The best new restaurants and bars around Australia to know about in 2025

Best new restaurants in Sydney

Corner 75

In Sydney’s inner east, Jean-Paul El Tom of Baba’s Place and Sixpenny’s Daniel Puskas have joined forces to explore Hungarian food, taking over Corner 75 in Randwick. The old-school Hungarian restaurant has a new lease on life thanks to the new custodians, which keeps the soul of the long-standing Hungarian restaurant alive while putting a clever post-modern, slight Australian spin on it. It has the heart of Baba’s Place and the exacting finesse of Sixpenny, and has brought a welcomed new standard to the neighbourhood’s dining scene.

The atmosphere is jovial and warm, with a memorabilia-laden dining room delivering nostalgic charm; and the wine list is a delightful education on Eastern European drops. Menu-wise you’ll find a classic golden schnitzel; a complex and hearty gulyásleves (beef and potato soup); and a chicken broth with semolina dumplings, which could cure all ills with its comfort. Sides are also a must, particularly the nokedli, a buttery, spiced pasta-like side.

Avia

Settling into Darlinghurst near Taylor Square is Avia, a 60-seat restaurant from former Apollo chef Stefano Marano and front-of-house Jack Reid. The corner spot calls on Marano’s experience working in both Australia and Italy, its name – the Latin for “grandmother” – a reference to his nonna, who sparked his passion for food. The menu spotlights lesser-known pasta shapes like sedanini (a long ridged tube), bottoni (a filled button shape) and strascinati (an oversized orecchiette). Marano also makes his own salumi like capocollo (cured pork neck with fennel and pepper) and wagyu bresaola, and even a porchetta-inspired rolled lamb belly seasoned with a mushroom duxelle, which he’s calling “lambetta”.

The elegant old-school interiors at Osteria Mucca

Osteria Mucca

In Newtown, Osteria Mucca is the the penultimate puzzle piece of Paisano and Daughters’ delicious Australia Street precinct. Named to honour the building’s butcher-shop past (mucca meaning “cow” in Italian), the 50-seater offers old-school trattoria charm. With Janina Allende (Pellegrino 2000 and Alberto’s Lounge alum) in charge, Osteria Mucca’s menu brings an “in with the old” philosophy to the plate, with old-world Italian techniques, nose-to-tail cooking and plenty of pasta at the fore. Think pigs’ head sausage across the board, lemony prawn spaghetti lifted with bottarga; pappardelle paired with chicken liver and mushrooms; and spinach and ricotta ravioli swimming in short-rib ragù. Desserts are courtesy of Paisano’s official sweet tooth, Lauren Eldridge, and are likely to feature dolce delights including fluffy ricotta sponge or sweet-wine custards.

A.P. Bread and Wine

Lauded bakery A.P. has opened another outpost and is venturing into day-to-night territory. By morning the sandstone cottage is home to croissant gelato affogatos; and an excellent ploughman’s-inspired brekky plate replete with chunky sourdough, cheddar cheese, soft-boiled egg, pickled green tomatoes and a side croissant with jam to tick both sweet and savoury boxes. Things switch over to “A.P eritivo” mode by night. The team’s pastry and baking expertise is on show thanks to its ode to the vol-au-vent with green peas and an onion gravy; and masterful pâté en croûte; joined by a pasta crafted from leftover bread with anchovy and zucchini; an old-school jazzed-up beef rissole with peppercorn sauce and a fried egg; and a petit croque monsieur. To drink, there are batch-made cocktails and organic wines that dance from pink and macerated to a weighty whites list; plus house-made sodas and amaro.

Bar Freda’s

Another relocation has seen Freda’s find a new home back in Chippendale after shutting up shop in Taylor Square. Bar Freda’s is a two-storey, snack-focused music and wine bar located within the heritage terraces connected to The Abercrombie.

Led by co-founders and partners in life and business, David Abram and Carla Uriarte, Freda’s 3.0 promises giant disco balls, an on-point soundtrack and a drinks list of small producer-focused wines, Tommy’s Margaritas and matcha-spiked Piña Coladas. Food-wise, there’s an amalgamation of past menu items from Cafe Freda’s, so think drink-friendly small plates of Sydney rock Oysters, charcuterie, pickles and cured meats. There’s also layered lasagne croquettes with a side of hot sugo; fried king prawn sandwiches with thousand island dressing; and rigatoni with eggplant ragú.

