Sydney

The much loved Sydney wine bar will be closed until further notice.

The new casual restaurant is paying it forward by sharing tasty Afghan eats, creating employment for newly arrived migrants and providing meals for those facing food insecurity.

The enterprise, which focuses on empowering and employing women escaping trauma, has opened its own brick-and-mortar café at Yirranma Place: a new Sydney incubator for social enterprises and not-for-profits.

6am croque madame? Late night steak frites? The dining room or the alfresco terrace? This opening – in one of Sydney’s marquee locations, at the base of the QVB – is one to get truly excited about.

Hobart's biggest new hotel opening is all about heritage luxury through the ages.

It’s the first southern hemisphere location for the acclaimed American hotel chain. Rooms are now available, lobby restaurant Loam is open for business, and chef Mitch Orr’s Kiln is just weeks away.

Get some of the best fish in Sydney delivered, plus ready-made meals, condiments, and meal kits (including the Nilands' famous tuna cheeseburgers).

There are 12 Negronis on the menu and a sizeable roster of post-dinner digestivi – from Amaro Montenegro to Sorrento-style limoncello. The food line-up is all about Italian share-plates, plus free Negroni-infused salami sticks.

This old dog from the team behind Bistecca and The Gidley has picked up some new tricks, with a major spruce-up to celebrate its 10th anniversary.

At night, it's a set-menu experience with ramen and snacks to try (with PS40-designed cocktails). At lunch, it's a classic ramen shop.

Chef Orazio D’Elia has returned to the restaurant that kickstarted his career. Classics like the pizza and porchetta are back, but the casual coastal restaurant has picked up some new tricks.

This beautiful Martin Place restaurant – by the team behind Nour – has a refined, shareable menu featuring an all-star cast of Middle Eastern dishes, ideas and flavours. It’s a new winner for Sydney’s CBD.

There’s an impressive menu by a former Billy Kwong and Lankan Filling Station chef. Plus, personalized sake flights and a vinyl collection that’s 2500 LPs strong. This is an opening to get jazzed about.

The fundraiser, organised by Sydney’s Bar Suze, has over 25 prizes – including a two-night stay at a retreat in the Byron hinterlands, original artwork, natural wine packs, coffee subscriptions, restaurant vouchers, and more.

The evolution for the well-loved restaurant, presided over by chef Sean Connolly, is inspired by the steakhouses of New York’s Little Italy.

It’s the latest effort from Federico Zanellato and Karl Firla, the owners of Restaurant Leo, and it’ll be unlike anything they – or Sydney – have tried before.

The menu, the wine list and the cocktails are an all-Australian affair, and it’s set in an inviting space that seamlessly places old-school design cues within a modern context.

The low-lit spot is open till late (properly late) and has a menu packed with Southeast Asian street food classics inspired by Hong’s travels.

For many, it's been a year best forgotten. But 2021 still delivered plenty of memorable moments and delicious surprises. GT's state editors reveal their best bites of the year.

The jewel to the Crown Sydney has finally opened in a stunning dining room on the 26th floor of the casino complex’s Barangaroo tower, with 180-degree views of Sydney and its harbour. It’s one of the biggest openings of the year.

It’s a two-level ode to pasta and Italian natural wines, by a trio of hospitality pros.

At this warehouse restaurant in Sydney’s inner-west, the owners’ Macedonian and Lebanese backgrounds tell part – but not the sum – of their culinary story.

Snow egg, white coral, the eight-texture chocolate cake – all have entered Quay’s dessert hall of fame. Now Peter Gilmore is hoping to replicate their sweet success with his latest and greatest final course.

The Niland seafood empire shows no sign of slowing down. Fish Butchery the second will be double the size of its predecessor (and yes, the double tuna cheeseburger will be on the menu).

“It’s been such an honour to serve Sydney [...] An absolute honour.”

A restaurant where it's near-impossible to score a booking, thanks to Netflix; an agrarian fantasy in the Southern Tablelands; and a family-run eatery reimagining Korean flavours. These are the best restaurants across the state, as reviewed for our 2022 Restaurant Guide.

Social media haters, mixed messaging on law enforcement, a dearth of staff and 496 COVID cases overnight. The 2021 edition of Sydney’s Great Restaurant Reopening looks very different to last year.

The $2.4 million rescue plan explained.

Catch of the day? This Sydney fish and chippery focuses on a single fish species year-round.

A recent industry survey found 63 per cent of restaurant operators are in favour of compulsory vaccines for staff. In the kitchens though, opinion is mixed about the best way to balance individual rights and responsibilities.

After 32 years, the long-running restaurant in Sydney’s Chinatown has gone into administration. But this might not mean the end.

Joel Bickford has had his curtain call at the waterfront restaurant, and he's been tapped for an ambitious project in Sydney’s CBD.

Despite the south-western Sydney suburb being tagged with the dreaded “hotspot” label, restaurant owners are doing their best to stay upbeat during the worst of lockdown.

“This time around, people are feeling very hopeless.”

Order finish-at-home meals from celebrated Sydney restaurants including Ho Jiak, Monopole and CicciaBella. It's another way to help restaurants survive the current lockdown.

The 14-day lockdown affects hospitality venues in Greater Sydney, Blue Mountains, Central Coast and Wollongong areas.

Across the country, a new wave of café culture is emerging as chefs and owners bring their cultural heritage and traditions to the table.

From the Mornington Peninsula to the big smoke, the former Pt Leo Estate chef is ready to strike out on his own.

