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Confit ocean trout.

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Sydney icon reviews

Good Food revisits the city's restaurants that have stood the test of time.

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Pie of the Tiger.

Does the Harry's Cafe de Wheels Tiger still float after 73 years?

  • Callan Boys
Grilled sirloin, cafe de paris butter and frites at Bistro Moncur, Woollahra.

Can you spot Malcolm on the mural?

  • Callan Boys
Braised venison shank on cauliflower puree, romanesco and Tuscan kale.

Noodles and Nolan frame success at Lucio's in Paddington

  • Callan Boys

Lord Nelson Brewery Hotel brings the beer, oysters and roaring fire

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The iconic confit ocean trout.

Rediscover a trendsetter at Tetsuya's

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Cootamundra grass-fed lamb loin with heirloom carrots, pomme mousseline and pea puree.

The more things change, the more Macleay Street Bistro stays the same

  • Callan Boys
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Gnocchi with thyme and lamb ragu.

Buon Ricordo keeps the wine and legends flowing

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Off-menu: Deep-fried prawn-stuffed Chinese doughnuts.

Good times, every time, at Golden Century

  • Myffy Rigby
A retro tiramisu with white chocolate twirls and dots of coulis.

Sydney's iconic Beppi's handles with care

  • Myffy Rigby
Cha gio (fried Vietnamese spring rolls).

Thanh Binh: Have a quail of a time at Hong family institute

  • Myffy Rigby
Sean Moran at Sean's Panaroma, a Bondi icon since 1993.

Don't rush lunch at Sean's Panaroma

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Ricotta hotcakes with banana and honeycomb butter.

Hot for hotcakes at bills, Darlinghurst

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The mezze plate for two includes garlicky tzatziki and salmon-pink taramasalata.

Feed the family at Diethnes Greek Restaurant

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King prawns with green tomatoes and parsley.

Point the automobile to Palm Beach: we're off to Jonah's

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Tikka nimbuda chicken thighs.

Abhi's Indian Restaurant keeps the tandoor burning

  • Callan Boys
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One million lettuce cups and counting: Peacock Gardens introduced Sydney to sang choy bao.

One million lettuce cups and counting: The restaurant that brought sang choy bao to Sydney

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Temasek's prawn and chicken laksa Singapura.

Parramatta stalwart Temasek puts the love into laksa

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Original URL: https://www.smh.com.au/goodfood/eating-out/sydney-icon-reviews-20180614-h11e9k.html