By Marie-Antoinette Issa.
Given the glittery Pacific Ocean that laps at its shores, it’s little surprise that Sydney is a hotspot for seafood seekers - packed with iconic dining experiences that regularly steal the spotlight, appearing on almost every ‘must-try’ meal list.
These include the pioneering brilliance behind Josh Niland’s salt and vinegar line-caught blue mackerel at Saint Peter in Paddington; the waterfront charm of swirling a spoonful of spanner crab pasta at Ormeggio at the Spit; splitting a chilled seafood platter at Watson’s Bay Hotel; indulging in a decadent bluefin tuna crudo with caper berry, wasabi and lemon balsamic at the iconic Bondi Icebergs…or simply settling in for a serve of fresh fried fish and chips almost anywhere where sea and sand meet.
Beyond the glittering harbourfront and sandy beachside tables, Sydney’s culinary scene also hides a trove of lesser-known seafood treasures, including these seven hidden gems, where local Chefs are transforming simple ocean offerings into unforgettable experiences.
If you haven’t yet twirled your fork through Civico 47’s famed lobster pasta, now’s the time to dive in. Led by Chef Matteo Zamboni, the dish features half an Eastern rock lobster nestled beside spaghetti, luxuriously coated in a silky capsicum and brandy bisque. A coastal indulgence with unmistakable Italian flair - this is Sydney seafood at its most seductive.
At Kurumba in Surry Hills, the Clarence River King prawns arrive butterflied and kissed by charcoal, their smoky sweetness elevated by a gloss of Cafe de Colombo butter. A scatter of native finger lime adds a bright, citrus snap - a nod to both Sri Lankan spice and Australian terroir. It’s a small plate that punches far above its weight.
Local seafood is transformed into a Mediterranean masterpiece at Anason Barangaroo. This includes the signature charred octopus, which rests on a bed of velvety fava, lifted by the gentle heat of pickled chilli and the aniseed whisper of bronze fennel.
Hailing from Seoul, Chef Sol Yoon has carved a name in Australian fine dining, working at Tetsuya’s, Quay, Franca and LuMi Dining. At The Grill at The International, she focuses on bringing stories to the plate, often through flame-cooked favourites. These include whole Hawkesbury calamari, charred over coals and served in its ink with Calabrian chilli, showcasing the drama and flavour of fire.
At Love, Tilly Devine, Brent Dachef revives a much-loved classic with his King prawn roll. Towering on a soft potato bun, succulent prawns are layered with crisp iceberg lettuce, chives and fried shallots, all brought together by Japanese mayonnaise and a kick of Old Bones hot sauce. It’s casual, crunchy and utterly addictive.
Homer Rogue Taverna in Cronulla puts a fresh-fish-centric spin on Greek tradition with its signature spanakorizo. "Spanakorizo is a traditional dish that’s generally always served as a side,” explains co-owner Harry Kapoulas.
"However, we have turned it into its own meal by adding a piece of locally-caught white fish, grilled on top. We’re all about doing traditional things, but with a little twist to it.” The result is a dish where fragrant rice and bright greens are elevated into a dish that marries heritage with contemporary flair.
Finally, on a menu full of fishy favourites, CHU by China Doll’s market special sashimi with yuzu soy stands out for its selection of the freshest, seasonal cuts, expertly sliced to highlight their natural texture and flavour. The zesty yuzu soy lifts each bite, adding brightness and balance, turning simplicity into a refined expression of Japanese-inspired culinary artistry.
