Sure,Flora’s menu is designed for vegetarians but the venue’s friendliness is so outsized,it ends up embracing everyone.
Cabramatta dessert parlour Kreamu is a trove of flavours such as pink dragonfruit and longan,purple soursop and jackfruit.
“Whatever the pasta is,order it,” says our critic of Lunetta,where a young chef is charcoal-grilling high on the hill.
Our verdict –and how to avoid the queues – at Sydney’s hottest new takeaway spot,where the sandwiches start at $3.
Chillis Cottage in Davistown is an excellent spot to enjoy oysters,cinnamon scrolls,breakfast omelettes and gelato sundaes.
It’s worth trawling the menu at bustling Bankstown eatery VBites for Hue and Central Vietnamese dishes not often found in Sydney restaurants.
In a quiet suburban shopping strip,Maggio’s offers a cornucopia of maritozzi,sfogliatelle and excellent chicken schnitzel sandwiches.
The lines are long,but Papi’s slow-cooked,spice-throbbing beef folded into cheesy tacos are worth the wait and messy hands.
One of Australia’s most internationally lauded chefs never to have run a restaurant in his home country writes a delicious new chapter for Sydney’s Ace Hotel.
Portions are generous but it’s good to get in early before fish sell out at this small,smart and no-fuss old-school British-style chippy.