Top 20 restaurateurs reveal their favourite Sydney bars, restaurants and service
Ever wondered where the city’s 20 most famous restaurateurs eat, drink and be merry? Here’s your ultimate chef’s recommendations.
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In the spirit of camaraderie, The Daily Telegraph asked Sydney’s restaurateurs to name the best food, drink and staff from their competitors.
They were also asked what chef they were inspired by and what venue had the best front of house staff.
From Matt Moran to Merivale’s Mike Eggert – the results were as diverse as Sydney’s food scene itself. However, there was a definite few people and places that kept being brought up. Swillhouse Group’s venues Restaurant Hubert and The Baxter Inn were regularly frequented by those in the know, like Luke Mangan.
Chippendale’s Ester, Paddington’s 10 William St and Newtown’s Continental Deli Bar and Bistro were also regularly name-checked.
Mark Labrooy, the co-founder of Three Blue Ducks, believes Ester is the best in Sydney.
“The food is on point, the venue is fun but it’s also moving to the point of becoming an institution,” he said.
Celebrity chef and restaurateur Matt Moran cited Neil Perry as the chef that most inspired him.
“He is someone I have always been inspired by and respected. When I opened my first restaurant, he was one of my biggest supporters. To be so relevant and at the top of your game for so many years,” he said.
“No one has done it like Neil.”
THE EXPERTS’ RECOMMENDATIONS REVEALED
MATT MORAN
Chef and owner of Aria, Chiswick and North Bondi Fish
1. What are your three favourite venues to dine in Sydney?
Il Baretto in Paddington: I had a great meal here recently. It was strange to be there, knowing it was my first restaurant, The Paddington Inn Bistro, back in 1991.
Tonic in Millthorpe: I’ve been spending a lot of time in the country recently. Tony Worland and I worked together for 30 years. I love what he is doing in the town of Millthorpe.
Gaku Robata Grill in Darlinghurst: Some of the best Japanese food you’ll eat anywhere in the world. Shimon and Haru are some of the most talented people I know.
2. What are your three favourite bars to drink at in Sydney?
O Bar and Dining in the CBD: an amazing view and great snack food.
Will’s in Coogee: I love going to Coogee Pav. It’s a local that’s sophisticated with great martinis.
The Charing Cross Hotel in Waverley: Great beers and a great local. You always see lots of neighbours.
3. What is your favourite dish in Sydney?
4. What chef are you inspired by?
Neil Perry. He is someone I have always been inspired by and respected. When I opened my first restaurant, he was one of my biggest supporters. To be so relevant and at the top of your game for so many years – no one has done it like Neil.
5. What venue has excellent front of house staff?
Sean’s in Bondi. The girls on the floor always offer impeccable service.
NEIL PERRY
Chef and owner of Margaret, Double Bay
1. What are your three favourite venues to dine in Sydney?
Chaco Bar Potts Point, Rockpool Bar & Grill in the CBD, and Ester in Chippendale
2. What are your three favourite bars to drink at in Sydney?
Rockpool Bar & Grill, Maybe Sammy’s in The Rocks, Baxter’s Inn in the CBD.
All have quality craft of drink making.
3. What is your favourite dish in Sydney?
Hard to say just one dish, but at the above restaurants I love just about everything.
4. What chef are you inspired by?
I love what Matt Lindsay (chef at Ester), Corey Costello (chef at Rockpool) and Keita Abe (Chaco Restaurants founder) are doing that’s why I love their food.
5. What venue has excellent front of house staff?
Probably the same as above. I know most of the staff. They are restaurants I eat in a lot, so not only is it great food but they feel like home.
ARMAN UZ
Executive Chef of Efendy Group restaurants including Anason, Maydonoz and Tombik
1. What are your three favourite venues to dine in Sydney?
Mamak in Haymarket: The team turns out consistently good food and fast service.
Ho Jiak in Haymarket: Excellent flavours and easy to get into.
Ester: Great food and great service.
2. What are your three favourite bars to drink at in Sydney
The Baxter Inn in the CBD
The Lobo in the CBD
Bel & Brio in Barangaroo.
All are close to home and work. They have a great beverage selection and friendly teams.
3. What is your favourite dish in Sydney?
Mamak’s kari kambing (spicy lamb curry slow-cooked until tender). Perfect for the cold weather.
