barangaroo-house

Automata

One of the three restaurant offerings at The Old Clare Hotel, the curb-side Automata has fast become a local favourite thanks to chef Clayton Wells’ pretty dishes that are packed with his signature fresh, fermented flavours. Comprising a seasonal five-course tasting menu, expect offerings such as the deliciously light cured snapper drizzled with desert lime cream and topped with jujube, caper and oxalis.

  • +61 282 778 555
  • Go to Website
  • 5 Kensington Street
    Chippendale
    NSW 2008

Barangaroo House

It’s been a long time coming, but chef and restaurateur Matt Moran’s multi-level dining destination has been worth the wait. Housed in a dramatic black bowl-shaped building, the hub is an enticing draw in the area – not least with the open-plan ground floor House Bar. Start your evening here with a pre-prandial tipple, followed by dinner in Bea, where chef Corey Campbell sends out joshed up classics from steak tartare to roast spatchcock served with preserved lemon. End your evening on the top floor with a night cap against the twinkling lights of the Barangaroo Harbour.

  • +61 285 875 400
  • Go to Website
  • 35 Barangaroo Avenue
    Barangaroo
    NSW 2000

Chin Chin

For a decidedly Australian take on Asian fare, head to Chin Chin, a good-time restaurant spread across the sprawling ground floor of the restored Griffiths Tea Building in Surrey Hills. Just like its Melbourne sibling, the restaurant is humming from the first plate of chilli-salt chicken wings served at 11AM to last orders. So make sure you book because, even though it’s worth the wait, the queues can be long.

  • +61 292 813 322
  • Go to Website
  • 69 Commonwealth Street
    Surry Hills
    NSW 2010

Ester

Its highly unlikely you’ll come across a Sydneysider that won’t recommend Ester as the place to dine in the city. And for very good reason, as chef Mat Lindsay has gone back to basics, creating a menu of honest dishes, almost all cooked in the kitchen’s wood-fired oven. And while the menu changes with the season, expect staples like the baked cauliflower drizzled with almond cream and mint, buttery king prawns and deliciously rich blood sausage.

  • +61 280 688 279
  • Go to Website
  • 6-52 Meagher Street
    Chippendale
    NSW 2008

Momofuku Seiōbo

What started out as a clear iteration of David Chang’s Momofuku series has morphed into a strongly influenced Caribbean restaurant thanks to its new chef, Barbados-born Paul Carmichael, who is doing things his own way. The only place to sit is around the open kitchen, where you can watch the chefs in action as they deliver perfectly executed dishes, like the pork fillet served with Jamaican cabbage and sticky pork-glazed pumpkin, with a side of banter.

Automata

Barangaroo House

Chin Chin

Ester

Momofuku Seiōbo

You May Also Like

City Guides

You know how you have that one incredible friend who knows their city inside out? Yeah, that’s us. We take the world’s most dynamic destinations, hand-pick the best parts and give them to you in one place. This is the kind of guide that you don’t need to run by a local. Eat your heart out, shop ‘til you drop, drink like a fish, dance your socks off, sleep – then repeat.

Bundles

Enliven your senses through travel. Get stuck in to the culinary delights of Tokyo, explore the modern-art scene in Marrakech, dance the night away in Jaipur and listen to the beat in Ghana in the new Magazine Bundle, Senses.

Download Suitcase App
Learn More