While it’s easy to be enthralled by the food on the plate and wine in the glass, Aalia’s interior is also part of the journey. The natural textures, warm lighting and sculptural mushroom-like curves of the ceiling are reminiscent of the restaurant’s home within Harry Seidler’s Modernist MLC Centre, visible through floor-to-ceiling windows. The soft, inviting space has the same warm welcome and sculptural wow of chef Paul Farag’s menu, reminding you that this is something worth leaving home for. 25 Martin Pl, Sydney; aaliarestaurant.com.

This one’s a win – it’s a classic for a reason, and it becomes something truly special in the hands of Ragazzi chef and co-owner Scott McComas-Williams (previously of Movida and Bacco Osteria). The menu at this tiny laneway diner features an ever-changing line-up of tempting handmade pasta dishes – think tangles of tagliatelle with ragu bolognese or skirt, plump pillows of ravioli filled with butternut pumpkin and topped with pecans, crispy sage and a splash of balsamic. Shop 3/2-12 Angel Pl, Sydney; ragazzipasta.com

The new grill by Sydney’s Bentley Group is ideal for impressing a date – from the heritage-listed grandeur of the CBD space to the menu swimming in lavishly prepared seafood and the finest sides of steak (much of it designed to be shared between two). 11 Barrack St, Sydney; bentleyrestaurantgroup.com.au/elevenbarrack.

Why book a table at Bennelong? Let’s start with the knockout location inside the Sydney Opera House with jaw-dropping views of the harbour; the impeccable level of service on the dining room floor; and exquisite attention to detail in the kitchen. You might find pasture-raised Maremma duck with the sweetness of cherry, blackberry and rosehip and the bite of Kampot pepper; or Southern squid seaweed Koshihikari risotto with agretti pea shoots and young almonds on the stellar three-course menu that reads like an all-star cast of the flavours of modern Australia. The now-iconic pavlova, complete with meringue shards replicating the Opera House sails, is a sure-fire way to end the performance on a high note. Bennelong, take a bow. Level one, Sydney Opera House, Sydney; bennelong.com.au

As the name suggests, this sharp eatery from the team behind Pellegrino 2000 and Neptune’s Grotto brings plenty of big seafood energy to the CBD. But while the oysters, crab cakes and titular clams draw a crowd, the steak selection – focusing on popular NY-style steakhouse cuts like flat iron and NY strip – gives you the opportunity to create your own upscale surf-n-turf adventure. Snapper ceviche and a medium rare rib eye with anchovy butter? That’s our kind of reef-and-beef adventure. 44 Bridge St, Sydney clambarsydney.com

Multi-level dining destination Shell House’s Mediterranean-style menu reveals impressive French technique, as well as fun and creative flavour combinations delivered with flair and flourish. Oysters are the obvious starter. The Sydney rocks are shucked to order and splashed with a vigorous verjus mignonette and finished with citrussy pops of finger lime. Maybe follow with lobster agnolotti or juicy Gundagai lamb. Pastry is clearly a specialty of the kitchen, and the desserts do not disappoint. A flaky mille-feuille with hazelnut, salted caramel and mascarpone is suitably indulgent. 37 Margaret Street, Sydney; shellhouse.com.au

Old-world glamour, oodles of class and exquisite produce, expertly prepared and presented, The Grill at The International brings long lunch lunch vibes back to the Sydney CBD at the heart of the growing 25 Martin Place precinct. Inspired by the legendary steakhouses of New York, The Grill does everything in grand style, but with a decidedly Australian flavour. Unashamedly lavish Mid Century styling by Point Group co-owner Anna Hewett sets up a decadent first impression that will remain through to that last bite. Level 9, 25 Martin Place internationalsydney.com

Spice Temple takes its inspiration from the lesser-known Chinese cuisines of Yunnan, Jiangxi, Hunan, Sichuan, Guangxi and Xinjiang. The menu at this buzzing restaurant screams spice, with selected dishes highlighted in red to warn that they’re likely to make you sweat. The offerings are designed to be shared, with more than 50 dishes to satisfy hungry customers. The signature kung pao chicken with Sichuan peppercorns, chillies and cashews is a must. Your tastebuds will be on fire but, trust us, it’s totally worth it. 10 Bligh Street, Sydney; spicetemple.com.au