Eleven Barrack

Brent Savage and Nick Hildebrandt of The Bentley Group have debuted Eleven Barrack, situated within a grand former bank which was originally built in 1849. Tableside service, freshly shucked oysters and a strong steak selection are joined by a dining room that takes cues from the grand grill restaurants of New York and Paris. Seafood is also celebrated with oscietra caviar atop fried ricotta dumplings; there’s a raw plate with bluefin tuna and Abrolhos scallops joined by crudités; a terrine is transformed with lobster and leek joined by Champagne butter; and a shellfish spaghetti showcases Balmain bugs, mussels, prawn and spanner crab. A custom-built grill fires up a mighty pork tomahawk with a blood plum glaze, wagyu t-bone, and gold band snapper served with a classic chive butter sauce. Naturally, the wine selection is impressive with a hefty list to compliment anything from a quick seafood snack to a push-the-boat-out steak lunch. The group has also enlisted Pascale Gomes-McNabb and Chris Grinham for the fit-out, which emulates the esteemed dining rooms of Europe. 

“We’ve been trying to secure the site at 11 Barrack Street ever since the closure of Seta, as we believe it has the bones to become one of Sydney’s great restaurants,” says co-owner Nick Hildebrandt. “We believe the dining room will have a grandeur rarely seen in Sydney,” says Hildebrandt.

Cafe Cressida

Ursula’s chef-owner Phil Wood is flexing his comfort cooking muscles at a new café-restaurant in Woollahra. Cafe Cressida resides in the leafy suburb’s beloved pink corner building and is named after Wood’s daughter with wife and co-owner Lis Davies. The pair enlisted New York stationery store Mr Boddington’s Studio to design the playful illustrations of Champagne and croissants that adorn the menus and courtyard walls. Inside there are lampshades crafted from vintage tablecloths, scalloped details and coloured Maison Balzac glassware.

By day expect toasties filled with Gruyère, parmesan, sauerkraut and Dijon mustard; and warming bowls of congee with shredded roast chicken, peanuts, chilli and fried bread. Thursdays through to Saturdays see dinner seatings, with snacky plates of Sydney rock oysters; figs with lardo and hot honey; and Iggy’s sourdough joined by Champagne and Negronis. Bigger plates include cacio e pepe mafaldine; amatriciana rigatoni; chicken schnitzel with coleslaw; and a swanky cheeseburger.

A spread of Spanish snacks at Letra House in Sydney.

Letra House

The city has scored a new wine bar from the Love Tilly Group, with Letra House opening on Kent Street. The group’s newest addition leans Spanish, filling the snacky Spanish void left after the sudden closure of Redfern’s La Salut. Mood-wise, Letra House pays homage to the Euro bars beloved by the group’s co-owners – Matthew Swieboda, Nathanial Hatwell and Scott McComas-Williams – so expect exposed brick, leather banquettes, dark walnut timber, and low lighting. Wine by the glass is the go here, with more than 50 drops available at any given time that will change regularly, sourced from Spain, France and Italy as well as lesser-known regions in Lebanon and Greece. Meanwhile, McComas-Williams, executive chef Alex Major and head chef Brandon Jones oversee a menu that may include a doughnut with Manchego custard and anchovy; duck leg croquettes; a generous yet light Spanish tortilla with prawns; and larger plates of whole sand whiting; and Rangers Valley sirloin with tomato butter and guindilla peppers.

Clarence and V

On Clarence Street, a sophisticated all-day canteen is keeping city slickers well fed from breakfast through to dinner at Clarence and V. Former Bar Vincent chef Stella Roditis runs the kitchen, serving up understated plates of Mediterranean classics that pack a serious flavour punch. Case in point, the stuffed zucchini with avgolemono, or the simple salad of tomato and Roman beans with bagna cauda. For breakfast, cold coconut porridge sits alongside a killer vegetarian focaccia (stuffed with provolone, marinated spinach and mozzarella) and a breakfast plate teeming with ham, pickles, cheese and a soft-boiled egg. Later in the day, more substantial plates hit the pass, perhaps a pot au feu or porchetta and potatoes. All paired with a short and sharp wine list of Italian and Spanish red, white and orange.

Golden Century

Beloved Sydney institution Golden Century has been resurrected at the Crown, moving into shiny new digs on level three of the waterfront goliath. After going into administration in 2021, the Cantonese hotspot left behind three decades of weekend yum cha crowds and late-night dining traditions. At the time, there was speculation that the Chinatown haunt had been “saved” but when that didn’t eventuate XO pipi-loving Sydneysiders were hit with a double blow. Three years on, the Haymarket favourite is back, relocating to the other end of town to join the Crown’s impressive list of restaurants – Oncore by Clare Smyth, Nobu, a’Mare and Woodcut.

“Golden Century is where it all began and we are excited to once again welcome our loyal customers, serving our beloved Cantonese classics in a picture-perfect location that overlooks Sydney Harbour and beyond,” says Golden Century co-owner Billy Wong. Much-loved menu favourites will also make their return, such as XO pipis, lobster served two ways, abalone steamboat and Peking duck, as well as yum

cha lunches and sparkling Sydney Harbour views.

