At a time when fall is beginning to show its true colors in our As winter begins to make itself fully felt in the Northern Hemisphere, the warm days of summer start to bloom in the Southern Hemisphere. Snow in February here, August heat there.
So why not pack up and head to Australia? Who could say no to the idea of exploring Sydney, eating extraordinary food, drinking high-quality Australian wines, and—on top of it all— enjoying some of the most beautiful beaches in the world? The first time I went to Australia, I almost fell in love with the country—especially Sydney. Beyond reminding me of a few places I already love, what struck me most was the easy rhythm of life, the politeness of people, and the pervasive sense of happiness in the air. As a bonus, it’s also a place where the seafood I love so much is abundant and prepared beautifully. Whenever I had the chance, I flew to this continent in January and February. So when autumn or winter begins back home, the idea of escaping to Australia—to spend time along its coasts and enjoy long outdoor meals with friends—inevitably takes hold of me again. With every visit, I try new restaurants and expand my personal archive. In this piece, I’ve added many new places to the restaurants I previously wrote about in Sydney and Melbourne. If your travels ever bring you to this continent, I hope you’ll visit some of the restaurants on this list and enjoy truly memorable meals. Michelin does not publish a guide for Australia, but that in no way means the country lacks serious gastronomy. Beyond a handful of select fine-dining addresses, the depth and overall quality of restaurants here is genuinely surprising. Australia’s landmass is almost comparable to Europe’s, yet its population is only around 28 million. That means product abundance, advanced agriculture, and outstanding seafood. And all of that translates into good food. Prices, moreover, are quite reasonable. Sydney is a truly wonderful city. Its coastal layout, expansive bridges, and energy shaped by water sometimes remind me of San Francisco, and at other times of Istanbul. When you sit by the shore, you feel as though you can see a large part of the city at once. The coastline reveals two very different faces: at night, the harbor takes on a theatrical, energetic beauty; during the day, it becomes calm and airy. Towering above all of this is the city’s great symbol and modern architectural masterpiece: the Opera House. Sydney has a spirit that doesn’t try to impress—it simply presents itself. Life is lived outdoors here. Food is taken seriously but never made heavy, and beauty is not staged as a spectacle; it’s felt as a natural part of everyday life. Morning swims, long lunches by the water, and dinners with friends beneath one of the world’s great modern architectural icons come effortlessly. Everything in Sydney seems to flow with a natural yet rare sense of ease. It’s a city that rewards curiosity, appetite, and time—and one that lingers in the mind long after the journey ends. Modern Australia’s history goes back only about two hundred years, so the kind of “historic monuments” we’re used to in Europe don’t really exist here. Many of the places labeled as “must-see” are at most 160 years old. Still, within this relative youth, the city stands out for its beauty, balance, and quality of
life. One of the aspects that impressed me most is the relationship with the sea. Wherever you are, you can usually reach a beach— and the possibility of swimming—in five minutes by car or fifteen minutes by bike. From October to May, while the Northern Hemisphere slips into autumn and winter, Australia enjoys spring and summer. The beaches that line the deep-blue, clean, inviting sea are simply magnificent. For those accustomed to calmer waters, the Pacific may seem intimidating at first, but let me reassure you: there’s little to worry about. Alongside surf beaches, there are many coves protected by breakwaters or peninsulas, with waters almost as calm as a swimming pool. Swimming becomes even more enjoyable when you remember that it’s winter or autumn back home. Sydney carries a constant holiday atmosphere; people make the most of the sun and sea even before heading to work. Australians are open and social—if you make eye contact with someone on the street, a greeting is almost guaranteed. And, of course, there are many excellent restaurants.
ARIA
With commanding views of the harbor and the iconic Opera House, Aria is one of the country’s most distinguished dining rooms, offering some of the most confident expressions of modern Australian cuisine. It’s a 100–150-seat restaurant with beautiful set menus and a spectacular view. The approach is highly seasonal, elegant, yet never showy. You clearly sense a strong technique that never seeks attention for itself—always rooted in deep respect for the product.
The menu, built around Australia’s outstanding seafood and meat, is deeply satisfying. Oysters served raw or cooked in various sizes, Tasmanian salmon and trout, and Australian black
caviar are among the highlights. One of the menu’s quiet centers is its line-caught fish dishes: cooked with absolute precision, arriving at the table perfectly done, with texture fully preserved. The accompanying emulsified sauce and finely tuned garnishes are there to support, not decorate. What makes this dish special is not complexity, but balance—nothing more, nothing less. To me, it’s an expression of understated confidence and a kitchen that knows its limits.
Alongside a very extensive wine list, Aria offers an impressive selection of Australian wines by the glass—at prices that are not excessive. If Michelin ever comes to Australia and Sydney, I believe Aria would certainly earn a star.
Address: 1 Macquarie Street, Circular Quay.
