Eating out
- Review
- North Ryde
This family-run cafe and pasticceria is an old Italian soul worth visiting
In a quiet suburban shopping strip, Maggio’s offers a cornucopia of maritozzi, sfogliatelle and excellent chicken schnitzel sandwiches.
- Lenny Ann Low
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A ’50s diner pop-up (with a roller rink) and two street parties are coming to Sydney
Strap on skates for free-wheeling fun followed by burgers and shakes by a top Melbourne chef. Plus, Sydney restaurants provide the snacks and drinks for free street takeovers.
- Erina Starkey
‘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
Swillhouse’s bar Shady Pines Saloon to close after dispute resolved with landlord
The venue helped redefine the city’s bar culture, before allegations of sexual misconduct rocked its parent company. Now the site is being turned into a private members’ club.
- Scott Bolles
‘It’s so good!’ Have we found Sydney’s best hot cross bun?
The unconventional Easter bun that wowed the Good Food office.
- Bianca Hrovat
- Review
- Surry Hills
New chef, new tricks for ultra-hip rooftop restaurant Kiln
One of Australia’s most internationally lauded chefs never to have run a restaurant in his home country writes a delicious new chapter for Sydney’s Ace Hotel.
- David Matthews
- Exclusive
- Coming soon
Trio of hip London hospo venues to launch Sydney spin-offs at historic Oxford Street site
The Palomar restaurant is one of three venues to open at the former home of the Grand Pacific Blue Room when it relaunches as a hotel.
- Scott Bolles
- Review
- Coledale
This seaside fish shop may sell the best fish 𝄒n𝄒 chips in the state
Portions are generous but it’s good to get in early before fish sell out at this small, smart and no-fuss old-school British-style chippy.
- Lenny Ann Low
Sky-high chocolate prices are here to stay. What will be in store for sweet tooths?
Sydney’s pastry chefs and chocolatiers are getting creative to stay afloat during the global chocolate crisis. Here’s what you’ll be eating more – and less - of.
- Scott Bolles
- Review
- Annandale
Dead flies in the soy sauce: Our critic’s verdict of George Calombaris’ Chinese restaurant
Callan Boys digs the cosplay dining room, but wonders if diners should spend their money at a theme-park tribute or a family-run original.
- Callan Boys
RecipeTin Eats said it was Australia’s best Korean fried chicken. So why is it closing?
When this fine-dining chef turned to fried chicken, the results were so good customers were “grabbing at each other and yelling” for a table. Find out where, and when, you can expect more.
- Bianca Hrovat
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Original URL: https://www.theage.com.au/goodfood/sydney-eating-out