The Grill at the International

From the team behind Shell House and The Dolphin, The Grill has landed in Martin Place and it’s already defying expectations. “We don’t want to be known as just another steakhouse,” says culinary director Joel Bickford. From first bite, Bickford is raging against type with a swish selection of snacks. “We have had a lot of fun putting together the top of the menu, which I think will be the real hero,” he says. To this end, there are chilled clams with lovage and grilled young garlic; raw beef served with oyster cream, shiso and black rice; and Port Lincoln abalone served à la Kilpatrick with bacon and seasoned with Worcestershire sauce and ketchup. “My absolute favourite dish is the veal sweetbreads with yabbies from our starters section. We spent a lot of time sourcing yabbies from WA,” says Bickford. He’s joined by head chef Charles Woodward, who spent time in the kitchens at the Lake House in Daylesford and Cottage Point Inn.

For the grill section, too, the team worked hard to exceed expectations, as Bickford explains. “We’ve really harnessed the wood-fired grill so that it’s for so much more than just for cooking steaks.” There’s lavish Southern rock lobster served three ways: with potato bread; linguini with roasted shellfish butter and fermented chilli; or in the rich French style, thermidor. A generous portion of the menu is devoted to vegetables, including a cauliflower cotoletta with sauce au poivre; wood roasted mushrooms with chickpea and pine nut cream; and white asparagus with celeriac, hazelnut and mimolette, a nutty French cheese.

Best new restaurants in Melbourne

81 Bay Wine Bar and Baix Dining

Brighton has welcomed 81 Bay Wine Bar and the adjoining Baix Dining, a 60-seater wine bar and 28-seat restaurant by Ian Curley (Kirks and French Saloon). A bayside local, Curley is hoping to bring an approachable two-pronged approach to food and drink, powered by head chef Felix Cheung (ex-The Ledbury). The menu at 81 Bay is a touch of French Saloon with more of a Western European feel – think oysters with mignonette and hot sauce to start; gildas; and smoked cheddar cheese puffs. More substantial offerings include a classic steak tartare with potato crisps, horseradish cream and caviar; bone marrow on toast; steak frites; and angel hair marinara. The wine list is global, with a focus on barolo and Burgundy. Meanwhile, Baix is the smaller establishment, where a three-course set menu will rotate weekly.

Pizzateca Lupa

On the corner of Cecil and Coventry Streets at South Melbourne Market, Pizzateca Lupa is a new Roman-style cafè and pizzeria. Brothers Lino and Gabriele Torre (both of D.O.C Gastronomia Italiana) are once again tracing their Italian roots, dishing out antipasti, pasta and square tray-baked pizza – both whole and by-the-slice. On the design front, they’ve enlisted Jackson Clements Burrows (the team behind Her and Arbory Bar & Eatery) to direct the 34-seat space, with walnut timber finishes and deep red hues. Spilling out onto the street to match the energy of South Melbourne Market, the alimentari-style menu highlights include a ‘30 clove’ garlic red sauce spaghetti, a baked cacio e pepe and classic Italian puddings such caramel budino.

Como Lane

South Yarra has welcomed Como Lane, a quaint new café from Melbourne restaurant maestro Scott Pickett (Matilda, Estelle, Longrain, Chancery Lane and Smith St Bistrot). Housed within the pretty grounds of the historic Como House and Garden, the sunny, Euro-leaning spot brings a romantic Parisian edge to the well-heeled suburb’s dining scene. A green-tiled counter greets guests as they enter the (now glorified) former garden shed, while seating sprawls across indoor and alfresco dining areas, both with garden-party charm galore. Think pistachio-and-beige-hued rattan chairs, timber tables and lush garden surroundings. On the food front, Como Lane is the Scott Pickett Group’s first full-service café, so you can stop by for a takeaway coffee and pastry or settle in for fluffy buttermilk pancakes with whipped crème fraîche for breakfast; or enjoy a lunch of market fish or golden chicken schnitzel with celeriac.

Suze

Fitzroy North has welcomed a new addition in the form of Suze, a wine bar with great pedigree. Owners and partners in life and business, Giulia Giorgetti (ex-Gimlet and Marion Wine Bar) and Steve Harry (ex-Honto, Gerard’s, Cumulus Inc and Napier Quarter) met working in Brisbane small wine bar Anise before relocating to Melbourne. The pair hope to build on the area’s already strong hospitality offering with casual small plates and laid-back service. Wine-wise you’ll find a succinct list of French, Italian and Australian varietals, and there’s also an emphasis on aperitifs, with cocktails reflecting this. Artisanal Victorian producers and growers are showcased on the menu, simply and elegantly. This might look like marinated peppers with curry leaf; ricotta, persimmon and pepperberry; and raw king fish with wasabina and salted coriander seeds to begin. The main event may include plates of chickpea agnolotti with nutmeg and Comté; spaghetti with king prawns, seaweed and Sherry; or a hearty dry aged pork cutlet with fermented plum.

