With the middle of winter upon us Sydneysiders are able to strut their stuff on pop-up skating rinks and happen upon mulled wine served up in the city’s best bars. This latest winter-exclusive really takes things to the next level though. The ever-creative minds over at Pier One Sydney Harbour have hooked up with G.H Mumm Champagne and St Hugo Wines to host a bunch of luxe pop-up igloo bars that you are most definitely going to want to drink in.... Read More | Share it now!
Rooty Hill RSL is ready to launch its new multi-million-dollar venture Made By The Hill. This new social space will open later this month, in hopes to become a local haven for foodies in Western Sydney. An official launch party, set for Made By the Hill will celebrate the opening with an official launch party over two nights on July 28 and 29. ... Read More | Share it now!
The lush Four Seasons Hotel Sydney has just revealed the new restaurant replacing Mark Best’s beloved Pei Modern, moving towards European influenced dining overseen by Head Chef Francesco Mannelli, who is best known for his work at heavy-hitters Balla, Est., and Uccello. The name for the new lobby-level restaurant is Mode Kitchen & Bar, bringing a focus on uncomplicated dishes that highlight the simplicity and quality of food that sticks true to the flavour, colours and texture of those from Mannelli’s heritage.... Read More | Share it now!
North Bondi was chosen as the location for Rocker, a high-profile new opening from Sweet & Chilli’s Cam Northway and the always-excellent Darren Robertson, best known for being one of the driving forces behind Three Blue Ducks as well as his new stint on My Kitchen Rules. Reputation is nothing without execution though, and fortunately this casual all-day restaurant and bar delivers, both with it’s locally-appropriate laid-back atmosphere and gorgeous share-style dining.... Read More | Share it now!
We have to go back! To where? To Wine Island of course, Sydney’s idyllic three-day wine festival which takes place entirely on the harbour’s picturesque Clark Island. The typically Sydney event will returning from Friday 10th to Sunday 12 November, offering guests access to a pop-up paradise featuring curated selections of wine, food, live music, silent discos, masterclasses, treasure hunts and a bunch of other activities.... Read More | Share it now!
Chifley continues to grow as one of Sydney’s most exciting new food hubs with District Brasserie, a new opening helmed by Head Chef Mark Knox with a commitment to “refined yet casual” dining. The multifacted 200-seater restaurant, bar and bakery, designed by the stalwart Paul Kelly, has also recruited Jason Hillier-Leggatt, a former pastry chef at the famous La Renaissance who now oversees the restaurant’s in-house bakery.... Read More | Share it now!
Constant award-winner and one of Surry Hills’ finest, nel. restaurant, is currently running a limited edition menu for all those who want an edible homage to Great Britain to eat your way through. Chef Nelly Robinson is sprinkling his characteristic creativity to pull on some childhood memories and give them little modern twists, offering guests interesting and distinctive dishes that showcase the best classic British winter flavours.... Read More | Share it now!
In response to the increased demand and awareness of Sake amongst Sydney’s most discerning diners, the team behind Chef’s Armoury have decided to open the city’s first specialist store dedicated to the art and versatility of Japanese sake. Going by the simple name of Sakeshop, the store has flung open its doors on Percival Street in Stanmore, complementing the Melbourne location which has been operating in Richmond for the past four years. ... Read More | Share it now!
Darlinghurst’s Lucky Suzie is one of the area’s best kept secrets; there’s no doubting that. What chef Zachary Tan (widely known for Devon Cafe) has worked up in his experimental modern Malaysian kitchen is a consistent burst of big traditional flavours mixed into modern, eye-catching dishes with a menu that seems to be changing regularly. Being as it’s winter, that change has landed on the ever-loved truffle, Tan imbuing many of the current dishes with the premium ingredient to really switch things up for customers both loyal and new. ... Read More | Share it now!
Flipping up the food menu at Potts Point favourite The Butler is newly appointed Head Chef Amber Doig, who has made some significant changes by bringing in an Ibero-American influence while retaining the venue’s share-style approach to dining. In making use of traditional Central and South American cooking techniques, recipes and methods, the New Zealand-born has introduced a number of new dishes to what is already one of the area’s most beloved drinking and dining spots, ranging from ruby tuna tartare to lamb barbacoa.... Read More | Share it now!