Best New Restaurants in Sydney Spring 2026 update

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Crown Sydney is busier on premium dining nights (Thursday-Saturday from 6pm) and during major events on the harbour. If you plan to dine more than once at either property, signing up before your first booking is almost always worthwhile for the dining credits and parking benefits alone. Both Sydney casino properties run their own loyalty programs that work across restaurants, hotels and gaming. If gambling is not the point of your visit, do not feel obliged to play real pokies online australia – both venues are designed to be visited just for the food, the views and the shows. Crown Sydney’s standard is “smart elegant.” Tailored trousers or jeans, collared shirts or smart tops, and closed shoes are the baseline; thongs, sportswear, beachwear, ripped denim and visible activewear are not accepted in the gaming and signature dining areas. The Sovereign Room and high-limit areas enforce a noticeably tighter dress code; restaurants such as BLACK and Sokyo expect smart elegant attire. The Star hotels are noticeably more family-friendly, with larger pool decks and easier access to Darling Harbour attractions; Crown Towers is geared firmly toward couples, business and luxury travellers.
Darlinghurst’s newest Italian go-to from the Bar Copains and Bessie’s team – and a certified red, green and white knockout. The CBD’s fiery subterranean restaurant that spotlights the cuisines from China’s lesser-known regions. A rocking, tiny-but-mighty seafood restaurant by the Continental Deli team. It comes hot out of the oven and oozes with sweet, velvet-like garlic and melted butter. Also, it’s BYO, so bring along a bottle of your fave vino or a couple of cold beers to enjoy with your meal. And you gotta order the chicken gyros with house-made secret ‘Big Mac Sauce’, which features mustard and chopped onions – it tastes like sauce crack. Everything’s made in-house, including the pillowy, hand-rolled sourdough pita.
Try the Wattleseed (Brookie’s Sundrift Australian Aperitivo with wattleseed tea and local honey) or the Finger Lime (Four Pillars Navy Strength Gin with finger lime verjus and Geraldton wax flower). Signature cocktails are inspired by Australian natives. To create my own menu and design a space from start to finish in the site where I found my voice as a chef, is a dream come true. The journey to opening the doors of Trattoria Da Orazio has been a labour of love. And you’ve got to order the ’ndujella – a mix of mortadella and ‘nduja which has a nice bit of chilli heat. D’Elia serves a platter of mini pastries – his favourite childhood dessert – and it’s as whimsical as it is impressive. Vibrant green tortellini made from gremolata is filled with rich osso buco on a creamy saffron sauce.
By 2026, this fusion of high-stakes entertainment and world-class gastronomy is set to reach new heights, making these venues essential stops on any food lover’s itinerary. Good news then that Rasa House – a new, vibrant South and Southeast Asian wine bar and restaurant – has opened, bringing fire, spice and all things nice to the waterfront. Think bold red accents and striking black-and-white photographs from the 1950s and ’60s that adorn the walls and add a touch of la dolce vita. The elegant two-storey dining room has been reimagined by long-time collaborators, fashion designer Collette Dinnigan and food photographer Earl Carter. They specialise in all things birria – marinated, slow-cooked beef – served with tacos, quesatacos, loaded nachos, fries and a birria ramen bowl, alongside consommé to dip until your heart’s content. Choose from shared menus or à la carte – and there’s also a bar space if you’re after a quick snack and vino.
The 2026 program includes the Australian season of Waitress alongside continuing runs of touring musicals. At Crown Sydney, the premium model means most gaming areas are accessed via Crown Rewards membership and identification checks. If you want to play pokies in Sydney, you need to go to The Star or a registered club or hotel. One of the advantages of Sydney’s two casino venues is that they sit inside larger entertainment precincts that are worth a wander even if you do not enter the gaming areas. Tipping dealers is generally not part of the local culture and at some tables is not permitted under operator policy.
Exceptional dishes are matched by an exceptional wine list by sommelier Eleonore Wulf, showcasing largely Australian winemakers with a few hops abroad to Lebanon and France for good measure. Dan Pepperell, Mikey Clift and Andy Tyson have created a space with delicious food that’s perfectly balanced and seasoned with a retro touch, a space that evokes a warmth, and one that you want to return to. A Sydney stalwart serving up some of the city’s best views over lunch or dinner.
Pair them with French vino with the list curated by the group’s sommelier, Ishan Kaplish (formerly Mimi’s, Tetsuya’s) – including 23 wines by the glass – or a French-inspired cocktail. Crown hotels include premium rooms with contemporary décor, lush and comfortable furnishings, and multiple amenities. Hundreds of gaming tables that include favourites such as blackjack, craps, roulette, and baccarat, as well as more esoteric games such as casino versions of popular poker games, progressive offerings of table games, and electronic rapid play gaming, will all be included. However, once approved it will include a 350-room hotel, featuring suites and luxury apartments, signature restaurants, bars, nightclubs, high-end retail outlets, pool and spa facilities, conference rooms, and VIP gaming facilities. Planned to be Sydney’s first six-star luxury hotel resort, this is destined to be a magnificent facility that’s defined by Crown’s attention to detail, desire to be the finest, and commitment to providing the ultimate casino experience.
With family ties to the beef, prawn, cane and hotel industries, Georgia is passionate about supporting and spotlighting Australia’s primary producers, and considers a visit to a small-town pub or bakery equally as exciting as a booking at a top chef’s latest opening. Next door Petit Loulou is a more of a grab-and-go affair serving as a café and patisserie, with counters stacked with Paris-Brests, coconut palmiers, croissants and tarts, alongside rotisserie chicken baguettes, Niçoise salads and golden sausage rolls. Menu-wise, expect favourites from across the bridge, like the tower of peppery steak frites; John Dory with Champagne sauce; and créme caramel — alongside new dishes like the charred wagyu frites baguette. Today, customers wait up to two years to enjoy his offering of around 30 impeccable dishes (now at a cost of $350pp).While guests previously had to text Oe direct in the hope of nabbing a seat, the system has now moved online, though you can still expect a wait. The menu, led by chef Sanghyeop Kim (Sokyo omakase) and group executive chef Luke Churchill, spans a nigiri section, snacks like bug and prawn spring rolls or chicken wing yakitori, and main events such as grilled quail in a gochujang glaze.
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