Lasksa bombs at Ho Jiak

Da Bao, Ho Jiak and Ho Liao

Sydney chef Junda Khoo will bring his clever take on Malaysian flavours to Melbourne with a slated Easter opening. Landing a three-level site at 235 Bourke Street with an entrance on Royal Lane, each floor will feature a separate menu and vibe. “So, it’s like having three different Ho Jiak concepts under one roof,” says Khoo. The ground floor will be home to Da Bao, with a street-food focus. Expect “stuff like nasi lemak, Hainan chicken rice and a bain-marie with different dishes – similar to the “chap fan” stores on the street in Malaysia”. The first floor – named Ho Jiak after the original in Sydney’s Strathfield – is set to be more formal, exploring the cultural intersections of the cuisine with a levelled-up playfulness. “That’s where we will be doing our elevated Malaysian dishes, so the laksa bombs, oysters, steak and a good wine list,” says Khoo. Finally, the crowning second floor will be a rooftop beer hall with home-style family favourites, called Ho Liao, which means “good stuff” in Hokkien.

Le Splendide

In South Yarra Le Splendide is a debonair new wine bar from the team behind beloved French diner France-Soir. Located next door to the late-night favourite, the bar is conceptualised by partners Jean-Paul Prunetti and Johanna Bails based on years of travel and research. In Bails’ own words it’s “somewhere we could have a good drink and something to eat without the distraction of the selfies crowd”. To this end, when you enter the venue, a small heart-shaped sticker is placed over your phone lens resulting in a camera-free zone.

The menu is overseen by Geraud Fabre (head chef at France-Soir since 2000) while the cellar is managed by Guillaume Vérité (sommelier at France-Soir). The “grignotage” (French for snacking and nibbling) menu includes Spanish crisps; oysters with raspberry vinaigrette; tuna tataki with ratatouille; house-made duck, pork and chicken terrine; petite lobster rolls; beef tartare served atop cos lettuce; plus a selection of charcuterie and French cheeses. Drinks-wise classics are favoured from the wines (with a special emphasis on natural wines and an entire page dedicated to magnums) to digestifs. The bar is open until midnight, making it a splendid stop for a post-France-Soir-nightcap, but there are also plans to amp up the menu to feature a fuller offering in coming months.

Kolkata Cricket Club

After building his fandom with debut restaurant Toddy Shop by Marthanden Hotel, Mischa Tropp – GT’s Best New Talent title holder– has undertaken a sprawling new venue. Kolkata Cricket Club is dishing out nostalgia, butter chicken and brews at the Crown precinct. Inspired by charming Bengali members’ bars and cricket clubs, the 150-seat pan-Indian restaurant has Bengalese threads throughout its menu. The well-armed kitchen has a woodfire hearth and tandoor-style ovens. From here expect tandoori lamb chops marinated with green papaya; butter garlic mud crab; king prawns with turmeric and coconut curry; and saffron braised duck, best enjoyed with a side of freshly cooked soft warm naans.

Punters can also keep it casual by watching the cricket over beer-battered fries with curry sauce; a thali plate; or a Bombay sandwich with mixed fried veggies, chutney and aged cheddar. With interiors by Min Chun Tseng – who also dreamed up the Toddy Shop’s façade, plus SilkSpoon and Cinque Terre – think warm colours and inviting textures.

Amatrice Rooftop

In Cremorne, there’s a lofty new Italian-leaning bar-restaurant located on the 10th floor of Cubitt Place. The mood here fuses Rome with New York, thanks to interiors by Belle’s winner of the Best Commercial Interior, Brahman Perera. With a dining room shrouded in a retractable glass roof joined by an alfresco deck, the scene is set with velvet, red marble tables and aqua subway tiles.

Suupaa

A konbini-inspired eatery and convenience store has opened in Cremorne. Suupaa combines the talents of Dennis Yong (ex-Parcs) and Future Future head chef Atsushi Kawakami across a multi-purpose venue that’s as focused on finessed takeaway as it is dine in. To this end, expect clever takes on bento (packed lunches) and onigiri. Stars of the menu shake things up with a Melbourne bend (see mortadella onigiri; and fried egg, shokupan sando with curry ketchup, black garlic relish and American cheese). There is also pork loin tonkatsu with a Vegemite-powered Bulldog-inspired barbecue sauce and fermented mustard; and even chicken and ’nduja nuggets.

