Discover the best new restaurants that opened in Sydney in 2023, from seafood havens to wine bars and Korean BBQ hotspots.
Each year we are amazed by the calibre of dining experiences that land in Sydney, and 2023 was no exception. From the bustling CBD to neighbourhoods like Redfern and Bondi Beach, hundreds of new restaurants made their mark on the year, offering world-class food, impeccable service, and a vibrant atmosphere that keeps you coming back. In this article, we take you through the best new restaurants in Sydney as picked by our team.
Harper Rooftop, Sydney CBD
Soaring above the cityscape on Kimpton Margot’s seventh floor, Harper Rooftop Bar redefines alfresco elegance in the heart of Sydney. Bathed in coastal chic and vibrant greenery, this open-air oasis boasts panoramic harbour views, inviting pod seating, and a shimmering rooftop pool perfect for balmy days. Renowned chef Luke Mangan curates a delectable menu of Mediterranean-inspired plates, ideal for sharing and savouring under the golden sunset. Whether you’re drawn to fresh local seafood, vibrant salads, or expertly crafted cocktails, Harper offers a sophisticated escape where city pulse meets laid-back indulgence, making it a surefire destination for memorable summer evenings. Find out more here.
Khanaa, Surry Hills
Crown Street’s culinary map now boasts Khanaa, Chef Opel Khan’s ode to his Bengali heritage. This unpretentious space hums with conversation as dishes like duck leg confit samosas and bone marrow-rich paaya transport you to vibrant family meals. Lucina Khan, Opel’s daughter, partners in crafting refined yet comforting plates, offering an a la carte journey or a leisurely 9-course tasting menu. Expect innovative Bengali fare, gluten-free and accessible, making Khanaa a welcome return to familiar flavours with a dash of Opel’s signature whimsy. Find out more here.
Humphrey’s Hotel & Hatch Restaurant, Hurstville
Hurstville’s culinary landscape was elevated in November with Humphrey’s Hotel & Hatch Restaurant. This dual-concept venue offers both elevated pub fare at Humphrey’s, with Caerphilly cheese steaks and dry-aged burgers, and a premium fine dining experience at Hatch, featuring Chef Greve’s Mediterranean-inspired masterpieces like caviar cornettos and impeccably cooked fish kiev. With a chic 70s-inspired pub and a sophisticated dining room, Humphrey’s & Hatch caters to every mood, making it a welcome addition to South Sydney’s diverse culinary scene. Find out more here.
Itō, Surry Hills
The team behind adored Sydney venues Nour and Lilymu have introduced a new Japanese Izakaya dining scene, taking over the beloved Cuckoo Callay location. Heading the kitchen at Itō is Head Chef Erik Ortolani, bringing with him a wealth of culinary experience, including roles at Cho Cho San and a remarkable five-year tenure as the head chef at Sydney’s renowned Nobu location. Erik’s deep passion for Japanese cuisine shines through in his culinary philosophy, centred on the use of fresh seasonal ingredients, innovative cooking methods, and the infusion of bold and delightful flavours. Find out more here.
Strand Bistrothèque, Darlinghurst
While it may not be a recent addition to Sydney, we’re absolutely thrilled about the remarkable transformation of this century-old pub. Under the culinary direction of Clayton Wells, a new French era has dawned. On the ground floor, you’ll discover Strand Bistrothèque, an extraordinary French-inspired dining experience that goes beyond the ordinary. The interior is a feast for the eyes with a blend of textures, neon artworks, lush carpets, and a decidedly moody and cool ambience that will transport you to the streets of Europe. Find out more here.
Jacksons On George
We’re delighted to share that our visit to Jacksons On George lived up to the immense anticipation surrounding its opening. This multi-tiered dining destination injects excitement and sophistication into Circular Quay. The Bistro boasts exceptional cuisine – think pub classics with a contemporary, almost French twist. Highlights include the baguette accompanied by cultured butter, a Chicken Liver Parfait which is truly to die for, Rigatoni with a decadent gin-infused pomodoro and fermented chili sauce, and top-tier grilled meats. Complementing the menu is an exceptional wine list featuring renowned makers like Tyrells, as well as innovative offerings from local vintners. The best part? After your meal, make your way to the bustling rooftop bar, a sanctuary for savouring cocktails and unwinding in style. Find out more here.
Luc-San, Potts Point
When Luke Mangan announced the fusion of French and Japanese flavours in his new restaurant, we were unsure of what to expect. However, after our visit, we can confidently say that it’s a delightful marriage between the finesse of French culinary tradition and Japan’s playful, inventive flavours. As you step through the unassuming entrance, you’re welcomed into a warmly lit space with a rich red ambience, making it an ideal setting for post-work gatherings, romantic dates, or casual meet-ups with friends around the communal table. Begin with a refreshing cocktail like the Yuzu Margarita, then delve into a menu crafted for sharing, following the Izakaya style. Notable highlights include the Classic Steak Tartare served with crispy sushi rice and wasabi leaf, and robata skewers from succulent wagyu to mushroom with ginger and garlic. Additionally, don’t miss the Soba Noodle Salad with peanut, sesame, and rayu, as well as the duck dish complemented by ume and burnt orange. Find out more here.
Raja, Potts Point
Potts Point has landed a hot new Indian restaurant that certainly has our nod of approval. From the duo behind Ezra, a Middle Eastern restaurant located right next door, you can expect the same bustling atmosphere and a comforting food experience that makes you want to return time and time again. Step inside to be delighted by a romantic setting featuring dim lighting, ornate wooden furnishing and carved doorways. The space has soul that’s for sure, a perfect match to the Indian-inspired cuisine that’s to come. Expect it all with a contemporary twist, from stracciatella kachori and bone marrow dosa to mud crab in a hearty garlic butter sauce and spatchcock makhni. A reminder to order a generous serving of paratha for mopping… The food can best be described as a giant hug and we love the approachability. Enjoy a set menu experience for just $79pp with incredible vegan and vegetarian options.
