The Small Neighborhood of Barangaroo That's Becoming One of Sydney's Culinary Hot Spots
Sydney, Australia's most populated city, is a mixture of cultures and thus global flavors. Here, chefs favor instinct over rulebooks, resulting in food that is often bold, unexpected, and grounded in real life.
Certain neighborhoods have long been favorites among food lovers — like Surry Hills for its vibrant café culture, Crows Nest for its bustling restaurant scene, and Newtown, where spots like Café Paci create dishes designed to challenge expectations, like rye tacos stuffed with ox tongue and sauerkraut.
Lately, though, it's Barangaroo — on the western edge of Sydney's central business district — that's capturing attention. Named after a powerful leader of the Cammeraygal people who played a significant role in both her community and the early British colony, this once-industrial site began its reimagining in 2003. The pace picked up with the completion of Barangaroo South in 2015, where bold architecture now meets a dining scene that's the talk of the town.
Barangaroo is divided into three areas: Barangaroo Reserve, Central Barangaroo, and Barangaroo South, the latter being the heart of its dining and nightlife. The Streets of Barangaroo is a dedicated dining precinct within Barangaroo South with a plethora of casual and upscale eateries where innovative chefs fuse global flavors with Australia's finest produce. The precinct is easily walkable — a 15-minute stroll from Barangaroo Reserve to Barangaroo South. To truly appreciate it, plan for a few days to explore on foot and indulge in the area's many culinary offerings.
For refined Vietnamese… try newcomer Annamese
From the team behind Sydney favorites Muum Maam and Phamish, this hidden gem won't stay under the radar for long. Tucked just behind Barangaroo Reserve yet still boasting stunning waterfront views, Annamese is where bold Vietnamese flavors meet Thai and broader Asian influences. Taking full advantage of Australia's exceptional fresh produce, the kitchen elevates local ingredients with Asian techniques. Executive Chef Andy Pruksa leads the charge with a menu that blends tradition and innovation. "We want to showcase the depth and vibrancy of Vietnamese cuisine in a way that is both elegant and exciting. With the introduction of these broader culinary influences, we've created a menu full of bold flavors, with creativity and balance," he says.
Diners can try dishes like Sydney Rock oysters dressed in nuoc cham haisan (a fish sauce-based dipping sauce), bo luc lac (marinated cubes of stir-fried beef), wagyu caramelized in dark soy, and fragrant crab fried rice with asparagus, with drink pairings recommended. The Pho Cocktail, a unique twist on the iconic soup, is a must-try.