Off the back of the matcha mania that swept Australia in 2024, the green tea will be a signature of the venue, mixed with Milo, shaken with ice and served in lattes. Suupaa is located within a new development on Dover Street, and will include neighbours such as Baker Bleu and creative business hub The Commons. suupaa.au

The seafood tower or Le Grand Plateau at Maison Bâtard.

Maison Bâtard

After being in Chris Lucas’ pipeline for more than eight years, Maison Bâtard is finally realised across four levels at 23 Bourke Street. The restaurant spans the first two floors, while the rooftop has its own open-air terrace and a supper club occupies the basement. Opulence is on the menu agenda: think grand seafood towers showcasing oysters, rock lobster, Skull Island prawns, scallop ceviche, tuna sashimi and kingfish crudo; and an omelette topped with Oscietra caviar, filled with crushed potato crisps (perhaps a nod to The Bear) and topped with sauce Parisienne. Traditional brasserie dishes will also feature, including half or whole 12-hour brined rotisserie chicken with olives; confit Ōra King salmon and zesty sauce verte; and Queensland spanner crab royal salad.

Best new restaurants in Brisbane

Penelope

James Street’s late-night scene has a sultry new player, with the opening of Penelope. Making a slinky new addition to the Coats Group restaurant portfolio (Maya and Il Molo), the semi-subterranean bistro and supper club is shaping up as a 1920s speakeasy meets jazz club with a food focus. Helmed by head chef Evan White, the Euro-inspired menu will deliver classics from steak frites au poivre to duck parfait with sour cherry and toast; and chicken thigh cotoletta with wild garlic and potato salad.

The Fifty Six

After opening to acclaim last year, Naldham House has welcomed the final puzzle piece to its multi-venue CBD hotspot. The Fifty Six brings dim sum, prawn toast and roast meat classics for a Cantonese extravaganza in stately quarters. Head chef Gerald Ong is gunning to evolve Brisbane’s perception of Cantonese cuisine, bringing his deft skills from working in restaurants across Hong Kong including The Chairman. Modern one-bite starters approach traditional flavour profiles with snacky finesse, like the drunken prawn tart; and Harvey Bay scallops with house-made XO. Dim sum chef Ka Wai Kwok is overseeing the handmade menu, which includes scallop siu mei layered with whole prawn and pork mince; alongside soupy xiao long bao and crisp pork spring rolls. Queensland seafood is naturally showcased, including baked blue swimmer crab with calamansi; and Bay bug pao fan – a nod to chef Ong’s Singaporean heritage – which is finished tableside with a rich broth. Bold interiors complement the elegant bones of the building, with arched windows, jewel tones, marble and brass finishes, booth seating and long tables.

Layla

Melbourne-based chef and restaurateur Shane Delia has debuted his first restaurant in the Sunshine State. Located in Brisbane’s West End at the Thomas Dixon Centre – also home to the renowned Queensland Ballet – Layla delivers Delia’s signature modern Middle Eastern brief, in keeping with his Melbourne restaurants Maha and Jayda. He’s worked closely with head chef Simon Palmer (ex-Gerard’s Bistro) to develop a menu hinged on aromatics and spices, generously designed to share. Kick off with Hokkaido scallops served with a carrot hummus and a black lime and toasted coconut sambal; or perhaps locally sourced quail fried and served with pistachio and tarator; then enjoy a wagyu shish with house-made harissa, native thyme and almond.

layla-brisbane-restaurant-shane-delia-67e0c2eedf2f4

Central

The team behind Rick Shores and Southside have taken to an underground space in Piccadilly Arcade on Queen Street with the opening Central. The Cantonese restaurant has pan-fried and steamed dumplings, drunken chicken with aged Shaoxing wine and roast duck. There are also be push-the-boat-out specialties, from South Australian abalone with XO butter and smoked bottarga to ginger and shallot-slicked lobster.

Stan’s

Brisbane’s unstoppable expansion continues as the dreamy Howard Smith Wharves welcome Stan’s Lounge Bar, perched atop the newly transformed second level of Cantonese favourite Stanley. Inspired by old-world Hong Kong, expect dark and moody settings offset by rich jewel tones, timber accents and antique mirrored walls. With a cocktail menu focused on smart, modern twists on timeless tipples, guests are treated to a signature martini menu offering personalised drinks and an impressive list of bitters to suit any palate. The menu, helmed by Stanley’s Louis Tikaram will deliver Canto-inspired snacks. Think steamed lobster and truffle dumplings and rolled Peking duck pancakes.