The industry talent pool was running dry long before the pandemic, and it’ll take a change in government policy, and self-reflection from restaurants, to make hospitality great again.

It’s a new chapter for the chef-restaurateur with the much-anticipated opening of Lucky Kwong, named in honour of her late son.

And they’re serving a traditionally maligned fish species, skin, fat and all.

This time, it’s here to stay.

The Sydney-based comedian on food allergies, Mum’s sambal prawns and being upstaged by "hot breakdancers".

And it’s only open once a week, with a rotating guest chef.

For the first time in his professional career head chef Loong Oon is cooking the food of home, in tribute to his late Amah.

After almost ten years, the local outpost of David Chang's restaurant empire, led by executive chef Paul Carmichael and manager Kylie Javier Ashton, will shut its doors in June.

There’s a former Old Fitz chef in the kitchen, an ex-Don Peppino’s owner on the floor, a whole pig every fortnight, plus a seafood- and veg-focused menu. This piggy is going to market with a lighter and brighter style of Parisian cuisine.

The inner-west wine shop is heading east, and this time there's an option to drink in situ.

The chef is one of four Asian-Australians spearheading a campaign to drive diners to the historic precinct.

“It’s a very eclectic menu and it doesn’t always make sense, but I certainly don’t think it needs to.”

Expect lobster frites, boudin-noir spring rolls and pasta with garlic butter and snails, plus a list of French and Australian wines.

2020 was a write-off, but hopes are up, and doors are set to open at these eagerly awaited establishments.

It's largely been a year we'd prefer to leave in the past, but for these GT editors, these were the meals to remember.

The news comes as New South Wales recorded 30 locally acquired cases of COVID-19, with 28 cases linked to the Avalon cluster.

In her monthly GT column, chef Kylie Kwong celebrates the individuals helping to grow a stronger community. Here, we meet Wayside Chapel’s chief executive and pastor Jon Owen.

New look, new menu, new wine list. After eight years in the city’s darkest dining room, the Bentley Group is letting the light in.

The state government’s plan to offer $100 vouchers to spend at dining and entertainment venues is welcomed by restaurant operators, but questions are being raised about its long-term effects.

Including one standing-room only bar in the CBD making its début appearance at the international awards.

It’s been closed for seven months, but the Sydney establishment is ready to serve diners again. And for the first time, it’s hosting live chamber music performances.

From being a reluctant waiter at his family's restaurant to the co-owner of the city's most enduring establishments, Lucio Galletto reflects on four decades at his eponymous restaurant.

The cocktail bar has clinched the Michter’s Art of Hospitality Award as part of The World's 50 Best Bars awards.

The former Old Fitz chef is preparing to captain a line-up of British classics, Florentine steaks, and weekly eel specials.

Twenty years ago, Sydney lit up as the world's biggest sporting event – and its international spectators – rolled into town. We look back on those heady days of corporate expense accounts, dining rooms filled with luxury cars and exiled royals, and a hungry city making sense of its culinary identity.

After a fire that broke out at the original restaurant, a relocation up the road, and a hibernation during the worst of the COVID-19 pandemic, Jacqui Challinor is ready to cook again.

After exiting his much-loved taqueria at The George, the chef is trucking on.

“Leaving on a high is the right way."

After the controlled chaos of rolling out their take-home pasta kits during lockdown, the team can now devote time and space to opening Fabbrica, a mini pasta factory and retail store.

It may have conquered Sydney’s dining scene, but the hospitality giant has delayed the launch of its meals-at-home service in the Victorian capital after backlash from industry players.

The city’s storied Chinatown precinct was one of the first areas to feel the sting of COVID-19. And for its many restaurants, bars and food businesses – some of which have been around for 30-plus years – it's hard to know how much longer they can endure the pain.

After eight years at their dimly lit Potts Point location, Brent Savage and Nick Hildebrandt are letting the light in, and shifting their celebrated wine bar to the CBD.

With some 1700 bottles on its wine list, the latest project is a natural evolution of the legacy restaurant in the current world order.

Meat is out, seafood and gelato are in. Lockdown has given the Pavonis the time – and gumption – to shake things up, Ormeggio-style.

OzHarvest has recruited an all-star line-up for its latest initiative – a dinner delivery service with heart.

A sushi master, a film producer and Robert De Niro walk into a Sydney casino, and get set to open the 43rd Nobu restaurant in the world.

The Icebergs Dining Room & Bar restaurateur is fortified in his belief that restaurants will rise again.

A cocktail bar, a retail shop, and a space for masterclasses. The celebrated Victoria distillery has landed in the harbour city, just as lockdown restrictions ease.

As a health pandemic spells the demise of load-your-plate dining, one GT staffer looks back on her childhood memories of a south-western Sydney institution.

The industry that’s been forced to its knees is getting back on its feet, and fortified with a resolve that's a hallmark of the sector.

At the height of Sydney's lockdown, COVID-19 stopped Ian Tran from frequenting some of his favourite eateries, so he’s paid homage to them in the only way he knows how.

Today marks the day Sydney restaurants can host up to 10 diners at a time. For some, staying closed was the obvious decision to make; for those who’ve decided to open, it’s done with mixed emotions.

At a time when dining rooms across Australia have closed, these restaurants owners, against the odds, have opened their doors.

Bread, that historical staple food of so many societies, has become a means of sustenance for these businesses.

“We’ve put too much money, sweat and tears into this place to press stop.”