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Sydney

T

By Jessica Wynne Lockhart

he Australian food scene is evolving. While Melbourne has traditionally taken the nation’s fine dining crown, Sydney is now sitting at the head of the table, with a new guard of skilled chefs establishing the city as the epicurean hub of the Antipodes—despite still maintaining a laid-back Aussie attitude, free from pretension. From Bondi Beach—where both backpackers and the country’s top CEOs swim laps in the ocean pool—to Circular Quay and the stunning harbor, the vibe is energetic, experimental and powered by produce only found in this corner of the world. Here’s where to find the best Sydney has to offer. 18

EXPERIENCE

At Bennelong (pictured above), the food is surpassed only by the iconic setting. Nestled in the Opera House’s smallest sail, the restaurant focuses on seasonal ingredients, with executive chef Peter Gilmore going so far as to commission local farmers to grow custom produce. At Bennelong’s exclusive space The Table, watch the award-winning chef as he prepares dishes such as cherry jam lamingtons, which come served in a bed of shaved coconut ice cream, and wild Cape York barramundi, a sweet white fish native to Australia. Located across the water, Gilmore’s Quay—named one of the World’s 50 Best Restaurants—reopened in 2018 after extensive renovations and now features a 10-course tasting menu. Meanwhile, Surry Hills newcomer Chin Chin and Potts Point staple Billy Kwong showcase Sydney’s strength through the melding of Asian cooking techniques with Australian ingredients. The latter is owned by chef Kylie Kwong, who is renowned for her use of indigenous bush foods, such as kakadu plum to accompany crispy wallaby cakes.

PHOTO: BRETT STEVENS (BENNELONG)

A Taste of

—DINE—

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