BENNELONG
Located inside the Sydney Opera House itself, Bennelong is a restaurant that left a deep impression on me. The building—an architectural masterpiece composed of multiple shells housing concert halls, opera and theater spaces—allocates one of its city- facing shells entirely to Bennelong. With a ceiling nearly fifteen meters high, the space has a breathtaking atmosphere. Here, dining becomes inseparable from architecture. Surrounded by water and sky, the soaring interior feels not like a backdrop to the meal, but an essential part of it. Light, movement, and scale shift throughout the evening, subtly shaping the dining experience.Where you sit meaningfully changes how you experience the meal. The main dining room feels ceremonial— ideal for long menus and special evenings. The counter seating near the kitchen allows you to watch the calm, precise preparation of dishes up close. The bar area is more relaxed and spontaneous, perfect for lighter meals before or after a performance. Dishes are typically built around a single central ingredient—often fish or a vegetable—which best expresses the kitchen’s philosophy. Local herbs and ingredients are used consciously and sparingly, never as a display. The result is thoughtful, rooted in place, and quietly impressive.Bennelong’s wine list is as thick as a phone book, featuring both Australian and international wines. Enjoying this meal with a good Australian wine and that view was one of the best dining experiences I’ve had on the continent. The ambiance was superb, the service excellent. From the richness of the menu to the table settings, glassware, and the presence of four sommeliers, it delivers a truly elevated experience. Despite all this refinement, prices remain quite reasonable—though, of course, your wine choice can change that equation.
Address: Sydney Opera House, Bennelong Poin
ELEVEN BARRACK
Housed in a restored historic building, Eleven Barrack is a restaurant that favors calm over spectacle. High ceilings, natural light, and an airy layout create a space that’s elegant yet informal—urban but relaxed.Perfectly cooked fish is treated with the same respect as seasonal vegetables; nothing is ornamental or overpowering. Sauces are clean, flavors precise. Portions are not oversized, but they’re satisfying. Across all dishes, you sense a mature kitchen that considers restraint a virtue.
Address: 11 Barrack Street, Sydney CBD.
ESTER
About twenty minutes outside the city center, Ester is a wonderful evening restaurant furnished with wooden tables. The atmosphere is casual, the space simple—but the kitchen’s intent is focused and disciplined. Although we had to wait despite arriving on time (they’re not strict about reservations), we eventually settled at a lovely table and enjoyed excellent food. I ordered shellfish again, as usual, and it was superb. Often, a vegetable cooked over fire becomes the centerpiece of the experience. What looks simple at first reveals layers of smoke, caramelization, and balanced seasoning. At Ester, texture matters as much as flavor. The cuisine is quietly bold, never overexposed. They serve only Australian wines—both conventional and organic—with a wide selection available by the glass.
Address: 46–52 Meagher Street, Chippendale
GARFISH
Garfish reflects Sydney’s effortless relationship with the sea: unpretentious, straightforward, and honest. Dining here feels like joining a seafood celebration. The atmosphere is relaxed— perfect for long lunches. Located in Manly Beach, about thirty minutes from Sydney by ferry or car, it’s a place I visit every time I come.
From Tasmanian salmon and trout to exceptionally fresh oysters and other seafood, everything is pristine. Whole local fish are grilled with minimal intervention—crispy skin, perfectly cooked flesh, precisely seasoned. Nothing distracts from the essentials: freshness, sound technique, and respect for the product. A particularly nice touch is that on quieter Mondays and Tuesdays, they allow you to bring your own wine without corkage.
Address: 1/2 The Corso, Manly Whar
ZAJUSHI
OJazushi is one of the places I gladly recommend in Sydney: an affordable Japanese restaurant with very good sushi. It’s a small, simple spot for about thirty people—no reservations needed. One of its most distinctive features is live jazz music, performed without microphones or speakers. As the evening progresses, the restaurant transforms into a lively cultural space with an energetic, social flow.Perfectly seasoned rice, crisp nori, and exceptionally fresh fish are brought to the table separately, allowing guests to assemble their own hand rolls. Hand rolls are deceptively simple, yet hard to get right. Here, the balance is spot-on: warm rice, cold fish, and crisp seaweed. Many Japanese restaurants fail at the very first step by losing that crunch;
Jazushi passes with flying colors. The experience is tactile, communal, and never artificial. If the idea of Japanese-inspired food paired with live jazz appeals to you, this is a must.
Address: Basement, 561 George Street, Sydney CBD.
JORDON’S SEAFOOD
Elegant yet relaxed, Jordon’s Seafood works equally well for business lunches and intimate dinners. Their cooking focuses on clarity and balance rather than drama, often using the grill to bring out the ocean’s natural flavors.
If you come here, you must try the fish soup. Deeply aromatic yet remarkably clear, it draws its strength from proper extraction rather than heaviness. You can clearly taste the fish itself— warm, comforting, but never dense. It perfectly encapsulates the kitchen’s philosophy. Other highlights include grilled king prawn skewers, sesame-crusted swordfish belly, black cod, and grilled lobster.
