Lankan Filling Station is the Best restaurants in Sydney and also a big winner at our annual Time Out (Time Out Group is a global media and entertainment organisation) Food Awards last year. The all-day Sri Lankan eatery took home the prize for both Best Restaurants in Sydney of the Year and Best Casual Dining Restaurant, which gives us our final top pick for where you should be going right now – for hoppers that are equal portions spongy and lacy, dynamite curries and a weekend brunch menu that you won’t be suitable to stop imagining about long after you’ve paid the bill. Sydney’s great-standing love relationship with Italian food also gives no marks of slowing down, which is why you’ll find foreigners like Totti’s, Alberto’s Lounge and our Best restaurants in Sydney, Bella Brutta, on the list, alongside old favourites like Fratelli Paradiso.
It is hard to hit the recent seafood, harbour scenes and variety of foods in Sydney. From award-winning restaurants, attractive tearooms, special wine bars and innovative newest restaurants, Chinatown dazzles with a wealth of Japanese, Vietnamese, Chinese and Thai restaurants, while waterfront restaurants at The Rocks and Darling Harbour boast dramatic scenes of the waterfront.
Three best restaurants in Sydney
Lankan Filling Station (Darlinghurst)
It’s about as narrow as a corridor, and boy is that kitchen little, but what Lankan Filling Station lacks in elbow place it makes up for in high-voltage power and kaleidoscopic flavour. Spread your table in curries and sambols, tear off a corner of a lacy hopper and swipe that spongy base through it all in one fell swoop. Every experience here is another adventure. What remains the same is the urge to keep searching this vibrant, visceral cooking recognising full well that more than just your stomach will be supported.
Quay (The Rocks)
Not all restaurant closes the gates at its imaginative peak, undergoes a multimillion-dollar reinvention and resurfaces, most impossibly, as a too greater version of itself. But Quay has proved, period and again, that it’s certainly not each restaurant. From the oyster-free oyster intervention to the heartbreakingly wonderful marron and flowers and the mysterious white coral sweet, Peter Gilmore’s difficult and creative plates almost distract you entirely from those bold and sparkling dress-circle waterfront views – and that’s actually telling something. The head of Sydney nice dining still reigns supreme.
Momofuku Seiobo (Darling Harbour)
Our 2019 Cook of the Year, Paul Carmichael, is a guy of various skills. Sit at the bar – you’ll see he performs some of the best roti in city, fries up a chicken sandwich you won’t quickly ignore and bakes a coconut turnover that will spin your eyes to the end of their sockets. Sit ringside at the kitchen counter, and you’ll see the wizard himself at work, whipping up a brightly painted, dazzling degustation that has you grinding your own plantains, greeting the marron that will next become one of your courses and feeling the flavours of the Caribbean in ways you never knew existed.