Multi-course menu of native and seasonal Australian ingredients: finger lime, wattleseed, kangaroo, saltbush, native pepperberry, Sydney rock oysters.
The Modern Australian (Mod-Oz) movement emerged in the 1980s with Phillip Searle, Christine Manfield and Tetsuya Wakuda; it took its current native-ingredient form under Peter Gilmore at Quay (closed 2026) and Josh Niland at Saint Peter (Paddington, 2016). The vocabulary now spans Bennelong, Sixpenny, Margaret, Cafe Paci and Ester. Each tasting menu draws on producers who supply nothing else: Hawkesbury oysters, Manjimup truffles, Mulwarra lamb, finger lime from northern NSW.
4 editor picks for Modern Australian Tasting Menu in Sydney, ranked by editorial score. All Sydney signature dishes · Modern Australian Tasting Menu across every city.
Saint Peter ★ 4.9
paddington · 161 Underwood Street, Paddington NSW 2021
Josh Niland's fin-to-tail seafood room in Paddington, Sydney holds three Good Food Guide hats. Dry-aged fish, seafood charcuterie, daily catch boards.
Sixpenny ★ 4.8
stanmore · 83 Percival Road, Stanmore NSW 2048
Three-hat Sixpenny in Stanmore, Sydney. Daniel Puskas and Anthony Schifilliti run a seasonal tasting menu inside a 1907 inner-west terrace dining room.
Bennelong ★ 4.7
cbd · Sydney Opera House, Bennelong Point, Sydney NSW 2000
Peter Gilmore's two-hat Bennelong under the Opera House sails, Sydney. Native ingredients, harbour views, three-course or counter dining all year.
Margaret ★ 4.7
double-bay · 30 Bay Street, Double Bay NSW 2028
Neil Perry's two-hat Margaret in Double Bay, Sydney. The veteran chef's post-Rockpool flagship runs wood-fired produce and dry-aged steaks daily.