Expect local seafood like prawns and yabbies, gently poached and served with wakame mayo and hot butter sauce, and eel pate on a glazed crumpet at this Surry Hills seafood restaurant.

Helmed by hospitality legends Andy Emerson and Jesse McTavish, the breezy wine bar in former sandwich shop Sandy’s is serving show-stopping Moreton Bay bug buns, obscure wines and beachy cocktails.

Zac Ng was also head chef at XOPP, and he’s bringing those Japanese, Cantonese and contemporary Australian flavours and cooking techniques to this slick rule-breaking newbie.

Its Mexican chef brings native Australian ingredients to the flavours and dishes of his home country. There’s unctuous al pastor-style pork shoulder tacos with saltbush salsa and roasted pineapple, and fall-apart beef birria tacos with Oaxaca cheese and kunzea (a native Australian plant) salsa verde.

Thoughtfully designed by Luchetti Krelle, RAFI is celebrated for its maximalist, youthful interiors and the fusion of creative concepts that may not align in theory. However, when these elements come together, they effortlessly form a cohesive whole.

Doughnuts are available in so many forms and sizes and, in our opinion, are one of the best desserts out there.

From a 50-year-old family-owned coffee company that helped pioneer the Australian coffee scene.