4. What chef are you inspired by?
I’m always inspired by street vendors – they way they do one thing and do it incredibly well. There were some vendors in Turkey during my childhood that had been in the same spot for over half a century, cooking dishes handed down from generation to generation and perfected.
5. What venue has excellent front of house staff?
Tetsuya’s in the CBD.
MARK LABROOY
Chef and Co-Owner, Three Blue Ducks
1. Where are your three favourite venues to dine in Sydney?
Ester in Chippendale: It’s honestly just the best. The food is on point, the venue is fun but it’s also moving to the point of becoming an institution.
The Eight in Haymarket: Great yum cha. Awesome everything really and post lockdown, it just gets me excited to see a place bustling with people and excitement.
Chat Thai (multiple venues): For as long as I can remember, it’s been a place I just keep coming back to. The kitchen is tiny, it’s a hive of activity and on a hot summer’s night with the doors opening, slurping down a Ship & Shore … there’s nothing better. Tasty AF.
2. What are your three favourite bars to drink at in Sydney?
This is an interesting one for me because my favourite bar (Bulletin Place in the CBD) has closed down. My wife is 38 weeks pregnant and before that, we witnessed our city shut down with lockout laws and Covid lockdowns. During that time, P & V and DRNKS have been a real hit for home delivery and having a few wines on my own at home.
3. What is your favourite dish in Sydney?
You still can’t go past the egg white and crab omelette at Fei Jai in Potts Point. It’s as old as time itself, but it’s an absolute cracker.
4. What chef are you inspired by?
I’m really liking the food Joel Bennetts (Fish Shop) is creating (even though he can’t keep his shirt on). Simple, tasty and elegant. He’s ex-Three Blue Ducks, so it’s been great to see him blossom so beautifully. Nathan Brindle (Ester) is another cracker. He’s a top bloke to boot as well as a great fisherman and can cook like the wind.
5. What venue has excellent front of house staff?
I think any of the Porteño Group restaurants are going to blow you away – amazing example of the craft of hospitality.
ROSS LUSTED: Owner and chef of Woodcut
1.What are your three favourite venues to dine in Sydney?
The restaurants I love are usually chosen for the style of food I love to eat and the atmosphere.
Sean’s in Bondi: beautiful produce and made special by Sean and his very loyal team. Long long lunches with friends, lots of laughs and great food with a spectacular Bondi view is what Sean’s is all about.
Chaco Bar in Potts Point: I worked a lot in Japan and this really takes me back to the small izakaya eateries in Akasaka, the smell of skewers cooking over charcoal and great sake.
Marta Osteria in Ruschcutters Bay: Flavio’s take on Roman classical dishes are always unexpected and delicious. It is also a bakery in the mornings creating some of the best pastries I have ever had especially the Maritozzi, sweet brioche filled with whipped cream.
2. What are your three favourite bars to drink at in Sydney?
Baxter Inn: A great city bar that’s open until 3am, so perfect for a quick drink after work, great whisky selection and always a good vibe!
Menzies Bar in the CBD: A very NYC style bar, great cocktails and the best dressed in town.
10 William St in Paddington: This is my local, an ever changing Italian focused wine list and the whipped bottarga and salumi is a must
3. What is your favourite dish in Sydney?
Vitello Tonnato at a’Mare, the way they aerate the tuna dressing make this dish so it’s light and packed with flavour, just add freshly baked focaccia and cold pressed Italian oil imported especially from Puglia.
4. What chef are you inspired by?
Andrew McConnell has always been an inspiration; his restaurants are very considered, and his time working overseas adds another layer to the dining experience.
5. What venue has excellent front of house staff?
Lankan Filling Station – I have always felt so welcomed when travelling in Sri Lanka, the spirt of hospitality continues here, from the moment you enter the restaurant the talented team takes you on a journey of inspired food that takes me back to meals and memories of Galle.
LUKE MANGAN: Chef and owner of Glass Brasserie and Luke’s Kitchen
1. What are your three favourite venues to dine in Sydney?
Restaurant Hubert’s in the CBD: Great food great atmosphere love the live music
Sokyo at The Star: Love Chase Kojima’s food and sitting at the sushi counter
China Doll in Woolloomooloo: Love that it’s outside. It’s very consistent. It has great service and food.
2. What are your three favourite bars to drink at in Sydney?
Dean and Nancy’s in the CBD: Great views. Great cocktails.
Catalina in Rose Bay: Love the bar menu. Great views and service. It’s a hidden gem.
