From refurbished pubs to new rooftop bars in the Sydney CBD, it seems there is a new Sydney opening every week. Here, we’ve picked the most noteworthy venue openings to have on your radar.

Whether you’re keen to know about the hotly anticipated Sydney restaurant from a leading hospitality group or looking for an intimate omakase to experience, we have you covered.

Sydney’s omakase adoration continues with the newly opened Matkim, an eight-seat Korean omakase in Circular Quay’s Sydney Place precinct. The restaurant’s name comes from the Korean “mat-kim” meaning entrust, and “cha-rim” meaning chef’s table; inviting guests to hand their expectations to executive chef Jacob Lee’s vision. Lee’s menu pulls inspiration from his roots in South Korea’s Jeolla region, as well as his grandmother’s teachings. The open kitchen allows guests a front-row seat as the chefs meticulously cook and serve dishes such as yukhoe tangtangi (beef tartare with live octopus) or WA marron with crab doenjang (soybean) foam.

matkim.com.au

Balmain is lighting up with a new fire cooking-focused restaurant, Casa Esquina, that has taken over the former Efendy site. Argentine flavours are the focus, with smoke and char imbuing much of the menu. The kitchen is powered by an open-flame parrilla grill where there likes of tira de Asado (slow-cooked shortribs), 1kg black Angus t-bones, 60-day aged rib-eye, Gundagai lamb tomahawks, blackened mahi mahi and whole roasted baby pumpkin. Outdoors you’ll find a barbecue spit that you’ll smell well before you see it, serving up Argentine street food for Balmain locals to takeaway in the week. Then on Sundays, slow cooks of whole beasts including lamb and suckling pig are the carnivourous centrepiece. Alfresco dining is also a drawcard, with a courtyard punctuated by two 80-year-old camphor laurel trees and newly planted cacti, while interiors are inspired by the tones of the Andes in Patagonia and a touch of the Australian outback with earthy shades of rust, sage and white. Casa Esquina is the third venue from the team behind Paddington’s Tequila Mockingbird and the CBD laneway-dwelling Esteban.

casaesquina.au

Balmain is proud to welcome back The Dry Dock, following a full-scale renovation, making a solid argument for the waterside suburb to reclaim its Sydney pub capital title. Formally known as The Dry Dock Public House & Dining Room, the 330-capacity venue hits a variety of moods. These start with the classic (dog-friendly) public bar and extending to the lounge bar with wood-burning fireplace and, of course, the dining room. Here, Euro fare and a devoted oyster bar reimagine pub schtick for the 2024 diner. From a Josper charcoal grill and wood-fired oven, order a Barnsley lamb chop with salsa verde; or rare-breed crumbed pork cutlet with charred lemon and beurre noisette. Classic pub standards also get a run with a cheeseburger and steak frites on the menu; while more gussied-up starters – including duck liver parfait, salted cod croquettes, and steak tartare – will have afternoon beer garden snacks covered. Local and craft breweries dominate the beer taps while sommelier Christiane Poulos (formerly of Rockpool and Bennelong) devised the wine list to go further afield, showcasing international and local drops alike.

thedrydock.com.au

Nearby in Rozelle, Chez Blue brings French finesse and an ex-Bistro Moncur chef to the table. The 90-seat bistro and cocktail bar comes from Solotel (Aria, Chiswick and North Bondi Fish) with head chef Mark Williamson taking cues from Parisian brasseries. Expect a mash-up of tuna tartare and tuna Niçoise, served with a potato galette, egg and green beans; croque monsieur with a rich Comté sauce; a chicken roulade made with tender thigh meat and a mushroom duxelle; and a hefty rib-eye served with béarnaise sauce. Chic desserts are served from a tableside trolley including a Paris-Brest and opera cake; while a French-led wine list is joined by a cocktail list that includes a croissant-washed gin Martini.

