critics' Pick.
Bar (2)
PS40
Led by Michael Chiem, PS40 is an innovative Sydney cocktail bar that doubles as its own soda factory. It has earned a global reputation for experimental ingredient pairings and creative bottling techniques, leading the city's cocktail culture with an original menu that changes every season.
Zephyr Sky Lounge
Perched on the 12th floor of the Hyatt Regency Sydney in the CBD, Zephyr Sky Lounge is a luxury rooftop bar. It boasts sweeping panoramic views of Darling Harbour and is widely considered one of the best spots in the city to watch the sunset. Opened in 2017, Zephyr was Sydney’s first open-air hotel rooftop bar, credited with elevating the city's bar culture with its sophisticated nautical-themed design. It was named 'Hotel Bar of the Year' at the Hotel Management Awards in 2018, 2020, and 2021, and featured on the Spice Magazine Hot 100 List in 2022 and 2023. Zephyr offers a curated list of signature cocktails by mixologist Jordan Rizk, alongside an extensive spirits menu featuring rums from around the world and bespoke gins. The drinks are complemented by a Mediterranean-inspired snack menu, which recently expanded to include seasonal Mexican flavors. On Friday and Saturday nights, live DJs perform to keep the vibe energetic. With its stunning views and premium atmosphere, Zephyr is perfect for everything from after-work drinks to social gatherings and special anniversaries. A smart casual dress code is encouraged, and bookings are highly recommended, especially on weekends. Please note a minimum spend of A$80 per person may apply for Saturday bookings.
French (2)
Restaurant Hubert
Tucked away beneath the Sydney CBD, Restaurant Hubert is a French bistro that reimagines the glamour and romance of post-war Paris. With flickering candlelight, moody lighting, and live jazz, it offers an atmosphere that is both intimate and grand. It’s more than just a restaurant; it’s a sprawling space that blends a jazz club, bar, performance space, and even a cinema. Opened in 2016 as the first full-service restaurant from the Swillhouse Group, Hubert was an instant sensation in the Sydney food scene. It quickly cemented its reputation by winning 'Restaurant of the Year' at the 2016 Time Out Sydney Food Awards. Today, Executive Chef Brendan Fong leads the kitchen, infusing classic French techniques with East Asian elements for a fresh, lighter take on the menu. As you descend the spiral staircase, you’re greeted by vintage posters and a wall of roughly 4,000 miniature liquor bottles, making it feel like you’ve stepped back in time. Beyond the main Beatrix Dining Room, you’ll find Bar Pincer, Bar Normandy, and a 100-seat theatre. Velvet curtains, rich wood panelling, and a baby grand piano complete the sophisticated aesthetic. Bookings are essential, especially for dinner. They also run a popular Happy Hour daily from 5 pm to 6 pm, offering a great selection of food and drinks.
The Charles Brasserie
Located on King Street in the Sydney CBD, The Charles Brasserie is an elegant French restaurant inspired by the grand brasseries of Europe. It opened in October 2022 within the historic Art Deco ACA Building (built in 1939), featuring a design by COX Architecture and H&E Architects that beautifully blends heritage charm with modern aesthetics. Owned by Etymon Projects, The Charles Brasserie serves classic French dishes with a contemporary twist, led by Executive Chef Billy Hannigan and Pastry Chef Rhiann Mead. Chef Hannigan brings experience from renowned kitchens like London’s The Ledbury and Sydney’s Guillaume at Bennelong, while Chef Mead’s pedigree includes Bennelong, Quay, and Harrod’s Food Hall. The interior exudes a grand yet sophisticated vibe with high ceilings, Art Deco details, and ornate chandeliers. Beyond the main dining room, the venue features a bar, private dining rooms, and a mezzanine level, making it perfect for gatherings of any size. The central Tiberio stone banquette and open kitchen add a touch of drama to the dining experience. The restaurant’s 800-strong wine list has been recognized with 'Three Goblets' for three consecutive years at the Australia's Wine List of the Year Awards. While mains are on the premium side (starting at $40+), a $59 prix-fixe menu is available for lunch and dinner at specific times from Monday to Friday. BYO is welcome on Mondays, and the bar hosts a Happy Hour from Monday to Saturday (4 pm – 7 pm) featuring $2 oysters and $16 cocktails.
