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Reviews

Tilda.
15/20

This seafood-led restaurant puts the glamour (and a hat) into hotel dining

Tilda brings hustle and bustle to a born-again hotel in Sydney’s CBD, with a grand seafood tower, market-priced lobster and mud crab.

  • Terry Durack
Go-to dish: Chicken schnitzel with mash and gravy ($27).
14/20

Goodbye, pokies. Hello, oysters and ‘pretty bloody good’ schnitty at this reborn Redfern boozer

A team of young operators has brought a new look and nostalgia-fuelled tricks to The Bat & Ball Hotel.

  • Callan Boys
Boscaiolo pizza with pork sausage, mushrooms, garlic cream and grana padano cheese.
14/20

Fill up on first-rate pizza then fill your trolley five metres away at this supermarket spot

The Tonino’s International menu is built around pizza and pasta with a big ol’ fried chicken sandwich thrown in for good measure.

  • Callan Boys
Owners Ted Kang and Eunseok Lee at Theeca in Darlinghurst.

This dynamic Darlo spot dishes up simple, fresh fare and candlelit vibes

From day to night, cafe-restaurant-bar Theeca serves up uncomplicated and super-fresh seasonal dishes.

  • Lenny Ann Low
The intimate dining room.

‘Wisps of magic’: Messina Creative’s six-course degustation is all-ages fun

The gelato-maker’s dedicated team produces mind-blowing dishes that are a marriage of art, science and theatre.

  • Lenny Ann Low
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Beef noodle soup.

This $20 beef soup was so popular it spawned a whole new noodle bar

Sisters Rowena and Kate Chansiri of Ickle Cafe in Kingsgrove share lovingly made bowls of goodness at this light-filled spot in Surry Hills.

  • Terry Durack
Beverly Hills Chinese Restaurant.
14/20

This suburb has its own Chinese restaurant walk of fame, but this tiny gem is my favourite

Gee, you can eat well and have a beaut old time in the Kwok family’s company.

  • Callan Boys
Tacos Tacos Tacos’ chef Joe Valero hails from Guadalajara in Mexico.

This chef ate more than 200 tacos in Mexico before opening his tiny taqueria

Joe Valero’s fillings take inspiration from home. And he doesn’t tone down his spicy salsas for Australian palates.

  • Lee Tran Lam
The Cut Bar and Grill is back in its subterranean basement after a hiatus.
15/20

Nostalgia (and pigs in blankets) return at this rebooted hatted steakhouse at The Rocks

The Cut is back, reviving the bourbon and beefsteak era, complete with a prime rib trolley and bombe Alaska.

  • Terry Durack
Nour
15.5/20

It’s easy to see why this Middle Eastern restaurant is thronging every Saturday lunchtime

Nour’s new chef sure knows how to have fun with Middle Eastern food.

  • Callan Boys