Eat your way around Asia: Sydney

Sydney's best restaurants, picked by Time Out Sydney editors

Our produce is a point of pride in Australia, and there’s not much we can’t get our hands on here in Sydney.

Cheap eat

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There’s a growing trend towards vegetarian and vegan food in Sydney, and Soul Burgers makes plant-based and vegan burgers that are so good, they’ll convert the staunchest carnivore. The Sumo burger (pictured below) is a beast: the patty is paired with soft, buttery, chargrilled field mushrooms, a pepper-spiked plant-based sausage, a silky swathe of roast red capsicum and topped with a fresh-tasting tomato relish. It’s so tall that it’s almost impossible to eat as a burger. Nibble on bits and bobs as you go, for an experience that’s smoky, textural and full of contrasting yet complementing flavours.
Meal for two, 50AUD.

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DRINK THIS Wash your mammoth burger down with a vegan milkshake made from soya milk and housemade coconut ice cream (7.70AUD). Thick, frothy and not too sweet, the coconut makes it bright, creamy and balanced.

Casual dining

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This hot spot features the culinary skills of Analiese Gregory, master of the gougère – little comté-imbued choux pastry orbs – the aroma of which hits you (and will have your senses going into overdrive) immediately upon entering this restaurant-bar hybrid. Here, the cooking is an exciting mix of old techniques and new flavours. The weekly changing terrine – when we were last in it was made of pig’s head – blows our tiny little minds. Don’t leave without trying the crisp-edged, creamy centred ‘leaves’ from the Blooming Onion (pictured below) or dipping them in creamy, fermented habanero-spiked soy and tofu emulsion.
Meal for two, 100AUD.


INSIDER TIP Not hungry? Pop in for a glass of beautiful wine from the carefully curated list courtesy of sommelier and former co-owner of Tasmania’s Garagistes, Katrina Birchmeier. The list is right on the money, with a strong focus on natural drops.

Fine dining


What sets this restaurant apart is its focus on fire – everything is prepared over an open flame. Head chef Lennox Hastie cooks shellfish over applewood to imbue the meat with a gentle level of sweetness, burns mallee root to heighten the earthiness of mushrooms and uses the aromatic smoke of orangewood to balance the richness of salmon. The menu changes depending on the quality of produce available on the day, and it doesn't ever disappoint. Few chefs in Sydney, if any, take each dish on such an expansive journey from timber to flame to plate and everything in between, which is why trying to get a table at Firedoor is like engaging in a battle of fire and ice: book in advance.
Meal for two, 200AUD.

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ORDER THIS Splash out on the 500g, 233 day dry-aged rib on the bone (147AUD). Dry ageing beef concentrates the flavour while also making the meat softer. The beefy taste is incredibly strong, but if you really like meat this is pretty much the ultimate steak.
  • 4 out of 5 stars