clock menu more-arrow no yes mobile
Photo: Claude's

The Eater Sydney Heatmap: Where to Eat Right Now

View as Map

Today we return to Sydney, Australia, one of the world's most exciting places for eating, and focus on six of its hottest restaurants. This comes three months after the last Sydney Heatmap. Among the locations on the map are two seminal restaurants that have revamped to become better than ever (Neil Perry's Rockpool on George, Chui Lee Luk's Claude's), the first Sydney outpost of a popular, excellent Melbourne tapas spot (MoVida Sydney), the latest in the city's new wave of Chinese-inspired restaurants (China Lane), and a bustling and satisfying oyster bar (The Morrison).

Here now, the Eater Heatmap to Sydney.


Tried any of the places on the list or feel there are any glaring omissions? You know what to do.

· All Sydney Coverage on Eater [-E-]
· All Australia Coverage on Eater [-E-]
· All Eater Heatmap Coverage on Eater [-E-]

Read More
Note: Restaurants on this map are listed geographically.

Rockpool on George

Copy Link

Neil Perry's Rockpool has been around since 1989, but it's been getting so much press over the past year thanks to the work of head chef Phil Wood that it merits inclusion on a Heat Map. It's better than ever, most say, offering some of the best Asian-inspired fine dining in the country.

The Morrison Bar And Oyster Room

Copy Link

High ceilings, brick walls, a bustling vibe, and excellent oysters and steak at this new venture in the Brooklyn Hotel.

China Lane

Copy Link

This is the latest venture from the team behind the China Doll restaurants, and yet another entry in the recent Sydney Chinese restaurant boom (Mr. Wong's, another one of them, appears in the last Sydney Heatmap). Critic Terry Durack loves it: "Most dishes I sample show enough finesse, balance and understanding of Asian flavours to impress, but also have that little something extra – a twist, an unexpected tang, an untraditional relish – that lifts them away from the everyday."

After Hours Wine Bar

Copy Link

Bey day, it's an airy bakery, but by night, it turns into a fun, accessible wine bar with hearty fare from chef Sam Bennett.

Movida Sydney

Copy Link

Sydney residents rejoiced when they learned that Frank Camorra had finally decided to open an outpost of his wildly popular Melbourne restaurant in their city earlier this Fall. The menu features the same satisfying tapas as at the originals, like a very Ferran Adrià air baguette with wagyu and garlic.

Claude's

Copy Link

The four iteration of Chui Lee Luk's Claude's has earned raves since it opened its doors over the summer, revealing a casual downstairs dining room and finer one upstairs.

Loading comments...

Rockpool on George

Neil Perry's Rockpool has been around since 1989, but it's been getting so much press over the past year thanks to the work of head chef Phil Wood that it merits inclusion on a Heat Map. It's better than ever, most say, offering some of the best Asian-inspired fine dining in the country.

The Morrison Bar And Oyster Room

High ceilings, brick walls, a bustling vibe, and excellent oysters and steak at this new venture in the Brooklyn Hotel.

China Lane

This is the latest venture from the team behind the China Doll restaurants, and yet another entry in the recent Sydney Chinese restaurant boom (Mr. Wong's, another one of them, appears in the last Sydney Heatmap). Critic Terry Durack loves it: "Most dishes I sample show enough finesse, balance and understanding of Asian flavours to impress, but also have that little something extra – a twist, an unexpected tang, an untraditional relish – that lifts them away from the everyday."

After Hours Wine Bar

Bey day, it's an airy bakery, but by night, it turns into a fun, accessible wine bar with hearty fare from chef Sam Bennett.

Movida Sydney

Sydney residents rejoiced when they learned that Frank Camorra had finally decided to open an outpost of his wildly popular Melbourne restaurant in their city earlier this Fall. The menu features the same satisfying tapas as at the originals, like a very Ferran Adrià air baguette with wagyu and garlic.

Claude's

The four iteration of Chui Lee Luk's Claude's has earned raves since it opened its doors over the summer, revealing a casual downstairs dining room and finer one upstairs.

Related Maps