Sydney's hottest new restaurants for spring 2016

Sydney's hottest new restaurants for spring 2016

Can't keep up with all the recent restaurant openings? Don't worry, we've singled out the top ones to check out from spin-offs for much-loved eateries like Cornersmith, Bentley and Bodega to newcomers making their mark.

Cirrus' 'thoroughly elegant' smoked ocean trout parfait.

Cirrus' 'thoroughly elegant' smoked ocean trout parfait.

REVIEW

Cirrus puts the fin into fine dining

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Deep-fried eggs.

REVIEW

It's Bodega, but not as you know it

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"It's right in the middle, it's the heartbeat of the place," says Danielle Alvarez about the hearth and open kitchen ...

First look: Merivale finally opens Fred's

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The pie that wanted to be a pizza is a highlight at Zambo.

REVIEW

Introducing 'The Pie that Wanted to be a Pizza'

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One of the traditional palace desserts that's on the menu at Chat Thai's newest branch

Eat like you're from Noma at the new Chat Thai

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The signature Cornersmith Plate and a flat white at the latest outpost of the popular cafe.

REVIEW

Cornersmith's new vegetarian spin-off

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There's no baba ghanoush at Nour, but you'll find a smoked labna with tomato and eggplant chunks.

REVIEW

Middle Eastern restaurant Nour bans baba ghanoush

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The oysters at new Barangaroo bistro Banksii.

Bar H spin-off Banksii leads vermouth revival

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(Fish)head-to-tail: Snapper with its liver, asparagus and broad beans.

REVIEW

Fish-focused Saint Peter is quite a catch in Paddington

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Crisp-fried quail is a winner.

REVIEW

Don't miss Angie Hong's pop-up at White Taro

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Frozen Greek salad with feta-flavoured jelly, salad-flavoured granita and candied olives.

REVIEW

Would you try frozen Greek salad at Sydney's Beta Bar?

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Roasted flathead tail, with a side dish of potato chips served at the Paddington Inn in Sydney.

REVIEW

Fish and reinvented chips at the Paddington Inn

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The signature Ume burger.

REVIEW

There's more to Bar Ume than excellent burgers

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A dish worth sharing: deep-fried prawns.

REVIEW

David Thompson's Sydney Long Chim is hot

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