All the New Sydney Restaurants We Can't Wait to Try

Sydney’s dining scene is a constantly evolving beast. As soon as one famous and much-loved door closes (vale Lucio’s), another door opens somewhere else. And while the ever-revolving door can be exhausting to keep up with, it's nothing if not exciting. To send you on the right track with what's to come, we've compiled a quick round-up of just a few of the exciting openings from recent past and coming months.

The Best New Restaurants Coming to Sydney in 2021

Bar Aria, The Rocks

Aria has been a stalwart of the Sydney fine-dining scene, and we’re excited about their new venture. The restaurant is converting one of its two private function spaces into a relaxed wine bar, fronted by Aria's head sommelier, Alex Kirkwood. The bar will offer an extensive wine list of more than 80 wines by the glass and 1,700 bottles. The produce-forward snack menu is created by Aria's executive chef, allowing guests a taste of the restaurant’s lauded menu in a more laid-back harbourside experience.

Core, Barangaroo

Crown Tower has been the location of several of the city’s more exciting recent ventures and the final one, opening this month, is an offshoot of a Michelin-starred farm-to-table venue in London. Lead by English chef Clare Smyth, the Sydney menu will focus on sustainably produced local produce. Expect creative seafood and meat dishes, supported by regional fruit and vegetables.

Ploos, The Rocks

Coming to us from the team behind dormant Greek venue Alpha is Ploos: A high-end Greek venue in the heart of the city. Ploos is set to open in March in the recently redeveloped foodie precinct, Campbell's Stores, next to Circular Quay. Crete-Cypriot menu items are sure to satisfy, and the venue will have bar seating for those quick post-work drinks without the wait.

Bistrot 916, Potts Point

The highly anticipated Bistrot 916 is clever, modern French food, with three of the biggest names in Sydney’s hospo scene behind it: Dan Pepperell, of Restaurant Hubert, Alberto’s Lounge and 10 William Street; Michael Clift, via Heston Blumenthal’s Fat Duck in England, the Kempinski Hotel in Turkey, and Rockpool Dining Group; and sommelier Andy Tyson, who came from Swillhouse Group. Look for new takes on French-bistro classics. Fries with everything!

Esteban, CBD

From the team behind Paddington’s Tequila Mockingbird, Esteban is a world-class Mexican venue. With not a burrito in sight, this is genuine Mexican food, with a fusion of flavours we're not usually exposed to in Australia: Mayan, Aztec, Spanish, Portuguese, and Afro-Caribbean. More importantly, you’ll find the most impressive collection of high-quality tequilas and mezcals here, as well as creative cocktails and an extensive wine list.

Lilymu, Parramatta

From the team behind Surry Hills’ Lebanese fine-diner Nour, a new Parramatta venue is reminding us that not all good food is found in the city. In a departure from Middle Eastern flavours, head chef Brendan Fong (formerly of Mr Wong) is cooking up clever Chinese and South-East Asian fusion that is bound to draw city folk west in droves.

Bastartdo, Surry Hills

Did Sydney need a new Italian joint? Probably not. Are we still incredibly excited about the arrival of Bastardo? Yes, absolutely. From the minds that brought us Bodega x Wyno, Porteño, and Continental Deli, Bastardo is a luxe Italian venue with hints of Argentina and the 1960s. Expect plenty of cheeses, perfectly prepared meats and silky pastas.

Il Baretto, Paddington

If, like us, you shed a tear when Il Baretto closed its doors at the height of the pandemic, you’ll be pleased to know that they reopened in the latter part of last year. Its new home in the Paddo Inn might not be quite as cosy as their last spot on Bourke Street, but their duck ragu pappardelle is back. Which is the most important thing.

PIÑA, Potts Point

Anyone who’s ever been in Potts Point at lunchtime won’t be surprised to hear that eternally popular cafe Room 10 has expanded across the lane. But rather than just extend their footprint, they’ve created a new concept. Pina, offering breakfast, lunch, and dinner. With a strong focus on produce and simple food, Pina is somehow packing with a flavour-on-flavour for a unique (and tasty) finish.

Kylie Kwong, Eveleigh

South Eveleigh’s new drinking and dining precinct will soon play host to Kylie Kwong’s new project—something Sydneysiders have been eagerly anticipating since the closing of the much-loved modern Chinese venue, Billy Kwong, in mid-2019.

We don’t know much about the new place yet, but we do know there will be an emphasis on high-quality produce from local providores such as Josh Niland's Fish Butchery, Palisa Anderson's Boon Luck Farm and South Eveleigh's new Indigenous rooftop garden. After all, Kwong is known for her thoughtful use of Indigenous ingredients.

Re, Eveleigh

In the same precinct as the upcoming Kylie Kwong venue is Re, the world’s first permanent zero-waste bar. You may remember owner and mixologist Matt Whiley from his now-shuttered Surry Hills bar Scout, an outpost of his game-changing bar of the same name in London (currently ranked the 51st best in the world). At Re, they’ll be sourcing ingredients from growers with surplus produce, or supermarkets that can’t sell imperfect stock, meaning the drinks list will be ever-changing.

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