Oncore Bar at Crown, Sydney: Attached to Oncore by Clare Smyth restaurant. I love the space. It’s got great service, cocktails and views.
3. What is your favourite dish in Sydney?
The duck for two at Felix.
4. What chef inspires you most?
It’s impossible to answer. All chef/restaurateur owners that have successfully navigated the past 2 years inspire me as it has been the toughest time ever in the history of hospitality.
4. What venue has excellent front of house staff?
Pellegrino 2000 and Jane (both in Surry Hills) impressed me recently with standout FOH service
TAYLOR CULLEN
Head Chef at Chiswick
1. What are your three favourite venues to dine in Sydney and why?
Woodcut at Crown, Sydney: Pushing the boundaries with the multiple kitchens, an amazing concept and the food is on point.
Continental Deli Bar Bistro in Newtown: Nine years old, intimate dining room with a great little deli bar area offering simple but tasty food. Nothing quite like fresh sliced charcuterie and good cheese with an extensive wine list. You feel like you are in the south of France or northern Spain.
Firedoor in Surry Hills: It’s not trying to be anything it’s not. Amazing food, thoughtfully cooked over a fire in a venue with talented staff and the use of native ingredients. This to me is true Australian food.
2. What are your three favourite bars to drink at in Sydney?
North Bondi Fish: It’s my go to. It’s hard to beat sitting on that balcony, overlooking the beach. It’s humming with atmosphere. It’s got a great wine list and cocktails too.
Charlie Parker’s in Paddington: Who doesn’t want to sit in an underground bar lathered with dark wood and tasty drinks.
Frankie’s Pizza in the CBD: Pizza, whisky apple juice, a cheeky back bar and heavy music.
3. What is your favourite dish in Sydney?
Bennelong’s (at the Opera House) mud crab is pretty spectacular
4. What chef are you inspired by?
Ross Lusted (Woodcut), Rob Cockerill (Bennelong), Frederik Vollmond and Tony Schifilliti (Sixpenny)
5. What venue has excellent front of house staff?
Aria.
IAN CURLEY
Chef and Ovolo Hotel Restaurants including Mister Percy and Alibi Bar & Kitchen, Sydney
1. Where are your three favourite venues to dine in Sydney?
Shell House in the CBD: I think Josh Donachie and Shun Eto are doing a great job and frankly, Shun’s cool as. Sydney does this sort of stuff really well.
Jimmy’s Falafel in the CBD: I love it. I love the vibe. Top quality and it’s open when I need a late lunch or supper. I admire how busy this place always is.
Porcine Bistro in Paddington: It’s my number one in Sydney at the moment and should be on everyone’s list.
2. What are your three favourite bars to drink at in Sydney?
Continental Deli Bar Bistro in Newtown: very cool, small spot in the heart of Newtown. A must try for everyone.
Re in Eveleigh: Love the sustainability angle. It shows what can be done and takes it to the next level.
Archie Rose Distilling Co in Rosebery: Love the concept and the service has always been fantastic and professional.
Others of note include Shell House, The Gidley, Apollonia, Will’s..... I think I might have a drinking problem.
3. What is your favourite dish in Sydney?
I had a cauliflower pie with Comte cheese at Porcine recently that was fantastic. There are some things that just work and this was one of them.
4. What chef are you inspired by?
Inspiration is not a word I would typically use, but Jacqui Challinor from Nomad is pretty special as far as I’m concerned. I know how hard it is to run a professional kitchen, let alone more than one in different states, and she does it very well.
5. What venue has excellent front of house staff?
Service is often overlooked and it‘s the missing link as far as I’m concerned. As I said, I like Shun from Shell House but the girls at Grana at Quay Quarters worked so hard to look after us recently as well. The team was really great.
IBRAHIM MOUBADDER
Co-founder of the ESCA Group whose restaurants include Aalia, Nour and LilyMu.
1. What are your three favourite venues to dine in Sydney?
Restaurant Hubert in the CBD: Once you go down those stairs, you feel like you could be anywhere in the world. I love that you can eat delicious food, drink great wine and listen to live music all at the same time.
Cho Cho San in Potts Point: The food is consistently good and they do a great house margarita. I just love the vibe of this place.
2. What are your three favourite bars to drink at in Sydney?
Dean and Nancy’s in the CBD: The vibe at night time is unmatched. It reminds me of being in Manhattan.
Opera Bar at the Opera House: Tops my list because every time I go there for a drink at sunset, I feel grateful to be living in Sydney. It’s probably the best spot to have a drink at.
