Restaurants with Takeaway in Australia

  • Onethirtytwo

    Onethirtytwo

    Nestled in the foodie strip of Chapel Street in Windsor, Onethirtytwo is turning...

  • Bellotti's Italian Dining

    Bellotti's Italian Dining

    Bellotti's Italian Dining brings Mediterranean flair to Cobra Street in Dubb...

  • Curry Leaves Indian Cuisine

    Curry Leaves Indian Cuisin...

    Fast becoming a local hot spot for authentic Indian fare is Curry Leaves Indian ...

  • District 3429

    District 3429

    Making headlines for all the right reasons, Sunbury locals love restaurant Distr...

  • Kaffana

    Kaffana

    Discover the delicacies of Eastern European cuisine in Adelaide at Kaffana, tuck...

  • Wheelers Seafood Restaurant

    Wheelers Seafood Restauran...

    Wheelers Seafood Restaurant offers a dining experience full of fresh seafood, sw...

  • Khao Jao Thai Restaurant

    Khao Jao Thai Restaurant

    A typical Thai welcome and subtle flavours await Woodend locals at Khao Jao Thai...

  • Miss Lee's

    Miss Lee's

    Pushing the boundaries of modern Chinese cuisine, Miss Lee's on Keira Street...

  • No Bones

    No Bones

    No Bones about it...this Byron Bay vegan eatery serves delicious food and cheeky...

  • The Scented Garden Cafe

    The Scented Garden Cafe

    Wholesome organic cuisine served in a relaxed courtyard environment is on the me...

  • Porkies BAR-B-QUE Bayswater

    Porkies BAR-B-QUE Bayswate...

    Stop into Porkies BAR-B-QUE on Railway Parade in Bayswater for sticky fingered, ...

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    Restaurants Guide

    Cultural Influences

    Restaurants in Australia are as diverse as they are plentiful. With a restaurant scene rich with cultural influences from Europe, Africa, the Middle East, Asia, America and Polynesia, Australia has become a destination for restaurant buffs from around the world. While a blossoming food culture exists right throughout the country, Sydney and Melbourne are at the forefront Australia's fine dining scene. "Modern Australian" is the term used to describe our cuisine; a mix of east meets west, somewhat French, somewhat Italian, somewhat Asian. Our own unique style, but unclassifiable.

    Australian Cuisine

    There is no real discernable difference in cuisine from region to another, but influences such as italian and greek in Melbourne and asian in Darwin are noticeable. Australians love their seafood: Sydney rock oysters, Queensland sea scallops, rock lobsters and mud crabs, giant king prawns and Balmain bugs (the Balmain gug or Moreton Bay gug is a type of slipper lobster and is closely related to the rock lobsters. It is a popular crustacean commonly found in restaurants, fish markets and local fish shops), blue eye cod and Barramundi are all delicacies regularly found on menus throughout the country.

    Indigenous foods are also becoming widely recognized and available, enabling the creation of dishes such as: calamari seasoned with lemon myrtle, aniseed myrtle linguine tossed with South Australian scallops, native spinach fettuccine with crocodile, creamy bush tomato and macadamia sauce, kangaroo fillet crusted with mountain pepper, served with a pepper berry dressing and rosella flower salad. And of course there are witchetty grubs, a delicacy usually reserved for those who venture into the outback.

    Restaurant Opening Times & Reservations

    From relaxed water front cafes to internationally renowned award winning restaurants, whatever the style, Australia serves up an infinite range of culinary delights that will satisfy the most discerning palate. Every restaurant operates on their own opening & closing time but as a guide:

    • Breakfast: 7am - 10am
    • Lunch: 12noon - 2pm
    • Dinner: 6pm - 9.30pm

    Reservations are usually made by phone, fax or via the Internet. It is advisable to book award winning restaurants several days – in some instances weeks – in advance. The bill (check/cheque) includes service and tax. Tipping is optional but appreciated. If you are pleased with the service it is customary to add a tip of 5-10%.

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