Settle into a Parisian daydream of indulgent dining, with a side of seamless service. From the French accents to the sweet maillard scent of baking bread and rising cakes, Champagne cork pops and dessert trolley stacked with madeleines, canele, opera cake, frangipane tart and chocolate truffle, you could be excused for thinking you and your date are in Paris. For the ultimate romantic gesture start by ordering the signature caviar service to share, exchange a bite of the sweetbread and bay lobster vol-au-vent fora taste of the goldband snapper with scallop and caviar sauce, then finish with a selection of gelato and sorbet and two spoons. 66 King St, Sydney; thecharles.com.au.

As far as dining companions go, it’s hard to top the Sydney Opera House; it floats in your periphery wherever you’re seated at Matt Moran’s flagship eatery. From the staff who materialise to open doors to the subtly attentive wait staff, Aria is an operatic display of fine-dining finesse. The dining world outside might have embraced share plates and artful insouciance, but Aria sails ahead doing what it does best. As you polish off a textbook passionfruit souffle, you’ll be glad it has. 1 Macquarie St, Sydney; ariasydney.com.au.

The sequel to the original Izakaya Toko (now closed), Toko’s menu includes some of the beloved original’s favourites such as Moreton Bay bug tempura and smoked miso king salmon, as well as lavish sushi and sashimi omakase platters. The robata grill delivers charred vegetables like corn served with chilli-miso butter and broccolini with goma dressing and sesame, but the seafood, lamb and beef steal the show. Match them with a signature cocktail featuring Japanese flavours. Lower Ground, 275 George Street, Sydney; tokorestaurant.com

With Quay’s imminent closure on Valentine’s Day, February 14, 2026, its decades-long run as one of Sydney’s premier destination diners is now drawing to a close. It’s not going to be easy to say goodbye – Quay might have been serving for over 20 years but Peter Gilmore’s flagship fine diner has never looked or felt fresher. Spotted gum tables along with custom-made leather chairs and a royal blue carpet that stretches endlessly out to sea cements this fine-dining staple in its Circular Quay locale. The showpiece remains the Sydney Opera House with its glowing white sails, which can be admired from all angles. When it comes to the eight-course tasting menu, Gilmore is still at the top of his game. If you can snag a table before last service, be sure to save room for the iconic Snow Egg. Here’s to you, Quay – you will be greatly missed. Upper Level Overseas Passenger Terminal, The Rocks; quay.com.au

There’s only one dish on the menu at Bistecca and no points for guessing what it is. This Italian trattoria trades in Tuscany’s top chop – the bistecca alla Fiorentina – made with grain-fed Black Angus beef from the Riverina region of NSW. Order by weight, then watch your slab spit and sizzle over ironbark and charcoal on the open hearth. It’s served medium rare – blush pink in the centre and deeply caramelised on the crust – with a richness of flavour rarely seen outside Florence. All the traditional sides are here. Roast potatoes with pumpkin seed pesto mayo and pecorino. Brussels sprouts with pecorino and sour cream. This might just be Sydney’s best steak. 3 Dalley Street, Sydney; liquidandlarder.com.au/venues/bistecca

This Roman-inspired trattoria is the palatial, 120-seat sibling to beloved CBD hole-in-the-wall Ragazzi Wine + Pasta. Decisions are made easy with two set menus ($90pp or $120pp) starring the likes of the much-loved Palazzo ham with house-made colatura hot sauce, hand-rolled agnolotti del plin stuffed with Wessex Saddleback pig and glossy slices of salted dark chocolate for dessert. 201 Clarence St, Sydney, palazzosalato.com

Oborozuki offers the pinnacle of Japanese fine dining with its kaiseki menu, a multi-course, seasonally-focused Japanese fine dining tradition. Kaiseki is more than just a meal; it’s considered a creative expression of the chef and a celebration of the beauty and bounty of the seasons, and alternately serves cold and warm dishes to harmonise tastes, textures and colours. Along with the premium menu comes a premium dining space in the Opera Residences building overlooking Circular Quay. The double-height glass walls and a glass roof in the bar make the most of the spectacular harbourside views. Level 3, 5/71 Macquarie Street, Sydney; oborozuki.com.au