Lover hot spots: Australia’s most romantic restaurants named
We’ve uncovered some of the most intimate and delicious restaurants in Sydney, Melbourne, Adelaide and Brisbane, perfect for your next date night. See the top 20 list.
Restaurants & Bars
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If a romantic dinner for two is your idea of the perfect night out, there are restaurants around the country which definitely fit the bill.
We reveal some of the most romantic restaurants in Sydney, Adelaide, Brisbane and Melbourne so keep this list handy if you’re travelling to another state or want to have a great night out closer to home.
SYDNEY
Restaurant Hubert
Can’t resist a French accent? Sydney’s finest French bistro pulls all the moves, from its candlelit tables to its jazzy soundtrack that sounds straight out of a Woody Allen movie. Expect big, buttery dishes – think cheddar souffle and lobster with beurre Montpellier – as well as decadent desserts, all of which will leave a happy, loved-up expression on your face.
It’s rich food, but not so much that you need to end the night early.
— 15 Bligh St, Sydney; swillhouse.com.au
The Charles Grand Brasserie
Settle into a Parisian daydream of indulgent dining, with a side of seamless service. From the French accents to the sweet maillard scent of baking bread and rising cakes, Champagne cork pops and dessert trolley stacked with madeleines, canele, opera cake, frangipane tart and chocolate truffle, you could be excused for thinking you and your date are in Paris.
For the ultimate romantic gesture start by ordering the signature caviar service to share, exchange a bite of the sweetbread and bay lobster vol-au-vent for a taste of the goldband snapper with scallop and caviar sauce, then finish with a selection of gelato and sorbet and two spoons.
— 66 King St, Sydney; thecharles.com.au
Mimi’s
Looking to make a grand gesture? Scoring a window seat at Mimi’s is the restaurant equivalent of releasing 100 white doves into the air to the sound of Barry White.
For a night to remember, start your evening with an ice-cold martini and a bump of caviar, and follow up with the salt-baked crab which is theatrically cracked at the table.
Executive chef Jordan Toft has a passion for great produce, so whatever you order – be it meat, seafood or vegetables – you can expect it to be the best of the best.
— 130a Beach St, Coogee; merivale.com/venues/mimis
Alberto’s Lounge
The Italian cousin of Hubert’s, Alberto’s follows in the family footsteps with its dark and handsome dining room and irresistible Italian menu.
The busy, upbeat vibe makes this more of a fun date place, which can help to take the edge off nervous new couples.
As can the martini della casa. Prepare to fall head over heels in love, starting with the burrata with fresh figs and the tonnarelli with king prawns and pistachios, while the cannoli and ever-changing gelato flavours will keep you faithful until the end.
— 17-19 Alberta St, Sydney; swillhouse.com/venues/albertos-lounge
Aria
Matt Moran’s flagship fine diner is all class. Poised on Sydney Harbour, with the grand sails of the Opera House to stage right, Aria really knows how to set the scene for a special night out.
With executive chef Tom Gorringe at the helm, expect a seasonally-driven menu roving from Fraser Isle spanner crab with cucumber, kombu and nectarine to glazed wollemi duck with beetroot and mulberries.
No need to buy a bouquet, a pretty floral dessert of cherry souffle, pistachio and vanilla will make a better impression.
— 1 Macquarie St, Sydney; ariasydney.com.au
MELBOURNE
Smith St Bistrot
Sold as chef-restaurateur Scott Pickett’s love affair with French cuisine, Smith St Bistrot brings a worthy maison to Collingwood. It’s got character, charm and the classics executed well.
The kitchen is helmed by chef Daniel Southern, who dishes out a series of snacks from pleasingly fatty duck prosciutto, cut with peppery radish and pickly friends, to the decidedly more ostentatious Giaveri beluga caviar service, replete with blini and other expected accoutrements.
In classic bistro style, mains come with a handful of classic garnitures; pommes frites, pommes Anna, petit pois a Francais, and endive for those who prefer salad.
Naturally, there’s a steak au poivre, in this case a butter-soft, dry-aged eye fillet, perfectly rested and lacquered in glossy, pleasingly piquant jus.
