The Best Seafood Restaurants in Sydney

Saint Peter at The Grand National Hotel is set in a carefully restored pub in Sydney, offering a relaxed counter where you can watch the kitchen at work. It’s known for its focus on seafood and has a comfortable bar for an easygoing drink. Guests can also stay in one of the hotel’s boutique rooms for a laid-back overnight visit.

Recommended by

Zennon Christain Wijlens

Chef

Exceptional meal from start to finish, every course was delicious and eye opening,

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Icebergs Dining Room and Bar is a long-standing favorite in Sydney, known for its sweeping ocean views and relaxed setting. Whether you’re dropping by after a coastal walk or settling in for a leisurely meal, it’s become an important part of the city’s dining scene. With nearly two decades of history, this beachside spot continues to draw locals and visitors alike.

Recommended by

Beau Clugston

Chef

The city’s most iconic restaurant. If you're dropping in after the Coogee to Bondi walk and having a glass of wine and fresh seafood on the terrace with Australia’s most iconic view or a full blown meal in the evening, Icebergs is the place to be for many reasons. To me it is an important part of the Sydney culture and more than a restaurant.

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Continental Deli Bar Bistro is a relaxed spot in Newtown offering bistro-style dining with a touch of Australian flair. Its cozy bar and upstairs dining room make it an inviting place for locals and travelers alike. The team is known for canning creative specialties and serving a wide range of drinks, making it a comfortable choice for any occasion.

Recommended by

Christina Wood

Pastry chef

Casual, intimate bistro with small plates and a large wine list Every dish was super flavorful and balanced. My favorite part of the meal was dessert; they offer a Flan in a Can, which they make on site. They open the can and press the flan custard out, letting rhe caramel spill over the sides and onto the plate. Very clever and fun. You can purchase a wide selection of tinned fish to take home as well.

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Fred’s is a welcoming spot in Sydney, praised for its laid-back charm and consistent focus on quality. Diners appreciate the warm atmosphere, which keeps them coming back time and again.

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Pat Nourse

Food Writer

Danielle Alvarez makes it look so goddamn easy at Fred’s, grilling Rottnest Island scallops on the half-shell and pairing them with Café de Paris butter like it’s the most obvious thing in the world. So good to see Fred’s keep on keeping on.

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Ho Jiak Town Hall – Junda’s Playground is an award-winning Malaysian restaurant in Sydney where Chef Junda Khoo brings a fun, modern twist to classic flavors. The atmosphere is warm and welcoming, making it an inviting spot to gather with friends or family. Recognized by local food guides and praised for its creative approach, it offers a memorable dining experience without feeling fussy.

Recommended by

Jill Dupleix

Food writer

Intelligent modern take on real down-home Malaysian With its mound of fragrant coconut rice, crisp anchovies, peanuts, spicy sambal and chicken curry, the nasi lemak here is like having the buffet all to yourself (the only way to have a buffet these days). Chef and co-owner Junda Khoo brings his own inspired take to all the Malaysian dishes we’ve been missing, from curry laksa and chicken satay to chilli crab and wagyu beef rendang. Best dish: laksa dumplings.

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XOPP by Golden Century is the newest addition to the Golden Century family, tucked into Sydney’s lively Darling Square. It brings together classic and modern Cantonese cooking in a welcoming setting. Guests can expect warm hospitality, a thoughtfully crafted menu, and a stylish interior that continues the Golden Century tradition.

Recommended by

Pat Nourse

Food Writer

The newest chapter in the Golden Century restaurant story, XOPP turns out to be a fantastic new addition to the Sydney dining scene, and serves a very tasty take on Cantonese food. The har gau and siu mai are ace, as is the crisp-skin chicken. The namesake pippies, meanwhile, are fantastic, the vermicelli/clam/sauce ratio bang on. I’ll be back.

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