Re in Eveleigh: I love the ethos, “waste nothing, taste everything!” It’s so clever and the drinks are great.
3. What is your favourite dish in Sydney?
It would have to be the signature knafeh from my friends The Bearded Bakers.
4. What chef are you inspired by?
Josh Niland. His philosophy around breaking down the whole fish and using every part inspires me.
5. What venue has an excellent front of house team?
Ragazzi in the CBD: The team is always friendly and knowledgeable. It’s relaxed, fun and professional. Sydney service at it’s best.
JORDAN TOFT
Merivale’s Executive Chef whose restaurants include Mimi’s and Berts
1. What are your three favourite venues to dine in Sydney?
Bar Vincent in Darlinghurst: With a local charm, cavernous space that makes this feel like a true local. Andy’s food is cooked with an unfussy, yet precise skill and remembering all the verballed specials is a game within itself, pre martini too!
Alberto’s Lounge in Surry Hills: While late lunches are cool, early dinners are the future. 5pm Martini in this snug space, with a menu of simple and delicious fare is all I need. Oh, and a wine list that always have me saying, “why not?”
Ester in Chippendale: Clever, yet paired back from being fussy, the food is natural and damn tasty. The special wine list page also gets me most times too.
2. What are your three favourite bars to drink at in Sydney?
10 William St in Paddington: Martini, Campari Spritz and a deep wine list! What’s not to love. And I like to sit at B1, just saying! Food a highlight also.
Cricketers Arms in Surry Hills: Old school, local, with stools around the bar. Bar …. Pub.
The Baxter Inn in the CBD: With a wall of Whisky and booths to drink it in, it’s the place to go when you don’t want to be too visible.
3. What is your favourite dish in Sydney?
Roasted whole flounder with clams, butter, capers and lemon
4. What chef are you inspired by?
Mat Lindsay (from Ester and Poly). Unassuming in nature, an extremely talented chef with a palate that keeps expanding.
5. What venue has excellent front of house staff?
Bar Vincent. Just the right amount of old school with a fresh and warm welcome. And I mean remembering the verbal specials, Bravo!
SARAH BRIEGEL: Culinary Director, Crown Sydney
1. What are your three favourite venues to dine in Sydney?
Fire door in Surry Hills: Absolutely great service and food is spot on. Simple, beautifully cooked amazing product.
Khao San in Chinatown: Great Thai food. Reminds me of being back in Bangkok and has all my favourites
MuMus in the CBD: Great food and a busy fun atmosphere
2. What are your three favourite bars to drink at in Sydney?
The Duke of Clarence in the CBD: It’s a cosy, small place I like
The East Village in Balmain: It’s my local pub.
3. What’s your favourite dish in Sydney?
Goong che Nahm pla- it‘s a Thai dish of raw prawns, chilli and fish sauce. Khao San has a good version.
JAMES THORPE
CEO of The Odd Culture Group who owns The Duke Enmore, The Old Fitzroy and The Oxford Tavern
1. What are your three favourite venues to dine in Sydney?
Cafe Paci in Newtown: Dishes precise and presented immaculately; fine dining meals done unfussily, and on constant rotation. Highly recommend a seat at the bar for an always-interesting chat to restaurant manager Cam over a few negronis.
Bistrot 916 in Potts Point: A French bistro done right from a team of creative up-and-comers.
Ante in Newtown: Amazing to see Sake and Japanese influence executed in a (big) way that is something entirely new at the same time. Jemma Whiteman at the pass instils a sense of calmness that contrasts the bustling restaurant and makes you acutely aware of just how well-thought the interior design is. The acoustic treatment in that venue is something I think of often. It is designed for conversation (something that ebbs and flows as each dish hits the table); and works very well.
2. What are your three favourite bars to drink at in Sydney?
Earls Juke Joint in Newtown: A stiff drink delivered with warm hospitality. Exactly what a bar should embody.
Frankie’s Pizza in the CBD: A live music line-up to die for — the original home of steamy, sweaty late nights in the CBD.
What is your favourite dish in Sydney?
Hands down, the cheeseburger at Restaurant Hubert. A close second would be the hiramasa kingfish at Odd Culture.
4. What chef are you inspired by?
Keeping with the theme of young, up-and-comers, Ellie Bouhadana from Hope St Radio in Collingwood is a chef doing really interesting things.