Address: 153 Phillip Street, Sydney CBD; King Street Wharf, Darling Harbour, Shop 6/32 The Promenade.
PARK HYATT DINING ROOM
Park Hyatt is unquestionably my favorite hotel in the city— precisely because it’s elegant, measured, and unpretentious. Located on the ground floor, the Park Hyatt Dining Room is creatively directed by James Viles and is known for its imaginative cooking and commitment to sustainability. Floor- to-ceiling windows frame the Opera House, turning this global
icon into part of your table setting.Nothing here feels forced— from the food to the service, from the kitchen’s style to the décor. Luxury is expressed through silence, space, and flawless service. Dishes built around local fish reflect this philosophy: refined, precisely cooked, and free of unnecessary embellishment. I love coming here, enjoying the view, and letting time slow down. It’s an experience that always makes me want to return.
Address: 7 Hickson Road, The Rocks.
SUSHI E
Sushi E is a quietly confident address that captures Japanese dining at its most composed. There is no sense of performance here, no attempt to impress. Everything feels measured, deliberate, and calm. The experience unfolds naturally, guided by balance rather than excess. At the centre of it all is Masa Torii, whose restrained, precise style defines the kitchen.The restaurant sits on a single floor, with three dining areas arranged side by side. Each offers a slightly different pace, but all share the same clarity of purpose. The sushi counter places you close to the craft, where movements are quiet and exact. Tables alongside allow for a more relaxed, conversational meal. A few steps away, a high-ceilinged space with elegant décor and deeply comfortable leather chairs encourages longer evenings and unhurried dinners. Different settings, one continuous experience.The food is defined by control and consistency. Nigiri are exemplary, particularly the lightly seared salmon and the unagi—clean, precise, and deeply satisfying. The fish is impeccably fresh, the rice perfectly judged. Fried tofu is delicate and understated. The miso soup is clear and grounding. Hand rolls are excellent throughout, handled with confidence and care.Dessert arrives without flourish but leaves a lasting
impression. A cheesecake served with ice cream provides a gentle, well-judged close to the meal, in keeping with the restaurant’s overall sense of restraint.
Sydney’s Japanese dining scene is strong, shaped by proximity to Japan and access to exceptional seafood. Even so, Sushi E distinguishes itself through consistency, composure, and an absence of unnecessary theatre. Open from 6:00 pm, the experience is complemented by a well-curated, high-quality wine list.
Address: Shop 3, 127–129 Phillip Street, Sydney NSW 2000, Australia
TOKO
Opened in 2007, Toko has grown steadily, earning awards and establishing itself as a pioneer of modern Japanese cuisine in Sydney. It combines Australia’s world-class produce with a contemporary sensibility to great effect. Charcoal-grilled fish often sits at the heart of the menu—fire adds depth without heaviness. Cooking times are precise, seasoning restrained, resulting in clear, satisfying dishes.Its style can be described as a contemporary Japanese izakaya. The cocktail list, sake selection, and Japanese whiskies are impressive. With its sophisticated yet approachable menu, polished service, and lively social atmosphere, it’s an easy recommendation.
Address: 490 Crown Street, Surry Hills.
FISH MARKET
From early morning onward, the fish market is alive—raw, real, and unfiltered. It’s a large market space with seafood stalls, delicatessens, wine shops, bakeries, and restaurants. Eating oysters or tuna immediately after purchase perfectly captures its essence: open, cut, eat—nothing more needed.
The market opens around 5:00 a.m. and closes at 5:00 p.m., accessible by car or ferry. While fish markets exist all over the world, this one is different. Each fishmonger has cooking facilities: you can take your purchase home or have it cooked on the spot. You can mix and match what you want to try. Seating is limited, but there are plenty of standing bars—your enjoyment is never interrupted.About 90% of the products are local seafood; imported items are clearly labeled. Virtually all of Sydney’s fish passes through here—hotels, restaurants, and residents alike source from this market. You’ll find large ocean fish marinated, sliced for sashimi, or prepared for sushi. My personal favorite is langoustine—lightly grilled, it’s outstanding. Prices are very reasonable; weekdays are best for a relaxed visit.
Address: Corner of Pyrmont Bridge Road and Bank Street, Pyrmont.
SEAFOOD OR MEAT?
In Australia, I almost always choose fish and seafood in restaurants—there are many unfamiliar yet delicious species here. Large ocean fish such as grouper and cod are prepared in ways that suit our palate beautifully. Shellfish like lobster, prawns, and crayfish are abundant. Meat is also widely available, and due to Australia’s proximity to Japan, you can even find various cuts of Kobe beef.
ORGANIC WINE
Australia has a strong organic wine movement. Many wines are made with little or no added sulfur. This reduces longevity— these wines don’t age and should be consumed within a year or two—but they’re far less likely to cause headaches. Some are even unfiltered, with visible particles in the bottle. I see this as part of their character. For this kind of wine experience, Australia is an exceptional place.