— 300 Smith St, Collingwood; smithstbistrot.com.au
Marion Wine Bar
A firm local favourite, this Fitzroy stalwart extends its outdoor dining onto the street to allow for more space while feasting.
Accidentally (on purpose) touch hands with your date as you scoop up tasty morsels from Marion’s share plates.
The asparagus, salsa verde and Manchegois perfect for starters on a warm evening – especially when paired with a chilled bottle of a Victorian white.
Order the mafalde with heirloom squash, pistachio and Provolone – you will not be disappointed.
— Corner Deadman’s Lane and Gertrude St, Fitzroy; marionwine.com.au
Farmer’s Daughters
This labour of love for Alejandro Saravia – of Pastuso fame – is housed in the 80 Collins development, a three-storey ode to the abundant produce of Gippsland.
Whether you choose to sip cocktails on the rooftop – designed around a greenhouse – or enjoy a few plates of Gippsland’s finest produce at the restaurant, chances are you’ll want to stop by the deli for some take-home treats before calling it a night.
— 95 Exhibition St, Melbourne; farmersdaughters.com.au
Gimlet
The grandeur of this 1920s building will have you wishing you’d donned a string of pearls or a bow tie for dinner at Gimlet at Cavendish House.
Indulgence is the operative word at this Gatsby-esque dining experience, with Beluga caviar and Rock oysters with seaweed butter and rye on the appetiser list.
Large windows and sparkling chandeliers cast ambient light over the red velvet booths and elegantly set tables – this scene is laced with romance.
— 33 Russell St, Melbourne; gimlet.melbourne
Attica
Melbourne’s most coveted restaurant releases its bookings at 9am every day for the next three months, so if you have a special date in mind it pays to plan ahead.
And given the scope of the set menu (at $360 per person) make sure to allocate plenty of time to enjoy your visit.
Attica offers an experiential dining experience showcasing locally sourced produce – this is eat with your fingers, from house-made crockery, fine dining.
— 74 Glen Eira Rd, Ripponlea; attica.com.au
BRISBANE
Donna Chang
Opulent furnishings, artfully presented dishes and a choice of private dining options – for those seeking a secluded spot away from fellow lovebirds – makes Donna Chang an ideal choice for romantic dinners.
Fresh, contemporary Chinese flavours and aromatic, wood-fired dishes are all part of the romantic dining experience.
— 171 George St, Brisbane; donnachang.com.au
Essa
Long and narrow, this faintly lit, split-level restaurant, allows guests multiple dining experiences, from cosy banquettes tucked at the front and rear to bar seating and a full chef’s table affair, perched at the kitchen counter a spaghetti twirl from the action.
Chef/co-owner Phil Marchant presents contemporary cuisine understated in description leaving plenty of room for surprises in the constantly changing, seasonal menu.
Take for example wood-fired grey mackerel with burnt capsicum romesco, or cucumber with a sauce made from bones and port.
It all pairs easily with wines from the versatile and balanced list of predominantly Australian, French and Italian bottles, while a clutch of house cocktails offers a bit of fun.
— 181 Robertson St, Fortitude Valley; essa.restaurant
Southside
Having flung opened its doors in 2020 along Fish Lane in South Brisbane’s growing Cultural Precinct, this venue will allow your Valentine to believe you’re ahead of the curve when it comes to selecting dining destinations.
Book a table outside among the inviting greenery and select from a refined menu of East-Asian cuisine, followed by a drink at the adjoining Kiki bar (should things go to plan.)
Open Sundays.
— Fish Lane Town Square, South Brisbane; southside-restaurant.com.au
Agnes
Ben Williamson’s wood-fired dishes will delight even the most discerning date – and, if not, you might need to reconsider your choice (of date, not dining spot).
This moody restaurant offers innovative, smoky dishes – cooked on and served by an open fire – eliciting a cosy atmosphere, ideal for wine swilling and deep conversation.
— Agnes Street, Fortitude Valley; agnesrestaurant.com.au
Ciao Papi
Breezy riverside locale? Check. Sparkling lights dancing on the water? Check. Delicious spritzy cocktails to lighten the mood? Check. Fabulous Italian dishes? You’d better believe it.
