The International

Martin Place

The hospitality legends behind Shell House and the Dolphin are redefining Sydney’s dining scene with an ambitious new city precinct, The International. The multi-level masterpiece is housed in the iconic Harry Seidler-designed MLC Centre.

The lively locale promises three distinct experiences, all under one roof: The Wine Bar, a haven for small plates with an extensive wine list. The Grill, a grand homage to wood-fired cuisine and helmed by the celebrated Joel Bickford. And the icing on the cake, the Panorama Bar — an impressive and expansive rooftop with sweeping city views, perfect for all-day bites right through to late-night revelry.

internationalsydney.com

Song Bird 

Double Bay

Legendary chef Neil Perry has furthered his culinary dominance of Double Bay with Song Bird, an impressive, multi-level ode to classic Cantonese cuisine. Expect an expansive menu of over 70 dishes showcasing the finest Australian produce. Dive into plump scallop spring rolls bathed in sweet black vinegar sauce, or savour the iconic Peking duck with all of the trimmings.

The heritage-listed Garden House plays a starring role, expertly transformed by ACME and Caon Design Office. The space seamlessly blends the building’s original elegance with the vibrancy of Asia where marble and granite meet delicate green and gold accents, creating a rich yet minimalist haven.

themargaretfamily.com

Morena

Martin Place

A sultry new Latin American haven from acclaimed chef Alejandro Saravia, whose pedigree includes time at Heston Blumenthal’s Fat Duck, Morena, meaning brunette in Spanish, embodies Saravia’s vision of a welcoming, chic dining destination.

Housed in the historic GPO building, Morena transcends borders. Expect a symphony of flavours celebrating Peru — Saravia’s homeland, alongside vibrant dishes representing the entire region. From Mexico’s aguachile to prawn-centric Colombian versions, each country offers a unique twist.

But Morena is more than just food. The 220-seater boasts a Milanese vibe — think double-height ceilings, polished wood, and arched windows showcasing the city’s pulse. The energy is infectious, and perfect for lingering over drinks or a celebratory meal.

morenarestaurant.com.au

Saint Peter 

Paddington

Back in 2016, Sydney restaurant Saint Peter redefined sustainability and revolutionised seafood. Josh Niland’s ‘scale-to-tail’ philosophy wasn’t a fad; it became a global conversation starter.

Now, after much anticipation, Saint Peter has found a stunning new home: the iconic Grand National Hotel in Paddington. The cool, concrete haven boasts distinct experiences, where you can kick back in the bar with an à la carte menu, perfect for nostalgic seafood cravings. But the heart of Saint Peter lies in the main restaurant, where you can watch the chefs orchestrate culinary magic in the open kitchen. Towering ironbark fuels the wood-fired grill, while kelp hangs like a maritime curtain. Or catch a front-row seat at the semi-circular chef’s table for a tasting adventure.

From aged John Dory livers to 41-day-old Albacore, Saint Peter continues to push boundaries. It’s more than a restaurant; it’s a Sydney institution.

saintpeter.com.au

Ennui 

Pitt Street

This new CBD hotspot playfully reimagines French cuisine with a distinctly Aussie flair. Housed in a stunning heritage building opposite the Capitol Theatre, Ennui lures you in with its French pedigree. But the menu takes a sharp turn, using classic techniques and ingredients as a springboard for something more unique.

Co-owner Samuel Woods’ Thai heritage shines through and the star of the show might just be the ‘Duck Ennui’ — a masterful fusion of Peking duck and duck à l’orange, a tasty testament to years of experimentation. Ennui is a delightful paradox of French techniques with a healthy dose of Aussie spirit, sprinkled with Thai, Japanese, and Chinese influences.

ennuipittstreet.com

Comedor

Newton

Forget the usual Tex-Mex suspects. Newtown’s newest resident, Comedor, isn’t your average taco joint. This sleek, modern spot presents a refined take on Mexican cuisine, as Chef Alejandro Huerta’s world-class expertise shines through. Techniques honed at Copenhagen’s Noma and Mexico City’s Pujol are seamlessly blended with his Mexican heritage.

Across a series of shareable plates, you’ll find a symphony of flavours and textures. Think kingfish tostadas with nduja, pineapple, and spring onion, or scallops bathed in a corn miso vinaigrette with wattleseed, Comedor is a breath of fresh air for Sydney’s Mexican scene. It’s more than just a meal; it’s an experience that transports you to a world of innovative flavours and heritage-inspired comfort.

comedor.sydney