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Special occasion

Good Food hat15/20

Newtown’s new grown-up candlelit Italian restaurant just scored a hat

Must-order lamb, bouncy gnudi and a cassata for the ages are among the compelling reasons to visit Osteria Mucca.

  • David Matthews
The exterior of The Tea Cosy.

Nan’s scones and knitted cosies on offer in this 144-year-old heritage terrace

Visiting Vivid? Pop into The Tea Cosy first to warm up in The Rocks.

  • Lenny Ann Low
Local designer Luchetti Krelle captures all the best bits of Australian life by the coast.
Good Food hat15/20

This breezy new beach spot from a top Italian chef ‘feels made to go from surf-to-seat’

Ormeggio chef Alessandro Pavoni’s Manly venture has a bar, cafe-gelateria and restaurant, Cibaria, serving exciting, saucy carbs and scorched treats.

  • Myffy Rigby
The outdoor tables at Tita.

Tita

This cafe is a finalist in the best all-rounder category in Good Food’s Essential Sydney Cafes and Bakeries of 2025.

Inside Hopetoun Bake Shop.

Hopetoun Bake Shop

This venue is a finalist for best tea in Good Food’s Essential Melbourne Cafes and Bakeries of 2025.

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High rea served at the Tea Room at NGV International, Melbourne

Tea Room at NGV International

This venue is a finalist for best tea in Good Food’s Essential Melbourne Cafes and Bakeries of 2025.

Steak with “umami butter” is cooked over a wood grill.

Lost Cat

Familiarity and comfort with fine dining flare by an ex-Rockpool chef.

  • Emma Breheny
14/20

This landmark guesthouse is one of Sydney’s oldest restaurants. Is it still worth the drive?

The century-old Barrenjoey House at Palm Beach welcomes day-trippers seeking water views and dolled-up versions of pub and cafe standards.

  • Callan Boys
Yan’s dining room feels much cosier than the building it inhabits.
Good Food hat15/20

‘Damn good value’: Why it’s worth visiting this humble suburban bolthole

Locals flock to one-hatted Yan for natural-born-killer dishes humming with garlic, a towering dessert and moments of elegance.

  • Callan Boys
Pear monaka, a pear-shaped croissant brushed with amaretto syrup and filled with pear compote and hojicha ice-cream. It rests on a bed of dulcey whipped ganache, ginger caramel and brown butter crumble.
14.5/20

How many croissant-based dishes can you eat and still be excited about croissants?

“For dessert? More croissant!” Is Lune Lab’s $90 menu an experimental novelty or Melbourne must-do?

  • Besha Rodell

Original URL: https://www.watoday.com.au/goodfood/topic/special-occasion-6gst