Agnes ★ 4.8
Agnes on Agnes Street, Fortitude Valley cooks every plate over Queensland wood. No gas, no electricity in the kitchen; ironbark, apple wood, cherry, olive.
Modern Australian is the contemporary national cuisine of Australia, built from the 1980s onward by chefs who fused the European traditions of Australia's earlier waves of immigration (British, Italian, Greek, Maltese, Lebanese) with the East Asian and Southeast Asian techniques that arrived through later migrations (Chinese, Vietnamese, Thai, Indonesian, Japanese, Korean). The cooking is ingredient-led, increasingly Indigenous-informed (with native ingredients like finger lime, lemon myrtle, saltbush, warrigal greens, wattleseed, and Davidson plum entering mainstream menus through chefs like Jock Zonfrillo at the late Orana and Mark Olive), and explicitly multicultural in a way no single European national cuisine is.
The defining lineage runs through a handful of chefs. Tetsuya Wakuda at Tetsuya's in Sydney made the Japanese-French-Australian fusion respectable in the 1990s. Bill Granger at Bills built the cafe-brunch format that exported globally. Neil Perry at Rockpool defined the contemporary Sydney fine-dining room. Andrew McConnell, Ben Shewry at Attica (Melbourne), Dan Hong, Kylie Kwong, and the contemporary Sydney harbor cohort (Quay, Bennelong, Saint Peter under Josh Niland's whole-fish project) round out the canon. Melbourne's tasting-menu scene (Attica, Vue de Monde, Brae outside the city) leans more closely toward New Nordic in spirit.
The cafe-and-brunch wing of Modern Australian is its biggest cultural export. The Sydney and Melbourne cafe model (serious espresso, sourdough toast, smashed avocado, ricotta hotcakes, an egg-led menu, brunch service that runs late) was exported to London, New York, Tokyo, Seoul, and onward via the Australian cafe diaspora. Today, when a London or New York cafe calls itself 'Australian-style,' it almost always means this format. The cuisine's other defining feature is its ingredient-source seriousness: Australia's small-scale fish, lamb, beef, and produce sourcing supports a fine-dining scene that punches far above the country's population.
Defining modern australian dishes
- Smashed avocado on sourdough
- The Bills (Sydney, 1993) invention that became the global brunch standard. Sourdough toast, smashed avocado, feta or labneh, chile flakes, lemon, often a poached egg.
- Ricotta hotcakes
- Bills's other 1993 invention: fluffy ricotta pancakes with banana and honeycomb butter. Defining Aussie dish.
- Flat white
- Australian-Kiwi espresso drink: double shot with microfoam steamed milk, served in a 5-6 oz cup. The global third-wave coffee export.
- Lamington
- Sponge cake cut into cubes, dipped in chocolate, rolled in desiccated coconut. The defining Australian baked sweet, often filled with jam or cream.
- Tim Tam
- Chocolate sandwich cookie with cream filling, fully chocolate-coated. The defining Australian biscuit; the 'Tim Tam Slam' (using one as a straw to drink hot coffee) is an Australian cultural rite.
- Whole grilled fish (Australian rock lobster, snapper, barramundi)
- Sydney and Brisbane seafood, often Indigenous-sourced. Saint Peter (Josh Niland) made whole-fish butchery and dry-aged fish a global movement.
- Wagyu and grass-fed beef
- Australian wagyu (David Blackmore's farm and others) is now globally competitive with Japanese. Grass-fed Angus from Victoria, Tasmania, and New South Wales for the steakhouse trade.
- Native-ingredient course (modern fine dining)
- Finger lime, lemon myrtle, saltbush, warrigal greens, wattleseed, Davidson plum, kakadu plum, bunya nut. Used at Attica, the late Orana, Brae, and increasingly mainstream menus.
- Vietnamese banh mi, pho, and bun cha (Vietnamese-Australian)
- Australia's largest non-European immigrant community is Vietnamese, and Sydney's Cabramatta and Melbourne's Richmond are major Vietnamese restaurant districts. Banh mi and pho are essentially Australian everyday food.
- Chiko roll
- The Australian deep-fried savory pastry, beef and vegetable filling in a thick wrapper. The roadhouse and footy-stadium classic; an underdog of Australian food culture.
How to order
At a Sydney or Melbourne cafe, the brunch menu is the canonical order: a flat white plus one savory plate (smashed avo, mushroom toast, breakfast bowl, eggs benedict) plus a sweet (ricotta hotcakes, banana bread) to share. At a Modern Australian fine-dining room (Attica, Quay, Bennelong, Saint Peter), the tasting menu is usually the way; expect 8 to 14 courses with strong Asian-influence accents and native ingredients. At Vietnamese-Australian rooms in Sydney's Cabramatta or Melbourne's Richmond, the order is pho, banh mi, bun cha, com tam (broken rice with grilled pork), bun bo Hue.
Reservations at Attica (Melbourne) and Quay (Sydney) open 30 to 90 days ahead. Brae (rural Victoria) is a destination room requiring an overnight stay. Saint Peter's whole-fish menu changes by what came in that morning. The mistake is expecting Australian food to mean British-Australian roast meat and meat pies; that's the older Australian food culture, mostly displaced by the post-1980 multicultural Modern Australian tradition.
What to drink with it
Australian wine is one of the country's great strengths. Shiraz from the Barossa Valley (Penfolds Grange, Henschke Hill of Grace) and McLaren Vale, riesling from the Eden Valley and Clare Valley, chardonnay from Margaret River, pinot noir from the Yarra Valley and Tasmania, semillon from the Hunter Valley. Australian craft beer (Stone & Wood, Mountain Goat, Young Henrys) is excellent. Coffee is the third-wave global standard. Wine pairings at top tasting rooms (Attica, Quay) often surprise with Australian regional bottles paired against international classics. Native ingredients in cocktails (finger lime, lemon myrtle, wattleseed) are increasingly common at serious bars.
