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13 of the best luxury restaurants in Sydney, from French to Japanese cuisine

No matter which cuisine you’re in the mood for, these restaurants are sure to satisfy.
By Dani Maher and Tessa Ogle


WITH ITS VIBRANT MULTICULTURAL population, Sydney is a hub for delicious eateries — from casual to fine dining, it’s safe to say we are thoroughly spoiled for choice.

And when you’re looking for the very best restaurants to indulge in, the city alone provides countless options that will leave you in awe.

If you’re looking for quality dining experiences while in Sydney, these are the culinary delights that promise not to disappoint.

Related: Best Indian restaurants in Sydney

Restaurant Hubert

15 Bligh St, Sydney CBD


Arguably Sydney’s première French restaurant — Hubert is considered a Francophile fixture for a reason. Epitomising Parisian culture both interiorly and menu-wise, the lavish underground restaurant summons the days of Hemingway and Oscar Wilde with its Roaring Twenties-inspired bistro.

Diners can devour their steak du Jour or chicken fricassé (its star dish) to the sweet sounds of French jazz. Hubert’s beverage list is equally impressive, hosting the largest miniature spirit collection in the Southern Hemisphere with 4,000 bottles.

The Gantry



If it’s a Harbourside luxury you’re after, the newly renovated The Gantry — with an elevated and flawlessly curated menu and wine list — certainly won’t disappoint. Situated within the Pier One heritage wharf, boasting views of Sydney Harbour’s Walsh Bay, The Gantry is far more than a hotel restaurant. With both indoor dining — within the stunning stained timbered Dining Room, The Terrace or alfresco on the pier — on offer, the experience is guaranteed be complimented by glistening ocean views which act as the perfect stage for the menu.

Head Chef, Rhys Connell, has constructed a menu that is ambitious, yet perfectly articulated. Expect the best local produce, favouring flavours of the ocean. The Yellowfin Tuna paired with slightly dried ox heart tomato, burrata and basil, is undoubtedly a highlight. It’s best described as a reinvented (and superior) bruschetta that’s available as part of the set menu — a worthy and delightful journey for the senses.

The extensive wine list, by enigmatic sommelier Ahmad Fahda, has been created with the care and thought reminiscent of that which an art curator would put into a gallery. Fahda offers bespoke pairing options, alcoholic and non-alcoholic alike, and hits the nail on the head with every drop. From the environment and warmth of the staff to the sophistication of the menu and wine list, The Gantry is an unmissable Sydney dining experience.

10 William St



10 William St may be a wine bar at its heart — the perfect destination to explore reds, whites, skin-contact and pet nats by the glass or bottle — but its menu is certain to blow you away. Changing to suit the seasons, the menu always retains a heart of Italian-style cuisine and ingredients, with that classic Australian modern dining twist.

Nestled in a two-storey Paddington terrace, you’ll find crudités and salads, pastas and heart risottos, luscious tarts, fresh seafood, and more — all prepared to perfection.


Sydney CBD


The recently revamped and reopened Kittyhawk features a swanky cocktail bar area and a similarly luxe dining space. Operated by Merlino & Co, with the kitchen led by Head Chef Leonard Michaud, you can expect a premium drinking and dining experience with unpretentious, laidback vibes and regular live music.

The French-inspired menu has a modern Australian flair, with seafood highlights including caviar bumps with frozen Grey Goose, appellation rock oysters with mignonette, and king prawns with miso butter. If you’re not in the mood for a full meal, be sure to enjoy one of the unique and well-balanced cocktails while you’re there, or sip from the extensive wine list.


46-52 Meagher St, Chippendale


Redefining fine dining since its launch in 2013, Ester offers a relaxed setting with sparse interiors and unfussy meals — but each of them exemplifies culinary finesse.

Armed with a wood-fired oven and the very best of local produce, Chef Mat Lindsay creates seasonal menus with year-round highlights: Baked cauliflower with almond cream and mint perfect for the vegetarian; a daring blood sausage “sanga” sandwich for the carnivores; and roasted king prawns for the pescatarians. The wine list consists of exclusively organic and biodynamic wines and premium sakes, and the relaxed bar or kitchen-adjacent seating makes for a cool environment.


Sydney Opera House


When it comes to memorable Sydney dining experiences, Bennelong is hard to beat. Housed in one of the most iconic Australian landmarks — the Sydney Opera House — the restaurant combines stunning architecture with equally stunning views of Sydney Harbour and Circular Quay.

Executive Chef Peter Gilmore’s is among Australia’s finest culinary experts, offering creative and delightful menus showcasing the best of Australian produce and wine, crafted in partnership with farmers, fisherman, breeders and providores across the country. Proudly ‘robust and direct’ menu concepts ensure that nothing is out of reach: You don’t have to be the most knowledgable or experimental gourmand to enjoy the dining experience.

