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The best of Australia s new restaurants

After many long months of lockdown hell, dining out is back with bells on. These much-anticipated eateries are waiting to take your booking.

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Nomad Melbourne sets opening date and names its head chef

After fires, relocations, two statewide lockdowns and the usual opening rollercoaster, the Sydney restaurant is finally ready to show off its Melbourne sibling.

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Neil Perry shares four all-time favourites from his new cookbook

Neil Perry shares four all-time favourites from his new cookbook
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Bill Granger brings bills cafe to Double Bay

Bill Granger brings bills cafe to Double Bay Scott Bolles Photo: Petrina Tinslay With construction finally finished at Granger s new digs on Cross Street, bills opened its doors this week, and the suburb and cafe were made for each other. Bills might be the spiritual home of ricotta hotcakes, but there s a quirky new menu item that s exclusive to this location. Sydney-born chef Terri Mercieca, the owner of London dessert outfit Happy Endings, has developed a soft-serve for bills. The flavour is inspired by the honeycomb butter served with the cafe s signature hotcakes, with melted honeycomb and cultured butter mixed through a creamy ice-cream base.

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Momofuku Seiobo, in Sydney, Will Close in June

Momofuku Seiobo, in Sydney, Will Close in June Opened by David Chang in 2011, the restaurant served Caribbean-inspired food from the chef Paul Carmichael. Momofuku Seiobo, the acclaimed restaurant that David Chang opened in 2011 in Sydney’s Star Casino, will close at the end of June.Credit.Petrina Tinslay for The New York Times March 14, 2021 MELBOURNE, Australia Momofuku Seiobo, the acclaimed restaurant that David Chang opened in 2011 in a back hallway of the glitzy Star Casino in Sydney, will close at the end of June. Mr. Chang said in an interview last week that when the restaurant lease came up for renewal recently, he and his team decided it was time to close. He made the decision with the chef, Paul Carmichael, and the general manager, Kylie Javier Ashton. When asked for a specific reason, all three said their goal was simply to end the life of the restaurant on a high note.

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