5. What venue has excellent front of house staff?
Cafe Paci. Next level good. Attentive, polite, and deeply interested in the product and service.
SCOTT BROWN
Director of House Made Hospitality which owns venues like Apollonia, Grana and Lana.
1. What are your three favourite venues to dine in Sydney?
Fred’s, Paddington: You can’t beat simple, produce driven food served in a great environment by excellent floor staff.
Taste of Northern China, Bondi Junction: Everything is made onsite, in the front window, and the flavours are authentic. It takes me back to my time in Beijing.
The Eight in Haymarket: I am continually amazed how incredibly busy and large this restaurant is, yet you can always get a great selection of Yum Cha and it’s always hot and delicious. Make sure you leave room for the Mango Pancakes.
2. What are your three favourite bars to drink at in Sydney?
The Unicorn in Paddington: It’s a quintessential Aussie pub experience with great food, natural wines and always an interesting range of beers on tap.
P & V Wines in Paddington: They have such a great courtyard to hang out and drink wines in.
Monopole in Kings Cross: The wine is consistently so good plus, there’s great food.
3. What is your favourite dish in Sydney?
The John Dory, wood oven roasted with brown butter and almonds, from Fred’s.
4. What chef are you inspired by?
Danielle Alvarez (former head chef at Fred’s)
5. What venue has excellent front of house staff?
Both Fred’s and The Unicorn do a great job with front-of-house hospitality – they’re knowledgeable and friendly.
VINCE LOMBARDO
Co-owner of Maybe Sammy and Dean and Nancy’s
1. What are your three favourite venues to dine in Sydney and why?
La Spiaggia in Coogee: It’s consistently good, classic Italian and they have great service
Indigo in Double Bay: They have the best breakfasts in Sydney.
Secolo Dining in the CBD: It’s tucked away but they always have a great vibe and excellent pastas.
2. What are your three favourite bars to drink at in Sydney and why?
Apollonia in Quay Quarters: It’s a great bar for any occasion and they have amazing hospitality.
PS40 in the CBD: As well as having great cocktails, they’ve got a great snack menu to complement their drinks.
Will’s at Coogee Pavilion: You always get a good drink and a great smile from Bar Manager Antonello Arzedi
3. What is your favourite dish in Sydney?
The Focaccio con Porchetta at Da Orazio in Bondi is next level, I always have to order it.
4. What chef are you inspired by?
Orazio D’Elia is one of my favourites. Whenever I eat his food it takes me back to my childhood. Italian is more than just food, it’s a way of life.
5. What venue has excellent front of house staff?
The team at House Made Hospitality, who are behind Hinchcliff House, do a great job as a group. Their staff are always knowledgeable and friendly.
COLIN FASSNIDGE
Owner of Banksia and The Castlereigh Bistro
1. What are your three favourite venues to dine in Sydney and why?
Spice I Am in Surry Hills: Best for lunches and BYO dinners.
Ester in Chippendale: Best for date night.
Nude Pizza in Malabar: Our go-to for family night.
2. What are your three favourite bars to drink at in Sydney?
I’m more of a pub drinker than bar drinker but I love Four in Hand and Frankie’s.
3. What is your favourite dish in Sydney?
Spice I Am’s fermented fish curry.
4. What chef are you inspired by?
Josh Niland at St Peter
5. What venue has excellent front of house staff?
Ursula’s Paddington
TRISTAN ROSIER
Founder and Executive Chef at Arthur & Jane
1. Where are your three favourite venues to dine in Sydney?
Sixpenny in Stanmore: They are the masters of simplicity. Their food clearly has so much technique and process but intentionally hides that work. Highlighting the precision but the depth and complexity of the flavour is paramount.
LuMi Dining in Pyrmont: The food is absolute luxury. The truffle. The caviar. Served with impeccable technique and super clean flavours. It is always a pleasure for a special occasion.
Bones Ramen in Rushcutters Bay: Really relaxed and fun vibe, super clean and well balanced ramen and interesting textural snacks.
2. What are your three favourite bars to drink at in Sydney?
Dead Ringer in Surry Hills: It’s my favourite local bar. Literally world-class cocktails and super friendly welcoming staff.
Re in Eveleigh: Super interesting sustainable cocktails executed perfectly.
Door Knock in the CBD: Really delicious cocktails, cool vibe and a great place to catch up with a friend.
