For devotees of the Cantonese icon,the reborn GC might feel like your parents have moved from your childhood home into flash new digs. But you’ll be hard-pressed to find yum cha with a better view.
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Here’s where (and what) to eat and drink in Sydney this month.
The All Purpose Bakery team brings “posh RSL” vibes and a no-bookings policy to a refurbished sandstone cottage on Oxford Street,serving rissoles,steak,oysters Kilpatrick and all things bread.
The Easter market is increasingly competitive among Sydney bakeries. Expect more coconut,gelato and yuzu in your bun this year.
This chewy roll might only have ham,slices of nutty gruyere and a generous smear of cultured butter,but those ingredients collide into something magical.
A butcher,florist,dumpling stall and cheese shop will be among the nearly 50 new operators at the historic precinct.
The small team at Clarence and V is all about minimum fuss and maximum flavour,says our critic.
L’Avant Cave will expand on Porcine’s “whole beast” approach in the kitchen while letting diners select wine from P&V’s extensive bottleshop collection.
Former Raja chef Ahana Dutt wants to show Sydneysiders there’s more to Indian cooking than butter chicken.
Eleven Barrack pushes beyond the usual surf-and-turf trappings to create a singular restaurant,complete with a baby grand and live pianist.
The team behind Porteno will hand over the keys for the eye-catching Enmore Road property to a top Italian chef.