Just open
Beloved 60-year-old family-run restaurant The Malaya returns to George Street
It might be a new chapter for the Malaysian institution, but old favourites such as its signature laksa (made with cow’s milk) and beef rendang will still entice regulars.
- Scott Bolles
Find French snacks, espresso martini slushies and BYO wine at Sydney’s new bars
Seven new and soon-to-open bars to put on your drinks list for April.
- Bianca Hrovat
‘No one is opening 300-plus seat venues like this’: Rockpool team rebirths The Argyle
The Rocks’ heritage site is now known as The Collective, featuring a cocktail bar, breakfast courtyard and ambitious new dining room.
- Scott Bolles
- Collection
- Hot & new
Your April hit list: The hot, new and just-reviewed places to check out this month
Here’s where (and what) to eat and drink in Sydney this month.
- Exclusive
- Sydney
A first look at the revamped $20m food mega-hub at Haymarket’s Paddy’s Markets
A butcher, florist, dumpling stall and cheese shop will be among the nearly 50 new operators at the historic precinct.
- Scott Bolles
- Exclusive
- Paddington
‘We want people to eat with one hand’: Porcine and P&V teams open French-inspired wine bar
L’Avant Cave will expand on Porcine’s “whole beast” approach in the kitchen while letting diners select wine from P&V’s extensive bottleshop collection.
- Scott Bolles
Top Indian chef swaps fine dining for family recipes at new feel-good eatery
Former Raja chef Ahana Dutt wants to show Sydneysiders there’s more to Indian cooking than butter chicken.
- Scott Bolles
Sydney’s love for Greek restaurants hits fever pitch with a wave of openings (and a hot new pop-up)
From a souvlaki bar on a rooftop to village-style cooking at Olympic Meats, the harbour city is embracing all things Greek.
- Scott Bolles
- Exclusive
- Restaurant news
Two of Sydney’s most popular hatted restaurants unveil revamped 40-year-old institution
What happens when three-hatted Sixpenny teams up with trailblazing Baba’s Place to relaunch Randwick’s Corner 75? Sunflowers, scones and chicken dumpling soup.
- Scott Bolles
A Greek ‘grill house’ where the gyros actually taste like they do in Greece
The sourdough pita is baked to-order in a wood-fire oven and the meat is prepared over three days, before it’s cooked on a rotisserie.
- Erina Starkey
Original URL: https://www.smh.com.au/goodfood/just-open