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Our Editor’s Favourite Dishes in Sydney Right Now
Shed the overwhelm with our edit of our favourite dishes in Sydney right now.
I eat out a lot for work, but every so often a dish comes along that completely steals the show. While setting is definitely important, not every great night out is about the restaurant, sometimes it’s about one exceptional plate you keep thinking about long after the table’s cleared. You know, the kind of one you text your friends about and demand they come back to try it with you.
Throughout 2026, I’m keeping a running list of the Sydney dishes that genuinely impressed me, from the cheesy pastas to the decadent desserts and everything in-between. Interested? Read on for the dishes I’d happily plan an entire night around.
Prawn Saganaki from Jimmy’s Kitchen
If you haven’t made it to this little gem tucked into the sandstone walls of Campbell’s Stores in The Rocks yet, you should definitely make a booking. Jimmy’s Kitchen is cute, cosy and really feels like you’ve just stepped into a Greek taverna (though the Harbour Bridge is just behind you).
There’s a lot to love about the food (get the bread and dips to start if you have any sense), but it was the prawn saganaki that really stole the show for me. Baked king prawns arrive swimming in a rich tomato and feta sauce. We ordered the rice pilaf to go alongside it which was definitely the right move. The combination was so flavoursome and delicious, especially as we’re coming into the cold snap!
Bay 9, 7–27 Circular Quay West, The Rocks NSW 2000
Garlic Bread with Parm Sauce from Vitelli’s Upstairs
It feels kind of crazy to wax lyrical about a starter when all the food is top tier, but I think it just goes to show how serious I am about the garlic bread from Vitelli’s Upstairs.
It arrives golden and glossy, with that classic New York Italian feel; crisp on the outside, soft through the middle, and finished with a layer of rich garlic butter that actually soaks in rather than just sitting on top. It breaks open, steam wafts out and we’re off to the races. If I can give one piece of advice, it’s to not skip on the parm dipping sauce. Calling it a dip doesn’t quite cover it, it’s thick, savoury and slightly spicy – more like a proper tomato-cream sauce you’d expect on pasta. It coats the bread and adds another level of flavour that’s incredibly moreish. It almost shouldn’t be the thing you’re still thinking about the next day, but it absolutely is. I’ll be back.
Corner of Cleveland &, Baptist St, Redfern NSW 2011
Beef Wellington at The James
I’m a firm believer that a good Beef Wellington should feel like an event, and the version at The James absolutely delivers (and then some). Carved table-side in the elegant dining room, the golden pastry is sliced open to reveal perfectly pink Wagyu wrapped in Parma ham and a deeply savoury layer of sautéed mushrooms. All finished with a glossy pour of rich jus, it’s so indulgent but in the best possible way. It’s hard to put all the flavours and textures into words, but think buttery, tender and incredibly moreish. It’s the kind of dish that instantly makes a dinner feel like a special occasion, but just be sure to order in advance!
89-113 Kent St, Millers Point NSW 2000
Paccheri alla scoglio from Flaminia
Chef Giovanni Pilu himself recommends this dish when visiting Flaminia, so you know it’s a goodie. The venue’s paccheri allo scoglio is a glossy, generous bowl of seafood-laden pasta that tastes like it’s been lifted straight from an Italian port town. Briny, tomato-kissed and unapologetically fishy, it’s packed with calamari, mussels, vongole and tender white fish, all clinging to those wide, sauce-loving tubes of paccheri. Served with oversized tongs, it feels like a joy to eat and demands a glass of cold white wine to go with it. Zero complaints here!
61 Macquarie St, Sydney NSW 2000
Tiramisù from Grill Americano
I consider myself a tiramisu lover (read: I’ve tried a lot), and this one is a genuine standout. Grill Americano’s Tiramisu Americano is scooped tableside for a little theatrics, serving up an impossibly light and creamy balance of coffee and chocolate flavours. Then there’s the surprise: a hidden layer of tempered chocolate (which is something you rarely see in tiramisu) that cracks under your spoon and adds an unexpected but satisfying crunch. It’s indulgent, yes, but it’s exactly the kind of dessert that makes you forget how full you are.
1 Chifley Square, Sydney NSW 2000
Ravioli al funghi from Osteria Luna
If you love mushrooms, cheese and pasta then this is the dish for you. Proving that sometimes simple really is best, the dish sees a single, oversized sheet of ravioli stuffed with earthy mushrooms and finished with nutty brown butter. The portion isn’t huge so it hits that sweet spot of rich and comforting without feeling too heavy. Plus, the presentation is really fun so if aesthetics are important to you when dining then it’s a double hit. Couple this with the moody, underground setting and Osteria Luna is a front-runner for your next date night.
Underground/68 King St, Sydney NSW 2000
Baklava & Pistachio Ice Cream Sandwich from The Palomar
I didn’t think baklava would be the dish I’d be talking about most, but The Palomar’s version is genuinely unforgettable. I had this for the first time at the London restaurant while living there and it blew me away, so when I heard the venue was coming to Sydney, the first thing I checked was whether it’d be on the menu. Thankfully it is, and let me tell you it doesn’t disappoint.
It’s everything you want: crisp, honeyed layers, just the right amount of sweetness and a richness that doesn’t feels too much. It’s the kind of dessert you order “for the table” while secretly planning to claim most of it, and who would blame you?
1 Oxford St, Paddington NSW 2021
Loving this edit of our favourite dishes in Sydney this month? We’ve got plenty more food content where that came from. Stay abreast of all of Sydney’s new openings here as well as the city’s food news here.