chezblue.com.au

In Wynyard, Soul Dining has relocated from Surry Hills. The modern Korean diner may have a new location but its signature bites remain, including tuna carpaccio with a gochujang-tomato sauce, caperberries, crisp Jerusalem artichoke chips and dots of wasabi aïoli; moreish squares of rice wine-fermented rice bread; and kingfish in a white kimchi water.

souldining.com.au

A new restaurant is set to open on a bustling strip of Potts Point later in 2024. It comes from the team behind neighbouring restaurants The Apollo and Cho Cho San, with The Apollo Group also behind restaurants Yoko and Greca in Brisbane and The Apollo in Tokyo, Japan. After the group’s expansion interstate and overseas, it is coming back to its original stomping ground with the new, yet unnamed, venue which is set to take over the former Bourke Street Bakery site, directly opposite the group’s namesake and first-ever venture, The Apollo, on Macleay Street.

Details are minimal at this stage, but we do know that the new restaurant is set to feature an all-day European menu. In a move away from the group’s largely Japanese and Greek offerings, the no-name venue will serve pizza alongside other Euro plates. Paddington-based interior architect George Livissianis is looking after the design, continuing his long-standing affiliation with The Apollo Group. More to come.

In the CBD, Morrison’s has undergone a glow up. While the signature oysters will remain, the venue hopes to become even better known for its hand-selected in-house aged beef. Group culinary director David Clarkeoversees the ageing program where premium cuts are aged for six to 12 weeks. Slick new interiors include plush green leather seating, textured ecru walls and elegant wooden finishes. A signature oyster cabinet brings an added theatrical flourish as chefs shuck Moonlight Flat, East 33, Appellation, and Coffin Bay Pacific Oysters to order.

morrisons.sydney

And on the north shore, Cammeray has welcomed Folly’s, taking over the former Epoque Belgian Beer Cafe site on Miller Street to transform it into a neighbourhood bar and bistro. Antonio “Ace” Espiritu (ex-Icebergs Dining Room and Bar) will focus on interweaving Australian spirits into the menu, with Gospel Whiskey in the skirt steak’s rich peppercorn sauce; Four Pillars’ fresh yuzu gin atop oysters; and raw Southern Highlands vodka in rigatoni alla vodka. This will be joined by an extensive chilled red wine list, solid Australian spirit offering and cocktails.

follys.com.au

A former Totti’s chef is set to bring a slice of Mediterranean dining to Cronulla with the opening of Bobby’s. Located right on the beach, the seafood-focused restaurant will draw upon executive chef Pablo Tordesillas’ (ex-executive chef Otto and Tottis) vast Italian-leaning experience, joined in the kitchen by chef Shaun Baker (Pier, Yan Restaurant and Bills). Located at the southern end of Cronulla’s Esplanade, Bobby’s will have two parts — a restaurant-bar and a beach club — with 115-seats and panoramic views. Seafood will be showcased in a seaside array: prawns served in brioche rolls; imported Cantabrian anchovies; fresh slices of ocean trout crudo; and whole grilled snapper. Alongside seafood staples there will also be pasta and a 1kg rib-eye; all to be enjoyed it a bright and breezy room designed by Tom Mark Henry (who’s also behind The Gidley, Bar Besuto and Hotel Morris).

bobbyscronulla.com.au

Sydney loves a rooftop bar and the addition of a pool only makes it a hotter prospect. Enter Harper, which nails the oft-requested Sydney summer brief of open-air cocktails by the water, all without leaving the CBD. Located up on level 7 of Kimpton Margot Sydney, expect an urban take on beach club vibes with pastel furnishings, long dining tables and secluded pod seats, while DJs will soundtrack the evenings. Chef Luke Mangan calls upon light and bright Mediterranean to punctuate the menu, while a build-your-own Martini station will allow guests to customise the classic cocktail to their exact liking.

