Sydney’s dining scene is closing out the year with a serious run of flavour.

From a beloved London institution making its Australian debut to coastal Greek dining done the Cronulla way, and a new taqueria bringing Mexico City’s late-night energy to town — there’s plenty to get excited about. Add to that Venchi’s double chocolate drop at Bondi Junction and Chatswood Chase, and it’s safe to say the city’s culinary calendar is ending on a high note.

Whether you’re chasing mezcal and street tacos, sunshine and saganaki, or handcrafted gelato that feels like a holiday in Turin, these are the top new openings to have on your radar this month.

Venchi, Westfield Bondi Junction & Chatswood Chase

Luxury Italian chocolatier Venchi has officially doubled its Sydney footprint, opening new boutiques at Westfield Bondi Junction and Chatswood Chase. Known for its artisanal gelato and handcrafted chocolates, Venchi continues to bring a taste of Turin to Australian shores, this time with a sweet seasonal twist.

To mark the expansion, the brand has unveiled two new additions to its iconic Chocoviar collection: Raspberry, a bright and tangy fruit-chocolate pairing, and Gianduia, a rich hazelnut blend that celebrates Venchi’s Piedmont heritage. Each bite-sized creation combines layers of smooth milk and dark chocolate, a crunchy caviar-like shell, and indulgent fillings that deliver Venchi’s signature texture and depth.

With eight distinct Chocoviar recipes now available, alongside over 90 gelato flavours and an ever-changing selection of pralines, these new openings cement Venchi as Sydney’s go-to for Italian decadence.

Radio Taco, Chippendale

Three Mexican friends have opened Radio Taco on Abercrombie Street, and the tiny 12-seat corner shop has been selling out daily since launch. Chef Aldo Lara, Pablo Galindo from Milpa Collective, and Héctor Valles Ola Lola Catering & Events are bringing authentic Jalisco street taqueria vibes to Chippendale.

The menu focuses exclusively on birria, slow-cooked beef that melts in your mouth and comes with the signature rich consommé for dipping. Whether you order it as tacos, quesatacos, or even birria ramen, that tender, flavour-packed beef paired with the aromatic broth delivers the real deal.

The Palomar, Paddington

London’s acclaimed The Palomar has officially landed in Sydney, bringing its vibrant blend of Southern European, North African, and Levantine flavours to the heart of Paddington. From hospitality duo Layo and Zoë Paskin of Studio Paskin (the team behind London icons like The Palomar and Evelyn’s Table), this highly anticipated opening marks the group’s first foray into Australia — and it’s already set to be one of the city’s most exciting new dining destinations.

Led by Culinary Director Mitch Orr (known for his bold, flavour-first cooking) and Head Chef Luke Davenport, The Palomar Sydney fuses the restaurant’s signature Mediterranean spirit with the best of local produce. Expect a menu centred around the wood-fire grill — think Berkshire pork chops with roasted grapes and sherry, grilled southern calamari with preserved lemon, and pistachio ice cream baklava sandwiches for dessert. The 110-seat space channels the warmth and energy of its London counterpart, reimagined with Sydney’s easygoing elegance and coastal light.

Homer, Cronulla

Homer Rogue Taverna has officially landed in Cronulla, bringing charcoal-grilled meats, punchy Greek cocktails, and a fitout that feels like an Athens laneway with a Sydney postcode. The newest venue from brothers Harry and Mario Kapoulas, the duo behind beloved brunch spot Ham, is all about soulful food, natural wines, and a no-rules menu that’s as gutsy as it is generous.

Expect souvla rotating over coals, crispy spanakopita, and smoky octopus straight from the woodfire, all served in a taverna setting that’s more underground Athens than polished fine dining. With a walk-up wine fridge, $10 martini mouthfuls, and a house lager made with Young Henrys, this place is built for long lunches that roll into raucous dinners.

Infinity by Mark Best, Sydney Tower

At the top of Sydney Tower, Infinity by Mark Best redefines sky-high dining with a distinctly Australian point of view. In collaboration with Trippas White Group, the celebrated chef behind Marque has crafted a menu that captures the beauty, texture, and provenance of local produce — all served alongside sweeping 360-degree views of the city below.

Each dish is grounded in storytelling and technique: Coffin Bay oysters with grilled sea foam and South Coast sea urchin crumpets showcase Best’s signature blend of precision and imagination, while the Australian-focused wine list — curated with sommelier Polly Mackarel — champions both established estates and emerging winemakers. The 90-seat space mirrors the food’s elegance, with a sleek design of navy tones, warm timber, and polished brass.