4 of the Best New Australian Restaurants


Akash Arora serves up Australia’s hottest new restaurants.

Sydney, NSW

Mark + Vinny’s

Food: Chef Adrian Jankuloski (ex Icebergs, North Bondi Italian Food and The Dolphin Hotel) is heading the kitchen at this “spaghetti and spritz bar”, where old-school favourites such as cacio e pepe meet modern dishes like vegan carbonara.

Drinks: There are 50 spritzes to choose from, plus an extensive selection of cocktails, wines and beers.

Space: The high ceiling, blond wood finishes and rose-gold lighting fixtures give an air of elegance to the dining room.

Location: In Sydney’s Surry Hills, right next to Dove & Olive.

G08, 38-52 Waterloo Street, Surry Hills

Perth, WA


Food: The new establisment from Perth duo Michael Forde and Paul Aron (of Mary Street Bakery) is a “liquor emporium” rolled into a restaurant with indoor-outdoor seating. But the real heroes are the woodfired grill and rotisserie and dishes like sticky blood plum glazed beef.

Drinks: There are more than 200 wines on the menu – try them at the emporium, paired with your meal, or take them home.

Space: Terrazzo bar tops, brass features, wood panelling and lots of plants create an eclectic vibe.

Location: In Perth’s CBD.

250 St Georges Terrace, Perth

Sydney, NSW


Food: The Ovolo Woolloomooloo has roped in American celebrity chef Matthew Kenney to oversee its plant-based restaurant. There’s lasagne on the menu but not as you know it – layers of zucchini, macadamia ricotta, pistachio pesto and tomato marinara.

Drinks: A decent selection of wines ranging from champagnes to Clare Valley rieslings, plus creative cocktails.

Space: Housed in the hotel’s soaring lobby, with lots of timber, fairy lights and, of course, plants.

Location: On Sydney’s posh Cowper Wharf.

6 Cowper Wharf Road, Woolloomooloo

Melbourne, Vic


Food: The team behind Fancy Hank’s is launching this four-storey venue, including a restaurant inspired by the hawker stalls of Singapore and a rooftop bar with Chinatown views. There’s no gas, stove or oven because everything – skewers, wings et al – is cooked over fire.

Drinks: A concise wine and beer list focusing on Australian producers, plus cocktails using New World spirits such as Paper Lantern gin from Singapore.

Space: Colourful seating and lights plus a lively vibe inspired by the beer gardens of Kuala Lumpur and Penang.

Location: In Melbourne’s CBD, right next to Chinatown.

188 Bourke Street, Melbourne

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