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Top10 Best Seafood Restaurants in Sydney

Nothing says summer quite like the best of Sydney’s seafood. Here are the hottest places to devour a plateful of XO pippies in Haymarket or soak up the harbourside view in Circular Quay with freshly shucked oysters.
Anna Lisle
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Arguably Australia’s best restaurant for sustainably-sourced seafood, Paddington’s Saint Peter is the mastermind of chef Josh Niland. Not only are the kitchen team dedicated to sourcing sustainable varietals, all fish is purchased whole and every part is used, including offal.

Go-to dish: Any dry aged fish on the menu (aged in custom-designed coolrooms).
The fanciest fish and chips you’ll ever devour. From award-winning restaurateurs, Brent Savage and Nick Hildebrandt (Yellow, Monopole and Bentley Restaurant and Bar), this waterfront venue at Barangaroo is a showstopper.

Go-to dish: Crumbed flathead and chips.
Situated in a prime position on Woolloomooloo Wharf, Manta boasts beautiful views across the Marina to the Botanic Gardens and the city skyline. The only thing to rival the views is the impressive sustainably sourced seafood menu.

Go-to dish: Blue swimmer crab lasagne.
Overlooking Sydney's iconic Bondi Beach, join the well-healed Eastern Suburbs crowd at North Bondi Fish. Specialising in fresh, high-quality Australian and New Zealand seafood, the menu showcases a range of seafood options, from a plateful of oysters to a fish curry or bowl of Spring Bay mussels.

Go-to dish: Fish tacos.
Chinatown stalwart Golden Century is famous for their pippies in XO sauce so it’s no surprise that their latest Chinese restaurant should be named after such dish. On the mezzanine level of Darling Square’s Exchange Building, XOPP is a 160-seater restaurant and the third venue to join the Golden Century Group.

Go-to dish: XO pippies.
Two cuisines. Two head chefs. One restaurant. Chuuka is the culmination of minds; Chef Chase Kojima (of The Star’s Sokyo and Kiyomi) and Chef Victor Liong (from Melbourne’s Lee Ho Fook) combine their Japanese and Chinese knowledge to create an unforgettable dining experience, right on the edge of the water at Jones Bay Wharf.

Go-to dish: Hiramasa kingfish (or anything from the raw menu).
With its coveted harbourside location in East Circular Quay with the Harbour Bridge and Sydney Opera House as the backdrop makes for a superb location for sipping a chilled white and sucking down one of the many oyster varietals on offer.

Go-to dish: Start with an oyster shot, then take the waiter’s recommendation for the best oysters of the day.
Passionate about sustainable seafood, love. fish embraces its natural waterside setting at Barangaroo where over 160 diners can enjoy the alfresco space outside, bar dining and the spacious indoor dining area. The menu not only supports local suppliers, farmers and fisheries but it’s also reasonably priced with main dishes starting at $18.

Go-to dish: chilled seafood platter (moreton bay bugs + a dozen freshly shucked sydney rock oysters + peel ‘n’ eat king prawns + albacore tuna crudo served with betel leaf + mt cook alpine salmon pastrami + cured port lincoln sardines + condiments + shoestring fries + sourdough + salad).

The Morrison Bar and Oyster Room is a New York-style brasserie, located on George Street in the heart of Sydney's CBD. Elegant and suave, The Morrison Bar and Oyster Room can seat more than 200 people. With few oyster bars in Australia, The Morrison offers a unique dining experience.

Go-to dish: Anything from the oyster bar (there are over 30 varietals available).