For one of the most recognisable and awarded steak houses in Sydney, The Rocks’ The Cut Bar & Grill has never really offered a burger on their menu. That’s all changed now; as part of their lunch menu, The Cut now offer up a David Blackmore Wagyu Beef Burger and it’s come after a great deal of experimenting in the kitchen.... Read More | Share it now!
Highly regarded dumpling master Eric Koh initially planned to stay a temporary resident at Work in Progress for just six weeks in September, but his @Erickoh residency at Merivale’s small bar has met with such a huge response that demand has forced him to remain in the kitchen until 23rd December. Koh’s dim-sum pop up has built up a steady following since he took the reigns from fellow Merivale Chef Patrick Friesen who kicked off this whole rotating Work in Progress concept with fried chicken and noodles. ... Read More | Share it now!
Popular Sydney restaurant Machiavelli has long stood as an institution for lovers of good Italian food and drink, and after all these years the owners have finally expanded their reach within the city, opening up a sister restaurant at a very unexpected location. Titled Mach2, the stylish new Italian venture has become the newest opening at Sydney International Airport T1 by Airport Retail Enterprises.... Read More | Share it now!
On Sunday 6 December of this year, at the new host venue of Sky Terrace at The Star, tastemakers and scene sifters Time Out will once again be crowning the winners of various categories for their annual Sydney Bar Awards. The ceremony has long been known as one of the liveliest celebrations of Sydney’s diverse bar culture, and now with more categories than ever before (including one celebrating local party-starting collectives) it’s looking like this will be an absolutely unmissable day.... Read More | Share it now!
There are a few quintessential vantage points around Sydney for which to fully absorb the magnificent views, and The Star’s Sky Terrace is most certainly Pyrmont’s primary position. Knowing that they have the perfect summer spot for events, The Star will be pushing more session-type events for their picturesque rooftop space alongside pop-up bars, and menus from the precinct’s renowned restaurants.... Read More | Share it now!
Popular CBD Japanese restaurant Yayoi Sydney is now Yayoi Garden, and while the interior has the same casual elegance, the menu has slightly changed, with set tasting menus introduced to reflect the spring-summer season, while the sake list is even more extensive than before. My previous visit was a pleasant experience, delivering a Japanese dining experience which would rather stick to authenticity than water themselves down for the sake of accessibility; I was expecting no less when I walked through those big doors off Bridge St, greeted by the same meticulous service all good Japanese restaurants deliver.... Read More | Share it now!
You’ll find Geisha Haus tucked away upstairs via a nondescript entrance on Roslyn St, right next to Gastro Park. Formerly known as Beach Haus, the hidden little, oddly shaped gem is now a hub of fresh and creative contemporary Japanese food, with a menu shaped by Rajendra Kumar Tamang, a man who already has an impressive CV including venues like Sokyo and a a 5-star Maldives resort.... Read More | Share it now!
Three years in and Popolo still stands as one of the best and most popular restaurants in the Rushcutters Bay. Their award-winning Southern Italian food has built owner Flavio Carnevale a solid reputation, and he’s set to further this with the recent addition of Naomi Lowry (ex-Biota Dining; Pilu at Freshwater) as Head Chef, who is dedicated to introduced new dishes every week to keep things interesting.... Read More | Share it now!
Award-winning hidden gem Archie Rose Distilling Co., Sydney’s first commercial distillery in 160 years, have just announced the next stage in their constant evolution, adding to the whole experience of the bar-slash-distillery by offering you the chance to design your very own Vodka, Gin, or Whisky.... Read More | Share it now!