Best new restaurants in Adelaide

Restaurant Aptos

Former Vue de Monde and Restaurant Botanic chef Justin James will open his own venue in the Adelaide Hills. Following months of research and development, Restaurant Aptos presents the chance for James to take control of the vision as both chef and patron, with the goal of establishing a globally renowned restaurant. True to the reputation he established at Restaurant Botanic (awarded GT Restaurant of the Year in 2022 under his watch), James will hone in on ultra-seasonal produce, pulling from the great food bowl that is the Adelaide Hills. While the space is the former Aptos Cruz Galleries, it began its life 156 years ago as

a church, and will now be transformed into a series of forward-thinking dining rooms. A high-concept experience awaits, with guests moving through different spaces throughout the meal. Consequently, James has called upon Williams Burton Leopardi to furnish the space. At this stage, guests can expect a detailed 16 to 20-course fine dining menu.

Restaurant Aptos is expected to open in the first half of 2025.

The Botanic Lodge

Adelaide Botanic Gardens has welcomed another restaurant to its horticultural surroundings with The Botanic Lodge opening behind the acclaimed Restaurant Botanic, and by the same operators. Led by chef Tom Tilbury, the low-key offshoot follows in Restaurant Botanic’s tradition of taking inspiration from the surrounding gardens but with a more casual approach, showing off South Australian produce through a nostalgic lens. Think crumbed tommies in bread and butter with iceberg lettuce and mayonnaise, raw snapper with potato and beach mustard, and Golden Gaytime-inspired soft serves and lamingtons with quandong jam and coconut ice-cream for dessert.

Best new restaurants in Canberra

Beef carpaccio at Compa

Carlotta

Australia’s capital is the next city on the list for Chris Lucas’ restaurant empire expansion. Carlotta is Lucas Restaurants’ first foray into Canberra and a Mediterranean brief is on the agenda. Hoping to match the buzz of Canberra’s evergrowing dining scene while also bringing decades of restaurant design and ideation experience to the table, Lucas is aiming for a springtime opening for the eatery. It joins the group’s bevy of venues in Melbourne including Society Dining Room, Lillian Brasserie, Chin Chin, Grill Americano and Yakimono; and Chin Chin in Sydney.

Compa and &Sando

In the CBD, Matt Moran is behind a double-hitter venue Compa and &Sando. Complementary but differing concepts see Compa (a slick Italian steakhouse) matched by its casual neighbour &Sando (dishing out deli-style sandwiches). The Moran Family Farm is key to both menus with lamb, beef and pork sourced from the 405-acre farm in the Central Tablelands on show, both on the plate and in between bread. Head chef Nick Mathieson (formerly of Sydney’s Bistecca) has worked with Moran on the menus. At Compa a custom Montague grill fires up steaks on and off the bone, each served with red wine jus, peppercorn, anchovy butter or salsa verde; and tableside mustards. Other items on the menu that will be sure to pique the interest of Canberreans and visitors alike include a mac and cheese with a cacio e pepe treatment; whole trout sourced from the nearby Snowy River; and salumi made from Moran farm pork. Next door at &Sando you’ll find a hefty steak sambo; baguettes stuffed with ham, egg salad, cheddar and rocket; and ciabatta slices packed with chicken schnitzel, slaw and provolone.

Best new restaurants in Perth

Light Years' culinary director Robbie Oijvall

Light Years

The east coast-based team behind Light Years are headed west, opening Light Years in Perth’s CBD. Building upon a string of venues located up the NSW and Queenslad coast, including Byron Bay, Noosa, Newcastle and Burleigh Heads, the pan-Asia diner will open in the city at the 140 William Street precinct. The heritage-listed Mitchells building is located smack-bang in the heart of the CBD, and will house bright Asian eats for city lunchers and dinner dates alike.

Culinary director Robbie Oijvall has designed a menu that plays off Light Years hits like kingfish ceviche with coconut, chilli and makrut lime; crisp master stock braised pork belly; and bitey, sweet miso corn ribs. The Perth outpost will boast a more robust dumpling section, including ginger and shallot lobster dumplings; and lemongrass pork shumai. There will also be steak tartare seasoned with spicy gochujang, pickled pear and umami cream; and lobster noodles with an aromatic laksa bisque. WA vintners take a starring role on the wine list with Logan Bendeich overseeing the selection; and zesty cocktails that play with tropical ingredients will be shaken up.

Light Years will open April 11.

