Sydney's dining scene has welcomed a captivating new addition that rewards those willing to wander off the beaten path. Tucked away beneath the bustling Charles Brasserie & Bar on York Street, Osteria Luna has opened its doors inside a historic 1938 Art Deco building, promising an experience primed for after-dark indulgence.
A Multi-Sensory Dining Experience
The atmosphere is immediately electric. A buzzing dining room, the soulful strains of live jazz, and some of the most acclaimed Italian cuisine in the city converge in one beautifully designed space. Executive chef Billy Hannigan and head chef Peter Fiander have crafted a menu described as 'soulful dishes with theatre', a promise vividly brought to life.
This theatrical flair is epitomised by the tableside caprese, assembled fresh at your seat. The passion of the staff, a knockout drinks list, and the enveloping speakeasy mood set the stage, but the food rightly commands centre stage. A particular standout is the now-viral single-sheet ravioli, stuffed with mushrooms and slicked with rich brown butter, which has more than lived up to its social media fame.
Standout Dishes and All-Day Transformation
Other memorable plates include the Stracciatella cheese drizzled with smoked olive oil, impossibly fluffy focaccia, and a faultless veal cotoletta. The culinary journey culminates in what has been hailed as a divine tiramisu, leaving a lasting impression.
The experience at Osteria Luna evolves throughout the day. At lunch, the sound of a silver bell signals complimentary trays of frozen limoncello coupes. As evening falls, the team dons burgundy velvet jackets, a DJ spins a curated mix of Italo disco and lounge classics, and the room transforms into its own vibrant, underground world.
As Chef Hannigan explains, the venue aims to capture 'the warmth and playfulness of classic Italian dining where old school hospitality is revived.' It's a place with a moody charm that encourages guests to settle in, linger over exceptional food and laughter, and embrace a touch of delightful chaos.
Bar See See: A Pan-Asian Rooftop Escape
Meanwhile, another unique venue has emerged atop The Porter House Hotel. Bar See See is a new rooftop bar offering a pan-Asian inspired escape with a pioneering focus on Moutai, the prestigious Chinese spirit. This baijiu-led concept is a first for Sydney, presenting the ancient drink through a modern, social lens.
Led by venue manager Nance Liong, the 100-seat space serves Moutai-driven cocktails alongside whisky, beer, and a wine list curated by group sommelier Louella Mathews. The share-friendly food menu, courtesy of Lee Ho Fook's executive chef Brad Guest, features dishes like Sydney Rock oysters with ginger and shallot vinegar and salt and pepper lotus chips.
Coastal Getaways: Voco Gosford & Terrigal Pavilion
Beyond the city, the Central Coast's hospitality offering has been significantly elevated. The long-awaited voco Gosford has opened, bringing a 28-storey luxury hotel to the region. It features 130 rooms, a podium-level pool with a swim-up bar, and six dining venues.
The crown jewel is Astra, a Japanese-inspired izakaya on level 28 led by Michelin-trained chef Maxime Chasseriaud, offering fire-driven flavours and panoramic views as the coast's highest rooftop bar. Rooms start from $299.
Further along the coast, the highly anticipated Terrigal Pavilion opened on December 3. From the team behind the Gold Coast's famous Burleigh Pavilion, this sprawling multi-level venue on the shoreline offers polished coastal dining. Upstairs, The Pav provides all-day sharing plates and ocean views, while downstairs, The Tropic offers a refined Mediterranean seafood menu.
Henrietta's Flame-Grilled Chicken Lands in Bondi
Back in Sydney's beachside hub, Hall Street in Bondi has a new hotspot. Henrietta Bondi has opened in The Hub gourmet precinct, bringing its cult-followed Lebanese-style charcoal chicken moments from the sand. The bright, minimalist space serves juicy, flame-kissed chicken best eaten with warm pita, garlic toum, and sides like fattoush, alongside a bar pouring spritzes and cocktails.
Overseen by executive chef Ibrahim Kasif, the menu is fresh, generous, and designed for sharing, featuring mezze from smoky babaganoush to lamb koftas, with standout dishes including the eggplant fatteh and brussels sprouts.