3. What is your favourite dish in Sydney?
The snack offering at LuMi
4. What chef are you inspired by?
Ignacio Mataos (estela, lodi, cafe altro paradiso)
5. What venue has excellent front of house staff?
Sixpenny.
MIKE EGGERT
Merivale’s Executive Chef who runs Totti’s
1. Where are your three favourite venues to dine in Sydney?
Chat Thai in Haymarket: It’s still brilliant and my go to always. It has a place in my heart and stomach. The crab fried rice slaps.
Bar Vincent in Darlinghurst: Consistently well done pasta and snacks. Never disappoints. It’s intimate and romantic. What else could you want?
The Argyle Inn in Taralga: Get out of Sydney and treat yourself to some of the best food regional NSW has to offer. Hugh and his family cook up a mean steak from local beef or eat one of his roast chooks paired with salad and veg from his farm or other local farms. Damn good bread too.
2. What are your three favourite bars to drink at in Sydney?
The Nelson Hotel in Bondi Junction. Best old bar for schooner and chat just bloody beautiful.
Paski Vineria Popolare in Paddington. Best people, best wine, great food. Go treat yourself to some proper Italian hospitality from Giorgio Mattia and Enrico and work your way through all the amazing wine.
PS40 in the CBD. Great cocktails, classic or experimental.
3. What is your favourite dish in Sydney?
The daily or sometime hourly sushi specials at Edomae Sushi Yokocho. It’s the best sushi train in Sydney and their nigiri daily fish specials are wonderful or the chicken burger from Out of the Blue in Clovelly. That dam grated cheese and carrot gets me every time.
4. What chef are you inspired by?
Federico Zanellato (LuMi Dining). He’s always moving and changing what he offers Sydney but it’s always delicious and perfectly made.
5. What venue has excellent front of house staff?
Double Tap Espresso in Marrickville. If there is a better staff (family) then I don’t know them. If you’ve never been then make the effort because it’s the best coffee, sandwiches and smiles you are going to find.
ORAZIO D’ELIA
Chef and Founder of DaOrazio in Bondi
1. Where are your three favourite venues to dine in Sydney?
Mimis in Coogee: I just love the food and the venue, just beautiful.
Lucio Pizzeria (multiple locations). Lucio is long time friend from my hometown back in Italy, going to him and have his pizza has an at home affair.
Catalina in Rose Bay: A restaurant on the water will always catch my attention.
2. What are your three favourite bars to drink at in Sydney?
Maybe Sammy in The Rocks: I like this as the cocktail making skills and the fun that the guys create behind the bar is what makes a special night out.
Dean & Nancy in the CBD: It is the sister venue of Maybe Sammy but with a touch of elegance and sipping cocktails there makes me feel like I am in New York.
Hemisphere in the CBD: I just love the room. It has a great vibe and it really captures the essence of a busy city bar.
3. What is your favourite dish in Sydney?
A giant plate of Sushi and Sashimi at SUSHI E
4. What chef are you inspired by?
My inspiration today comes from chefs who have also become businessmen and have created something big for themselves, one that I really look up to is Gordon Ramsay who I wish one day that I can meet him.
5. What venue has excellent front of house staff?
Mimi’s.
JACK HANNA: Former co-founder of The Grounds, owns The Goodsline Cafe
1. What are your three favourite venues to dine in Sydney?
Spice Temple in the CBD: There is nothing really like it. From walking past a discreet door to the amazing interpretation of modern Chinese food.
10 William St in Paddington: It’s just such an amazing vibe for such a small venue and not to mention the food
Chinese Noodle Restaurant in Haymarket: An institution in Sydney for cheap and cheerful food.
Equal, 3rd is Restaurant Huberts in the CBD: I think the guys have done an amazing job at bringing everything together not just the food and beverages but also the experience. The entertainment, design, staff, uniqueness. Good luck getting a booking though.
2. What are your three favourite bars to drink at in Sydney?
Baxter’s Inn in the CBD: Oh the whisky! And the amazing knowledge that all the bartenders have on what they are serving.
Cantina Ok! in the CBD: Amazing drinks and compact fun.
Shady Pines Saloon in Darlinghurst: Always going to have a great time here!
3. What is your favourite dish in Sydney?
XO pipis from Golden Century (now XOPP) or the hot and numbing dry Wagyu beef from Spice Temple
4. What chef are you inspired by?
Neil Perry. Just the sheer variety of foods he can cook is pretty amazing.