The team from Gibney

Magic Apple Wholefoods

Cottesloe has received a café-restaurant as bright and beautiful as the azure-blue waters it overlooks. Magic Apple Wholefoods is the new bohemian-spirited waterfront spot from the team behind Gibney and Kailis Fishmarket Café. With a Tame Impala-meets-hippy grocer aesthetic, the venue leans into colourful interiors and meals. Order bright bowls that embrace fermenting traditions of the ‘70s, while still being thoroughly modern and delicious. Bowls include grated veggie fritters with sumac-roasted cauliflower, yoghurt dressing, lemon tahini and rice; steamed miso king salmon with roast eggplant, greens and ginger mayonnaise; and marinated tofu with cabbage, mushrooms, crunchy seeds and vegetable XO mayo. These are joined by a rainbow of juices, smoothies, kombuchas and tonics; alongside Margaret River wines

and cocktails.

Ginza Nana Alley

Perth has welcomed a five-venue-strong precinct, inspired by Japan’s lively yokocho (late-night dining alleyways). Ginza Nana Alley is home to a ramen shop, a tonkatsu restaurant, a yakitori eatery, a café-bar and kappo-inspired restaurant, all joined by neon lights, vending machines and astute Japanese hospitality. Ginza Midai is led by head chef Midai Hatakeyama, who draws on a decade of working in restaurants in Ginza. The kappo-style experience focuses on seasonal ingredients and curated sake pairings. Menu highlights include signature oden (simmered) daikon, egg and ganmodoki (tofu fritters); wagyu steak; and soba. At Yakitori Washokudo you’ll find smoky sticks cooked over coals including tsukune (chicken meatball), chicken thigh with spring onion, wagyu tongue and oyster mushrooms; joined by potato salad, edamame and Japanese pickles. Onomichi Ramen Mitsuya crafts a rich soy broth topped with pork chashu and onsen eggs, while Tonkatsu Kubota specialises in panko-coated chicken and beef hamburger “steaks”. Finally Monkey and Bird celebrates Japan’s retro café and coffee culture.

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Best new restaurants in the Gold Coast

Chilli glazed pork rack, lilly pilly mole and lilly pilly salad with tortillas at Norte.

Norté and Sueño

The team behind beloved beachfront venue Rick Shores has debuted a new restaurant and bar dubbed Norté and Sueño in Nobby Beach – just north of Burleigh Beach. Chef James Brady visited and stayed in Mexico City’s hip Roma Norte for a month, visiting restaurants and markets as research for Norté’s menu. Brady also flew to Buenos Aires to learn the art of cooking over a parilla, from butchery to barbecuing. This combination of experiences informs much of the menu: think short rib seasoned in the style of Mexico City’s favourite taco, al pastor, joined by aji amarillo and pineapple; and flank steak grilled and served with a native ingredient-spiked chimichurri and caramelised onion.

There’s also a fresh seafood focus, with scallops served with mango, bee pollen, chilli and zesty grapefruit; coral trout with asparagus, kohlrabi and nashi pear; and there’s even a savoury take on a churro, topped with Mooloolaba spanner crab, cucumber, apple and jalapeño. In-demand architecture and interiors firm J.Ar Office took care of interiors (who did the team’s Brisbane venue, Central, and Gerard’s Bistro) taking cues from the bold modernist architecture of Mexico City in the ’60s and ’70s, which translates into a room punctuated by black slate, brown limestone and woven textiles.

Upstairs, Sueño has more of a bar vibe with plenty of wines by the glass and lots of mezcal and tequila-led cocktails. These are joined by a snacky menu of ceviches, skewers and tortillas.

Lars Bar and Grill

In the same precinct, Lars Bar and Grill has opened. Meticulously dry-aged steaks, a creative array of hyper-local seafood and one chef-owner with a two decades-long resume across some of Brisbane’s best and brightest restaurants are just some of the drawcards. Start small with hand-picked crab and crisp rosti or raw kingfish with blood orange, and make your way up to pan-fried whole Knobby snapper; or pork tomahawk swimming in silky jus gras. The full page of steaks, sauces and sides should be seriously considered.

Best new restaurants in Tasmania

Taking the place of Van Bone in Tassie’s south-east is Oirthir. The Scottish Gaelic for “coast” pronounced along the lines of “oor-heid”, the name nods to the fact both land and sea serve as inspiration for the husband-and-wife duo, Bob Piechniczek and Jillian McInnes. Tasmanian produce and French technique will anchor a menu that’s also influenced by their homeland of Scotland. Chefs, owners and Tasmania newcomers, Piechniczek and McInnes are working closely with nearby producers – think Blue Lagoon Oysters from Boomers Bay, Tasmanian flour from Van Diemen’s Stone Flour, Tongola goat’s cheese and Bangor lamb. On the menu, a light dish of goat’s curd, tomatoes and semi-dried tomato oil and consommé; Freycinet-sourced blue lip mussels with a zucchini kimchi and a beurre blanc sauce; or line-caught Port Arthur mackerel, cured and finished over the wood-fire and served with gooseberry chutney and Tasmanian wasabi. The wine- and whisky-focused drinks list nods to Apple Isle producers and the pair’s Scottish heritage.

