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The steamed seafood platter at Taste of Shunde.
Good Food hat15/20

This enormous steamed seafood platter is one of Sydney’s most incredible dishes

Taste of Shunde’s whole Murray cod or coral trout surrounded by rows of pipis and prawns is an “epic lifelong memory”.

  • David Matthews
Lunch at Tedesca Osteria begins with an opening bracket of snacks.
Good Food hatGood Food hat17/20

‘This is how it should be’: Join the waitlist for a shot at Victoria’s perfect long lunch

I had my doubts when hearing gushing accounts from other diners, but I fell into the embrace of two-hatted Tedesca Osteria’s relaxed hospitality, writes Besha Rodell.

  • Besha Rodell
Natural light inside the new-look front bar.

A refashioned corner boozer joins South Melbourne’s latest pub revival

From a derelict shell to a vibrant local, The George is a welcoming example of how a pub can glow-up a neighbourhood.

  • Dani Valent
Hummus topped with Fraser Isle spanner crab and Mooloolaba prawns.

Hummus king Tom Sarafian’s debut restaurant finally lands in Melbourne

The ex-Bar Saracen head chef is spotlighting his Armenian and Egyptian heritage at Zareh.

  • Tomas Telegramma
Baix restaurant dining room (left) and 81 Bay wine bar in Brighton.
14.5/20

Is Baix the luxe European restaurant boujee Brighton locals have been waiting for?

Chef and Brighton local Ian Curley’s first restaurant as sole owner spans a fine-ish dining room and wine bar. Dani Valent compares three courses in both spaces.

  • Dani Valent
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Ricotta with beetroots and rosemary.
Good Food hat15/20

This busy 20-seater is one of the best wine bars in the state (and isn’t where you’d expect)

Hey Rosey serves a daily-changing menu largely based on what local farmers are dropping off that week.

  • Callan Boys
Inside Ho Jiak, Junda Khoo’s fine-dining restaurant inside the middle of his three-storey complex.
14/20

A couple visiting Ho Jiak looked around in confusion. I can see why

Is trailblazing Sydney chef Junda Khoo’s ambitious Malaysian fine diner more ’80s hotel restaurant or a place for a big night out?

  • Besha Rodell
Blanca Mejia and her daughter Blanca Perera.
13.5/20

Don’t miss the 31-ingredient family-inspired sauce at this Mexican spot in Newtown

The mother-daughter team behind Olotl join the new wave of chefs reshaping Sydney’s understanding of what’s possible with salsa, corn and chilli.

  • Lee Tran Lam
Spiced shredded chicken.
Good Food hat15/20

It’s impossible to go wrong at this hatted Chinese restaurant, but these are our go-tos

You could come to Nihao Kitchen every week for a year and still not plough your way through the menu.

  • Dani Valent
Outside the Yackandandah Hotel, which has recently reopened on High Street.

A 150-year-old country pub has been restored with a ’70s-style fitout

The Yackandandah Hotel (also known as the “bottom pub”) is back with a fresh new menu.

  • Emma Breheny