Terrigal Pavilion has been embraced by Sydneysiders as one of the best restaurants on the Central Coast. Sitting above the waves lapping the shore, the multi-level venue brings three distinct spaces under one roof: The General Store for casual coffee catch-ups, The Tropic for drinks and small plates, and main ‘Pav’ for lunch overlooking the water. The design skews Mediterranean and the menu is as elevated as the view. It’s the kind of place that works just as well for smoothies after a swim as it does for a long lunch that extends to a few sundowners. terrigalpavilion.com.au

The corn ribs alone justify a crawl down the coast to Bóveda, one of the best regional restaurants in NSW to try right now. Drenched in butter and showered in Manchego, the dish has been on the menu since day dot in the Mexican eatery housed in Thirroul’s former Commonwealth Bank. The ceviche tostada is also a must with the aguachile bringing brightness and bite to Ulladulla tuna. ‘Boveda’ means vault and we understand why locals guard this local gem, which has disco balls, DJs and a VIP tequila tasting room. boveda.com.au

Printhie Dining makes a strong case for making a trip into NSW’s Central West, setting the benchmark for the best regional restaurants in NSW. Set in the hills outside town, away from the main Orange crush of tourists, the restaurant looks out across rolling vineyards where the elevation and season influence everything on the plate. Degustation menus defer to the region’s bounty, pairing dishes such as Kinross lamb with kumara and asparagus alongside Printhie’s finely crafted wines. printhiewines.com.au

Heads swivelled when Paper Daisy at Halcyon House appointed Baxter Newstead as executive chef,. Newstead has serious mileage on the clock, with stints at Vue de Monde, Wildflower, Noma Australia, Saffire Freycinet and fire-fuelled Ekstedt in Stockholm. That grounding now guides the menu at Paper Daisy, set to remain one of NSW’s enduring dining destinations. Where to start? Crispy green rice with king prawns, green mango and herb salad or local swordfish. halcyonhouse.com.au

Orange is one of NSW’s great food towns. And The Union Bank is one of many reasons Sydneysiders are enticed to fork away from the Great Western Highway. This all-purpose gathering place is anchored by the award-winning Schoolhouse Restaurant and supported by a lively courtyard bar. As one of the best regional restaurants in NSW, the strength of the venue lies in its versatility, offering multiple ways to dine and drink under one roof. Spend all your bitcoin on a blowout dinner. theunionbank.com.au

Horderns has reopened in Bowral following a $10 million transformation, reclaiming its place as one of regional NSW’s most significant restaurants. Set within Ardour Milton Park Bowral’s grand 1910 manor, Horderns now occupies a light-filled space overlooking the estate’s heritage gardens. Executive chef Mark Holland delivers a refined pan-Euro menu with a touch of theatre, including tableside finishes for select dishes. The restaurant is one of many in Bowral that has put the Southern Highlands on the map. worldsapart.club

An hour north of Sydney, Saddles sits amid the khaki-clad surrounds of Mt White. Part homestead restaurant, part bakehouse, part nursery, it overlooks a lotus-filled dam and feels a world away from Sydney. Saddles Mt White draws diners in for big breakfasts, long lunches and strategic dessert stops and is known for its ingredient-led cooking influenced by local producers. Order the lamb backstrap with muntries or potato and cheddar pie. Pick up some pastries for the drive home; croissants travel well. saddlesmountwhite.com.au

George’s at Osborn House is one of the Southern Highlands’ most compelling dining settings. Overlooking Morton National Park, the dining room and adjoining Fire Kitchen at Osborn House draw on the region’s strengths. One visit might unearth a crisp Robertson potato hashbrown topped with N25 caviar; another Musset Holdings mushrooms in tempura with garlic yuzu crunch. Just a 90-minute drive from Sydney, George’s is designed for settling in, day visitors and hotel guests alike. osbornhouse.com.au

Named for the Ottoman Turkish word for fire, Ates is all about smoke and char. Head chef Willian Cowan Lunn champions Blue Mountains produce, applying a restrained Euro-centric approach with an eclectic drinks list that includes Mountains Culture beers and small-batch natural wines. Just up the road from Govetts Leap, Ates is also loved for its weekend Bake Shop, where locals queue for focaccia and sourdough baked in the 150-year-old ironbark-fuelled oven. Pick up a wodge of focaccia or sourdough to go. atesblackheath.com

Set on the banks of the Murray, Wildergreen Moama is a newly opened lifestyle precinct that redefines regional dining in NSW. Just under three hours from Melbourne, it’s a place to press pause with gardens, manicured lawns and family-friendly spaces shaped by the seasons. At its centre is Embr, an Italian wood-fired eatery serving pizzas, pastas and fire-roasted dishes grounded in local produce. Take your foot off the pedal and slow the pace as it’s reason enough to road trip to the Echuca-Moama region. wildergreenmoama.com.au

Foodies craving a closer connection to what’s on their plate will appreciate the efforts chef John Ralley goes to at Bush River Kitchen, which stands out among the best regional restaurants in NSW. Set deep in bushland on the Hawkesbury River, about an hour north of Sydney, the restaurant without walls hosts intimate gatherings of up to 16 guests. Chef John Ralley cooks over fire in the open air with ingredients that are hunted, fished, foraged or locally sourced. Expect wood-fired sourdough, Hawkesbury River crab and fish ravioli and wild-shot venison backstrap. instagram.com/bushriverkitchen

Julien and Romy Besnard, of Franquette Crêperie, are part of a new wave of restaurateurs reshaping Bowral’s identity. The pair have opened French bistro Lucette in partnership with Paris-born chef Guillaume Dubois (ex-Monopole). And Lucette is a snug fit for Bowral’s High Street; the elegant bistro channels the cadence of Parisian all-day dining moving from morning coffee and cake into light lunches, before settling into a relaxed service du soir. French wines and apéritifs also make it worth the trek. lucettebistro.com.au

Byron Bay has long been one of our favourite spots for an extended escape. But the case for heading to NSW’s Northern Rivers region is even more compelling since the opening of The Belongil in 2025. This multi-venue precinct brings together four distinct dining concepts – Feu, The Bistro, Blind Tiger and The Kiosk – all of which offer a multitude of ways to eat and drink. It’s giving us cause to do a lifestyle audit and check out the local real estate market. belongilgroup.com

After a decade as one of regional NSW’s most decorated fine diners, Zin House at Lowe Family Wine Co in Mudgee has flipped the script, reopening with a more relaxed wine-first format as Zin Food + Wine House. The dining room in what was once the Lowe family farmhouse is designed around communal tables with grazing plates and Lowe Wines poured side by side so you can play with pairings. Kim Currie is still cooking from the expansive kitchen garden. But this new iteration makes a strong case for a low-key lunch rather than locking in for three hours. lowefamilywineco.com.au/zin

Built largely from recycled local materials, Limone Dining feels inseparable from the town of Griffith itself: layered and resourceful. The menu draws on both the Riverina’s bounty and its Italian heritage, with much of the produce coming straight from Limone’s own chemical-free family plot just outside town. Bread and pastries are baked in-house, and the menu shifts weekly. From long lunches to pop-up events on Piccolo Farm, Limone tells a broader story about Griffith’s migrant history. Time your visit to coincide with the annual salami festival. limone.com.au