Best new restaurants in the Northern Territory

A spread at Flora’s Temper Mexicantina

Flora’s Temper Mexicantina

In the Top End, Darwin’s Nightcliff is heating up even more than usual thanks to the recent launch of Flora’s Temper Mexicantina. Owner Nicholas Peters has worked in hospitality around the world – most relevantly as co-owner of Mamasita in Melbourne, as well as working across London and Mallorca – before heading to Darwin. To suit the tropical climate, expect fun, fresh Mexican eats: corn with queso, lime and chilli salt; prawn quesadillas; and fresh ceviche made with locally caught saddletail snapper. There are also some fun takes on Tex-Mex and Cali-Mex staples like chilli con carne meatballs; habanero and orange chicken wings; and battered fish tacos with chipotle mayo, cabbage, pico de gallo. Ice-cold cucumber jalapeño Margaritas are a staple on the drinks front, joined by local tins and Mexican cervezas.

Best new restaurants in regional Australia

Barragunda Dining

Cape Schanck has welcomed Barragunda Dining, an ambitious 40-seat restaurant with circular farming at its core. Tending and harvesting produce from the 1000-acre Barragunda Estate on which it sits, the restaurant is the result of more than four years’ dedicated work. Philanthropist Hayley Morris has worked alongside Mornington Peninsula local and chef Simone Watts to bring regenerative farming to the forefront. A reconditioned former farm shed, the restaurant is polished yet rustic, looking out to the surrounding native gardens, with a vegetable-forward menu joined by estate-reared lamb and beef and locally sourced seafood. Depending on seasonality and availability, this might translate to slices of oxheart tomato with smoked stracciatella and tomato leaf oil; Merguez sausage with pepper leaf

and fermented ezme; or black Angus beef with smoked rosa bianca and green fig served with zucchini, kefir and wild fennel. Meanwhile, the estate’s 800-strong orchard will see apples, pears, quince, peaches, nectarines, cherries, apricots and figs harvested for desserts, preserves and pastries.

The Ducks at Hotel Brunswick

Having made its mark along Australia’s east coast, Three Blue Ducks has found yet another home at Hotel Brunswick in Brunswick Heads. At The Ducks at Hotel Brunswick chefs Darren Robertson and Andy Allen weave together an intuitive coastal sensibility with Southern Californian influences and an Australiana pub ethos. Counter classics like the chicken “parmi” and beer-battered fish and chips get a Ducks redo, while punchy ceviches and tacos star alongside Australian bay lobster rolls; and prawn toast with nahm jim. An expanded wine and cocktail list one-ups the standard pub offering with highlights ranging from Jilly Wines to Japanese Slipper cocktails.

Bertie’s

In Ballina, Bertie’s is a new café and wine bar. Deli sandwiches are its bread and butter by day – think focaccia loaded with classic fillings, be it a Caprese with high summer heirloom tomatoes, stracciatella, pesto and rocket; or one inspired by classic Aussie bakery rolls, replete with shredded carrot, beetroot, Zuni pickles, sprouts, tomato, salsa verde mayo and provolone. Later on, the olive-green chairs and turquoise-tiled countertop switch into vino mode, with small producer wines and state-focused brews on the agenda. Owners, husband and wife Tim Coleman and Rhianne Contreras, bring with them a background that includes sommelier duties at Icebergs Dining Room and Bar (Coleman); and food styling (Contreras).

Byron Bay Oyster Bar

The Northern Rivers has a new mollusc mecca, Byron Bay Oyster Bar and Seafood Restaurant. Located within Hotel Marvell and taking cues from oyster bars in New England and New York, the restaurant offers an à la carte menu and live oysters. Freshness is the point of difference thanks to a land-based oyster tank, which houses and purifies 500 dozen oysters at a time. Shucked to order, the bivalves come natural, with mignonette, a Bloody Mary sauce or verjus with pomegranate; or hot, with classic servings like Kilpatrick, mornay and Rockefeller. There’s also a full raw bar, with dishes including a luxe caviar dish of potato rosti, confit egg yolk and chive crème; and tuna carpaccio with tonnato sauce, capers, rocket and native pepper. Alongside this, you’ll find lobster rolls; barbecued Mooloolaba prawns with chermoula and preserved lemon; and confit King Ōra salmon with pomegranate, watercress and verjus. An indoor-outdoor dining room makes the most of Byron’s climate; while ochre walls and sage marble up the wow factor. While it’s an obvious drawcard for Byron holidaymakers, the $3 oyster hour (Tuesday to Saturday) is bound to be a hit with locals, too.