Where to eat it
Sydney is the harbor-city flagship: Quay (Peter Gilmore), Bennelong, Saint Peter (Josh Niland's whole-fish project), Sixpenny, Ester, Cumulus Inc, Continental Deli, LP's Quality Meats, Sean's. Melbourne: Attica (Ben Shewry), Vue de Monde, Cumulus Inc, Marion, Bar Lourinha, Cutler and Co, Anchovy, Lune Croissanterie. Brisbane: Agnes (chargrilled fine dining), e'cco, Detour. Adelaide: Fugazzi, the Magill Estate Restaurant. Tasmania: Templo (Hobart), the late Franklin. Margaret River and Tasmania for wine-country dining. Outside Australia, the cafe diaspora exported the format to London (Granger and Co, Caravan, Lantana, Bourke Street Bakery), New York (Two Hands, Ruby's, Bluestone Lane), Tokyo (Bills Tokyo), Seoul, and Hong Kong.
A short history
Modern Australian as a self-conscious cuisine emerged in the 1980s. The Sydney Olympics (2000) accelerated its global visibility. Tetsuya Wakuda opened Tetsuya's in 1989; Bill Granger opened Bills in 1993. The Sydney Morning Herald food critic Terry Durack and Cherry Ripe began naming the style 'Modern Australian' in the early 1990s. The Migration Act amendments of the 1970s onward, opening Australia to non-European immigration, are the underlying demographic reason the cuisine is Asian-influenced rather than purely British-derived. The 2010s saw the rise of native-ingredient cooking through Jock Zonfrillo's Orana (Adelaide), Ben Shewry's Attica, and Mark Olive's broader Indigenous-food advocacy.
Modern Australian by city
Modern Australian in Brisbane
e'cco bistro ★ 4.7
Philip Johnson e'cco bistro has run since 1995, now at Haven in Newstead since 2018. Modern Australian with Queensland seafood and wood-fired technique.
Cobbler ★ 4.6
Cobbler on Browning Street in West End runs until 2am with 350-plus whiskies. The Brisbane late-night drink destination behind a heritage shopfront.
Modern Australian in Ho Chi Minh City
Akuna 1 ★ ★ 4.7
Akuna holds one Michelin star under Australian chef Sam Aisbett, pairing modern Australian technique with Japanese ideas and Vietnamese produce.
Order: The seasonal degustation on the ninth floor of Le Meridien.
Tip: It sits on the 9th floor of Le Meridien; dinner only, closed Sunday and Monday.
Modern Australian in Kansas City
Banksia Bakehouse ★ 4.5
Banksia Bakehouse in Kansas City: modern australian room. Kansas City's only Australian-style bakehouse, tucked into a downtown Main Street storefront..
Why locals love it: Kansas City's only Australian-style bakehouse, tucked into a downtown Main Street storefront.
Tip: Order the pork and fennel sausage roll plus a Lamington. Wed to Sat the kitchen runs to 21:00, longer than most KC bakeries.
Modern Australian in Manchester
Federal Cafe ★ 4.5
Manchester's Nicholas Croft Australian-style brunch room. Banana bread with ricotta, eggs benedict, Turkish eggs; most plates between ten and fourteen pounds.
Try: Banana bread brunch
Modern Australian in Marrakech
+61 ★ 4.6
Cassandra Karinsky and Sebastian de Gzell's +61 in Marrakech's Gueliz blends Sydney technique with Moroccan and Mediterranean produce under chef Andrew Cibej.
Signature: House-made pasta, Wood-fire grilled fish, Modern Australian-Moroccan plates
Tip: MENA's 50 Best 2026 No. 31. Book a week ahead; the wine list is one of the city's deepest.
Modern Australian in Melbourne
Amaru ★ 4.9
Amaru holds three Good Food Guide hats, Melbourne's highest. Clinton McIver's 34-seat Armadale room runs a single tasting menu built on Australian produce.
Brae ★ 4.9
Brae in Birregurra holds three Good Food Guide hats and features in the World's 50 Best list. Dan Hunter grows most of what the kitchen cooks on the farm.
Tip: Brae is 90 minutes from Melbourne in the Otway hinterland. An overnight stay in the on-site cottages makes the trip logical.
Vue de Monde ★ 4.8
Vue de Monde holds three Good Food Guide hats 55 floors above Collins Street. Hugh Allen's tasting menu takes Victorian produce with the utmost seriousness.
Modern Australian in Singapore
Symmetry ★ 4.1
Order: ['Truffle eggs', 'Grain bowl', 'Mushroom toast']
Tip: Dog-friendly terrace makes this a favourite for expat brunches on weekday mornings when it is quieter than weekends.
Modern Australian in Sydney
Sixpenny ★ 4.8
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
Peter Gilmore's two-hat Bennelong under the Opera House sails, Sydney. Native ingredients, harbour views, three-course or counter dining all year.
Firedoor ★ 4.7
Lennox Hastie's two-hat fire-only kitchen in Surry Hills, Sydney. Two wood-fired ovens, three grills, no gas: dry-aged steak and seasonal Australian produce.
Modern Australian in Tampa
Council Oak Steaks and Seafood ★ 4.3
Council Oak at Seminole Hard Rock Tampa runs a high-end chophouse with Australian wagyu, dry-aged Black Angus and a tableside martini service.
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