At this six-month pop-up from Rockpool’s former culinary directory, expect every imaginable cut of Blackmore Wagyu cooked over woodfire. Plus, veggies from one of Sydney’s most revered organic farms.

The Caravin team’s cosy neon-lit Mexican joint looks like it’s been there forever – and the tacos are strong contenders for the best in the city.

The Nakano Darling Team’s ramen shop is unlike anything in Sydney – but exactly like one you’d find in Japan. Punch your order into the ticket machine, hit the tatami dining room and hoover your soup at a low table. Tokyo dreams are made of this.

Tokyo, Hong Kong, Brooklyn. Merivale’s fun basement diner takes cues from all three cities. As for the menu, it’s a no-rules affair by Totti’s executive chef Mike Eggert, powered by woks and woodfire.

Tomoharu Shono's Michelin-recommended chain has arrived in Sydney. Hit this “farm to bowl” spot for a signature chicken soup – featuring house-made noodles made from Australian wheat varieties.

The chef behind two of acclaimed Melbourne restaurants is bringing his produce-driven approach to the GPO building in Martin Place. At Morena, he's showcasing the best of Latin American cuisine, and Australia's largest collection of wines from the region.

This family-friendly, group-ready 120-seater from the Arthur and Jane team has antipasti aplenty. Plus, house-made pastas and a roaming cart scooping gelato tableside.

After a big revamp, the Crown Street landmark now flaunts a modern Australian restaurant and a leafy rooftop bar. Plus, a food and drink offering led by some of the best in the game.

Meet the elegant restaurant making a strong case for hotel dining in Sydney. Ascend the grand stairway for a fire-powered open kitchen, a wine list celebrating Australian makers and leafy views of Hyde Park.

This 80-seat spot serves all the Fabbrica favourites, from spaghetti cacio e pepe to cotoletta alla Milanese served with the bone. As ever, the wine list goes big on Italian and Australian drops from the minimal-intervention realm.

The duo behind a cult Sydney food truck have opened a full-service restaurant for their flame-grilled lamb and Wagyu skewers. What else is new? Try an eight-seat chef’s table, and a curated list of wines and high-end French ciders.