5. What venue has an excellent front of house staff?
Hugo’s in Manly. It’s like a well-oiled machine.
JAMES BRADLEY
Co-founder and Director at Liquid & Larder Group whose venues include The Rover, Bistecca and The Gidley
1. Where are your three favourite venues to dine in Sydney?
Pellegrino 2000 in Surry Hills: Great, wholesome local Italian I can run across the street to from The Rover on my break, smash a great bowl of pasta and a glass of Chianti.
Continental Deli in Newtown: This is my Friday night date place with my 7-year-old daughter. She loves it and knows the guys there well. She walks in like she owns the place, sits up at the bar and orders a Charcuterie and cheese plate. Although she only really eats the Comte and the truffle salami. Typical inner west kid!
Bert’s Bar & Brasserie in Newport: Cause if you’re going to go all out, what a setting to do so in!
2. What are your three favourite bars to drink at in Sydney?
I’m a simple guy, I like pubs, wine bars and places that make great Negronis so it really is hard for me not the recommend The Gidley as that lounge area with a great Negroni is hard to beat but, here are my next top three:
Lord Dudley in Paddington: By the fire with a pint of Guinness.
10 William St in Paddington: It’s not really a bar but you can go in there, order a little plate, drink great Italian wines and people watch for hours.
Double Deuce Lounge in the CBD: I’m usually on service at Bistecca Friday lunch so popping next door for a post-shift Negroni and a chat with the crew there is always a nice way to wind down.
3. What is your favourite dish in Sydney?
Ramen, especially this time of year. I like Rising Sun, RaRas, Ippudo, chaco and Ryo’s and will always for a classic Tonkatsu style option. Or the Octopus pasta at Ragazzi when they have it … or any of their pasta when they don’t.
4. What chef are you inspired by?
Personally, I have always loved Rick Stein from my time in the UK. Classic British style seafood.
What venue has excellent front of house staff?
I genuinely think all our Liquid & Larder venues do. It’s something we strive to work on every day. I look for places that have engaging, personal staff that really care about the venue they work in and the guests they are servicing and, most of the time these reasons dictate what venues I like. With that in mind, the venues listed above such as Continental Deli &
Pellegrino’s are my go-to places for excellent service.
CHASE KOJIMA
Executive Chef of Sokyo at The Star and Senpai Ramen.
1. What are your three favourite venues to dine in Sydney?
S’more in Castlecrag: I recently tried this bistro by Big Sam Young and Super Banana and was blown away. The food was of really high quality, as with everything Big Sam Young does, and the dishes were simple yet delicious. It takes the traditional bistro concept to a new level, especially given both chef’s Asian influences, and is just a great local restaurant that Sydneysiders will love.
Restaurant Plage in Cremorne: It’s also a favourite. It’s a small French-Japanese restaurant that does a fantastic degustation that doesn’t break the bank. I love it because it’s old school French Japanese, it makes me feel like I’m eating French food in Japan. And, it’s also great for a date night as it’s small and romantic but with lots of good energy.
BnG in Ultimo: I could visit this cafe every day. It’s run by one of my ex-chefs at Sokyo, and while it’s nothing fancy, its sandwiches are incredible – super simple food done well.
2. What are your three favourite bars to drink at in Sydney?
PS40 in the CBD: I love the innovation and creativity of the space and its drinks, and love that I get to try something new every time I visit.
glass Brasserie in the CBD: A classic central location that’s not a traditional bar, but has great wines and cocktails that can be enjoyed alongside small plates like oysters.
Ni Hao Bar in the CBD: A super fun concept that makes you feel like you are in a club in Hong Kong, but rather than coming away feeling gross and dirty, you have a great night out with good drinks and good service.
3. What is your favourite dish in Sydney?
XOPP’s pipis with Noodles – I have great memories of enjoying this dish with work colleagues after a shift, and still, have it all the time. It’s comforting and satisfying, and the flavours hit the spot every time.
4. What chef are you inspired by?
Luke Mangan is a huge role model for me. Not only for what he’s achieved in the kitchen and the next-level service that his venues provide, but he has a really confident presence and aura that he brings to each of his restaurants that I really hope to achieve someday also. He’s one of the most well-respected chefs in the local industry and is very deserving of that title.
5. What venue has excellent front of house staff?
Tetsuya’s is an absolute standout for me. Every time I go, the service is flawless, and their front of house experience is unparalleled. It’s very professional and proper, and no detail is left unturned.
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