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Good for groups

72-hour fermented dough is prepared using the "Tokyo stretch" technique.

Garfield Pizzeria

There’s no lasagne in sight at this rollicking Lygon Street hangout.

  • Emily Holgate
14/20

Ho Jiak’s Fish Market spin-off embraces the kitsch with a subversive take on surf-and-turf

Tam Jiak’s concept could’ve landed like a bad joke writes David Matthews, but Junda Khoo explores the full spectrum of Malay cooking, starting with the fun tom yum “bombs”, a sequel to Ho Jiak’s laksa bombs.

  • David Matthews
The beer garden at the Sutton Forest Inn.

Sutton Forest Inn

The Southern Highlands’ best all-rounder pub.

  • Callan Boys
The Studio by The What If Society in Moss Vale.

The Studio by The What If Society

A coffee shop by day and wine bar by night.

  • Callan Boys
Donnie’s pepporoni pizza.

Donnie’s

Tidy little pizza restaurant slinging NYC-style pies.

  • Matt Shea
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There’s Riser DNA in the pastries at Landing.

Landing Bakery

Light and bright bakery by the Riser Bread team.

  • Matt Shea
Wild shot venison rack with beetroot and blueberry.

Clarence

For a seasonal menu served at the base of a Fish Lane apartment building.

  • Matt Shea
You can pay $15 for a beer in Australia.

The Irish Times

Knick-knack-heavy pub with one of the best Guinness pours in the city.

  • Claire Adey
Shaman in Brisbane’s CBD.

Shaman

Basement rum and tequila bar beneath a heritage-listed building.

  • Matt Shea
Golden Avenue in Brisbane’s CBD.

Golden Avenue

Middle Eastern food in architectural surrounds, by the team behind Agne.

  • Matt Shea