You really cannot fail at this Howard Smiths Wharves darling where well-heeled diners while an evening away over pasta, Aperol and the ebb and flow of the river below.
Lady and the Tramp moment, anyone?
— Howard Smith Wharves, Brisbane City; ciaopapi.com.au
ADELAIDE
Restaurant Botanic
The historic rotunda at the heart of Adelaide Botanic Garden has an open kitchen that juts into the heart of the restaurant like a ship’s prow.
This is the stage for a team led by executive chef Justin James (Noma, Eleven Madison Park, Vue de monde) who uses the natural pantry of the garden, weaving his ingredients into a tasting menu starring plates that are intricate and inspiring.
Perhaps roasted marron tail resting on a puddle of charred cream with splashes of fermented chilli and lemon myrtle oil. Or a charred paperbark parcel unwrapped to reveal a whole abalone, neatly dissected and spread to fit a sliver of fresh asparagus between each slice.
There are also sorbets, palate cleansers and petit four too complex to be done justice here. For those who care about what they eat.
— Plane Tree Dr, Adelaide; restaurantbotanic.com.au
Star of Greece
Overlooking the ocean off Port Willunga, the flavours of the sea also loom large in the menu of this small eatery. Visiting without eating squid is like going to Naples and avoiding the pizza.
Salt and pepper calamari is a permanent fixture among the entrees, while a main course version adds a tickle of Sichuan pepper to the coating, with a salad of julienned greenish mango, cucumber, kimchi, mixed herbs and a gentle chilli dressing.
Mains include Kangaroo Island King George Whiting (battered, crumbed or grilled), served with garden salad and hand-cut chips, and a pan-fried barramundi with braised kidney beans and sweetcorn salsa.
— 1 Esplanade, Port Willunga; starofgreece.com.au
Magill Estate
Dining at this level is all about memorable moments and the cooking here from long-time chef and now owner Scott Huggins certainly offers plenty, with fingers used almost as often as forks.
A sandwich of barbecued porcini and a frizz of fried leek between discs of brioche seems equal parts bread and (truffle) butter, while a next-level seafood medley of lobster meat, abalone and burnt tomato is served with roti to swipe through the ambrosial juices.
A perfectly pink lamb cutlet is wrapped Wellington-style with prosciutto, mushroom duxelles and puff pastry that would ideally have cooked through a few minutes longer.
To finish, a block of rice pudding adorned with poached pear, honeycomb, raisin puree and flakes of milk skin is comfort food of a rare calibre.
— 78 Penfold Rd, Adelaide; magillestaterestaurant.com.au
Aurora
Aurora is part of a collective of hi-tech performance and hospitality spaces known as Light that has taken over what was originally a tobacco factory, then an adults’ club, on the western side of Light Square.
A restaurant with an altruistic, ego-free, sustainable vision it is helmed by executive chef and chief mentor Brendan Wessels.
Originally from South Africa, his menus offers diners the choice of a five-course tasting experience, or a la carte offerings such as a half wood-roasted chicken with bread pudding, lamb with fromage blanc and mulberry and a flat iron steak with potato and bone marrow sauce.
All elevated by small but significant touches of technical virtuosity.
— Light, 63 Light Square, Adelaide; auroradl.com.au
Maxwell Restaurant
The provision of bread to sop up sauce or gravy is a reliable indicator of a restaurant that cares about its customers.
At Maxwell, however, they take this to a whole new level. A pair of waffles, brushed with beef fat, arrive on a folded napkin, ready to swipe through the glossy puddle of sauce at the base of a block of grilled wagyu.
This final savoury course is Exhibit A of the sensible sophistication and egalitarian appeal that has taken Maxwell to a place among the very best of the state’s vast array of winery restaurants.
Chef Fabian Lehmann has created a single tasting menu of 10 courses, starting with a sequence of bite-sized snacks.
Then move on to a chicken tart with a case formed from a layer of crisp skin and pork belly brined and cooked in fat for three days to make a small, fat-streaked slab that hovers somewhere between bacon and the stuff of your wildest dreams.
Finish with a dessert that has multiple links with the winery – caramelised oak chip ice cream, malt crumble, mead sabayon and mead jellies.
— 19 Olivers Rd, McLaren Vale; maxwellwines.com.au
