HOT PLATES

Ploos

Chef Peter Conistis is one of the pioneers of Grecian cuisine in Australia, known for a string of restaurants such as Omega and Alpha. Ploos means ‘sails’ in Greek, which nods to the nearby Sydney Opera House, and while these views pull a crowd, it’s the food inspired by the Aegean Islands that will make lovers of Greek food geek out. Inside the heritage-listed Campbell’s Cove warehouse are richly textured teak and leather and a moody dark-green marble bar, while the open-air terrace will make you feel like you’re at your yaya’s birthday party. Plump for the menu of pikilia (little plates) which might include nissiotiki salad and dolmades yiaprakia. ploos.com.au

Warabi at W Melbourne

The dishes at this new omakase (set menu) restaurant at W Melbourne are created ‘kappo’ style, meaning the chefs ‘cut and cook’ to order. The Flinders Lane restaurant is sleek and minimalist, all low lighting and muted colour palettes, with a back-lit marbled onyx wall and artwork by tattooist Tim Dywelska. Guests dining at the bar will appreciate Jun Oya’s knife-wielding skills while slicing wagyu or sashimi to drape over rice, just so. marriott.com

Thirty-Three Degrees

Sydney rock oysters grow naturally along NSW’s coastline, centred around the latitude of 33 degrees, inspiring oyster producer East 33 for its newly renovated Scandi-style restaurant. Board the Oyster Catcher punt and travel along the pristine waterways of Wallis Lake, in the twin towns of Forster Tuncurry, before heading back for oysters and the swordfish schnitzel. thirtythreedegrees.sydney

Civico

Housed in an iconic Paddington terrace, this light-filled dining space led by executive chef Matteo Zamboni (Ormeggio, Jonah’s) has a distinctly Mediterranean feel with a menu full of standouts. Highlights include the carpaccio with rocket, macadamia, vincotto and Brussels sprouts and mafalde with king prawn, bok choy and tomato. civico47.com