By Marie-Antoinette Issa.
Sydney’s culinary landscape is as diverse as it is delicious, with many restaurants spotlighting signature dishes that exemplify their team’s talent, imagination and dedication to excellence.
From theatrical artistry to regional sophistication and internationally-inspired elegance, here’s our guide to seven standout ‘One Dish Wonders’ you simply cannot miss in the Harbour City.
Part plate, part performance, at Izy.Aki Chef Darren Templeman transforms a humble hen egg into a piece of pure theatre on the omakase menu.
To create this show-stopping masterpiece, a delicate free-range hen egg is transformed into an exquisite creation. Creamy white onion purée blends seamlessly with decadent foie gras and lightly smoked eel. Golden trout roe finishes the dish, adding depth and a refined textural contrast.
Served in its shell, The Egg showcases the Chef’s mastery of traditional Japanese techniques fused with modern culinary artistry, offering diners a moment of pure culinary magic.
Franca Brasserie’s signature Moreton Bay bug is a lesson in French finesse. Locally sourced Queensland bugs are served in their shell coated in rich aromatic butter and accompanied by a housemade baguette infused with chive-chilli-prawn oil and Aleppo pepper flakes.
The dish marries elegance with flavour punch creating a memorable French-Mediterranean experience that draws diners from near and far.
Fast food meets fine dining in Chef Dimi Damman’s Bug Mac-ish at Pier Dining. Moreton Bay bug, Big Mac sauce, lettuce and pickles come together in a playful reinvention of a classic. Served solo for $39 or as a luxe Happy Meal with fries and Perrier Jouet for $65 this dish flips expectations inviting diners to savour a familiar concept elevated to gourmet heights.
Photo credit: Jiwon Kim.
At 25 Spices, Chef Vincent Wei delivers Hunan-style heat with a signature twist. Juicy prawns rest over silky vermicelli steamed in garlic sauce and finished with aromatic fish soy. Most diners pair it with bi luo chun, a delicate green tea from Hunan’s mountains, balancing spice and flavour in a simple bold dish that lingers on the palate.
Head Chef Scott Mills elevates humble ingredients to fine dining heights at Sinclair’s. The house crumpet, topped with Bugeja sweet corn and fennel jam, is a perfect example. Scott works closely with local growers sourcing produce within a 50-kilometre radius.
Golden fluffy crumpets paired with the delicate jam capture the restaurant’s philosophy of provenance, sustainability and regional flavour, turning a simple bite into an unforgettable experience
Celebrity Chef Somer Sivrioglu brings Bodrum to Sydney with his cokertme kebap at Maydanoz. Crispy matchstick potatoes cradle tender strips of beef or lamb draped in garlic-infused yoghurt and rich tomato sauce.
The dish is a layered celebration of texture and flavour with every element carefully executed, showcasing Somer’s mastery of Turkish cuisine and a playful nod to home-style comfort
Finally, Flying Fish in Pyrmont offers a taste of Southern India with Chef Neville Dzouza’s line-caught snapper. Barbequed over hot coals for a delicate smoky finish the fish is served with vibrant sauce Alleppey and curry leaf butter. The dish balances sweet, sour and spicy notes perfectly, transporting diners to coastal India while keeping each bite fresh light and unforgettable.
