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Sydney’s most anticipated restaurant openings in 2020

If you thought 2019 was tasty, then you are in for a sweet treat. This year, Sydney is welcoming a delicious range of new eateries, from plant-based menus in Alexandria to a boot-factory-turned-wine-bar in Glebe. These are the restaurant openings Signature Luxury Travel & Style is most excited for in 2020.

Coogee Pavilion

After six years in the making, the masterminds behind Coogee Pavilion will be dishing up three new venues on its middle floor in 2020: cocktail bar Will’s, tapas-and-wine bar Una Mas and a grand dining room with expansive beach views called Mimi’s. The jewel in the crown is the elegant Mimi’s, which was fashioned as a love letter to Coogee Beach, Sydney’s coastal lifestyle and long afternoon lunches. The open kitchen’s menu items include highlights such as barbequed greenlip abalone skewers; grilled pork collar with wild honey, rosemary and roasting juices; and salt-baked butternut squash with fig-leaf oil, yoghurt, cumin and pepitas.

© Steven Woodburn/Coogee Pavilion

Bar Tikram

Opening on 12 March, Bar Tikram will be The Star Sydney’s first casual bar and dining concept that celebrates the culture and food of the Middle East. Led by the Executive Chef of BLACK Bar & Grill, Danny Karam, the menu will take inspiration from his mother’s recipes and cooking techniques. The central woodfired oven will serve staple homemade flatbreads paired with dips and small plates – such as hummus bi tahini, labneh, fattoush and nine-hour braised lamb shoulder – and the outdoor bar will also be mixing up a range of cocktails, curated by award-winning mixologist Behzad Nvaziri.

Wark Enab, Hummus bi tahini, Smoky moutabal and Labneh at Bar Tikram

Matteo Downtown

Sister to Matteo Double Bay, this Bond Street location boasts a dedicated mozzarella bar, a weekday aperitivo hour and terrace perfect for people watching. Taking cues from the stylish streets of Milan and Rome – and the buzzing feel of big city lifestyle – Matteo Downtown’s open-air kitchen, complete with woodfired ovens, is set in a sprawling space. The menu itself is also sprawling, inclusive of an array of cheeses, antipasto sharing plates, pasta, meat and seafood dishes and pizzas. Matteo will be debuting a cocktail bar, Downtown Bar, in March. With a drinks menu that journeys through Italian classics, such as the refreshing spritz or a negroni, it’s the perfect complement to the piazza-feel of the restaurant.

Peppe’s Osteria

Sydney’s only plant-based fine-dining level restaurant, Paperbark, may be closing – but taking its place is Peppe’s Osteria. The vegan pasta restaurant is based on the owners Grace Watson and Joe Pagliaro’s hugely successful venture in Bondi, Peppe’s. However, this Danks Street venue will be larger than its predecessor in all ways: space, menu and wine list. Trademark Peppe’s meals will feature, including the popular lasagne and three types of gnocchi, as well as sides and salads.

Peppe’s Osteria
Images left and right © Joel Bennetts/Peppe’s Osteria
Dessert at Peppe’s Osteria

Bar Tottis

After its sister venue, Tottis, opened in Bondi to much fanfare, Merivale announced the arrival of its newest venue in the heart of the CBD. Headed by Chefs Mike Eggert and Jake Ahrens, Bar Tottis features a range of new menu additions – such as quail with grapes and radicchio or the Moreton bay bug with preserved lemon dressing and bottarga – alongside favourites from the original location, including the wood-fired bread and housemade antipasti. Split into two areas and open 12pm until late every day, this George Street restaurant offers a tick-the-box menu of gourmet share plates and a casual space for after work cocktails.

© Steven Woodburn/Bar Totti’s

Freddie Green’s

The Green Square precinct has been slowly changing from an industrial black hole in Sydney’s inner south to an up and coming residential hotspot over recent years. Yet restaurant and bars worth staying local for have been notably absent – but the new all-day Italian restaurant Freddie Green’s is set to change this. The latest venture from JRM Hospitality – the team behind Chippendale’s Saint George – is located on one of Alexandria’s busiest streets and is dishing up classic Italian fare, such as gnocchi with gorgonzola sauce and walnuts, squid ink linguine with spanner crab, pumpkin risotto, wagyu beef rigatoni and cheesy pizzas.

© Freddie Green’s

No. 92

No. 92 Glebe Point Road has been many things in its history: a boot factory, a bank, a tea room, a grocer and even a private investigator’s office. Now the 1974-built Victorian terrace has opened as a neighbourhood wine bar. Designed by Pattern Studio, No. 92 offers brunch on weekends and, as the day rolls on, small plates such as cuca sardines, olasagasti sardines, appellation oysters and salt cod croquettes. For something more substantial, opt for the $70 “degustation is not dead” dinner menu, featuring truffle mushroom arancini, ocean trout, roast lamb and duck liver terrine.

© Traianos Pakioufakis/No. 92

Firegrill Restaurant and Bar

Dah Lee, a well-known New Zealand restaurant developer and designer, is opening a new 300-seat steak and seafood restaurant just a block from Martin Place. Located in Barrack Place, a new office and dining precinct, Firegrill will run over two levels and will feature a private dining rooms, event spaces, a nine-metre-long quartz bar, a main open kitchen, several chef’s tables and a 50-seat mezzanine dining area overlooking Kent Street. Fusing different cultures and influences, the menu is ambitious, listing a deconstructed Peking duck alongside a snapper pie.

Mezz Dining and Bar at Firegrill Restaurant and Bar
Clarence Main Dining at Firegrill Restaurant and Bar

One to watch

Kylie Kwong’s yet-to-be-named restaurant

Sydneysider’s shed a tear at the announcement that Kylie Kwong was closing her Potts Point institution, Billy Kwong, in June 2019. But, thankfully, the acclaimed chef is not done with the city just yet – announcing that she will open her next venue within the new South Eveleigh precinct. Slated to open sometime in late 2020, the menu of the new restaurant will focus on Cantonese dishes made with native Australian ingredients.

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Main image: Bar Tikram