Grace Mackenzie

When Riceface opens, jasmine rice flavoured with produce from Boon Luck Farm will arrive topped with poached chicken and nam jim jaew, braised beef and stewed pickled greens.

The Oriana moves into the Overseas Passenger Terminal, with dining spaces spanning beer garden, pub and restaurant.

The Darlinghurst newcomer will be more than twice the size of the OG saké spot – with a perfect view of the chefs at work, a signature karaage chicken and more.

Including a Bondi hole-in-the-wall with meatball subs, the best shallot pancake one chef’s ever had, short rib pho in Newtown and an Indian spot in Surry Hills.

A sweet, crunchy Sydney-made cereal that takes the cookies-and-milk combo up a notch. Milk and cookies? Say less.

The restaurant from the King Clarence and Eleven Barrack team has been a heavy-hitter in Sydney since 2006. “At the start, we didn’t even know if we’d last six months.”

A first-time distillation from a Marrickville booze house. Saké flights in a Surry Hills favourite. A non-alc from a local natty wine house. And a fruity cocktail to find now.

Five new spots for a carby treat, a hot-out-the-gate Japanese wine bar, Palisa Anderson’s Thai lunch counter, and two Michelin-rated spots. Plus, two closures.

The Greek-leaning diner comes from a duo with Momofuku, Automata and Sixpenny experience. Pus find a drinks list shaped by local pros and a chance to experience it early.

Indie dining room Piqu delivers golden house-made rotis and a kingfish larb that zings. Plus, an excellent riff on baccala mantecato, with fried wonton wrappers to dip.