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Darwin is a lively all-day dining location inspired by the very best of British. Venues are chosen at our discretion.London’s highest rooftop brasserie overlooking the Thames on Level 36.

Venues listed in the Guide are visited anonymously by professional restaurant critics, who review independently. The Sydney Morning Herald Good Food Guide 2024 will be on sale from October 24, featuring more than 450 NSW and ACT venues, from three-hatted fine-diners, to suburban wine bars, regional chicken shops and food-court icons. The winners of The Sydney Morning Herald Good Food Guide 2024 Awards will be announced on October 23, presented by Vittoria Coffee and Oceania Cruises. That’s if the grilled cheese sandwich with the tomato soup, and “slice of pie” of the day haven’t already.ġ32 Livingstone Road, Marrickville, The snazzy green-striped awning on the whitewashed building, the breezy welcome and the neighbourhood vibe turn first-timers into regulars. There’s a matching hint of sweetness in the Coffee Supreme caffe latte, too, served in old-school ’70s cups and saucers. Maple syrup, poured over stacks of fluffy pancakes, is the glue that binds people together at Valentinas. The ’70s-style coffee cups add American diner vibes to Valentinas. Watch out for limitededition weekend flavours, like cheesy patatas bravas, but be warned: you’ll have to show up early to score one.ġ9 Rialto Lane, Manly, The menu revolves around Wood and Co coffee and viennoiserie, with laminated sheets of buttery dough used to make everything from golden croissants to sausage rolls and quiche Lorraine. Some of Sydney’s most beautiful pastries are at Rollers, a small Palm Springs-inspired cafe that continues to attract long lines well into its fifth year. Shop 4, 29 Orwell Street, Potts Point Rollers Bakehouse, Manly Pina’s menu features several amplified adaptations of brunch favourites like this, perfect to scoff while people-watching at dog-friendly outdoor tables, bubbled iced mocha in hand. It is the fattest, fluffiest pancake you’re ever likely to find, piled high with crispy bacon and soft, salty butter.

The staff will warn you about the sourdough pancake: it takes 15 minutes to make and it’s too big for one person to stomach. Jennifer Soo Pina by Room Ten, Potts Point Eksentrik has grown into one of Campos’ biggest customers, and no wonder.ħ65A Anzac Parade, Maroubra, 02 8540 2936Ĭurry omelette and roasted tomatoes at Pina. There’s everything from cold brew and prana chai to puppycino, and a Campos Superior blend caffe latte is rich and especially chocolatey. The shakshuka is generous, the butter is Pepe Saya, and the big breakfast is just that ‒ big.

If tables are full at the cosy, light-filled cafe, you can borrow a rug, order your batch-brewed cup of locally roasted Sample Coffee to go, and have an impromptu picnic at the leafy park across the road.Ĩ8 View Street, Annandale, Eksentrik, Maroubraįrom the chocolate brownie on your teaspoon to the big greeting from Joseph Kalitzakis (even if you have never been before), Eksentrik is the benchmark neighbourhood cafe. Their produce, in turn, makes it onto a (very reasonably priced) vegetarian menu of cheese toasties, hearty salad bowls and ploughman’s plates. This is delicious, healthy food, made accessible for all.ĥ24A King Street, Newtown, Ĭommunity is at the heart of Cornersmith, where neighbours trade homegrown fruit and vegetables for jars of pickles, marmalades and relish. But it’s well worth coming for a full lunch of vegie-packed katsu curry and (on weekends) beautiful big rolls of sushi, alongside a creamy matcha or sesame latte. The popular sourdough and sweet potato doughnuts are made fresh to order, with fillings like hojicha (roasted green tea) and yuzu custard. Incredible care goes into the creation of plant-based and gluten-free food at Comeco, a tiny Japanese eatery run by husband and wife team Masa Haga and Yu Ozone. For the full brekkie experience, order a creamy Coffee Supreme latte and a Davidson plum brownie to finish.Ģ Ennis Road, Kirribilli, Comeco, Newtown

The results are outstanding, with highlights such as wattleseed and buckwheat porridge (with myrtle-poached apples, muntries and apple skin bark) and hearty kangaroo ramen (with bunya nut broth and warrigal greens), each served with smiles and speedy efficiency.

Aboriginal-owned social enterprise Bush to Bowl supplies native produce to creative head chef Daniel Backhouse (ex-Berowra Waters Inn) at this bright neighbourhood gem.

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