Australia’s Hottest New Restaurants in March

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Book Flights


Mar 01, 2016

by AKASH ARORA, Features Editor

Akash Arora serves up Australia’s hottest new restaurants.



The food: Turkish chef Somer Sivrioglu (best known for his Efendy Restaurant in Balmain) is behind Anason,the first permanent restaurant to open on Barangaroo’s waterfront Wulugul Walk.

The drinks: Turkish whites, reds and rosés as well as spiked ice teas – ideal matches for the Middle Eastern-inspired food menu.

The atmosphere: Unmistakable Turkish vibe, thanks to woven-cane seats, deep-blue tiles and ceiling lanterns.

The location: A stone’s throw from Darling Harbour’s Bungalow 8 bar. 

5/23 Barangaroo Avenue, Barangaroo


Smolt Kitchen

The food: Colourful Spanish- and South American-style dishes – such as grilled whole baby trout and lamb-and-raisin meatballs – are the order of the day at this new eatery from chef Kif Weber (ex-Frank restaurant).

The drinks: Spanish sherries and cavas, Tasmanian rieslings, chardonnays and pinot noirs, plus a range of beers and ciders.

The atmosphere: Relaxed and colourful décor with vibrant feature walls and plenty of natural light.

The location: Corner of Hill and Pine streets, about a five-minute drive from the city centre. 

107 – 109 Hill Street, West Hobart

SEE ALSO: Australia's 10 best burgers


Bird’s Basement

The food: A sister club of New York’s iconic jazz joint Birdland, Bird’s Basement is primarily a live-music venue but has a gutsy Italian menu by Luigi Buono to match. The entrée of smoked mozzarella and eggplant croquette is not to be missed.

The drinks: European wines from Italy (Barolo and Soave regions) and France (Bordeaux and Burgundy) dominate the extensive wine list.

The atmosphere: Dark, moody and uproarious – just like a live-music den in Upper Manhattan.

The location: Downtown Melbourne, not far from Flagstaff Gardens.

11 Singers Lane, Melbourne 


The Cinnabar

The food: Chef Kevin Yu gives traditional Chinese a modern twist as seen in dishes such as crisp honeyed eggplant, lamb cutlets infused with Asian sauces and the special duck roll, served in a delicate cone-shaped pastry.

The drinks: About 30 wines, largely from Australia and New Zealand. 

The atmosphere: Opulent, with translucent curtains, gleaming feature walls and black marble-top tables

The location: The new section of the Kingston Foreshore, with Lake Burley Griffin views. 

156/45 Eastlake Parade, Kingston Foreshore

SEE ALSO: 7 under the radar foodie experiences