Longshore, Chippendale
Located on bustling Kensington Street, this seafood haven transports you to the elegance of a high-end yacht. With low-hanging fabric ceilings, a palette of soothing blues, and decorative ropes, the interiors perfectly mimic the coastal-inspired menu that awaits. A commitment to sustainability and accessibility shines through in their offerings. With a snack flight menu priced at just $80 per person, you’ll indulge in delectable, bite-sized dishes that capture the essence of the ocean. Feast on the delights of Abrolhos Island Scallop, Coral Prawn Tart, Grilled Clarence River Octopus Skewer, and Port Lincoln Greenlip Abalone Party Pie. And it’s not just the food that embraces an eco-friendly approach. Experience thoughtfully curated cocktails that ingeniously repurpose leftover ingredients. Find out more here.
Le Foote, The Rocks
It’s safe to say that the Swillhouse hospitality group can do no wrong. With two of Sydney’s most on-trend restaurants under their belt, Italian restaurant Alberto’s Lounge and French restaurant Restaurant Hubert, the team has now opened Le Foote. The Mediterranean grill and European-inspired wine bar are located inside a heritage building in The Rocks. Here you can expect great wine, modern European cuisine, live music, and an incredible atmosphere across three levels of dining. Find out more here.
Soot, Barangaroo
Barangaroo welcomed its first-ever Korean BBQ restaurant from the Korean hospitality group, Kolture. Embrace the communal dining experience as you take charge of grilling the finest cuts of Wagyu beef on smokeless charcoal grills positioned at the centre of each table. Plus, be delighted by an assortment of authentic Korean dishes and banchan that accompany this sizzling affair. Find out more here.
Palazzo Salato, CBD
Palazzo Salato, the latest venture by Love Tilly Group, has become a go-to on Sydney’s Clarence Street. Spanning two storeys of a historic CBD building, it offers a walk-in bar with street views, a refined dining room, and a dedicated space for private functions. Led by Executive Chef Alex Major and Head Chef Vincenzo Romeo, the menu showcases hand-shaped Italian pastas, classic Roman dishes, and an impressive selection of over 500 wines. Find out more here.
Armorica Grand Brasserie, Surry Hills
Discover Armorica Grande Brasserie, the latest addition by renowned restaurateur Andrew Becher, known for the success of Franca and Parlar. This Parisian-inspired gem in Surry Hills pays homage to the rich culinary heritage of Northern France while infusing Executive Chef Jose Saulog’s contemporary flair. Indulge in the finest selection of wines from around the world, with over 400 bins to choose from, and immerse yourself in the opulent atmosphere of Armorica, where meticulously crafted interiors and deep red tones transport you to the lavish dining scene of Paris. Find out more here.
Promenade Bondi Beach
Nestled beneath a Spanish-style roof at Bondi Pavilion, this vibrant new restaurant boasts a sprawling 900sqm space, complete with private dining areas, a beachside bar, and a convenient kiosk for takeaways. Culinary Director Stephen Seckold and Executive Chef Chris Benedet have crafted a mouthwatering menu, featuring fresh and grilled seafood, meats, and vegetables with influences from coastal regions worldwide, such as Indonesia and Sri Lanka. Find out more here.
Bar Copains, Surry Hills
Bar Copains has quickly become a beloved spot in Surry Hills, offering a cozy atmosphere, a rotating menu of French-inspired dishes, and an extensive wine list showcasing lesser-known French varietals. Co-owners Morgan McGlone and Nathan Sasi, both with extensive wine knowledge, have curated a remarkable selection of bottles, including natural wines, traditional varieties, and rare finds. The menu embraces the essence of French cuisine with a delightful array of shared plates, such as grilled beef tongue, chicken liver parfait, and a must-try amaro creme caramel. Find out more here.
Petermen, St Leonards
Petermen, led by renowned Chef Josh Niland, has become the talk of the town as the most highly anticipated restaurant opening in St Leonards. With an expanded seating capacity of 60, guests can indulge in a spacious dining experience, relishing in brunch, lunch, and dinner offerings. Chef Josh’s unwavering commitment to sustainability and conscious cooking is evident throughout the menu, presenting innovative dishes that highlight the finest Australian seafood and vegetables while prioritizing transparency in sourcing and provenance. Find out more here.
Beau, Surry Hills
Beau, the latest venture from the Nomad Group, introduces a new wine bar and eatery to Surry Hills. Beau is an intimate two-part laneway restaurant offering contemporary Australian cuisine. The menu is comprised of quality wine and dishes designed to share including Roasted Artichokes with labneh, brown butter, and hazelnuts, Mafaldine with heirloom mushrooms, and shiitake XO, and Spaghetti with stracciatella, spanner crab and aleppo butter. The renovated space has dark and moody interiors, providing various seating options including a laneway, a central bar, and a rooftop for private events, all while staying true to Nomad Group’s ethos of showcasing Australia’s best produce and in-house production. Find out more here.
Redbird, Redfern
Redbird, led by former Billy Kwong chef Hamish Ingham and Rebecca Lines, brings a modern Chinese culinary experience. The menu honors lesser-known Chinese provinces, highlighting the ever-changing Redbird in a traditional Cantonese red braise. With a warm and raw-minimalist design influenced by Fengshui, Redbird offers an inviting atmosphere complemented by an extensive wine and cocktail selection. Find out more here.