On the boil
Akash Arora and Alex Greig serve up Australia’s hottest new restaurants.
Sydney FRENCHIES BISTRO & BREWERY
Bone marrow and beef stew with housemade bread, almond-crusted snapper and Tuscan cabbage stuffed with confit duck leg are just some of the dishes that head chef Thomas Cauquil is plating at this new establishment.
Craft beers brewed on site are the focus, with options ranging from a German kölsch style to a pilsner reminiscent of New Zealand’s finest.
Handcrafted furniture and oak floors give the venue a warm, relaxed feel.
A 20-minute drive from Sydney’s CBD.
61-71 Mentmore Avenue, Rosebery frenchies bistro and brewery. com.au Open seven days for lunch and Monday-Saturday for dinner
Melbourne ANNAM
Annam (the former name of Vietnam’s central region) is the brainchild of chef Jerry Mai, who honours her Vietnamese roots with dishes such as chilli-salt Spencer Gulf prawns grilled over charcoal and Sher Wagyu tartare with Chiang Mai spices.
About 40 wines, including varietals such as gamay and gewürztraminer, as well as classic cocktails with an Asian twist.
Exposed walls, communal tables and neon signs create an unmistakable Asian street vibe.
Across the road from Her Majesty’s Theatre in Melbourne’s CBD.
56 Little Bourke Street, Melbourne annam.com.au Open seven days for lunch and dinner
Sydney ROSETTA
Neil Perry brings one of Melbourne’s top Italian restaurants to the Harbour City. Richard Purdue is at the helm, creating a modern menu of handmade pastas, including agnolotti, and crudo of scampi with orange, mint and pistachios.
A comprehensive selection of wines (up to 400 labels), with a strong focus on Italian imports and aperitivi featuring Campari, Aperol and amaro.
Three levels of light-filled space, thanks to curved floor-toceiling windows, with metallic and timber finishes.
A short walk from Circular Quay.
117 Harrington Street, Sydney rosettarestaurant.com.au Open Monday-Friday for lunch and seven days for dinner
Melbourne BUTCHERS DINER
British-born chef and restaurateur Ian Curley’s new concept is a 24-hour butcherybistro serving specialty dry-aged meat dishes in a functioning butcher’s shop. The menu is a meat fest of classics: steak frites, burgers and housemade charcuterie.
Four sommelier-selected wines (two red, two white) by the half-bottle and a range of canned craft beers to match the meat-heavy menu.
A high-end butchery, where you can watch the meat and smallgoods being prepared, combines with a relaxed eatery.
At the top of Bourke Street in Melbourne’s CBD.
10 Bourke Street, Melbourne butchersdiner.com Open 24 hours a day, seven days a week