ELE by Federico and Karl

The Star, Pyrmont

The dim interior of a restaurant with projections on the walls
A carefully plated potato chip dish

If you like your dinner with a side of theatricality, ELE by Federico and Karl is the new immersive culinary experience bringing together food, sound and projected art. Helmed by innovative chefs Federico Zanellato and Karl Firla, ELE’s modern and sustainable-focused Australian menu is inspired by the four elements: earth, wind, fire and water. There’s an extensive wine list, but the elemental cocktails are particularly inspired (as are the premium non-alcoholic mocktails, for non-drinkers).

Diners move through the restaurant space as they eat, starting their night at the bar for a welcome cocktail and snacks like potato mille feuille (pictured); then to the dining room for the likes of dry-aged Murray Cod and Western Australian marron; and finally the chefs table, where they will watch the chefs meticulously construct their desserts. Each space offers conceptual lighting, visuals and audio inspired by the elements to create a unique sensorial dining experience.

Mille Vini

397 Crown St, Surry Hills


Inside its beautiful sandstone dining room, Mille Vini offers the effortless cool of a wine bar with the delicious menu of your favourite Italian spot. Its new owners relaunched it in late 2021 with a strong emphasis on classic recipes spanning the entirety of Italy’s lush regions, with signature dishes including poached octopus salad, battered zucchini flower, and crostini stracciatella.

‘Mille Vini’ translates to ‘a thousand wines’ in Italian, so naturally, expect an extensive list of delicious drops. There’s a focus on local producers with Italian varieties, celebrating the restaurants Italian inspirations and Australian roots. A private dining area and large group booking capacities make it the perfect venue for any occasion.

Mr. Wong

3 Bridge Lane, Sydney CBD


Merivale’s wide selection of eateries scattered across the city each have their own selling points, but Mr. Wong has to be among the best. Serving 240 diners over two buzzy levels, with up to 80 dishes on the menu at a time, the Cantonese-style restaurant still feels intimate with romantic couple-y nooks and moody jazz music.

Executive chef Dan Hong brings energy and creative flair to the kitchen, with barbecue ducks a common crowd favourite along with the lunchtime dim sum menu by Michael Luo. Of course delicious xiao long bao soup dumplings and fried ice cream hold coveted positions on the menu, each of which are among the best of their kind you’ll find in the city.


6 Loftus Lane, Sydney CBD


A tiny 12-seater restaurant restaurant, Besuto (that’s “best” in Japanese) offers a truly unique dining experience. That’s because it’s an omakase restaurant — Japanese for “I’ll leave it to you” — where the decision is out of your hands, resting in those of the expert head chefs who serve up 18-course set menus that vary by the day.

Hirofumi Fujita, specifically, is the man in whose hands your culinary fate will rest. He combines traditional and innovative takes on Japanese cuisine, with the likes of spiced coconut and cauliflower soup, Glacier 51 toothfish marinated in miso, torowith caviar, and refreshing yuzu sake sorbet among the menu regulars. Sashimi and sushi is to be expected too, along with a reserved wine list designed to pair perfectly with the dishes.

Long Chim

Angel Place, Sydney CBD


Sure, everyone claims to have a ‘good’ local Thai joint — but Long Chim will blow them all out of the water. Dubbed by many to be the best Thai food in the city — it’s helmed by restauranteur David Thompson, who has managed Michelin starred joints across the world — it pays homage to Thai cuisine’s street-food roots to celebrate intense heat and intense flavour.

Expect more culturally authentic Thai fare than you’re used to — but worry not, you’ll still find pad see ew on the menu if you’re not feeling particularly adventurous.

Quay Restaurant

Overseas Passenger Terminal, The Rocks


A hop, skip and a jump across Circular Quay from Bennelong, you’ll find the equally luxe Quay, housed in the upper level of the Overseas Passenger Terminal and offering beautiful views of the Harbour — Bridge and Opera House included.

Also led by executive chef Peter Gilmore, Quay celebrates nature-inspired cuisine — playing with textures, colour, flavour and harmony to bring life and vibrance to your palate. Again, local producers are carefully consulted with to ensure an authentic and exclusive menu is offered, with the tiniest of details — down to the dishes your meals are served in — all taken into consideration to provide the most refined experience.


350 Angel Place, Sydney CBD


When you step into this dimly lit space smattered with terracotta details, mud bricks and bells hanging from the ceiling, first impressions tell you that it’s not just your tastebuds going on a trip tonight. At Indu, Head chef Bimal Kumar focus on rural flavours and cookery elements from villages in South India and Sri Lanka.

Inspired by the dissonance between Indian home cooking and rich colonial Indian restaurants, Indu curates just the right fusion of innovation and eloquence. Service and interiors satiate all the touch points a contemporary diner would yearn for while taking guests on a journey with traditional flavours that are steeped in a rich history and reframed for the now.