Sydney’s most anticipated restaurant openings in 2022


The year may not be the fresh start we’ve all been hoping for, but there’s still plenty of 2022 to come – and plenty to look forward to, with a slate of new restaurants joining Sydney’s culinary scene. From a new Italian restaurant in Surry Hills by the dream team behind Bistrot 916, to an omakase-style ramen joint by one of Sydney’s top chefs, Chase Kojima, and a wine bar and delicatessen by the Nomad team, here’s what we’re excited about in 2022.

Pellegrino 2000, Surry Hills
It’s only been a year since Dan Pepperell, Mikey Clift and Andy Tyson opened their Potts Point neo-bistro, Bistro 916, in Potts Point. But the trio are already preparing to open their second location, Pellegrino 2000 – and this time they’re heading to the land of pasta and Prada: Italy. “We’re opening a neighborhood restaurant inspired by some of our favorite trattorias in Rome and Florence,” Clift (former chef at Rockpool Dining Group) said in December.

Italian staples such as handmade tortellini, bolognese pappardelle and fritto misto will occupy the menu, as will tripe, “in all shapes and sizes”, according to Pepperell (former chef at Hubert Restaurant, Alberto’s Lounge, 10 William St).

Pellegrino 2000 will take over the Surry Hills corner terrace once occupied by Hamish Ingham’s famous Bar H. On the ground floor will be the main dining room, with an espresso counter with window and stools on the street. In the basement, a candlelit wine cellar will also contain a few tables; guests will be able to look through the arch to glimpse the restaurant’s wine cellar.

Senpai Ramen, Chatswood
Last year, Chase Kojima – Sokyo’s acclaimed executive chef – launched his upscale and casual sushi and sashimi restaurant, Simulation Senpai. Now he’s expanding his empire with a 25-seat omakase (chef’s choice tasting) restaurant in Chatswood that will lean heavily on his philosophy of using the best ingredients possible, no matter what the dish. Senpai Ramen is expected to open early this year.

Despite its name, it will be much more than ramen. The experience will start with “beautiful snacks”, says Kojima Large format, with sushi to be expected among a range of other bites. And once [diners are] all warmed up and happy and down with the drinks, then boom-ramen.

“I’m going to try to make the best ramen in town.”

The focus will be on pork, collagen-rich, tonkotsu-style ramen — but with unconventional toppings. Think abalone simmered for 12 hours, and the “most delicious” charcoal-cooked Wagyu sat on top. Kojima says he wants his ramen to be “a bit different, a bit upscale – fancy ramen”.

Beautiful, Surry Hills
Za’atar manoush (herb flatbread), dips, pickled vegetables and a cold seafood bar will be on the menu at Beau, the new Surry Hills laneway wine and charcuterie bar from the popular fire-fueled Mediterranean restaurant Nomad. The 50-seat restaurant, which will open early this year, will operate as a deli for breakfast and lunch, while the bar will operate during lunch and dinner.

“Beau and Beau Deli aims to serve the local community with everything they have asked for and loved over the past few years,” said Nomad co-owner Rebecca Yazbek.

Fishmonger Waterloo
The pioneering couple behind Saint Peter and Fish Butchery in Paddington and Charcoal Fish in Rose Bay, Josh and Julie Niland, will soon be opening a Fish Butchery outpost in Waterloo – and it will be twice the size of its predecessor.

Sharing the same fin-to-gill ethos as other Nilands venues, Fish Butcher Number Two will offer a host of options for diners, including fish charcuterie, next-level frozen produce and shucked oysters at the order, as well as a range of hot dishes like quiche lorraine swordfish and bacon, albacore tuna meat pies and Murray cod sausage rolls. He also riffs on the couple’s take-out menu, with albacore lasagna, yellowfin tuna koftas and burger patties, and more for take-out and at-home dinners.

Aalia, CBD
Harry Seidler’s iconic MLC Center compound – now renamed 25 Martin Place – has undergone a $170 million makeover. When completed, it will house 30 restaurants, including Aalia, a Mediterranean-style restaurant from the group behind Nour, Henrietta and Lilymu. Emphasis will be placed on techniques and ingredients from the coasts and lesser known regions of the Middle East and North Africa.

Blue Baker, Double Bay
In Melbourne, Baker Bleu supplies bread to the city’s top restaurants, including Attica and Cumulus Inc. Early this year, it will launch a Double Bay store in cahoots with Sydney hospo legend Neil Perry (Rockpool, Spice Temple), who already uses her bread at her restaurant Margaret, next door.

The Baker Bleu Sydney menu will replicate that of Melbourne. It’s all about sourdough, bagels, baguettes, and white and rye breads. You’ll also be able to grab pizza slices, pastries, and groceries like anchovies, butter, and sea salt. Perry might even bring his sandwich-making skills to the table once things are up and running.

“He has a really good penchant for sandwiches,” said co-owner and baker Mike Russell. Large format. “So we’re definitely going to do something in there too.”

Fort Denison, Sydney Harbor
Fort Denison – the old heritage-listed fortress in the middle of the harbour, which is easily spotted from the Opera House and the Royal Botanic Garden – is getting a facelift, thanks to the group behind The Dolphin and Shell House. The group signed a long-term lease – of up to 25 years – to operate the 19th-century fort on the island known as Muddawahnyuh to local Eora people. The development will include a restaurant, casual dining room, bar and wine cellar and three showrooms in the former barracks.

Additional reporting by Che-Marie Trigg.


About Author

Comments are closed.