harperrooftopbar.com.au

Parramatta has welcomed an elegant 120-seat Japanese restaurant inside Church Street’s Heritage Precinct, with a kitchen led by ex-Nobu chef Harry Cho. Chef Cho interweaves traditional techniques, high skill and innovation at Oribu, as seen across both a la carte and $150 tasting menus. Dishes include popcorn prawns served with yuzu juice and a spicy, creamy sauce; salmon jalapeño tacos; maki rolls; mains such as tenderloin brochettes and toothfish with sweet miso; and a basil and lime tart for dessert. There’s also the lavish Omakase Platter ($250) which comes with all manner of raw and cooked seafoods, from scallops to scampi.

heritagelounge.com.au/oribu

A night out at Mexican cocktail and small plates favourite El Primo Sanchez is always a hit, and now the intimately-lit Paddington local has a little secret its dying to share: the opening of its new hidden speakeasy tucked behind a nondescript door at the back of the venue. With just 10 seats, La Prima can only be accessed by invitation, or by those in the know who know where to go. Set against ambient old-school Mexican music and walls adorned with agave, expect a rotating menu of cocktails specially curated by the Maybe Sammy team. Try the Encanto, perhaps, made with Patron Silver, dry vermouth and cherry soda; or the Perfume de Gardenias, with Patron Resposado, peach, citrus and jasmine soda.

Select snacks curated by El Primo Sanchez Head Chef Alejandro Huerta will also be on offer. Consider the Blackmore wagyu barbacca with salsa roja de miso; or a punchy guacamole updated with fermented green tomato and a hit of chilli crunch. With this not-so-secret new opening, you’ll want your nights to go even longer.

elprimosanchez.com/la-prima

House Made Hospitality is on a roll and is showing no signs of slowing down. Not long after announcing the imminent arrival of southern French restaurant Martinez (slated for opening mid-October), the team has opened new the Southeast Asian diner Easy Tiger in Bondi. Slotting into the ground floor of the Pacific Bondi Beach, just five minutes from sister venue Promenade, Easy Tiger takes over the space that was previously home to House Made’s colourful summer pop-up Rancho Seltzo. Head chef Andy Wirya (ex-Queen Chow, Mr Wong) brings his Indonesian heritage to a tight, snack-focused menu, alongside influences from Vietnam, Singapore, Thailand, and the Philippines. For $42 per person, diners can build their own banquet, choosing from classic dishes with creative modern twists; such as a crisp corn “larb”, featuring pops of twice-fried corn in place of the traditional pork; and rich beef rendang wrapped in pastry, to create a hot take on a classic party pie.

easytigerbondibeach

House Made Hospitality’s latest venture Martinez is bringing south of France flair and flavours to Quay Quarter Tower, led by executive chef Alex Wong – who will split the role across Martinez and Lana – alongside head chef Andrea Sonnante (ex-Sagra). With an express elevator ride set to deliver diners to the elevated dining room, which promises harbour views and al fresco terrace dining, Martinez will pull focus on the lighter side of French cuisine. “We want to take our diners on a colourful coastal escape,” says Sonnante. The flavours from Provence, Nice and Saint-Tropez will be on show, all with a sharp focus on local seafood. “Australian seafood is incredible – Sydney rock oysters, marron and abalone.” These will be showcased alongside mussels, scallops and poached king prawns on an elegant plateau de fruits de mer. A forward-thinking spin on a Niçoise salad will take raw slices of tuna, silky confit egg yolk and raw vegetables and dress it all with tuna mayonnaise and white soy; while scallops will be grilled and doused in a sea urchin sauce. While pasta doesn’t feature prominently on traditional French menus, Martinez will look to France’s Mediterranean neighbours for influence. “My background is Italian – and in the south of France they have a big influence from Liguria and use egg dough pastas – often long shapes that go well with seafood,” says Sonnante. Taking this in, you’ll find a saffron tagliatelle with red mullet, fennel pollen, salmon roe and a lobster butter sauce, which Sonnante is hoping will become a signature. The dining room and kitchen counter seats will both serve a full menu, while the outdoor terrace will focus on more casual bites.

martinez.sydney