The Best Restaurants In Double Bay

Double Bay’s charm goes beyond the sparkling harbour.

With its harbour front location and chic eateries, Double Bay is a magnet for those seeking a stylish Sydney dining experience. But beyond the glossy facade lies a thriving restaurant scene, offering a diverse array of cuisines to tantalise your taste buds.

Bay Street and Cross Street are hosts to some of the best restaurants in Double Bay, from wood fired steak and seafood to Japanese izakaya plates and Lebanese meets Latin fire cooking. It is Sydney’s most dressed up dining strip, and the good news is that the food matches the shoes. Book ahead, come hungry and plan on staying longer than you meant to.

From modern takes on Asian classics to established Italian favourites, this list will guide you through the best Double Bay has to offer, ensuring a memorable meal to complement your day out in this delightful Sydney suburb.

Tanuki

DOUBLE BAY

A Japanese izakaya that shape shifts across the night, Tanuki is a raw bar and robata grill up front, a courtyard around a 30 year old tree and a lounge for late drinks. Head chef Ken Wee Lee cooks to the fish market, and the sake list is easy to navigate.

Matteo

DOUBLE BAY

A neighbourhood trattoria channelling the Amalfi Coast, with wood fired pizza, pasta and a front deck made for aperitivo hour. It is big, buzzy and brilliant with groups, so bring the whole table and order another round of spritzes.

Bartiga

DOUBLE BAY

Modern Australian cooking with a Southeast Asian twist from head chef Faheem Noor, a former Tetsuya's cook. The menu is made for sharing, with the chilli crab mafaldine a good place to start. Grab a table on the leafy corner terrace.

Margaret

DOUBLE BAY

Neil Perry's flagship, named for his late mother, is the room Double Bay books for milestones. Wild caught seafood and dry aged beef meet a wood fired grill, and it ranks second on the 2026 World's 101 Best Steak Restaurants list. Book ahead and dress the part.

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Bibo Wine Bar

DOUBLE BAY

An elegant wine bar with a French Portuguese menu made for sharing and a terroir driven list that goes deep. Dinner for two, a midweek glass or a long Saturday session all work. Save room for the Belem tart.

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Ana

DOUBLE BAY

A fire driven mash up of Lebanese heritage and South American flavour, named after Culinary Director Esmeralda Perez's grandmother. Charcoal octopus, kingfish ceviche and hummus lead the way, and the terracotta walls and candlelit booths set the mood.

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